Sujan Shrestha
Brisbane,QLD
Summary
Proficient Chef de partie highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10.5-year background in high-end restaurant industry.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Senior Chef De Partie
Brook Hotel
2023.04 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Acted as head chef when required to maintain continuity of service and quality.
- Increased sales by 30%.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
SOUS CHEF
Runcorn Tavern
2022.11 - 2023.04
- Look after all buffet and functions
- Prepared ingredients and cooked meals according to established recipes
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Enforced sanitation practices to safeguard employees and patrons
- Worked with coworkers to complete tasks
- Adhered to quality and service standards to support operational goals
- Assisted with new hire orientation and employee training
- Demonstrated ability to cook steaks.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
CHEF de PARTIE
Plough inn and Osbourne Hotel
2021.04 - 2022.11
- Demonstrated ability to manage multiple tasks while remaining adaptable and flexible
- Adhered to quality and service standards to support operational goals
- Prepared ingredients and cooked meals according to established recipes
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Enforced sanitation practices to safeguard employees and patrons
- Worked with coworkers to complete tasks.
- Rotated stock to use items before expiration date.
HOSPITALITY TEAM MEMBER
Bethesda caring centre
2020.10 - 2021.04
- Prepared for basic food service, such as setting up continental breakfast and coffee and tea supplies
- Planned, scheduled or supervised work of other employees
- Recorded guest comments and complaints, referred customers to managers as necessary
- Contacted housekeeping or maintenance staff when guests reported problems
- Cleaned and maintained lobby and common areas, such as restocking supplies.
CHEF
El Camino Cantina
2019.10 - 2020.04
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Prepared ingredients and cooked meals according to established recipes
- Enforced sanitation practices to safeguard employees and patrons
- Collaborated with departmental leaders to establish organizational goals, strategic plans and objectives
- Worked with coworkers to complete tasks
- Assisted with new hire orientation and employee training.
PIZZA CHEF
Friday's Riverside
2018.06 - 2019.10
- Cleaned food preparation areas, cooking surfaces, and utensils
- Prepared speciality foods such as pizzas, fish and chips, sandwiches and tacos following specific methods requiring short preparation time
- Washed, cut and prepared foods designated for cooking
- Verified that prepared food met requirements for quality and quantity
- Served orders to customers at windows, counters and tables
- Cleaned, stocked and restocked workstations and display cases
- Maintained sanitation, health and safety standards in work areas
- Read food order slips and received verbal instructions as to food required by patron and prepared and cooked food according to instructions.
CHEF
My Small Kitchen
2011.05 - 2016.12
- Drafted catering menus for weddings, parties and banquets
- Developed seasonal and promotional menus to increase sales
- Prepared ingredients and cooked meals according to established recipes
- Monitored inventory levels and enforced best practices, reducing waste
- Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
- Enforced sanitation practices to safeguard employees and patrons
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Participated in ongoing training to enhance own job skills and knowledge
- Troubleshot minor problems and reported larger technical issues
- Demonstrated ability to manage multiple tasks while remaining adaptable and flexible.
Education
Bachelor of Accounting
TRIBHUVAN UNIVERSITY
Nepal 09.2015
Skills
- High-Volume Environments
- Professional Relationships
- Food Preparing, Plating and Presentation
- Safety and Sanitation Standards
- Stocking and Replenishing
- Production Preparation
Certification
Certificate IV in cookery
General Food service Certificate for chef and cook
RSA certificate
Food Safety Supervision Skill Set certificate
Additional Information
- RSA certificate
- General food service certificate for chef and cook
- Food Safety Supervisior
- Certificate IV in cookery
Languages
English
Professional Working
Nepali
Native or Bilingual
Timeline
Senior Chef De Partie
Brook Hotel
2023.04 - Current
SOUS CHEF
Runcorn Tavern
2022.11 - 2023.04
CHEF de PARTIE
Plough inn and Osbourne Hotel
2021.04 - 2022.11
HOSPITALITY TEAM MEMBER
Bethesda caring centre
2020.10 - 2021.04
CHEF
El Camino Cantina
2019.10 - 2020.04
PIZZA CHEF
Friday's Riverside
2018.06 - 2019.10
CHEF
My Small Kitchen
2011.05 - 2016.12
Bachelor of Accounting
TRIBHUVAN UNIVERSITY
Certificate IV in cookery
General Food service Certificate for chef and cook
RSA certificate
Food Safety Supervision Skill Set certificate
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