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, VIC08.2018
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