SANTOSH KUNWAR
Ripponlea,VIC
Summary
Passionate and highly skilled Chef with over 6 years of experience in culinary arts. Proficient in menu development, food presentation, and culinary techniques. Demonstrated creativity and attention to detail in consistently delivering exceptional dishes. Excelled in fast-paced kitchen environments, effectively managing time while prioritizing tasks. Accomplishments include developing innovative menus, increasing customer satisfaction, and leading successful culinary events. Enthusiastic about joining a dynamic team to create outstanding dining experiences and contribute to culinary excellence.
Overview
6
6
years of professional experience
Work History
CHEF DE PARTIE- FULL TIME
Bang Bang Rifle Club
Elsternwick, Vic
09.2023 - Current
- Instructed Commis, Cooks and Kitchen hands in preparation, cooking, garnishing and presentation of food
- Doing monthly accurate stocktakes and conducting monthly performance appraisal on nominated staffs.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers
- Established controls to alleviate supply and food waste
- Doing the closing procedure including shift reports, timesheet approval and temperature logs
- Doing ordering, costing, and updating the recipes using cooking the books
- Training junior staffs on their development plan.
- Run the Kitchen as a shift In Charge in absence of head chef and sous chef and delivered high quality food with good timing.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Assisted the Senior chefs in managing the food cost and labour cost.
CHEF DE PARTIE- FULL TIME
Rice Paper Scissors Fitzroy
Fitzroy
01.2021 - 09.2023
- Assisting the control of food costs by the astute portion control, wastage control and regular kitchen stocktaking
- Ensuring the productivity of and performance of all kitchen staff to set service procedures and standards while on shift
- Developing and maintaining knowledge of dietary requirements to meet the changing needs of customers and ensuring that all staff adhere to dietary guidelines while on shift
- A small range of constantly changing 'special' items is to be offered as an adjunct to the main menus
- Making daily reports and looking after the ordering when I was running the kitchen, also conducts performance appraisal on nominated kitchen staffs
- Ensuring correct storage procedure, conducting timely and stock rotation
- Do accurate monthly stock take
- Assisting the sous chef to document and standardize all menu items
- Assisting with the correct recruiting and selection of kitchen staff according to the procedures laid down by the sou's chef
- Assisting Senior chefs in menu planning by creating new dishes
- Ensuring the maintenance of both high productivity and positive staff Morales.
COMMIS CHEF- CASUAL /PART-TIME
Rice Paper Scissors Fitzroy
Fitzroy
09.2018 - 01.2021
- Adhering to food production and presentation standards, service procedures and service times
- Developing and maintaining knowledge of dietary requirements
- Ensuring ordering procedures, food storage and stock rotation
- Monitoring all food deliveries for quality, freshness, and accuracy
- Checked food portioning for optimal presentation and cost control
- Trained kitchen workers on culinary techniques
- Cleaned and sanitized kitchen equipment, utensils, and workstations
- Observed food safety and sanitation protocols to reduce germ spread
- Monitored temperatures of prepared food and cold-storage areas
- Trained and supervised line cooks to develop new skills and improve team performance
- Working as a part of team and maintain a pleasant and clean work environment.
Education
Certificate III and IV in Commercial Cookery -
Academies Australasia Polytechnic
Diploma of Hospitality and Management -
Academies Australasia Polytechnic
Skills
- Dish Preparation
- Supply Ordering
- Inventory Management
- Food Stock and Supply Management
- Recipe Development
- Team Leadership
- Quality Control
- Recordkeeping and Documentation
- Kitchen Staff Management
- Food Prep Planning
- Instruction and Delegation
- Menu Planning
- Staff Recruiting and Hiring
Additional Qualifications
- Train the trainer Course, Eldred Hospitality
- Food cost Control course, Eldred Hospitality
- How to lead and supervise course, Evolve Hospitality
- How to choose workshop, Evolve Hospitality
References
- Noah Crowcroft, Ex-Group Executive chef at Rice Paper Scissors, 0415199727, noah@ricepaperscissors.com.au
- Nirajan Paudel, Head chef at Bang Bang Rifle Club, 0406018869, niro@bangbang.com.au
- Baptiste Duboz, Head chef at Rice Paper Scissors Fitzroy, 0487249408, fitzroychef@ricepaperscissors.com.au
Timeline
CHEF DE PARTIE- FULL TIME
Bang Bang Rifle Club
09.2023 - Current
CHEF DE PARTIE- FULL TIME
Rice Paper Scissors Fitzroy
01.2021 - 09.2023
COMMIS CHEF- CASUAL /PART-TIME
Rice Paper Scissors Fitzroy
09.2018 - 01.2021
Certificate III and IV in Commercial Cookery -
Academies Australasia Polytechnic
Diploma of Hospitality and Management -
Academies Australasia Polytechnic
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