Suraj Khadka
chef
east cannigton,WA
Summary
Proficient Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10 Year background in high-end restaurant industry.
Culinary professional with track record of delivering exceptional menu items and maintaining rigorous food safety standards. Adept at fostering collaborative kitchen environment and consistently achieving culinary excellence. Known for reliability and adaptability to dynamic kitchen needs, with strong skills in recipe development and culinary techniques.
Overview
10
10
years of professional experience
Work History
Chef De Partie
Pan Pacific Perth
02.2024 - 08.2025
- Worked in a banquet kitchen
- Serving food for 500-2000 people everyday
- Review banquet event orders (BEO) daily and note of any changes
- Brief the banquet kitchen staff daily about the current functions
- Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
- Establish the day’s priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute
- Effectively communicate both verbally and in writing to provide clear directions to staff.
- Take physical inventory of specified food items for daily inventory.
- Review sales and food costs with the Executive Chef to ensure that the kitchen banquet is meeting budgeted costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Sous Chef
Strathfield Golf Club
05.2023 - 05.2024
- Operated kitchen function and events catering 500-900 people.
- Leading kitchen staff during Head Chef’s absence, guiding and supervising kitchen staff during food preparation and assisting Head Chef in menu preparation.
- Train apprentice chefs in preparing basic saucier dishes.
- Introduced new culinary techniques to team, elevating overall skill level and leading to more diverse menu offerings for guests.
- Follow all safety, sanitation and food handling procedures.
- Assisted in budget planning and cost management efforts, helping establishment maintain profitability without sacrificing quality or service standards.
Junior Sous Chef
Fitzroy Lane Group Pty Ltd
06.2020 - 05.2023
- Prepare all menu items according to recipe
- Checking product line stations for quality and freshness before shift commencement
- Reporting any line check issues to Senior Sous Chef
- Monitoring portion and wastage control to contribute to maintaining profit margin.
- Maintain working areas to state hygienic standards.
- Follow all safety, sanitation and food handling procedures.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted sous chef with weekly schedule drafts for 7 kitchen staff.
Chef
Billy The Greek (Zanadu Holdings Pty Ltd)
11.2017 - 12.2020
- Stock rotation and quality assurance.
- Creating and placing orders for stock control sheets
- Mentoring and educating junior employees
- In charge of entire kitchen when head chef is away
- Ensuring that standards for hygiene meet the most recent food health and hygiene laws.
- Helping environmental health officials from local municipality with their periodic inspections
- Keeping track of temperatures of cooked, raw, and reheated food
- Answering questions from clients
- Preparing ahead of time and drafting action plans for events.
Cook
Barun Hotel Restaurant Foods and Drinks
04.2015 - 07.2017
- Make sure final products and components are fresh.
- Comply with recipes, weighing, measuring, and combining ingredients.
- Meats, vegetables, fish, poultry, and other dishes can be baked, grilled, steamed, or boiled.
- Present, decorate, and set out last dishes.
- Keeping workspace tidy and safe is important while handling dishes, utensils, and other items.
- Handle and preserve food and ingredients.
- Uphold standards for food safety and hygiene
- Make sure to sterilize and clean workspaces, tools, and utensils
- Carry out opening and closing process
- Arrange workstations with necessary supplies and tools
- Verify ingredients' quality and freshness
- Track amount of inventory at station.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Education
Certificate IV - Commercial Cookery
Sydney Academy
Sydney, NSW08.2025
Certificate III - Commercial Cookery
Quantum Training
Sydney, NSW08.2025
Skills
- Excellent communication
- Bulk cooking
- Excellent knife skill
- Supervision
- Kitchen leadership
- Kitchen Management
- Menu development
Timeline
Chef De Partie
Pan Pacific Perth
02.2024 - 08.2025
Sous Chef
Strathfield Golf Club
05.2023 - 05.2024
Junior Sous Chef
Fitzroy Lane Group Pty Ltd
06.2020 - 05.2023
Chef
Billy The Greek (Zanadu Holdings Pty Ltd)
11.2017 - 12.2020
Cook
Barun Hotel Restaurant Foods and Drinks
04.2015 - 07.2017
Certificate IV - Commercial Cookery
Sydney Academy
Certificate III - Commercial Cookery
Quantum Training
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