Subin Shrestha
Burwood
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level CDP/ Junior sous position. Ready to help team achieve company goals.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Three Blue Ducks
07.2020 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- 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.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Cook
Isabel Bondi
08.2019 - 07.2020
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Cook
The Crow Nest
05.2019 - 09.2019
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Placed orders to restock items before supplies ran out.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Cook
The Dolphin Hotel
04.2019 - 08.2019
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Placed orders to restock items before supplies ran out.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Kitchen Helper
The Pacific Club Bondi Beach
08.2018 - 04.2019
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Placed orders to restock items before supplies ran out.
Education
Diploma In Hospitality Management -
Sydney City College Of Management
Parramatta, NSW08.2021
Certificate IV In Cookery -
Sydney City College Of Management’s
Parramatta, NSW02.2020
Diploma In Information Technology -
Sydney City College of Management
Paramatta07.2018
Skills
- Food Preparing, Plating and Presentation
- Coordinating Kitchen Staff
- Portion Standards
- Special Requests
- Proper Food Handling
- Food Spoilage Prevention
- Portion Sizes
- Proper Food Storage
- Quality Control and Oversight
- Special Events and Catering
- Contamination Prevention
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Timeline
Chef De Partie
Three Blue Ducks
07.2020 - Current
Cook
Isabel Bondi
08.2019 - 07.2020
Cook
The Crow Nest
05.2019 - 09.2019
Cook
The Dolphin Hotel
04.2019 - 08.2019
Kitchen Helper
The Pacific Club Bondi Beach
08.2018 - 04.2019
Diploma In Hospitality Management -
Sydney City College Of Management
Certificate IV In Cookery -
Sydney City College Of Management’s
Diploma In Information Technology -
Sydney City College of Management
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