Shisir Shrestha
St Leonards,NSW
Summary
I am a service-oriented kitchen staff with years of experience in hospitality. Core competencies include team player, focused and accuracy as well as excellent communication and time management skills. Handles tasks with accuracy and efficiency. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established restaurant. Goal-oriented Team Manager dedicated to meeting team performance objectives and achieving set targets. Offering [Number] years of extensive leadership experience in [Industry]. Committed individual well-versed in providing thorough training, setting team goals and developing innovative strategies. Superb oral and written communication skills paired with excellent time management and leadership abilities.
Overview
6
6
years of professional experience
Work History
Team Manager
Zeus Street Greek
10.2019 - Current
- Boosted employee satisfaction through regular performance reviews, constructive feedback, and personal development plans.
- Enhanced team productivity by implementing efficient task delegation and time management strategies.
- Developed a high-performing team by recruiting top talent, providing ongoing training, and fostering a positive work environment.
- Collaborated with cross-functional departments to drive cohesive efforts towards common goals and objectives.
- Streamlined communication channels for increased efficiency in project execution and decision-making processes.
- Streamlined and monitored quality programs to alleviate overdue compliance activities.
CHEF DE PARTIE
Stella Blu and Pizzeria
02.2019 - 08.2024
- Maintain stock on own section, store them in refrigerated storage cabinet
- Carry food supplies, equipment, and utensils to and from storage and work areas
- Distribute food to front staffs
- Clean and sanitize work area before and after the food service
- Make list of required ordering and preparation of respective section for next day service
- Clean the kitchen stoves and section freezer after the food service
- Also to make sure the section is ready to go for next day service.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks 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.
- 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.
Breakfast chef
Salina Cafe
07.2018 - 02.2022
- Clean and sanitize work areas, equipment, utensils, dishes, or silverware
- Store food in designated containers and storage areas to prevent spoilage
- Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving
- Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures
- Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving
- Place food trays over food warmers for immediate service or store them in refrigerated storage cabinets
- Load dishes, glasses, and tableware into dishwashing machines
- Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads
- Remove trash and clean kitchen garbage containers
- Carry food supplies, equipment, and utensils to and from storage and work areas
- Distribute food to waiters and waitresses to serve to customers
- Sweep and mop kitchen floor
- Scrape leftovers from dishes into garbage containers.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
- Enhanced customer satisfaction by preparing high-quality breakfast dishes in a timely manner.
- Improved workflow by implementing time-saving strategies during peak service hours, ensuring prompt meal delivery to guests.
- Assisted in menu development, incorporating seasonal ingredients for fresh and vibrant dishes.
Education
Bachelor in Information Technology -
MIT College Sydney
Sydney, NSWSkills
- Food Production
- Customer and Personal Service
- Quick learner
- Service Orientation
- Judgment and Decision Making
- Social Perceptiveness
- Quality Control Analysis
- Public Safety and Security
- Production and Processing
- Foreign Language
- Active Listening
- Stress handling
- Influencing skills
- Employee Scheduling
- Motivational Abilities
- Staff Development
References
- Sumartono Sung, 0424844669
- JESS BROLL, 0416945269
Languages
English
Professional Working
Nepali
Native or Bilingual
Timeline
Team Manager
Zeus Street Greek
10.2019 - Current
CHEF DE PARTIE
Stella Blu and Pizzeria
02.2019 - 08.2024
Breakfast chef
Salina Cafe
07.2018 - 02.2022
Bachelor in Information Technology -
MIT College Sydney
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