Summary
Overview
Work History
Education
Skills
Timeline
Generic

Suresh Ghimire

Perth

Summary

With a proven track record as a chef, I excel in elevating food quality and presentation, blending expert cooking techniques with leadership and teamwork. I've successfully mentored staff and optimized kitchen processes, significantly enhancing culinary experiences without compromising food safety standards.


Overview

8
8
years of professional experience

Work History

Chef

Something French
07.2024 - 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.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • 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.

Casual Demi Chef

Rydges Sydney Airport Hotel
01.2022 - 07.2024
  • Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
  • Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying and baking.
  • Maintained well-organized mise en place to keep work consistent.
  • Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
  • Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.

Chef

Sneakies Kitchen
08.2021 - 04.2022
  • 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.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Prepare food and be ready for service.
  • Control food wastage and follow food and safety.
  • Run service smoothly and ensure the food quality
  • Mentored kitchen staff to prepare each for demanding roles.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.

Breakfast Chef

Lotus Story
01.2019 - 03.2021
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
  • Collaborated with the culinary team to develop innovative breakfast menu items that attracted new clientele.
  • Streamlined kitchen processes for increased efficiency and reduced food waste.
  • Successfully managed multiple orders simultaneously without sacrificing attention-to-detail or presentation standards.
  • Prepared all food items for Vietnamese fusion restaurant for breakfast and launch.
  • Cook all sauce required
  • Train other staff and ensure food hygiene is followed
  • Manage roster.
  • Run service and control food wastage
  • Record, monitor and maintain optimal and required food temperature.

Prep Cook/Assistant Chef

05.2017 - 07.2019
  • Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Worked as a station cook in a busy steak and ribs restaurant.
  • Ensure that all needed supplies were present before start of service.
  • Worked in proper food safety regulations.
  • Safely stored food items and kept inventories.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Education

Certificate IV in Cookery - Cookery

Imperial Institute of Sydney
Parramatta, NSW
01-2023

Skills

  • Food safety and sanitation
  • Cooking techniques
  • Food quality
  • Food presentation
  • Food Preparing, Plating
  • Quality Control and Oversight
  • Employee coaching
  • Staff Training

Timeline

Chef

Something French
07.2024 - Current

Casual Demi Chef

Rydges Sydney Airport Hotel
01.2022 - 07.2024

Chef

Sneakies Kitchen
08.2021 - 04.2022

Breakfast Chef

Lotus Story
01.2019 - 03.2021

Prep Cook/Assistant Chef

05.2017 - 07.2019

Certificate IV in Cookery - Cookery

Imperial Institute of Sydney

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Suresh Ghimire