Summary
Overview
Work History
Education
Skills
Certification
Referee 1
Referee 2
Referee 3
Timeline
Generic
Sujan Subedi

Sujan Subedi

3/8-10 Kendall Street Harris Park,NSW

Summary

Professional, reliable, team-oriented chef with six years of experience working in busy kitchen. Ability to work under pressure and work directly with clients to create and deliver high-quality, nutritious, and attractive selection of meals. Entrepreneurial, innovative, and creative.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Chef De Partie

Restaurant 317
08.2023 - Current
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Head Chef

Via Napoli Pizzeria- Lanecove
07.2022 - 08.2023
  • Assisting team members and work in a team
  • Maintaining Kitchen Standards and Train Staff
  • Ordering Stocks
  • Prepare and Update the restaurant menu
  • Work in a socially diverse environment and maintain good vibes within a customer
  • Assist and Follow health, safety and security procedures
  • Ensure and Prepare all the items from the menu
  • Handle all the preparation, ordering, stock take, cooking, labelling, packaging, food safety and hygiene
  • Discussing food preparation issues with Managers, Dietitians and Kitchen and waiting staff
  • Having to meet strict requirements
  • Adhere to OH&S principles always- Workplace Safety
  • Organization skills.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry

Chef De Partie

Via Napoli Pizzeria Lanecove
04.2018 - 07.2022
  • Preparing, cooking and presenting dishes according to their station
  • Assisting the Head Chef to create new dishes for the menu
  • Following, and ensuring the team follows, food hygiene and occupational health and safety measures
  • Taking care with portions and waste to ensure profits remain positive
  • Managing staff, including rostering, timesheeting and giving direction.
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.

Kitchen Hand

Via Napoli pizzeria - Surry Hills
09.2017 - 03.2018
  • Assisting the chef in the preparation and cooking of food, as required
  • Washing and cleaning utensils and dishes
  • Cleaning benches, floors and other kitchen areas
  • Disposing of rubbish
  • Ensuring the kitchen is clean and sanitary
  • Implementing all hygiene and Health & Safety regulations
  • Handling, sorting and distributing food items.
  • Cleaned dishes, pots, pans and utensils.
  • Swept and mopped floors to maintain cleanliness in the kitchen area.
  • Stocked shelves with food supplies, such as canned goods and dry ingredients.
  • Assisted cooks in preparing meals by washing vegetables and fruits, cutting meats and other tasks as needed.
  • Disposed of garbage according to health regulations.
  • Operated dishwashers to sanitize dishes and silverware.
  • Maintained a neat work station throughout shift hours.

Education

Certificate IV - Kitchen Management

Kordon Institute of Technology
Sydney, NSW
03.2024

Masters in professional Accounting (MPA) -

Holmes institute
01.2022

Masters in Business Administration -

Holmes institute
01.2022

Bachelors in Business Administration (BBA) -

MRM Academy
01.2014

High School Diploma (Science) -

Little Flowers
01.2012

School Leaving Certificate -

Emerald Academy
01.2010

Skills

  • Culinary expertise
  • Decision making
  • Customer service
  • Motivated attitude
  • Work under pressure
  • Excellent work ethics
  • Communication skills
  • Time management
  • Plating and Presentation
  • Dish Preparation
  • Budgeting and Cost Control
  • Food Safety Regulations
  • Staff Training

Certification

  • Food Handler Basics

Referee 1

Ravi Ravi

Head Chef

0401729744

Restaurant 317

Referee 2

Luca Vigano

General Manager

0410755842

Via Napoli Pizzeria Lanecove

Referee 3

Uttam Pd Jamarkattel

Head Chef

0451737807

Via Napoli Pizzeria Surry Hills

Timeline

Chef De Partie

Restaurant 317
08.2023 - Current

Head Chef

Via Napoli Pizzeria- Lanecove
07.2022 - 08.2023

Chef De Partie

Via Napoli Pizzeria Lanecove
04.2018 - 07.2022

Kitchen Hand

Via Napoli pizzeria - Surry Hills
09.2017 - 03.2018

Certificate IV - Kitchen Management

Kordon Institute of Technology

Masters in professional Accounting (MPA) -

Holmes institute

Masters in Business Administration -

Holmes institute

Bachelors in Business Administration (BBA) -

MRM Academy

High School Diploma (Science) -

Little Flowers

School Leaving Certificate -

Emerald Academy

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Sujan Subedi