Rajan Thapa
Summary
Energetic culinary professional with blend of creativity, passion for food and exceptional cooking skills. Work well as dynamic leader in high-pressure, urban restaurant settings. Consistent Cook exceptionally well-versed in food plating and knife handling skills and techniques. Offering several years of comprehensive experience in quality food preparation and presentation.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Kingsgrove RSL Club LTD
08.2022 - Current
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
COOK
Oscar Hospitality Group
11.2020 - 10.2021
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Managed kitchen staff, supervised preparation of foods, and explained steps for readying specialty items
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- Transitioned between breakfast and lunch service
- Ordered and received products and supplies to stock kitchen areas
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
CHEF/ COOK
Harbour View Hotel
11.2018 - 10.2020
- Developed and cooked memorable dishes that brought new customers into establishment
- Maintained well-organized mise en place to keep work consistent
- Oversaw grill, stove and oven and cleaned equipment after every shift
- Placed orders to restock items before supplies ran out
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Education
Certificate IV - Commercial Cookery And Management
Skyline International College
Sydney, NSW01.2021
Skills
- Food Presentation
- Institutional and Batch Cooking
- Food Plating and Presentation
- Food Preparation and Safety
- Strong attention to safe food handling procedures
- Kitchen Organization
Timeline
Chef De Partie
Kingsgrove RSL Club LTD
08.2022 - Current
COOK
Oscar Hospitality Group
11.2020 - 10.2021
CHEF/ COOK
Harbour View Hotel
11.2018 - 10.2020
Certificate IV - Commercial Cookery And Management
Skyline International College
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