Subham Sapkota
Carnegie,Vic
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
4
4
years of professional experience
Work History
Head Chef ( Full Time )
Newmarket Hotel
St Kilda, VIC
03.2024 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
Sous Chef( Full Time )
The Exchange Hotel
Port Melbourne, VIC
09.2023 - 03.2024
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
Sous Chef( Full Time)
The Hawthorn Hotel
Hawthorn, VIC
06.2021 - 09.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef( Part-time)
ELEPHANT CAFE
Newport, VIC
02.2021 - 07.2021
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
Chef( Part-time )
Rococo Restaurant
Hawthorn, VIC
12.2020 - 02.2021
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Chef( Casual)
8 Days Cafe
Melbourne, VIC
03.2020 - 03.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Education
ADVANCE DIPLOMA OF HOSPITALITY MANAGEMENT
RGIT
Melbourne, VIC05.2021
DIPLOMA OF HOSPITALITY MANAGEMENT
RGIT
Melbourne, VIC09.2020
Certificate IV In Commercial Cookery
RGIT
Melbourne, VIC04.2020
Certificate III in Commercial Cookery
RGIT
Melbourne, VIC09.2019
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Nutritional knowledge
- Kitchen Management
- Team Management
- Menu development
Timeline
Head Chef ( Full Time )
Newmarket Hotel
03.2024 - Current
Sous Chef( Full Time )
The Exchange Hotel
09.2023 - 03.2024
Sous Chef( Full Time)
The Hawthorn Hotel
06.2021 - 09.2023
Chef( Part-time)
ELEPHANT CAFE
02.2021 - 07.2021
Chef( Part-time )
Rococo Restaurant
12.2020 - 02.2021
Chef( Casual)
8 Days Cafe
03.2020 - 03.2020
ADVANCE DIPLOMA OF HOSPITALITY MANAGEMENT
RGIT
DIPLOMA OF HOSPITALITY MANAGEMENT
RGIT
Certificate IV In Commercial Cookery
RGIT
Certificate III in Commercial Cookery
RGIT