Sujan Oli
Sydney/Graville ,NSW
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef De Partie
Pacific Hunter Group
Sydney, New South Wales
02.2022 - Current
- Monitored food products, driving quality, freshness and integrity.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Managed food usage with proper stock rotation to prevent spoilage.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Improved performance of team members resulting in high-quality meals produced daily.
Chef
ALH Group
Umina Beach, New South Wales
11.2019 - 02.2022
- Determined schedules and staff requirements necessary to prepare and plate food.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Supervised food preparation staff to deliver high-quality results.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
Chef De Partie
Jumeiraha Group Dubai
Dubai, Dubai
03.2019 - 10.2019
- Operated equipment and machinery according to safety guidelines.
- Assisted with customer requests and answered questions to improve satisfaction.
- Maintained updated knowledge through continuing education and advanced training.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Chef De Partie
Hilton Dubai
Dubai, Dubai
08.2018 - 02.2019
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
Chef De Partie
Marriott international
Dubai, Dubai
11.2017 - 07.2018
- Organized the daily mise en place in order to prepare meals efficiently.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Improved performance of team members resulting in high-quality meals produced daily.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Demi Chef De Partie
Marriott international
Dubai, Dubai
08.2016 - 10.2017
- Ensured quality control of dishes before they were served to guests.
- Organized ingredients for each dish on station according to recipes and plating guidelines.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Commis Chef
Anantara hotel and resort
Doha / Qatar, Doha
11.2014 - 07.2016
- Provided guidance to junior members of the kitchen staff in their duties.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with the team regarding menu changes or special requests from customers.
- Monitored stock levels of ingredients and kitchen supplies.
Education
Commercial Cookery - Chef Skill Assessment
VETASSESS
Melbourne, VIC08-2021
Certificate IV in Commercial Cookery
Institute of Advancing Careers
Sydney, NSW04-2021
Malaysian Skill Certificate Commis Level 1
Asean Cullinary Academy
Malaysia09-2013
High School -
New Horizon Higher Secondary School
Butwal Nepal 12-2012
Skills
- Food presentation
- Quality control
- Inventory management
- Food safety
- Recipe development
- Line cooking
Languages
English
Professional
Nepali
Professional
Certification
- Employee of the month BOH 2015 - Qatar
- Food safety supervisor certificate
- First AID certificate
Timeline
Chef De Partie
Pacific Hunter Group
02.2022 - Current
Chef
ALH Group
11.2019 - 02.2022
Chef De Partie
Jumeiraha Group Dubai
03.2019 - 10.2019
Chef De Partie
Hilton Dubai
08.2018 - 02.2019
Chef De Partie
Marriott international
11.2017 - 07.2018
Demi Chef De Partie
Marriott international
08.2016 - 10.2017
Commis Chef
Anantara hotel and resort
11.2014 - 07.2016
Commercial Cookery - Chef Skill Assessment
VETASSESS
Certificate IV in Commercial Cookery
Institute of Advancing Careers
Malaysian Skill Certificate Commis Level 1
Asean Cullinary Academy
High School -
New Horizon Higher Secondary School