Rupa Phuyal
Wright,ACT
Summary
Adept Chef with a proven track record at Maple and Clove, enhancing customer satisfaction through high-quality culinary creations and rigorous food safety protocols. Skilled in cooking techniques and effective communication, I significantly reduced food waste and fostered team efficiency. Passionate about creating inclusive dining experiences and maintaining impeccable kitchen standards.
Overview
2
2
years of professional experience
Work History
Chef
Maple and Clove
04.2024 - Current
- Plan, prepare, and cook dishes according to the menu and recipes.
- Ensure all meals are of high quality and presented attractively.
- Innovate and develop new dishes to enhance the menu.
- Supervise and train kitchen staff to ensure consistent food quality.
- Oversee kitchen operations, including inventory, purchasing, and stock rotation.
- Maintain cleanliness and organization of the kitchen, ensuring adherence to health and safety regulations.
- Monitor and maintain food safety and hygiene standards.
- Conduct regular taste tests and quality checks.
- Ensure portion and waste control for cost-effective kitchen operations.
- Work closely with the restaurant manager to align the kitchen's output with the restaurant’s vision.
- Coordinate with service staff to ensure timely food delivery.
Chef
Statesman Hotel
09.2023 - 03.2024
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Placed orders to restock items before supplies ran out.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Chef
Airport Retail Enterprises
09.2022 - 08.2023
- Supervise, train, and mentor kitchen staff to maintain consistency in food quality and service.
- Schedule shifts and delegate tasks to ensure efficient kitchen operations.
- Foster a positive and collaborative team environment.
- Oversee daily kitchen operations, including food preparation and equipment usage.
- Manage inventory, order supplies, and ensure proper stock rotation to minimize waste.
- Maintain kitchen cleanliness and organization in compliance with health and safety regulations.
- Prepare and cook dishes according to standardized recipes and menu specifications.
- Ensure food presentation is visually appealing and meets quality standards.
- Experiment with and develop new recipes to enhance the menu.
Education
Diploma of Hospitality Management - Certificate 4 in Cookery
Canberra Business And Technology College
75 Gozzard St, Gungahlin ACT 291209-2023
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Food presentation
- Effective Communications
- Ingredient Knowledge
- Meal Preparation
- Sauce preparation
- Cost Control
Timeline
Chef
Maple and Clove
04.2024 - Current
Chef
Statesman Hotel
09.2023 - 03.2024
Chef
Airport Retail Enterprises
09.2022 - 08.2023
Diploma of Hospitality Management - Certificate 4 in Cookery
Canberra Business And Technology College
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