Suman Khadka
Hurstville,NSW
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
3
3
years of professional experience
Work History
Chef De Partie
The blonde butler
Armandale, 3143
11.2023 - Current
- Checked quality of food products to meet high standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
Chef
Sake restaurant
The Rocks, NSW
11.2022 - 11.2023
- Season and prepare a variety of proteins, ranging from beef cuts to lamb in charcoal grill
- Creating a meticulous Mise En Place, for smoother and efficient service
- Strong communication skills in the kitchen, including clear verbal instructions, active listening, and effective teamwork
- Adapting to changing circumstances in a fast-paced kitchen environment
- Proficient in stock rotation techniques and well-versed in HACCP principles.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Chef De Partie
The Camelia grove hotel
Alexandria, NSW
09.2020 - 10.2023
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Assisted in menu planning
- Maintained well-organized mise en place to keep work consistent
- Attention to detail while plating.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Checked quality of food products to meet high standards.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Organized the daily mise en place in order to prepare meals efficiently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Chef De Partie
The Astina Suites
Penrith, NSW
07.2021 - 09.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Cross-contamination and dietary requirement control
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Cruising Yacht Club Australia
Edgecliff, NSW
03.2021 - 04.2022
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Produced innovative menu offerings to promote company awareness and customer satisfaction
- Maintained well-organized mise en place to keep work consistent
- Trained kitchen staff to perform various preparation tasks under pressure
- Plated meals paying special attention to garnishes and overall presentation
- Rotated stock to use items before expiration date.
Education
BBA - Hospitality
Kaplan Business School
Sydney, NSW05.2025
Diploma of Hospitality - Hospitality
Western Sydney College
Sydney, NSW03.2023
Associate of Arts - Certificate IV in Commercial Cookery
The Western Sydney College
08.2022
Associate of Science - Diploma of Information Technology
Lead College
01.2020
References
- Niraj Luitel, Junior Sous at Sake restaurant, 0450821616
- Roy Steven Kahaluge, Sous Chef at Camelia Grove Hotel, 0455976462
- Nicholas Dzebic, Head Chef of The Astina Suites, 0421074821
Occupation
Chef/Student
Timeline
Chef De Partie
The blonde butler
11.2023 - Current
Chef
Sake restaurant
11.2022 - 11.2023
Chef De Partie
The Astina Suites
07.2021 - 09.2022
Chef De Partie
Cruising Yacht Club Australia
03.2021 - 04.2022
Chef De Partie
The Camelia grove hotel
09.2020 - 10.2023
BBA - Hospitality
Kaplan Business School
Diploma of Hospitality - Hospitality
Western Sydney College
Associate of Arts - Certificate IV in Commercial Cookery
The Western Sydney College
Associate of Science - Diploma of Information Technology
Lead College
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