Sujan Kumar Shrestha
Rockdale,NSW
Summary
Adept Chef with a proven track record at Third Eye Bar and Bistro, enhancing kitchen operations and food quality through expert menu planning and staff training. Skilled in food safety and kitchen management, I significantly reduced food waste and boosted customer satisfaction by delivering high-quality, allergen-aware culinary creations. Proved as talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Nepalese and Indian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Nepali, Indian and English skills.
Overview
4
4
years of professional experience
Work History
Chef
Third Eye Bar and Bistro
09.2020 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Education
Certificate IV - Certificate IV in Commercial Cookery
Sydney City College of Management
2/17 Macquarie Street Parramatta Sydney NSW215007.2022
Diloma - Dilpoma of Hospitality Mangament
Sydney City College of Management
2/17 Macquarie Street Paramatta Sydney NSW215004.2022
Skills
Food safety and sanitation
Knife Skills
Cooking techniques
Food quality
Kitchen Management
Food presentation
Meal Preparation
Kitchen Operations
Timeline
Chef
Third Eye Bar and Bistro
09.2020 - Current
Certificate IV - Certificate IV in Commercial Cookery
Sydney City College of Management
Diloma - Dilpoma of Hospitality Mangament
Sydney City College of Management
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