Rijan Shrestha
Glenroy,VIC
Summary
A hardworking, enthusiastic, reliable and motivated individual with a good work ethic who has the courage to take on difficult challenges. I believe that ‘the harder I work for something, the greater I will feel’ and with the same motto, I always carry out all of my duties to the highest standard as possible. I love to work in a team as I can learn and share new ideas and experiences which builds confident and enhance the working skills.
Overview
4
4
years of professional experience
Work History
Chef
Mr.Tulk's Cafe
04.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- 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.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
CHEF
Jolly Miller Cafe
10.2020 - 04.2024
- Assisting Head Chef in planning and introducing exceptional meals in the menu for customers
- Maintaining the kitchen safety standards and ensuring these standards are obeyed and followed by myself and the other kitchen staff at all the times
- Analysing the performance of each of the dishes individually and reviewing the dishes as a part of the whole menu
- Examining the quality of the food such as inspecting the freshness of the ingredients, taste of the food, etc
- Preparing meal from the start and applying different cooking strategies and techniques to make new suppers
- Preparing requisition forms for ingredients, equipment, etc
- To be ordered from the supplier and following up with them on regular basis for the same
- Monitoring the cleanliness and sanitation and the kitchen and discussing any matters or issues with the kitchen staff for improvement
- Maintaining record of daily temperature of fridge and noting it in the logbook
- Managing and keeping accurate record of inventory to produce them before the restaurant administration
- Preparing sauces, dips and gravies in bulk and preserving them at suitable temperature for future use
- Ensuring proper grooming and hygiene standards of all kitchens and its kitchen staff.
CHEF
Hendriks Cafe
02.2021 - 03.2022
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
CHEF
Smith Operator
03.2022 - 09.2022
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
CHEF
Ludlow Bar and Dining Room
09.2022 - 11.2022
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
Education
Diploma in Commercial Cookery -
Acumen Education
03.2022
Certificate IV in Commercial Cookery -
Acumen Education
08.2021
Certificate III in Commercial Cookery -
Acumen Education
03.2021
Skills
In-depth knowledge of food products and preparation techniques
- Ability to work unsupervised
- Flexible with working requirement
- Knife-handling skills
- Attention to details
- Communication skills
- Problem solving
- Time management
- Remarkable experience with food handling and sanitation practices
- Grilling Techniques
- Cross-contamination education and prevention
- Kitchen equipment operation and maintenance
- Frying techniques
- Recipes and menu planning
- Food plating and presentation
- Allergen awareness
- Plating techniques
- Menu Planning
- Portion and cost control
- Basic Food Handler training & certificate
- Food preparation and storage
- Pest management
- Prep and storage area inspection
- Ability to review order before delivery to ensure accuracy
Personalidentification
Rijan Shrestha, 2/37 Prospect Street, Glenroy, VIC, 3046, 0406932417, rijansth1122gmail.com
Languages
English
Full Professional
Nepali
Native or Bilingual
References
- Bijay, Mr. Tulk's Cafe , 0404265783
- Shankar Shrestha, The Jolly Miller Cafe, 0452605787
- Wai, Hendriks Cafe, 0432245929
- Roshan, Smith Operator, 0412625361
- Mike, Ludlow Bar and Restaurant, 0457263962
Timeline
Chef
Mr.Tulk's Cafe
04.2024 - Current
CHEF
Ludlow Bar and Dining Room
09.2022 - 11.2022
CHEF
Smith Operator
03.2022 - 09.2022
CHEF
Hendriks Cafe
02.2021 - 03.2022
CHEF
Jolly Miller Cafe
10.2020 - 04.2024
Diploma in Commercial Cookery -
Acumen Education
Certificate IV in Commercial Cookery -
Acumen Education
Certificate III in Commercial Cookery -
Acumen Education
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