SAUHARDA SHARMA PARAJULI
Maylands,WA
Summary
To be a successful Executive Chef of a restaurant while achieving the highest level of quality food and service awards and training the staffs to be the best. Provide and learn everything there is about the hospitality industry from service to delivery, management to training and establish optimum environment for creative ideas and happy guests while ensuring the company's goal is obtained.
Offering blend of creativity and strong communication skills, eager to learn and excel in dynamic kitchen environment. Brings ability to quickly grasp new concepts and techniques, along with solid foundation in culinary arts and team collaboration. Ready to use and develop culinary skills and leadership abilities in Executive Chef role.
Overview
15
15
years of professional experience
Work History
Executive Head Chef
Mercure Hotel
02.2024 - Current
- Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
- Streamlined kitchen operations for increased efficiency and reduced food waste.
- Maximized profit margins by negotiating with suppliers for competitive pricing on high-quality ingredients.
- Optimized inventory management systems to minimize waste while maintaining adequate stock levels for efficient kitchen operations.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Implemented strict food safety standards to maintain impeccable cleanliness and reduce risk of contamination.
- Cultivated a culture of continuous improvement amongst kitchen staff through regular performance reviews and constructive feedback sessions.
- Collaborated with the front-of-house team to ensure seamless service and memorable experiences for guests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated employee schedules and developed staff teams to boost productivity.
Head Chef
THE GARDEN
09.2022 - 02.2024
- Efficiently and confidently directing and controlling the food preparation process
- Managing and organising functions and events in terms of food
- Check and enhance dishes before serving to ensure they meet high standards for quality and appearance
- Managing and working closely with other Chefs of all levels
- Creating menu items, and recipes and developing dishes ensuring variety and quality
- Determining food inventory requirements, stocking up, and placing orders
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health and safety, and for food hygiene practices
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Chef De Cuisine
CABLE BEACH CLUB Resort & Spa
01.2016 - 05.2022
- Menu Design and concept implement
- Stock control and P&L management
- Regular meetings with Executive Staff Members regarding the restaurant approach, Board members meetings and organising events
- Close working with Executive Chef in order to achieve the company's highest level of food and service delivery
- Teaching apprentices about overall OH&S and trade skills
- Maintain efficient communication level throughout all Chefs and different departments
- Work and trained in one of the best Japanese Restaurant in (Zensai) and worked as Sous Chef
- Looking after food quality and consistency for various function from wedding, Anniversary to Telethon event including massive amount of catering and banquet
- Effective Knowledge to work in Resort Industry
Head Chef
THE ROYAL HOTEL
12.2014 - 03.2016
- Designing Menu, dish creation and pricing
- Managing efficiency in the kitchen
- Maintain excellent OHS hygiene levels
- Stock ordering and control
- Preparing/cooking A la Carte menu
- Training and assisting Chefs with specials
- Stocking ordering and Handling
- Excellent time management with preps
- Extensive knowledge of all sections of the kitchen
- General Kitchen duties
Chef De Partie
TAREN POINT HOTEL
05.2013 - 07.2013
- Excellent knowledge/cooking of A la carte dishes and specials
- Handling plating, fryer, larder, and grill section
- Good communication skills among all team members and assisting each other
- Excellent prep and time management for grill, larder, pans and pizza sections
- Maintaining adequate stock level at all times and stocktake
Supervisor/Cook
RAMZI PIZZA
10.2009 - 11.2011
- Outstanding skills in cooking meals/Specials
- Stock handling and ordering and maintaining high standard in food prep and cooking
- Supervising/Training new staffs and leadership
- Rostering staffs and Customer service
- Maintain excellent OHS hygiene levels
- Achieving weekly targets
Education
Advanced Diploma - Business Studies
AUSTRALIS INSTITUTE OF TECHNOLOGY
01.2014
Cert III - Hair Dressing
VENUS HAIRDRESSING COLLEGE
01.2012
Diploma - Salon Management
VENUS HAIRDRESSING COLLEGE
01.2012
Cert IV - Hospitality (Commercial Cookery)
METRO COLLEGE OF TECHNOLOGY
Bankstown, Sydney01.2010
Skills
- Efficient time management
- Fast learner and team leader
- Able to multitask, monitoring and mentoring
- Team Management
- Creativity and innovation
- Cost control and budgeting
- Culinary expertise
Accomplishments
- Runner up for Inner West Best Pub Awards, Darlington, Sydney 2014
- Special mentioned by WA Food critic Rob Broadfield
- People's Choice Award at Pearl Meat Cook off 2018
Publications
- Volunteer Help at The Pearl Meat Cook Off, 01/01/18, (People's Choice)
- Special mentioned by Food Critic Rob Broadfield, 01/01/18
- Runner up at Inner West Best Pub Sydney, 01/01/15
Hobbies and Interests
- Food
- Music/Concerts
- Travelling
- Arts
Workskills
- Highly motivated
- Fast learner
- Effective pressure handling in rush hour
- Great team player
- Result oriented
Languages
Nepali
Native or Bilingual
Hindi
Limited Working
Interests
- Backpacking and Hiking
- Adventure Travel
- Drawing and Painting
- Music
- Fashion
- Camping
- Volunteering
- Playing Sports
Timeline
Executive Head Chef
Mercure Hotel
02.2024 - Current
Head Chef
THE GARDEN
09.2022 - 02.2024
Chef De Cuisine
CABLE BEACH CLUB Resort & Spa
01.2016 - 05.2022
Head Chef
THE ROYAL HOTEL
12.2014 - 03.2016
Chef De Partie
TAREN POINT HOTEL
05.2013 - 07.2013
Supervisor/Cook
RAMZI PIZZA
10.2009 - 11.2011
Cert III - Hair Dressing
VENUS HAIRDRESSING COLLEGE
Diploma - Salon Management
VENUS HAIRDRESSING COLLEGE
Cert IV - Hospitality (Commercial Cookery)
METRO COLLEGE OF TECHNOLOGY
Advanced Diploma - Business Studies
AUSTRALIS INSTITUTE OF TECHNOLOGY
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