Rijesh Thapa Magar
4/833 High Street Resevoir,VIC
Summary
Skilled in kitchen leadership and adept at working under pressure, I significantly enhanced culinary operations at Blue Train by streamlining inventory processes and elevating food presentation standards. My expertise in sauce preparation and effective team collaboration led to a notable improvement in customer satisfaction and a reduction in food waste, showcasing my ability to blend hard and soft skills for operational excellence.
Overview
6
6
years of professional experience
Work History
Junoir Sous Chef
Blue Train
09.2023 - 10.2024
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per head chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
Chef
Lincoln Food Store
05.2023 - 10.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef De Partie
Tetto Di Carolina
01.2023 - 09.2023
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Coordinated with team members to prepare orders on time.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- 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.
Chef De Partie
RASHAYS
05.2022 - 01.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Plated meals paying special attention to garnishes and overall presentation.
Commis Chef
Common Man
03.2021 - 02.2022
- Maintained well-organized mise en place to keep work consistent.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
Commis Chef
Henry and the Fox
02.2019 - 12.2020
- 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.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Education
Diploma - Commercial Cookery
ACKNOWLEDGE EDUCATION
168 Exhibition St Melbourne VIC 3000 04-2022
Certificate IV - Commercial Cookery
ACKNOWLEDGE EDUCATION
168 Exibhition St Melbourne VIC 300009-2021
Certificate III - Commercial Cookery
ACKNOWLEDGE EDUCATION
168 Exhibition St Melbourne VIC 3000 04-2021
Skills
- Kitchen leadership
- Inventory processes
- Allergen awareness
- Work under pressure
- Knife Skills
- Safe handling
- Cooking techniques
- Sanitation Practices
- Food presentation
- Kitchen Management
- Equipment usage
- Foodservice
- Sauce preparation
Languages
English
Professional Working
Timeline
Junoir Sous Chef
Blue Train
09.2023 - 10.2024
Chef
Lincoln Food Store
05.2023 - 10.2023
Chef De Partie
Tetto Di Carolina
01.2023 - 09.2023
Chef De Partie
RASHAYS
05.2022 - 01.2023
Commis Chef
Common Man
03.2021 - 02.2022
Commis Chef
Henry and the Fox
02.2019 - 12.2020
Diploma - Commercial Cookery
ACKNOWLEDGE EDUCATION
Certificate IV - Commercial Cookery
ACKNOWLEDGE EDUCATION
Certificate III - Commercial Cookery
ACKNOWLEDGE EDUCATION
Similar Profiles
James ButsonJames Butson
Video producer and Photographer at Train to AdaptVideo producer and Photographer at Train to Adapt
Kristen WhetstoneKristen Whetstone
Canine Obedience Trainer at I Train Dogs AZCanine Obedience Trainer at I Train Dogs AZ
Keith HayesKeith Hayes
Roadside Assistant at Train 2Go Roadside AssistantRoadside Assistant at Train 2Go Roadside Assistant
RUWANTHA JAYANETTYRUWANTHA JAYANETTY
Information Technology Supervisor at Sri Lankan Airlines LimitedInformation Technology Supervisor at Sri Lankan Airlines Limited
Stryder GraftStryder Graft
Run Club Leader at Peak Pulse Run ClubRun Club Leader at Peak Pulse Run Club