Accomplished and results-oriented Sous Chef with over 6 years of progressive experience in dynamic culinary environments, including fine dining and high-volume establishments. Adept at managing all facets of kitchen operations, from innovative menu design to team leadership, food costing, and compliance with food safety standards. Known for crafting exceptional dining experiences through creative culinary techniques, optimizing operational efficiency, and fostering a collaborative kitchen culture. Committed to maintaining the highest standards of quality and presentation while exceeding customer expectations.
Hi, I’m
Rupesh Adhikari
Chef
Parramatta,Australia
Summary
Overview
6
years of professional experience
Work History
Eden Garden Restaurant and Bar
Sous Chef
07.2022 - Current
Job overview
- Spearhead kitchen operations for a team of 15, ensuring efficient service delivery and adherence to culinary excellence
- Designed and implemented seasonal menus, increasing guest retention and driving a 25% boost in revenue
- Streamlined food costing processes, reducing kitchen waste and improving profitability
- Led staff training programs to enhance team performance and foster professional growth among junior chefs
- Collaborated with front-of-house management to execute high-profile events, catering to diverse client needs
Meat and Wine Co.
Chef de Partie
01.2021 - 07.2022
Job overview
- Supported the Head Chef in overseeing kitchen operations and managing key sections during high-demand services
- Contributed to the development of innovative dishes using locally sourced ingredients, elevating the dining experience
- Supervised junior chefs, providing guidance to ensure consistency in food quality and presentation
- Implemented efficient inventory management strategies, minimizing shortages and reducing overhead costs
- Played an integral role in the preparation and execution of private dining and corporate catering events
Kickin Inn'
Team Leader/Trainer
10.2020 - 07.2022
Job overview
- Directed and mentored a team of 30+ staff, fostering a collaborative and efficient work environment
- Introduced unique menu concepts, contributing to increased customer satisfaction and revenue growth
- Implemented comprehensive training programs that reduced onboarding time by 30% and improved team productivity
- Maintained open communication between kitchen and front-of-house staff to ensure seamless operations
- Managed daily operations, including rostering and compliance with food safety protocols
Watsons Bay Boutique Hotel
Chef de Partie
09.2019 - 10.2020
Job overview
- Managed kitchen sections during high-volume services, ensuring exceptional quality and timely execution
- Designed creative plating concepts for à la carte menus, receiving praise for presentation and consistency
- Assisted in planning and executing large-scale events, catering to up to 500 guests
- Collaborated with the Sous Chef to develop and implement efficient kitchen workflows
- Maintained compliance with food safety and hygiene regulations, achieving top inspection scores
Romsey Cafe
Chef
03.2019 - 09.2019
Job overview
- Directed daily kitchen operations, including food preparation, staff management, and quality control
- Responded to diverse dietary needs with customized menu options, ensuring guest satisfaction
- Trained kitchen staff, building a skilled and cohesive team capable of delivering high-quality dishes
- Maintained a consistent standard of food quality and presentation, contributing to a loyal customer base
Education
Western Sydney UniversitySydney, NSW
Bachelor of Science
09-2026
University Overview
Skills
- Kitchen Leadership and Operations Management
- Innovative Menu Development and Seasonal Adaptation
- Food Costing and Budget Optimization
- Team Training, Mentorship, and Rostering
- Event Catering and Banquet Coordination
- High-Volume Service Execution
- Dietary Requirements and Allergen Management
- Quality Control, Sanitation, and Compliance
- Creative Plating and Presentation
Hobbies and Interests
Hobbies and Interests
- Playing and watching football
- Exploring global culinary trends and creating innovative menu ideas
Availability
Availability
Available for flexible working hours, including weekends and public holidays, to meet the needs of the management team.References
References
- Eden Garden Restaurant and Bar, Diego Carbonell, Head Chef, 0414741101
- Meat and Wine Co., Rina Aerob, Executive Chef, 0415211022
- Kickin Inn', Kiran Chaulagain, Restaurant Manager, 0406689876
- Watsons Bay Boutique Hotel, Manny Hitan, Head Chef, 0452625072
- Romsey Cafe, Rusa, Cafe Manager, 0451499221
Languages
Spanish
Limited Working
English
Native or Bilingual
Timeline
Sous Chef
Eden Garden Restaurant and Bar
07.2022 - Current
Chef de Partie
Meat and Wine Co.
01.2021 - 07.2022
Team Leader/Trainer
Kickin Inn'
10.2020 - 07.2022
Chef de Partie
Watsons Bay Boutique Hotel
09.2019 - 10.2020
Chef
Romsey Cafe
03.2019 - 09.2019
Western Sydney University
Bachelor of Science
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