Sagar Khadka
Chef
Devonport,TAS
Summary
The high-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
12
12
years of professional experience
Work History
Sous Chef
The Devonport Country Club
Devonport , Tasmenia
11.2022 - Current
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food and labor costs to verify budget targets were met.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef
Molly Malones Irish Pub
08.2022 - 11.2022
- Reduced food waste with strategic menu planning and inventory control techniques.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought new customers into establishment.
Sous Chef
Al Aseel Alexandria
05.2021 - 08.2022
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Chef De Partie
Truckstop 31 Restaurant
06.2020 - 04.2021
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Monitored food and labor costs to verify budget targets were met.
- Planned and directed high-volume food preparation in fast-paced environment.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Developed and cooked memorable dishes that brought new customers into establishment.
Chef
Inflight Catering Dnata
11.2019 - 03.2020
- Reduced food waste with strategic menu planning and inventory control techniques.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with staff members to create meals for large banquets.
- Coordinated employee schedules and developed staff teams to boost productivity.
Chef
Stix Catering - Inflight Kitchen
09.2015 - 11.2019
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
Cook
FAZER Food Service
01.2012 - 05.2015
- Suggested actionable improvements to streamline training procedures.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Identified inefficiencies leading to improved productivity.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Measured and mixed ingredients according to precise recipes for best results.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Monitored food quality and presentation to maintain high standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Developed relationships with local suppliers to obtain freshest ingredients available.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Education
Diploma in Hospitality - Diploma in Hospitality Management
Sydney City College
Sydney, NSW01.2022
Cert III And IV in Commercial Cookery - Hospitality
Sydney City College
Sydney, NSW03.2020
Leadership Management And Advance Diploma - Organizational Leadership
Sydney City College
Sydney, NSW10.2018
Skills
- Food Safety
- Plating
- Food Preparation
- Cost Control
- Team Leadership
- Safety Management
- Menu Development
- Kitchen Leadership
- Staff Motivation
- Kitchen Equipment Operation
- Cook Consistent Dishes
- Food Preparing, Plating and Presentation
- Menu Planning
- Dish Preparation
- Garnishing and Plating
- Chef Assistance
- High-Quality Ingredients
- Safe Handling
- Kitchen Management
- Chef Consultations
- Procedure Preparation
- Food Stock and Supply Management
- Verify Food Quality
Languages
English
Professional Working
Reference
Tristen Head chef 0497739353
Timbo Chef 0421728246
Anil Head chef 0478812230
Timeline
Sous Chef
The Devonport Country Club
11.2022 - Current
Chef
Molly Malones Irish Pub
08.2022 - 11.2022
Sous Chef
Al Aseel Alexandria
05.2021 - 08.2022
Chef De Partie
Truckstop 31 Restaurant
06.2020 - 04.2021
Chef
Inflight Catering Dnata
11.2019 - 03.2020
Chef
Stix Catering - Inflight Kitchen
09.2015 - 11.2019
Cook
FAZER Food Service
01.2012 - 05.2015
Diploma in Hospitality - Diploma in Hospitality Management
Sydney City College
Cert III And IV in Commercial Cookery - Hospitality
Sydney City College
Leadership Management And Advance Diploma - Organizational Leadership
Sydney City College
Similar Profiles
Anton GowerAnton Gower
Cook at Devonport Country ClubCook at Devonport Country Club
Angelo CampigliaAngelo Campiglia
Caddy at Colonia Country Club/Echo Lake Country ClubCaddy at Colonia Country Club/Echo Lake Country Club
Andrew MichalekAndrew Michalek
Golf Course Groundskeeper at Brandermill Country Club, Birkdale Golf ClubGolf Course Groundskeeper at Brandermill Country Club, Birkdale Golf Club