Shyam sunuwar
box hill,NSW
Summary
Innovative culinary professional recognized for exceptional productivity and efficiency in task execution. Specialized in menu development, inventory management, and food safety compliance. Proven ability in team leadership and communication, driving seamless kitchen operations and outstanding dining experiences.
Overview
12
12
years of professional experience
Work History
Sous Chef
jaaks restaurant and bar
HURSTVILLE
11.2021 - Current
- Managed kitchen operations to ensure efficient food preparation and service.
- Supervised and trained kitchen staff in food handling and safety practices.
- Collaborated with the head chef on menu planning and recipe development.
- Oversaw inventory management to maintain stock levels and reduce waste.
- Assisted in developing seasonal menus featuring local ingredients and flavors.
- Assisted in menu development and recipe testing.
Consultant Chef
ABN
ALL SYDNEY
11.2021 - Current
- Designed innovative menus that aligned with client preferences and seasonal ingredients.
- Collaborated with kitchen staff to ensure efficient food preparation and presentation.
- Conducted training sessions for culinary teams on cooking techniques and safety protocols.
- Developed cost-effective purchasing strategies for high-quality ingredients and supplies.
- Monitored food quality standards to maintain consistency in taste and presentation.
- Assisted clients in planning events, catering needs, and special dietary requirements.
- Provided expert advice on culinary trends to enhance restaurant offerings and guest experiences.
- Provided guidance for kitchen staff in order to maintain high levels of hygiene and safety.
- Prepared budgets for purchasing supplies, labor costs and other expenses related to food production.
- Conducted research on emerging food trends, ingredients, and preparation techniques.
- Assessed vendor contracts for pricing accuracy and negotiated terms when necessary.
- Analyzed existing menu items for profitability and made recommendations for improvement.
- Evaluated food products to ensure quality standards were met.
- Attended tasting events to represent the company's product offerings.
Private Chef
ABN
sydney
02.2021 - Current
- Prepare diverse menus tailored to client preferences and dietary needs.
- Source high-quality ingredients from local markets and suppliers.
- Develop innovative recipes enhancing culinary offerings for clients.
- Coordinate event catering services, including setup and presentation details.
- Organize special events and dinner parties for clients, including menu planning and presentation details.
- Create menus with seasonal produce while maintaining a budget.
Executive Chef
est dural
dural, NSW
11.2019 - 03.2021
- Developed seasonal menus using local ingredients and innovative techniques.
- Collaborated with front-of-house team to ensure smooth service flow.
- Trained new cooks on cooking techniques and kitchen protocols.
- Managed inventory and ordered supplies to meet kitchen needs efficiently.
- Assisted head chef in implementing new recipes and menu items regularly.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Monitored inventory levels to ensure adequate supplies on hand.
- Prepared high-quality dishes following established recipes and presentation standards.
- Managed food inventory and ensured proper storage of ingredients and supplies.
Sous Chef
momofuku seiobo
sydney
02.2017 - 11.2019
- Supervised and trained kitchen staff in food handling and safety practices.
- Collaborated with the head chef on menu planning and recipe development.
- Assisted in developing seasonal menus featuring local ingredients and flavors.
- Monitored cooking times to maintain consistency in dish presentation and quality.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted in menu development and recipe testing.
- Monitored inventory levels to ensure adequate supplies on hand.
Junior Sous Chef
guillaume at bennelong/paddington(2/3chefs hat)
sydney
02.2014 - 06.2017
- Prepared sauces, stocks, and garnishes to support main dish components.
- Supported senior chefs during service by plating and presenting dishes attractively.
- Maintained a clean work area to ensure compliance with health regulations.
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Managed food inventory, ordering and receiving of products from vendors.
Education
Master of Arts -
Everest Collage
Certificate III (commercial cookery) -
Sydney International Collate
Skills
- Kitchen management
- Menu development
- Food safety compliance
- Inventory control
- Culinology techniques
- Event planning
- Catering services
- Cost analysis
- High-quality ingredients
- Special diets
- Farm to table
- Menu pricing
- Cost control
Affiliations
- gardening
- painting
- pottery
- guitar
- gym
Timeline
Sous Chef
jaaks restaurant and bar
11.2021 - Current
Consultant Chef
ABN
11.2021 - Current
Private Chef
ABN
02.2021 - Current
Executive Chef
est dural
11.2019 - 03.2021
Sous Chef
momofuku seiobo
02.2017 - 11.2019
Junior Sous Chef
guillaume at bennelong/paddington(2/3chefs hat)
02.2014 - 06.2017
Master of Arts -
Everest Collage
Certificate III (commercial cookery) -
Sydney International Collate
Similar Profiles
Francisco CuevasFrancisco Cuevas
Senior Customer Relations Specialist/Hospitality at The Grange Restaurant & Bar, The Firehouse Restaurant, Ella Dining Room & Bar, Neta, Lincoln Ristorante, Stella 34 Trattoria, J&R's Steakhouse, Verdi's of WhitestoneSenior Customer Relations Specialist/Hospitality at The Grange Restaurant & Bar, The Firehouse Restaurant, Ella Dining Room & Bar, Neta, Lincoln Ristorante, Stella 34 Trattoria, J&R's Steakhouse, Verdi's of Whitestone
Elan BondiElan Bondi
Chef at Smiths Bar & Restaurant, Shamrock Bar & Grill.Chef at Smiths Bar & Restaurant, Shamrock Bar & Grill.
Joshua mbiraJoshua mbira
Supervisor at Bar Bar restaurantSupervisor at Bar Bar restaurant
Julia Elizabeth RichterJulia Elizabeth Richter
Wildlife Keeper Assistant (Student Placement) at Featherdale Wildlife ParkWildlife Keeper Assistant (Student Placement) at Featherdale Wildlife Park
Liam BrightwellLiam Brightwell
Traffic Controller at TMPACSTraffic Controller at TMPACS