Rashmi Shrestha
Reservoir,VIC
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
4
4
years of professional experience
Work History
Chef
AKSA H0SPITALITY PTY LTD
01.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Coordinated with head chef and team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
Chef
Rusty's Sandwich Parlour
05.2021 - 02.2023
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food presentation
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Verbal and written communication
Education
FHS Diploma in Hotel Management, Salzburg University, Austria. International School of Tourism and Hotel management, Kathmandu, Nepal (Bachelor in Hotel Management), (01/2018)
Glen Institute. Level 5, 310 King Street, Melbourne VIC 3000 (10/2022)
• Certificate III in Commercial Cookery
(SIT30816)
• Certificate IV in Commercial Cookery
(SIT40516)
•Diploma of Hospitality Management
(SIT50416)
Trades Recognition Australia (Successful Skill Assessment)
Melbourne VIC 06/2024
• TRA22/999413721 Chef (Commercial Cookery) -351311
Timeline
Chef
AKSA H0SPITALITY PTY LTD
01.2023 - Current
Chef
Rusty's Sandwich Parlour
05.2021 - 02.2023
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