SUSHANT ARYAL
Wooloowin,QLD
Summary
Versatile Chef with extensive experience in culinary preparation and presentation. Skilled in training and developing kitchen staff to meet high company standards. Proficient in managing inventory and anticipating ingredient needs to ensure efficient kitchen operations.
Overview
6
6
years of professional experience
Work History
FIFO Chef
Sirrom
03.2025 - Current
- Delivered quality meals to large groups in remote FIFO settings.
- Adapted menus for diverse tastes while upholding high presentation standards.
- Ensured strict food safety compliance in challenging environments.
Chef
Airport Retail Enterprises
Brisbane Airport, Qld
07.2024 - 03.2025
- Prepared high-quality meals in fast-paced airport environment, adhering to established recipes.
- Monitored food safety standards and consistently complied with health regulations.
- Managed kitchen inventory, ensuring proper food storage procedures to minimize waste.
- Maintained organized and clean kitchen workspace, promoting efficiency and safety.
Sous Chef
The Lawn Bar & Café
11.2023 - 12.2024
- Directed à la carte breakfast, lunch, and dinner service in high-volume bistro environment.
- Prepared and plated menu items adhering to quality and presentation standards.
- Managed mise en place, stock rotation, and service coordination for efficient operations.
- Supervised kitchen staff to ensure seamless daily workflows.
- Collaborated with front-of-house team to improve customer dining experience.
- Monitored inventory levels to maintain ingredient freshness.
- Contributed to menu development and recipe testing for seasonal offerings.
Sous Chef / Chef de Partie
Oche Fortitude Valley
Fortitude Valley, Qld
01.2020 - 10.2023
- Executed à la carte menu and large group functions for up to 1,500 covers.
- Developed and implemented weekly specials featuring seasonal ingredients and local flavors.
- Trained and mentored team members to uphold high kitchen standards.
- Maintained food safety and hygiene practices in kitchen operations.
- Monitored food presentation to ensure alignment with restaurant aesthetics.
- Supervised junior kitchen staff on effective food preparation techniques.
- Implemented efficient workflow practices to boost kitchen productivity during peak hours.
Line Cook
Pig & Whistle Indooroopilly
01.2020 - 01.2021
- Cooked and plated over 30 menu items in high-volume bistro environment.
- Maintained speed and accuracy during peak service hours.
- Prepared ingredients for daily menu items with efficiency and precision.
- Followed food safety guidelines to prevent contamination and ensure quality standards.
- Simultaneously cooked multiple orders during busy periods without compromising quality.
- Managed various tasks concurrently while staying organized in fast-paced setting.
- Operated fryers and grills according to safety instructions, ensuring high food quality.
Prep Chef
Olé Restaurant South Bank
South Bank, Qld
11.2019 - 11.2020
- Assisted with mise en place for tapas, and dessert service.
- Maintained cleanliness and organization of prep areas and kitchen equipment.
- Followed food safety guidelines to ensure proper handling and storage of ingredients.
- Ensured all food products were stored correctly in accordance with health code regulations.
- Rotated stock items and ingredients to maintain freshness.
Education
Food Safety Supervisor - Hospitality
CTA Training Specialists
04-2023
Skill Assessment - Chef
Trades Recognition Australia (TRA)
09-2024
Certificate IV in Commercial Cookery -
Sydney School of Business & Technology
Brisbane 03-2023
Diploma in Hospitality Management -
Sydney School of Business & Technology
Sydney, Australia03-2023
Skills
- Bistro and à la carte service
- High-volume plating
- Culinary techniques and sauce work
- Grill and sauté skills
- Cold larder preparation
- Seasonal menu adaptation
- Garnishing and presentation
- Kitchen organization
- Mise en place efficiency
- Front of house communication
- Clean and stocked stations
- Food safety compliance
- HACCP knowledge
- Temperature control awareness
- Allergen management
- Safe food handling practices
- Food safety supervisor certification
- Teamwork and training skills
- Coaching junior staff members
- Workflow coordination during peak periods
Accomplishments
- Chef of the Year - Oche Australia (2021)
- South Bank Food Festival - Served 1,000+ customers daily for one week
Languages
English
Full Professional
Nepali
Native/ Bilingual
Timeline
FIFO Chef
Sirrom
03.2025 - Current
Chef
Airport Retail Enterprises
07.2024 - 03.2025
Sous Chef
The Lawn Bar & Café
11.2023 - 12.2024
Sous Chef / Chef de Partie
Oche Fortitude Valley
01.2020 - 10.2023
Line Cook
Pig & Whistle Indooroopilly
01.2020 - 01.2021
Prep Chef
Olé Restaurant South Bank
11.2019 - 11.2020
Food Safety Supervisor - Hospitality
CTA Training Specialists
Skill Assessment - Chef
Trades Recognition Australia (TRA)
Certificate IV in Commercial Cookery -
Sydney School of Business & Technology
Diploma in Hospitality Management -
Sydney School of Business & Technology
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