Shataranj Suwal
Melbourne,VIC
Summary
Dynamic Senior Chef De Partie at Donnybrook Hotel with a proven track record in menu planning and staff training. Expert in inventory management and quality control, consistently delivering innovative dishes that exceed customer expectations. Adept at optimizing workflows and mentoring kitchen teams to achieve culinary excellence in high-pressure environments.
Overview
5
5
years of professional experience
Work History
Senior Chef De Partie
Donnybrook Hotel
Melbourne, VIC
12.2022 - Current
- Planned daily specials according to seasonal produce availability.
- Ordered ingredients from suppliers as needed, monitoring stock levels at all times to prevent shortages or wastage.
- Provided input on menu changes when requested by management.
- Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
- Organized weekly menus with the Head Chef in accordance with customer demand and budgetary constraints.
- Monitored portion control to ensure consistency across the menu items.
- Supervised kitchen food preparation in demanding, high-volume environments.
Chef De Partie
Funghi e tartufo
Melbourne, VIC
12.2021 - 11.2022
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Organized the daily mise en place in order to prepare meals efficiently.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Managed food usage with proper stock rotation to prevent spoilage.
Commis Chef
Rice Paper Scissors
Melbourne, VIC
01.2021 - 01.2022
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Tracked inventory levels of foods and supplies used in daily production.
- Monitored stock levels of ingredients and kitchen supplies.
- Ensured all food was stored properly in accordance with safety regulations.
- Checked quality of raw materials before use to ensure freshness.
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Maintained a clean working area at all times in compliance with health codes.
- Communicated effectively with the team regarding menu changes or special requests from customers.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Rotated food stock, using up older items first and rejecting expired goods.
- Prepared workstations with ingredients and tools to increase efficiency.
Commis Chef
Ill Nostro Posto
Melbourne, VIC
01.2020 - 07.2021
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Monitored stock levels of ingredients and kitchen supplies.
- Ensured all food was stored properly in accordance with safety regulations.
- Making pizza and pasta.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared variety of foods according to exact instructions and recipe specifications.
Education
Cert Iv in Commercial Cookery
Australian Business And Culinary Institute
Melbourne, VIC06-2025
Diploma of Hospitality Management
Australian Business And Culinary Institute
Melbourne, VIC01-2025
Cert iii in Commercial Cookery
Australian Business And Culinary Institute
Melbourne, VIC11-2024
Advance Diploma of Leadership And Management
Newton College
Melbourne, VIC01-2023
Skills
- Menu planning
- Food safety
- Inventory management
- Staff training
- Customer service
- Quality control
- Team leadership
- Creativity
- Time management
- Special diets
- Menu pricing
- Special dietary requirements
- Culinary trends monitoring
- Workflow optimization
- Mentoring and coaching
Languages
English
Professional
Nepali
Full Professional
Hindi
Professional
References
References available upon request.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Reduced costs [Number]% by sourcing local ingredients and negotiating favorable contracts.
- Achieved [Result] by completing [Task] with accuracy and efficiency.
- Supervised team of [Number] staff members.
- Documented and resolved [Issue] which led to [Results].
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Collaborated with team of [Number] in the development of [Project name].
Work Preference
Work Type
Full TimePart TimeContract WorkWork Location
On-SiteRemoteTimeline
Senior Chef De Partie
Donnybrook Hotel
12.2022 - Current
Chef De Partie
Funghi e tartufo
12.2021 - 11.2022
Commis Chef
Rice Paper Scissors
01.2021 - 01.2022
Commis Chef
Ill Nostro Posto
01.2020 - 07.2021
Cert Iv in Commercial Cookery
Australian Business And Culinary Institute
Diploma of Hospitality Management
Australian Business And Culinary Institute
Cert iii in Commercial Cookery
Australian Business And Culinary Institute
Advance Diploma of Leadership And Management
Newton College
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