Sunil Shrestha
Evatt,ACT
Summary
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
12
12
years of professional experience
Work History
Chef
Canberra Labor Club
Belconnen, ACT
09.2022 - Current
- Led kitchen operations, ensuring timely meal preparation and service during peak hours.
- Developed menus that aligned with seasonal ingredients and customer preferences.
- Trained and mentored junior kitchen staff on food safety and culinary techniques.
- Collaborated with suppliers to source high-quality ingredients, enhancing dish quality.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
Chef
Damingle Cafe & Restaurant
Gungahlin, Act
09.2022 - 02.2024
- Streamlined food preparation processes, improving efficiency without compromising quality.
- Implemented inventory management practices to reduce waste and maintain stock levels.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Accounting Intern
All in One Property Services PTY Ltd
Toongabbie, NSW
03.2021 - 11.2021
- Assisted in preparing financial statements and reports, ensuring accuracy and compliance with accounting standards.
- Analyzed transaction data to identify discrepancies and reconcile accounts, enhancing overall financial integrity.
- Collaborated with team members to streamline invoicing processes, resulting in improved efficiency.
- Utilized accounting software to maintain accurate records and support month-end closing activities.
- Mentored junior interns by sharing best practices in data entry and financial reporting techniques.
- Assisted with month-end closing and reporting duties.
- Supported month-end closing activities, ensuring timely and accurate reporting of financial results.
- Enhanced financial accuracy by conducting thorough account reconciliations and adjusting journal entries.
Chef Assistant
Vajra Guest House & Roof Top Restaurant
Bhaktapur, Nepal
11.2013 - 12.2017
- Assisted chefs in meal preparation and cooking processes, ensuring timely service delivery.
- Maintained kitchen cleanliness and adhered to safety protocols, promoting safe food handling practices.
- Supported inventory management by organizing supplies and tracking ingredient usage effectively.
- Collaborated with culinary team to create new menu items, enhancing customer dining experiences.
- Implemented efficient food preparation techniques, reducing waste and improving workflow efficiency.
- Coordinated with front-of-house staff to streamline communication between the kitchen and dining area.
- Followed recipes and instructions to achieve quality and presentation standards.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Used variety of kitchen tools and appliances to prepare ingredients and meals.
- Managed time efficiently by prioritizing tasks and multitasking effectively during peak service hours.
Education
Certificate IV in Kitchen Management - Kitchen
William Hoispitality School
Sydney, NSW03-2023
Certificate III in Commercial Cookery - Kitchen
William Hospitality School
Sydney, NSW02-2023
Master's in Professional Accounting - Accounting
KOI
Sydney, NSW12-2021
Bachelor's in Business Administration - Business Administration
K & K International College
New Baneshwor, Nepal03-2017
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food quality
- Food presentation
- Meal preparation
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
Languages
English
Full Professional
Hindi
Professional Working
Timeline
Chef
Canberra Labor Club
09.2022 - Current
Chef
Damingle Cafe & Restaurant
09.2022 - 02.2024
Accounting Intern
All in One Property Services PTY Ltd
03.2021 - 11.2021
Chef Assistant
Vajra Guest House & Roof Top Restaurant
11.2013 - 12.2017
Certificate IV in Kitchen Management - Kitchen
William Hoispitality School
Certificate III in Commercial Cookery - Kitchen
William Hospitality School
Master's in Professional Accounting - Accounting
KOI
Bachelor's in Business Administration - Business Administration
K & K International College