RAM CHANDRA BASNET
Auburn,Australia
Summary
The opportunity to join a reputable organization that has need for a dietary side, expand knowledge base of food handling, preparation and improve patient experience. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef De Partie
Hotel Styene
Manly, Australia
11.2024 - Current
- Responsible for managing a specific section or station
- Ensuring the quality and consistency of dishes within that area
- Control in busy kitchen and collaboration with staff
- Stock management
- Ensuring all food safety and Hygiene
- Pass the all information to head chef and fixed it
- Working every section, grill, pan, sauce and plating
- Monitoring stock levels and ordering necessary ingredients to maintain smooth operation.
Commis Chef
Sofitel Darling Harbour
Sydney, Australia
12.2023 - 02.2025
- Oversee correct procedures for day to day running of A la carte.
- Lead the kitchen team during service periods and preparation for those periods.
- Worked unsurprisingly in a busy kitchen environment.
- Worked in all section including club (A La Carte), Buffet, In Room Dining (A La Carte), Cold and breakfast as well.
Cook/Chef
Zaitoune Mezza and Grill
Rhodes, Australia
04.2021 - 12.2023
- Used organic & natural ingredients in food preparation
- Utilized effective cleaning and sanitation procedure.
- Supported head chef in preparing original daily menus
- Organized all kitchen supplies including cookware.
- Stocked food items into refrigerator or freezers as needed.
- Prepared a variety of food items according to customer orders or restaurant recipes.
- Plated meals according to restaurants.
Education
Diploma of Hospitality Management - Certificate IV in Commercial Cookery
Salford College
Sydney07.2023
College (No Degree) - Accounting and Marketing
Janamaitri Multiple Campus
Kathmandu08.2018
High School Diploma -
ED-Mark Academy
Kathmandu08.2015
Skills
- Pub and Bistro Style
- Japanese and French style
- Lebanese Cousin
- French Cousin
- Flexible and Adaptable
- Quality Assurance
- Kitchen Equipment Operation
- Ingredient Preparation
- Fryer, pans, grills, function
- Knowledge of Safety & Standards
- Inventory Management
- Calm under pressure
- Microsoft Word and Excel
- Effective communication
Certification
Diploma of Hospitality Management (Certificate IV in Commercial Cookery), Salford College, Sydney, 07/01/23
Food safety certificate
References
- Louay Saegh, Head Chef, Zaitoune Mezza and Grill, 0474249368
- Sam Moore, Executive Chef, Sofitel Sydney Darling Harbour, Sam.MOORE@sofitel.com
- Dipendra Shah, Sous Chef, The Styene Hotel, 0433425283
Languages
English
Full Professional
Timeline
Chef De Partie
Hotel Styene
11.2024 - Current
Commis Chef
Sofitel Darling Harbour
12.2023 - 02.2025
Cook/Chef
Zaitoune Mezza and Grill
04.2021 - 12.2023
Diploma of Hospitality Management - Certificate IV in Commercial Cookery
Salford College
College (No Degree) - Accounting and Marketing
Janamaitri Multiple Campus
High School Diploma -
ED-Mark Academy
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