Sujan Jung Karki
Kogarah
Summary
Experienced Chef with over 5 years of experience in various restaurants, bar and bistro. Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits. Responsible Food Preparation team member offering proven skills in cooking quality food & maintaining clean facilities as well as promoting customer satisfaction through exceptional service. Dedicate long hours to complete fast-paced work. Customer service-driven team player good at connecting with people and fostering patron loyalty.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Senio Chef De Partie
Fabbrica Pasta Bar (Love Tilly Group)
04.2024 - Current
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted with menu development and planning.
- Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Demi Chef
Crow Bar
02.2024 - 06.2024
- Organizing the workplace and setting up all the sections
- Maintained well-organized mise en place to keep work efficient and consistent
- Prepping all the items needed for the service of all the sections for a smooth and efficient service
- Make different sauces as per the requirement of the kitchen
- Working in grill and fryer and helping everyone wherever it is needed
- Managed daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas
- Prepare food according to company specifications and maintain consistency in food quality standards
- Received and prepared food orders for customers and expedited high quality food with efficiency and accuracy
- Assured consistency and quality of food production through a variety of means, including monitoring inventory and developing weekly specials
- Making burgers, slow cooking meat, prepping items needed for different sections and handling over all service of the kitchen and providing quality food for customers
Chef De Partie/ Head Chef
DSE & Love Tilly Devine (Love Tilly Group)
10.2021 - 10.2023
- Worked across multiple venues in different sections such as larder, grill, fryer as per the need and requirement of the venue
- Packing the deliveries away and setting up the section that I was assigned to for the day
- Prepping all the items needed for the service of all the sections for a smooth and efficient service
- Cooking steak, pasta, fish and making sure the food is cooked perfectly and ready in time to serve to customers
- Implemented successful cross-marketing strategies such as food and wine pairings
- Changing menu every 6 weeks and putting new dishes on the menu as per the season and demand of the customers
- Ordering supplies necessary to run the venue and maintaining the food cogs to get a better profit margin on food sales
- Meeting the dietary requirement of customers and come up with substitute food option outside of the menu to ensure customer satisfaction
- Research on prices of food supplies among different suppliers to ensure that we get the best quality at reasonable price
- Having a meeting every 2 weeks to make sure that we’re on top of all the events coming up and finding out the gaps where we can make improvement to ensure better service and get more customers in
Chef / Cook
Bangor Tavern
08.2017 - 05.2021
- Organizing the workplace and setting up all the sections
- Preparation of items necessary to run the service for all the sections
- Maintained well-organized mise en place to keep work efficient and consistent
- Setting up the kitchen and packing up all the deliveries within a given time frame
- Report if there's any missed deliveries or wrong delivery
- Check the freezer and refrigerator prior to each shift to verify correct temperatures
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Make different dressing for salads, entrees, and make sauces like aioli, tartar for larder section
- Cooking steaks, pasta and fish and plating it up as required
- Making different sauces like Nap sauce, Gravy, curry sauce, homemade burger sauce according to the recipe
- Handling the fryer and dealing with customers on the pass simultaneously on a very busy environment
- Making burgers, dropping chips, and an overall helping hand to every section when it’s busy
- Talk with customers, serving food to them and dealing with any kind of issues they have
- Proper time management under high pressure environment
- Exchanging roles with other team members according to situation and need
- Oversee the kitchen and look after everything in the absence of the head chef
- Overall, all-rounder including larder, fryer and grill section and a helping hand to every section whenever needed
Education
Bachelor of Accounting and Finance - Accounting And Finance
Australian Institute of Management & Commerce - IMC
Sydney, NSW11-2023
Diploma of commerce - Commerce
Australian Catholic University
Sydney, NSW05-2018
Skills
- Menu Planning
- Communication
- Time management
- Consistency
- Food safety
- Knife proficiency
- Sanitation protocols
- Food presentation
- Kitchen management
- Pasta making
- Dietary accommodations
- Kitchen organization
Accomplishments
- Certificate IV in Commercial Cookery
- Food Safety Supervisor
Hobbies and Interests
- Meditation
- Travelling
Certification
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
Languages
English
Full Professional
Nepali
Native or Bilingual
Timeline
Senio Chef De Partie
Fabbrica Pasta Bar (Love Tilly Group)
04.2024 - Current
Demi Chef
Crow Bar
02.2024 - 06.2024
Chef De Partie/ Head Chef
DSE & Love Tilly Devine (Love Tilly Group)
10.2021 - 10.2023
Chef / Cook
Bangor Tavern
08.2017 - 05.2021
Bachelor of Accounting and Finance - Accounting And Finance
Australian Institute of Management & Commerce - IMC
Diploma of commerce - Commerce
Australian Catholic University
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