Summary
Overview
Work History
Education
Skills
Timeline
Generic

Sandesh Shrestha

Reservoir,VIC

Summary

Accomplished Sous Chef at Railway Hotel, adept in kitchen leadership and food safety, significantly reduced food waste, enhancing cost efficiency. Mentored staff at La Tortilleria, fostering talent and ensuring culinary excellence. Skilled in inventory management and allergen awareness, consistently exceeding quality standards with a focus on achievements.

Overview

5
5
years of professional experience

Work History

Sous Chef

Railway Hotel
07.2023 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.

Senior Chef

La Tortilleria
02.2022 - 09.2023
  • Implemented regular training sessions on food safety protocols to ensure compliance with local health regulations.
  • Developed a comprehensive inventory management system, reducing food waste and lowering overall costs.
  • Mentored junior chefs and provided constructive feedback, fostering talent development within the culinary team.
  • Achieved consistency in dish preparation by developing detailed recipe guidelines followed by the entire culinary team.

Junior Chef

La Tortilleria
07.2019 - 02.2022
  • Adapted quickly to new recipes, techniques, and equipment changes within the kitchen environment.
  • Implemented time management strategies to ensure that each dish was prepared accurately and served promptly.
  • Efficiently managed multiple tasks simultaneously while maintaining focus on priorities within a fast-paced setting.
  • Consistently met or exceeded quality expectations while adhering to strict recipe guidelines and presentation standards.

Education

Certificate III - Commercial Cookery

Royal Greenhill Institute of Technology
28-32 Elizabeth Street, Melbourne, VIC 3000
01-2022

Certificate IV - Commercial Cookery

Royal Greenhill Institute of Technology
28-32 Elizabeth Street, Melbourne, VIC 3000
06-2022

Diploma - Hospitality Management

Royal Greenhill Institute of Technology
28-32 Elizabeth Street, Melbourne, VIC, 3000
10-2022

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Safe food handling
  • Food presentation
  • Menu planning
  • Allergen awareness
  • Kitchen organization

Timeline

Sous Chef

Railway Hotel
07.2023 - Current

Senior Chef

La Tortilleria
02.2022 - 09.2023

Junior Chef

La Tortilleria
07.2019 - 02.2022

Certificate III - Commercial Cookery

Royal Greenhill Institute of Technology

Certificate IV - Commercial Cookery

Royal Greenhill Institute of Technology

Diploma - Hospitality Management

Royal Greenhill Institute of Technology
Sandesh Shrestha