- Gardening
- I enjoy helping others and giving back to the community
- Member of Rotary Club Peninsula 20
- Yoga and mindfulness
- Backpacking and Hiking
Samrat Karki
Patterson Lakes
Summary
Personable and passionate individual with deep understanding of culinary arts and talent for teaching. Well-versed in culinary techniques and kitchen management, bringing expertise in recipe development and food safety. Committed to inspiring aspiring chefs and fostering love for cooking.
Overview
15
15
years of professional experience
Work History
Chef
Royal Freemasons Ltd
05.2023 - Current
- To ensure all Health and Safety legislation and guidelines are implemented
- To produce all dishes to a high standard upon presentation of the recipe
- To ensure all Health and Safety legislation and guidelines are implemented
- Ensure smooth operation of the kitchen on the weekends during head chef’s days off
- To ensure all areas are clean and tidy after service
- To ensure all dishes are served at the correct portion size, quality, and temperature
- Jointly responsible for preparing kitchen cleaning rotas, supervising cleaning schedule and signing off on a weekly basis
- To ensure when ordering on behalf of the Company, the most competitive price is obtained
- To train kitchen staff to provide the best result in minimum time using maximum available resources
Business Owner
Guras Cacao Chocolaterie
11.2021 - 12.2024
- Created a Gourmet Chocolate Brand
- Supplied exclusive chocolates to boutique hotels, major events, weddings
- Formulated comprehensive business strategies by analyzing market trends and customer needs.
- Championed company vision with clear communication and strategic direction.
- Monitored cash flow for maintaining financial health and supporting business investments.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Identified new business opportunities with in-depth market research and competitor analysis.
- Established strong customer relationships through excellent communication and attentive service.
- Trained and motivated employees to perform daily business functions.
- Implemented efficient systems for inventory management, order processing, and shipping logistics.
- Developed a high-performing team through effective recruitment, training, and performance management.
- Increased client satisfaction by implementing innovative business strategies and streamlining processes.
- Negotiated favorable terms with suppliers, improving profit margins without compromising on quality.
- Cultivated strong online presence, managing social media platforms to engage with customers and build community.
Chef
Royal Freemasons Ltd
08.2019 - 11.2021
- To ensure all Health and Safety legislation and guidelines are implemented
- To produce all dishes to a high standard upon presentation of the recipe
- To ensure all Health and Safety legislation and guidelines are implemented
- Ensure smooth operation of the kitchen on the weekends during head chef’s days off
- To ensure all areas are clean and tidy after service
- To ensure all dishes are served at the correct portion size, quality, and temperature
- Jointly responsible for preparing kitchen cleaning rotas, supervising cleaning schedule and signing off on a weekly basis
- To ensure when ordering on behalf of the Company, the most competitive price is obtained
- To train kitchen staff to provide the best result in minimum time using maximum available resources
Chef
Octopus Hospitality Agency
08.2018 - 08.2019
- Worked in various events, restaurants and mostly Hospitals and Aged Cares
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Mastered various cooking techniques by preparing diverse cuisines and menu items.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Yoga Teacher
Willow Urban Retreat
11.2018 - 06.2019
- Instructed students in breathing, meditation and yoga poses to improve strength and flexibility.
- Established a welcoming and inclusive environment for students of all skill levels, fostering community growth.
- Tailored each yoga session according to the specific goals, abilities, and preferences of individual students or groups.
- Planned, set up and led yoga classes for beginner through advanced practitioners.
- Promoted mindfulness and stress reduction through the integration of meditation techniques in classes.
- Guided students toward achieving proper alignment, form, and breath control through clear verbal cues and hands-on adjustments when necessary.
- Enhanced student flexibility and strength by incorporating diverse yoga styles into class sessions.
- Incorporated safety, fun and creativity in lesson design and application.
- Achieved significant improvement in students' posture and breathing techniques through meticulous instruction.
