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
04.2023 - 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
11.2022 - 04.2023
- 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
04.2021 - 11.2022
- 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
10.2020 - 04.2021
- 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
10.2019 - 04.2020
- 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
06.2018 - 10.2019
- 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
05.2011 - 12.2016
- 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
04.2023 - Current
SOUS CHEF
Runcorn Tavern
11.2022 - 04.2023
CHEF de PARTIE
Plough inn and Osbourne Hotel
04.2021 - 11.2022
HOSPITALITY TEAM MEMBER
Bethesda caring centre
10.2020 - 04.2021
CHEF
El Camino Cantina
10.2019 - 04.2020
PIZZA CHEF
Friday's Riverside
06.2018 - 10.2019
CHEF
My Small Kitchen
05.2011 - 12.2016
Bachelor of Accounting
TRIBHUVAN UNIVERSITY
Similar Profiles
Naima Yasuki-PeteinNaima Yasuki-Petein
Waitress Trainee at The Brook HotelWaitress Trainee at The Brook Hotel
Maureen Mae MacapagalMaureen Mae Macapagal
Restaurant Supervisor at The Brook Hotel - Australian Leisure and Hospitality GroupRestaurant Supervisor at The Brook Hotel - Australian Leisure and Hospitality Group
Renee PivoneyRenee Pivoney
Senior Sales Manager at The Drake Hotel Oak Brook Autograph CollectionSenior Sales Manager at The Drake Hotel Oak Brook Autograph Collection
Ailysh Lewis-MillarAilysh Lewis-Millar
Support and Advocacy Worker at Micah ProjectsSupport and Advocacy Worker at Micah Projects
David HowardDavid Howard
Food and Beverage Attendant at Morrison Hotel, ALH GroupFood and Beverage Attendant at Morrison Hotel, ALH Group