Sujan Thapa
Summary
Dynamic culinary professional with extensive experience at Meet The Greek, excelling in food safety and kitchen management. Proven track record in enhancing customer satisfaction through innovative menu development and effective communication. Skilled in optimizing food preparation processes, significantly reducing waste while maintaining high-quality standards and fostering teamwork among kitchen staff.
Overview
6
6
years of professional experience
Work History
Chef/CHef/Cook Supervisor
Meet The Greek
Brighton-Le-Sands, NSW
05.2022 - Current
- Led kitchen staff in daily food preparation and cooking tasks to ensure high-quality meals.
- Developed and executed seasonal menu items, enhancing customer satisfaction and dining experience.
- Maintained strict adherence to food safety protocols, reducing risk of contamination and ensuring compliance.
- Trained and mentored junior kitchen staff, fostering skill development and teamwork within the culinary team.
- Streamlined inventory management processes, optimizing stock levels and minimizing waste in kitchen operations.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Monitored food preparation, production, and plating for quality control.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Supervised food presentation and plating to enhance visual appeal.
Cook
Kostas Takeaway
412 W Botany St, Rockdale NSW 2216
10.2022 - 05.2023
- Trained new kitchen staff on cooking techniques, equipment usage, and safety protocols to ensure compliance.
- Monitored food quality during preparation and service, implementing adjustments for taste consistency and presentation.
- Developed seasonal menu ideas that aligned with customer preferences, enhancing overall dining experience.
- Implemented waste reduction strategies in food prep processes, contributing to cost-saving initiatives within the kitchen.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Cook
Nara Lounge
309B Forest Road, Hurstville NSW 2220, NSW
01.2021 - 09.2021
- Prepared and executed diverse menu items following standardized recipes and presentation guidelines.
- Collaborated with kitchen staff to streamline food preparation processes and enhance operational efficiency.
- Maintained cleanliness and organization of kitchen workstations, adhering to health and safety regulations.
- Assisted in inventory management by tracking supplies and placing timely orders to prevent shortages.
- Maintained cleanliness and organization of kitchen environment, following health regulations.
- Conducted taste tests to refine recipes and improve dish presentation consistency.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Maintained high standards of cleanliness and organization in kitchen areas to comply with health regulations.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Reduced food waste with strategic menu planning and inventory control techniques.
Cook
Parea Greek Tavern
46-48 Rocky Point Rd, Kogarah, New South Wales 221
09.2019 - 03.2020
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Collaborated with kitchen team to design new menu items, driving customer interest and repeat business.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.s
- Planned menus for different events, seasons and customer requests.
- Trained new kitchen staff on cooking techniques, equipment usage, and safety protocols to ensure compliance.
- Developed seasonal menu ideas that aligned with customer preferences, enhancing overall dining experience.
Education
Certificate IV in Kitchen Management - Cookery
Rockford College
3/633 Princes Hwy, Rockdale NSW 221606-2024
MPA( MASTERS OF PROFESSIONAL ACCOUNTING) - ACCOUNTING
Wentworth Institute
302 Elizabeth St, Surry Hills NSW 201006-2021
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Meal preparation
- Food presentation
- Kitchen management
- Food quality
- Attention to detail
- Effective communications
- Kitchen operations
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Verbal and written communication
Languages
English
Professional Working
Timeline
Cook
Kostas Takeaway
10.2022 - 05.2023
Chef/CHef/Cook Supervisor
Meet The Greek
05.2022 - Current
Cook
Nara Lounge
01.2021 - 09.2021
Cook
Parea Greek Tavern
09.2019 - 03.2020
Certificate IV in Kitchen Management - Cookery
Rockford College
MPA( MASTERS OF PROFESSIONAL ACCOUNTING) - ACCOUNTING
Wentworth Institute