Rockey Shrestha
Campsie
Summary
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
9
9
years of professional experience
Work History
Sous Chef
La Cucina Bistro
08.2023 - Current
- Overseeing and supervising kitchen staffs
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Bar Mille, The Rocks
03.2023 - 06.2023
- Company Overview: Stylish multi-level venue that offers various function and event spaces, bar and dining options
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Assisted with menu development and planning.
- Gained more knowledge in hand stretching pizza and wood-fire oven.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef de Partie
Garcon, Lane Cove
12.2022 - 03.2023
- Company Overview: French – inspired bistro
- Ensuring team flows, food hygiene and safety measures
- Learned more about French cuisine and techniques.
- Create confidence: by being an expert at what I do, by acting and looking the part and adapting your style to match customers’ needs
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Coordinated with team members to prepare orders on time.
Chef
Bluebird Café and Restaurant, Australia
05.2021 - 11.2022
- Handle overall kitchen operation
- Hired staff and trained staff as per standard
- Worked effectively with all the employee to promote happy working environment
- Plan and execute menus in collaboration with the owner
- Instructed new employees in proper food storage techniques
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Set up and broke down kitchen for service.
Chef de Partie
Crowne Plaza Burwood
02.2022 - 04.2022
- Worked in Skye bar one of the outlets of hotel
- Handled overall bar kitchen
- Coordinate with other departments and done various functions and events
- Ensure towards cleanliness and maintenance of all work areas, utensils and equipment.
- Also got chance to work for fine dining restaurant on another outlet.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Rotated stock to use items before expiration date.
Line Cook
Hard Rock Café, Australia
10.2020 - 02.2022
- Company Overview: One of the Franchise cafés of Seminole tribe, with 180 locations around the world
- Focused in American and Mexican cuisine
- Prepared steaks and burgers according to the order
- Worked regarding food safety regulations
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Breakfast Cook
Cyren Bar Grill Seafood, Australia
09.2019 - 03.2020
- Company Overview: A busy outlet of Nick’s Restaurant and Bar Group with 600-seat capacity in Darling Harbour
- Demonstrated expertise in preparing breakfast in a high-volume environment
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Organised food preparation for every section
- Consistently maintained a positive attitude under pressure, fostering a supportive team environment within the kitchen staff.
- Exhibited strong multitasking abilities to simultaneously manage multiple cooking stations during busy service periods.
- Verified proper portion sizes and consistently attained high food quality standards
Trainee
Hotel Radisson, Nepal
10.2015 - 12.2015
- Company Overview: 5-star property with seven outlets located at a crucial dimension of the city
- Worked in all areas of the food production department, such as Butchery, Main Kitchen, Banquet Kitchen, Satellite Kitchen, and Commissary
- Demonstrated excellence in teamwork and time management
- Gained knowledge about food safety, food hygiene
- Prepared of stocks, sauces, soup pasta, and breakfast
- Worked at the live counter preparing pasta and carving meats
- 5-star property with seven outlets located at a crucial dimension of the city
Education
Commercial cookery certificate 4 - Hospitality
Choice Business College
Parramatta, NSW09-2022
Bachelor of Business - Hotel Management
Southern Cross University, The Hotel School
01.2021
Foundation culinary course -
Academy of Culinary Arts and Hospitality Management
01.2018
Bachelor of Science - Hospitality Management
Academy of Culinary Arts and Hospitality Management
01.2018
Skills
- Menu Preparation
- Food Safety and Hygiene
- Kitchen leadership
- Food safety
- Cooking techniques
- Staff training
- Kitchen management
- Ordering and requisitions
- Quality assurance
- Inventory management
- Team leadership
Volunteer Experience
Nepal Scouts, Senior teammate of Innovative Crew
References
- Guillaume Le Gal, Garcon, 0416368606
- Riks, Bluebird Café and Restaurant, 0424896667
- Chef Ben, Hard Rock Café, 0411393348
- John Fahy, Cyren Bar Grill Seafood, Chef@cyrenrestaurant.com.au
- MADY, Bar Mille, 0430885797
- Chef Reno, La Cucina, 0413237725
Local Business award
Won local business award 2024 in cumberland council with La Cucina bistro.
Timeline
Sous Chef
La Cucina Bistro
08.2023 - Current
Sous Chef
Bar Mille, The Rocks
03.2023 - 06.2023
Chef de Partie
Garcon, Lane Cove
12.2022 - 03.2023
Chef de Partie
Crowne Plaza Burwood
02.2022 - 04.2022
Chef
Bluebird Café and Restaurant, Australia
05.2021 - 11.2022
Line Cook
Hard Rock Café, Australia
10.2020 - 02.2022
Breakfast Cook
Cyren Bar Grill Seafood, Australia
09.2019 - 03.2020
Trainee
Hotel Radisson, Nepal
10.2015 - 12.2015
Bachelor of Business - Hotel Management
Southern Cross University, The Hotel School
Foundation culinary course -
Academy of Culinary Arts and Hospitality Management
Bachelor of Science - Hospitality Management
Academy of Culinary Arts and Hospitality Management
Commercial cookery certificate 4 - Hospitality
Choice Business College
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