Summary
Overview
Work History
Education
Skills
Timeline
Generic

Subhan Shrestha

Glenroy,VIC

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Italian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

10
10
years of professional experience

Work History

Head Chef

Farro & 86 Pty Ltd
02.2022 - Current
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Hired, managed, and trained kitchen staff.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Head Chef

Farro Thornbury Pty Ltd
07.2018 - 02.2021
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Maintained well-organized mise en place to keep work consistent.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Cook

Farro Thornbury Pty Ltd
03.2015 - 06.2018
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Kitchen Hand

Farro Thornbury
03.2014 - 02.2015
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
  • Managed time to juggle multiple tasks simultaneously with ease.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.

Education

Diploma - Hospitality Management

Royal Greenhill Institute of Technology Australia
04.2022

Certificate IV - Commercial Cookery

Royal Greenhill Institute of Technology Australia
11.2021

Certificate III - Cookery

Royal Greenhill Institute of Technology Australia
05.2021

Bachelor of Accounting - Accounting

Ozford College
Melbourne, VIC
08.2018

Skills

  • Budgeting and Cost Control
  • Menu Planning
  • Food Preparation Techniques
  • Restaurant Operation
  • Kitchen Staff Management
  • Resource Management
  • Profit Target Achievement
  • Staff Performance Assessments
  • Resource Allocation

Timeline

Head Chef

Farro & 86 Pty Ltd
02.2022 - Current

Head Chef

Farro Thornbury Pty Ltd
07.2018 - 02.2021

Cook

Farro Thornbury Pty Ltd
03.2015 - 06.2018

Kitchen Hand

Farro Thornbury
03.2014 - 02.2015

Diploma - Hospitality Management

Royal Greenhill Institute of Technology Australia

Certificate IV - Commercial Cookery

Royal Greenhill Institute of Technology Australia

Certificate III - Cookery

Royal Greenhill Institute of Technology Australia

Bachelor of Accounting - Accounting

Ozford College
Subhan Shrestha