Suman Thapa
2/16 Denneys St,Warrnambool,VIC
Summary
I am culinary graduate student with more than three years of experience. I have worked in some of the busiest restaurants and cafes. Skilled cook with proven expertise in food preparation, recipe adaptation, and team collaboration. Skilled in time management and health compliance, dedicated to enhancing kitchen workflow and training staff to meet production demands. Committed to maintaining health and safety compliance while optimizing workflows to enhance kitchen efficiency.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef de Partie/Cook
Pavilion Cafe and Bar
50 Viaduct Rd,warrnambool,3280, vic
04.2022 - Current
- Prepare and cook variety of menu dishes.
- Collaborated with team members to streamline preparation workflows effectively.
- Provided technical support to other team members when needed.
- Helped achieve team goals by rotating production lines and daily duties to meet demand.
- Looked through work orders to determine the type and quantity of materials and ingredients needed for each production batch.
- Used daily system logs to document production information, discussing issues with management.
- Separated products according to weight, grade and size of material to produce final product.
- Measured and weighed items to meet quality standards and prevent waste.
- Reduced health and safety risks with strict adherence to safety protocols and PPE requirements.
- Prepared and presented high-quality dishes in a fast-paced environment.
- Monitor food costs and minimize waste while maintaining quality.
Chef de Partie/Cook
butcher and vine
hampton, vic
10.2021 - 03.2022
- Prepared and cooked a variety of menu items to meet customer preferences.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Assisted in inventory management and restocking of ingredients as needed.
- Collaborated with team members to ensure timely meal service during peak hours.
- Followed food safety guidelines to ensure safe handling and storage of ingredients.
- Adapted recipes to accommodate dietary restrictions and customer requests.
- Conducted regular quality checks on food products before serving to customers.
- Trained new kitchen staff on proper cooking techniques and safety practices.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Followed established procedures and requirements for safe food handling, storage and service.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Used standardized recipes and other instructions to prepare food.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Organized storage areas for efficient usage of space.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Managed portion control using correct utensils during preparation and plating.
- Resolved customer complaints regarding food quality or services provided.
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
- Set up and performed initial prep work for soups, sauces, and salads.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Monitored stock levels of food items and ordered more when necessary.
Education
Advance Diploma Of Hospitality Management - Commercial Cookery
Glen Institute
190 queen street, Melbourne,vic 300002-2022
Diploma Of Hospitality Management - Commercial Cookery
Australian College of Trade
859 High Street, Thornbury, VIC 3071, Australia02-2021
Commercial Cookery - Certificate IV
Ransford College
1-6 79 Paisley St Footscray02-2020
Skills
- Food preparation
- Recipe adaptation
- Inventory management
- Food safety guidelines
- Cooking techniques
- Team collaboration
- Time management
- Effective communication
- Problem solving
- Staff training
- Health and safety compliance
- Order delivery practices
- Cake decorating expertise
- Food waste reduction
- Food handling
- Kitchen sanitation management
- Beautiful presentation of food
- Kitchen organization
- Temperature control
- High volume production capability
- Cleaning and organization
- Attention to detail
- Strong butchery skills
- Ingredient selection
- Plating and presentation
- Food spoilage prevention
- Cost control
- Stock management
- Plate presentation
- Sauce making
- Recipe-based cooking
- Recipes and menu planning
- Ingredients measuring
- Cooking
- Food storage
- Multitasking and organization
- Recipe development
- Garnishing techniques
- Dietary restriction support
- Frying
- Strong attention to safe food handling procedures
- Allergen awareness
- Ingredient knowledge
References
References available upon request.
Certification
Position-owner ( Pavilion Cafe and Bar)
Email- contact@pavilion.net.au
Contact number-0438017088
Email- contact@pavilion.net.au
Contact number-0438017088
Timeline
Chef de Partie/Cook
Pavilion Cafe and Bar
04.2022 - Current
Chef de Partie/Cook
butcher and vine
10.2021 - 03.2022
Advance Diploma Of Hospitality Management - Commercial Cookery
Glen Institute
Diploma Of Hospitality Management - Commercial Cookery
Australian College of Trade
Commercial Cookery - Certificate IV
Ransford College