Chef
Willow Urban Retreat
11.2018 - 06.2019
- To produce all dishes to a high standard upon presentation of the recipe
- To ensure all areas are clean and tidy after service
- To ensure all dishes are served at the correct portion size, quality and temperature
- Jointly responsible for preparing kitchen cleaning rotas, supervising cleaning schedule and signing off on a weekly basis
- To ensure when ordering on behalf of the Company, the most competitive price is obtained
- To train kitchen staff to obtain the best result in minimum time using maximum available resources
Chef
Sons of Mary
02.2016 - 08.2017
- To ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, employees, machinery, equipment and hygiene
- To ensure all products used are of a high standard
- To produce all dishes to a high standard upon presentation of the recipe
- To ensure all areas are clean and tidy after service
- To ensure all dishes are served at the correct portion size, quality and temperature
- Jointly responsible for preparing kitchen cleaning rotas, supervising cleaning schedule and signing off on a weekly basis
- To ensure when ordering on behalf of the Company, the most competitive price is obtained
- To train kitchen staff in order to provide the best result in minimum time using maximum available resources
Senior Chef de partie
Mr Miyagi
04.2015 - 02.2016
- To maintain a high standard of service at all times
- To ensure that all Health and Safety legislation and guidelines are implemented, adhered to and reviewed regularly, in respect of kitchen production, employees, machinery, equipment and hygiene
- To ensure all products used are of a high standard
- To produce all dishes to a high standard upon presentation of the recipe
- To ensure all areas are clean and tidy after service
- To ensure all dishes are served at the correct portion size, quality and temperature
- Jointly responsible for preparing kitchen cleaning rotas, supervising cleaning schedule and signing off on a weekly basis
- To ensure when ordering on behalf of the Company, the most competitive price is obtained
- To train kitchen staff in order to provide the best result in minimum time using maximum available resources
Senior Chef de Partie
Ella Bar & Tavern
11.2013 - 03.2015
- Ensure that work area, equipment and section is kept clean at all times
- Prepare mise en place as required
- Ensure all food prepared is in line with kitchen recipes and standards
- Check all food is stored and handled as per current food health and hygiene regulations
- Maintain excellent presentation standards and cost control
- Assist head chef with menu design
- Ensure strict stock rotation and correct storage procedures are used to minimise wastage
- Establish and maintain good rapport with all suppliers
- Conduct on the job training as required to achieve consistent standards of operation
- Make roster for the staff
- Train all junior staff
Senior Chef de Partie
Little Hunter
04.2013 - 10.2013
- Achieve effective communication by briefing and debriefing staff
- Prepare mise en place as required
- To ensure daily ordering is complete
- Prepare and cook all food orders with a sense of urgency
- Supervision of kitchen in the absence of head and sous chef
- Work with and co-ordinate the work of apprentices in the preparation and production of food
Commis Chef
Mr Hive Kitchen & Bar
12.2011 - 04.2013
- Weighing and measuring cooking ingredients
- Cleaning prawn, fish in preparation for cooking
- Assisting senior chefs that kitchen remains clean at all times
- Preparing all the bar food
- Organising larder, garnish and fish section
Commis Chef
Maze by Gordon Ramsay
07.2011 - 12.2011
- Preparing, cooking and serving food under the guidance of head chef
- Cleaning the work areas
- Preparing mise en place for larder section and run the pass
- Keeping a record of the food supplies
- Ordering fruit and vegetables
Food and Beverage Attendant
Park Hyatt Melbourne
11.2009 - 06.2011
- Greeted and seated guests to provide friendly and welcoming experience.
- Maintained clean and organized dining areas for an enjoyable guest experience.
- Delivered exceptional service even under high-pressure situations, maintaining the highest standards of professionalism.
- Developed strong relationships with regular customers, leading to increased loyalty and repeat business.
- Collaborated with other food and beverage attendants to provide prompt, smooth and excellent service.
- Resolved customer complaints promptly and professionally, turning potentially negative experiences into positive ones.
- Contributed to team success by cross-training in multiple roles, fostering a collaborative work environment.
- Trained new staff members on company policies and procedures.
- Assisted with setup and breakdown of events, banquets and parties to comply with logistics.
- Customized food and beverage options to accommodate special dietary requirements, increasing customer loyalty.
Education
Bachelors of Culinary Management
William Angliss Institute TAFEDiploma of Hospitality Management -
Certificate III in Patisserie
BoxHill Institute TAFECertificate IV in Training And Assessment
Chisholm Institute Dandenong 06-2024
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Team management
- Flavor pairing
- Product innovation
- Chocolate tempering
- Artisanal chocolate making
- Excellent communication
- Organizational skills
Interests
Timeline
Chef
Royal Freemasons Ltd
05.2023 - Current
Business Owner
Guras Cacao Chocolaterie
11.2021 - 12.2024
Chef
Royal Freemasons Ltd
08.2019 - 11.2021
Yoga Teacher
Willow Urban Retreat
11.2018 - 06.2019
Chef
Willow Urban Retreat
11.2018 - 06.2019
Chef
Octopus Hospitality Agency
08.2018 - 08.2019
Chef
Sons of Mary
02.2016 - 08.2017
Senior Chef de partie
Mr Miyagi
04.2015 - 02.2016
Senior Chef de Partie
Ella Bar & Tavern
11.2013 - 03.2015
Senior Chef de Partie
Little Hunter
04.2013 - 10.2013
Commis Chef
Mr Hive Kitchen & Bar
12.2011 - 04.2013
Commis Chef
Maze by Gordon Ramsay
07.2011 - 12.2011
Food and Beverage Attendant
Park Hyatt Melbourne
11.2009 - 06.2011
Bachelors of Culinary Management
Diploma of Hospitality Management -
Certificate III in Patisserie
Certificate IV in Training And Assessment
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