Sunil Adhikari
LEUMEAH,NSW
Summary
Dynamic chef with a robust history in managing kitchen operations and food safety standards. Proven track record in designing and executing diverse menus for events, while supervising and training kitchen staff to ensure high-quality food presentation and compliance with hygiene practices.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Senior Chef
THE PEAKHURST HOTEL
04.2023 - Current
Head Chef
JDA HOTELS
01.2018 - 01.2023
- Developed and designed menus for corporate events, weddings, and birthday parties to meet client specifications
- Maintained standards for recipe preparation and execution
- Managed careful practices of raw material safe food handling procedures and cost
- Delegated and supervised trainee responsibilities to enhance skill development and operational efficiency
- Managed stock levels and coordinated orders to ensure consistent and timely supply delivery.
- Collaborated with accounting and management to manage finances and inventory
- Determined ambience of restaurant that worked with menu
- Managed employee roster to ensure adequate staffing for operations.
- PADSTOW PARK HOTEL
Senior Sous Chef
JDA HOTELS
01.2017 - 01.2018
- Supervised and mentored staff on short orders to enhance operational efficiency.
- Evaluated deliveries for quality and ensured proper storage met local food handling regulations.
- Interviewed, hired, and trained serving crew to improve service quality.
- Interacted frequently with guests to enhance their meal experience
- Strengthened Mill Hotel's reputation by ensuring consistent guest satisfaction.
Junior sous chef
FEROS GROUP
01.2015 - 01.2016
- LONE PINE TAVERN( Rooty hill)
- Collaborated with senior chefs to develop seasonal menu offerings, enhancing overall dining experience.
- Supported food preparation and sourced high-quality ingredients for daily menu items, ensuring freshness and quality.
- Ensured cleanliness and organization of kitchen workstations and equipment to maintain a safe and efficient working environment.
Chef de partie
LONE PINE TAVERN
01.2012 - 01.2014
Chef de partie
Parramatta park café & event center
01.2009 - 01.2011
- Prepared high-quality dishes according to established recipes and standards.
- Managed inventory and ensured freshness of ingredients used in menu items.
- Collaborated with kitchen staff to maintain efficient food preparation workflows.
- Employed in Parramatta area
Demi chef
Tea gardens hotel
01.2008 - 01.2009
- Prepared and presented diverse dishes in a high-volume kitchen environment.
- Collaborated with kitchen staff to ensure timely meal service and quality standards.
- Maintained cleanliness and organization of workstations and kitchen equipment.
- Assisted clients in Bondi Junction by addressing inquiries and resolving issues
SOUS CHEF
FEROS GROUP
01.2017 - 2017
- Collaborated with Head Chef to create innovative menus and develop new recipes
- Oversaw food preparation and presentation to ensure quality and consistency
- Co-managed a high-volume kitchen with over 30 staff, upholding all sanitary and food safety standards
- Supervised kitchen stations and worked closely with other chefs of all levels
- Trained new kitchen staff on promotional specials
- PRINCE HOTEL (KIRRAWEE)
Education
Certificate III in Hospitality - Hospitality
Windsor Institute
05-2009
Skills
- Culinary techniques
- Menu development
- Dish preparation
- Recipe execution
- Food safety and hygiene
- Food safety compliance
- Quality control
- Inventory management
- Supplies ordering
- Inventory strategies
- Roster management
- Kitchen and staff management
- Staff supervision
- Team training
- Customer engagement
- Time management
- Leadership skills
- Problem-solving abilities
- Conflict resolution
- Effective communication
- Menu budgeting
Certification
• Food Safety Handling Certificate, Australian Institute of Accreditation
References
Available upon request
Timeline
Senior Chef
THE PEAKHURST HOTEL
04.2023 - Current
Head Chef
JDA HOTELS
01.2018 - 01.2023
Senior Sous Chef
JDA HOTELS
01.2017 - 01.2018
SOUS CHEF
FEROS GROUP
01.2017 - 2017
Junior sous chef
FEROS GROUP
01.2015 - 01.2016
Chef de partie
LONE PINE TAVERN
01.2012 - 01.2014
Chef de partie
Parramatta park café & event center
01.2009 - 01.2011
Demi chef
Tea gardens hotel
01.2008 - 01.2009
Certificate III in Hospitality - Hospitality
Windsor Institute