Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Subash Neupane

East Victoria Park,WA

Summary

Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Overview

1
1
Certification

Work History

Sous Chef

Little Creatures Brewing
Fremantle, WA
2023 - Current
  • Ordered food supplies, maintained inventory, and managed budgeting of resources.
  • Trained new employees in food safety and sanitation regulations.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Monitored food costs on a weekly basis to maintain target profit margins.
  • Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
  • Resolved conflicts between kitchen staff members and provided guidance as needed.
  • Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Trained kitchen workers on culinary techniques.

Chef

Royal Freshwater Bay Yacht Club
, WA
2017 - 2018
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.

Chef

Quarterdeck Dining
Mandurah, WA
2018 - 2019
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Assisted higher-level chefs in the preparation of more complex dishes.
  • Controlled usage of all products to reduce wastefulness.
  • Followed proper plate presentation techniques when serving dishes.
  • Checked quality of raw materials before use to ensure freshness.
  • Provided guidance to junior members of the kitchen staff in their duties.

Chef De Partie

Raffles Hotel
Applecross, WA
2019 - 2021
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Ensured that all necessary equipment was available and properly functioning before service began.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.

Senior Chef De Partie

The Apple Daily Asian Kitchen, Print Hall
Perth, WA
2021 - 2022
  • Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
  • Developed new dishes and recipes in collaboration with other members of the team, while maintaining high standards of quality.
  • Ensured that all dishes were prepared according to health safety regulations and hygiene standards.
  • Monitored portion control to ensure consistency across the menu items.
  • Collaborated with restaurant managers on special events such as banquets or private parties, creating unique menus for each occasion.
  • Planned daily specials according to seasonal produce availability.

Sous Chef

The Point Bar & Grill, Beaumonde Hospitality
Perth, WA
2022 - 2023
  • Assisted in menu development and recipe testing.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Trained new hires in proper cooking techniques and recipes.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Trained and supervised line cooks to develop new skills and improve team performance.

Education

Certificate 3 & 4 in Commercial Cookery, Diploma in Hospitality Management -

Lead College
Perth
10-2019

Skills

  • Menu Memorization
  • Customer Service
  • Cost Control
  • Portion Control
  • Vendor Relationship Management
  • Food Safety
  • Safe Food Handling
  • Safety Management

Certification

  • Food Safety Supervisor

Timeline

Sous Chef

Little Creatures Brewing
2023 - Current

Chef

Royal Freshwater Bay Yacht Club
2017 - 2018

Chef

Quarterdeck Dining
2018 - 2019

Chef De Partie

Raffles Hotel
2019 - 2021

Senior Chef De Partie

The Apple Daily Asian Kitchen, Print Hall
2021 - 2022

Sous Chef

The Point Bar & Grill, Beaumonde Hospitality
2022 - 2023

Certificate 3 & 4 in Commercial Cookery, Diploma in Hospitality Management -

Lead College

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Subash Neupane