Ram S Shrestha
Wonthaggi,VIC
Summary
High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
15
15
years of professional experience
Work History
Head Chef
Inverloch Esplanade Hotel
01.2024 - Current
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Senior Sous Chef
Inverloch Esplanade Hotel
09.2023 - 01.2024
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Sous Chef
The Wonthaggi Club
06.2023 - 09.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Jr. Sous Chef
Inverloch Esplanade Hotel
05.2021 - 06.2023
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
- Led team by example in preparing items accurately and according to high-quality standards.
- Monitored recipe portioning to control food costs.
- Oversaw cleanliness of each station in kitchen.
- Successfully completed kitchen product inventory as assigned.
- Acted as head chef when required to maintain continuity of service and quality.
Chef
Prom Country Lodge
01.2021 - 05.2021
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Senior Chef
Rubicon Hotel Motel
09.2019 - 01.2021
- Contribute to menu creation and costing
- Manage and train the kitchen brigade effectively to ensure a well-organized and motivated team
- Ensure consistency in quality of dishes at all times
- Monitor Stock Movement and be Responsible for ordering on your section
- Manage customer relations when necessary, in the absence of the Executive Chef
- Ensure resources meet business needs through the effective management of working rotas
- Support brand standards through the training and assessment of your team
- Manage food cost controls to contribute to Food and Beverage revenue
- Knowledge of activities in other departments and implications
- Ensure compliance with food hygiene and Health and Safety standards.
Jr. Sous Chef
Mythos Kouzina & Grill
01.2019 - 08.2019
- To Monitor Stock Movement and be Responsible for ordering on your section
- To Prepare and deliver foods on time and by order
- To be flexible and willing to help the Restaurant kitchen at busy times
- To Produce high quality food in a specified area of the food preparation to ensure that Commis I, II, III and Trainee Cook are competent to produce the same high quality of food
- To Responsible to have adequate raw products available in respective section to produce the daily volume of food require
- To Coordinate all Restaurant / Banquet / food production, and all specific duties to chefs and other staff under his/her supervision
- To Monitor and implement portion control established with the recipe cards and the butcher test; minimize waste and spoilage
- To Ensure effective communication among the kitchens and with other departments
- To Work closely with receiving and storeroom to ensure received goods meet Hotel’s quality standards specifications
- To Follow HACCP guidelines and ensure that staff comply with HACCP guideline
Demi Chef de Parties
Erbil Rotana Hotel
01.2014 - 03.2015
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
Commis II
Dwarika’s Hotel
10.2009 - 12.2013
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Assisted in menu development through researching new recipes and providing valuable input on dish composition.
Education
School Leaving Certificate -
Shree Saraswoti Higher Secondary School
Bachelor’s degree in Business Studies -
Saraswoti Multiple Campus
Kathmandu, Nepal01.2009
Intermediate Level -
Shree Saraswoti Higher Secondary School
Kathmandu, Nepal01.2006
Skills
- Food spoilage prevention
- Forecasting and planning
- Plating and presentation
- Inventory Rotation
- Food Safety Regulations
- Food presentation
- Equipment Maintenance
- Cost Control and Budgeting
- Food Safety
- Menu Planning
- Recipe creation
Languages
English
Nepali
Newari
Hindi
Nominatedposition
Chef (ANZSCO 351311)
Hygienetraining
Level 3, 2019-2024, Highfields by Dubai Municipality
Foodsupervisorcourse
Alexandra Community Hub, VIC 3712, Australia, 11/18/19
Basicfoodhygiene
06/2015, Dubai Municipality/ Pulseberry Consulting
Awardscertificates
- SIT40516 Certificate IV in Commercial Cookery by VETASSESS.
- Certified as Chef ANZSCO 351311 (Commercial Cookery)
- Diploma in Culinary Arts
- Basic Cook Training
- Diploma in Computer Application
- National Skill certified for Commis II by CTEVT in Nepal
- Employee of The Month
- General Member CHEFS ASSOCIATION OF NEPAL
- Fire fighting & Safety training
- First Aid Training
- Food Safety Supervisor SITXFS002
Visadetail
Permanent Resident
Hobbies and Interests
- Playing Soccer/ Cricket
- Cooking
- Travel/Movie
Timeline
Head Chef
Inverloch Esplanade Hotel
01.2024 - Current
Senior Sous Chef
Inverloch Esplanade Hotel
09.2023 - 01.2024
Sous Chef
The Wonthaggi Club
06.2023 - 09.2023
Jr. Sous Chef
Inverloch Esplanade Hotel
05.2021 - 06.2023
Chef
Prom Country Lodge
01.2021 - 05.2021
Senior Chef
Rubicon Hotel Motel
09.2019 - 01.2021
Jr. Sous Chef
Mythos Kouzina & Grill
01.2019 - 08.2019
Demi Chef de Parties
Erbil Rotana Hotel
01.2014 - 03.2015
Commis II
Dwarika’s Hotel
10.2009 - 12.2013
School Leaving Certificate -
Shree Saraswoti Higher Secondary School
Bachelor’s degree in Business Studies -
Saraswoti Multiple Campus
Intermediate Level -
Shree Saraswoti Higher Secondary School
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