SANTOSH KUNWAR
Great Marlow
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
Marlo Hotel
12.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
CHEF DE PARTIE- FULL TIME
Bang Bang Rifle Club
09.2023 - 12.2024
- Instructing 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
- Offering weekly special dishes on the top of menu
- Establishing 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 staff 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
- Assisting 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
10.2021 - 09.2023
- Assisting the control of food costs by the astute portion control, wastage control and regular kitchen stocktaking
- 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 weekly as specials
- Ensuring the maintenance of both high productivity and positive staff morale
COMMIS CHEF- CASUAL /PART-TIME
Rice Paper Scissors Fitzroy
09.2018 - 10.2021
- 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
- Cleaned and sanitized kitchen equipment, utensils, and workstations
- 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 a team and maintaining a pleasant and clean work environment
Education
Certificate III and IV - 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
Timeline
Chef De Partie
Marlo Hotel
12.2024 - Current
CHEF DE PARTIE- FULL TIME
Bang Bang Rifle Club
09.2023 - 12.2024
CHEF DE PARTIE- FULL TIME
Rice Paper Scissors Fitzroy
10.2021 - 09.2023
COMMIS CHEF- CASUAL /PART-TIME
Rice Paper Scissors Fitzroy
09.2018 - 10.2021
Diploma of Hospitality and Management -
Academies Australasia Polytechnic
Certificate III and IV - Commercial Cookery
Academies Australasia Polytechnic
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