SANDEEP KSHETRI
27 Great Western Highway Parramata ,NSW
Summary
Enthusiastic Demi chef de partie eager to work with quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
4
4
years of professional experience
Work History
Demi chef de partie IRD and Breakfast
Shangri-La Hotel Sydney
05.2023 - Current
- Help to ensure the smooth-running of hot and cold section of IRD and breakfast sections, working closely with the team to execute
- Have a high standard of food preparation, attention to detail, portion control and minimal wastage
- Assist senior chefs where required in recipe and dish development
- Keep organised and maintain high standards of 5-star hotel
- Ensure cleanliness of kitchen and all associated equipment with high levels of health and safety standards
- Deliver an exceptional experience for our guests from the kitchen and in the dining room
- Carry out any other duties reasonably requested by a member of the Management Team
- Helps in maintaining the Haccap logs, internal food temperature, blast chiller, hot box temperatures as per the hotel standard.
- Able to play wok and asian food
Chef
Brix Distillery (Bistro and Bar)
02.2023 - 05.2023
- Preparation and cooking food
- Maintaining food safety and hygiene
- Rostering and ordering food
- Menu creation for the events or functions
- Assisting manager for planning and functioning of the events
- Helps maintaining kitchen clean and equipment hygienic.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- 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.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Demi Chef
Sheraton grand the Hyde park
04.2022 - 02.2023
- Preparation and cooking of food
- Assisting in all areas of kitchen for breakfast, lunch and dinner
- Ensuring kitchen areas are clean and tidy
- Maintaining Health & Safety standards with temperatures check and Haccap Log
- Working in all sections of Ala carte specially Grill section
- Rotation shift on main kitchen (Breakfast, buffet and Ala carte), GM kitchen and Banquet kitchen.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
- Contributed to positive work environment through effective communication and teamwork among kitchen staff.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- Improved customer satisfaction by promptly addressing any concerns or issues related to food quality or presentation.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Chef
ARMANI RESTAURANT
07.2021 - 05.2022
- Facilitate chefs in prep work
- Cut salads and help in meal preparations
- Maintain work and service stations in neat, clean and sanitized condition
- Basic knowledge of sauces and stocks, can do five mother sauces.
Chef
SETTLERS ARMS INN
01.2020 - 03.2022
- Responsible for preparing items such as hot cereals, eggs, bacon, toast and many more
- Helped to prepare vegetables, meats, fish and various other foods for serving and marination
- Responsible for preparing salads and deserts
- Responsible for store checking and rotation and sometimes helping chef in ordering
- Performed various other duties as assigned.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Education
High School Diploma -
QUEENSFORD COLLEGE
Sydney, NSW02.2023
Skills
- Load lifting ability up till 40 lbs
- Stock management
- Food presentation
- Sauce preparation
- Grilling Techniques
- Knife Skills
- Food safety knowledge
- Portion Control
- Ingredient Sourcing
- Cooking methods
- Recipe Adaptation
- Allergen awareness
- Frying Expertise
- Roasting mastery
- Mise en place
- Fish filleting
- Menu development
Availability
MONDAY,TUESDAY, WEDNESDAY, THURSDAY, FRIDAY, SATURDAY, SUNDAY
Personal Information
- Title: CHEF
- Date of Birth: 08/25/00
References
- Chef Parash pandey, Settlers Arms in, 0451693803
- Chef Alok katuwal, Armani restaurant, 0424123878
- Chef Maichel, Sheraton Grand; The hyde park, 0421950827
- Chef PJ, Brix Distillery, 0416194733
- Chef maico Shangri-la hotel , 0413589282
Additional Information
. Demonstrated culinary skills and knowledge of food preparation techniques.
. Ability to read and comprehend recipes.
. knowledge of food safety standards and sanitation regulations.
Languages
English
Full Professional
Nepali
Native or Bilingual
Hindi
Full Professional
Timeline
Demi chef de partie IRD and Breakfast
Shangri-La Hotel Sydney
05.2023 - Current
Chef
Brix Distillery (Bistro and Bar)
02.2023 - 05.2023
Demi Chef
Sheraton grand the Hyde park
04.2022 - 02.2023
Chef
ARMANI RESTAURANT
07.2021 - 05.2022
Chef
SETTLERS ARMS INN
01.2020 - 03.2022
High School Diploma -
QUEENSFORD COLLEGE
Similar Profiles
Nitchakarn NuntakulNitchakarn Nuntakul
Housekeeping Room Attendant at Shangri-la Hotel SydneyHousekeeping Room Attendant at Shangri-la Hotel Sydney
Nozima HasanovaNozima Hasanova
Housekeeping Supervisor at Shangri-La Hotel SydneyHousekeeping Supervisor at Shangri-La Hotel Sydney
Heather ZhaoHeather Zhao
Pastry Chef De Partie at Ovolo HotelPastry Chef De Partie at Ovolo Hotel