Sushil Thapa
Saint Helens Tasmania
Summary
Versatile Chef De Partie with a proven track record at Panorama Hotel, excelling in kitchen organization and team management. Demonstrated ability to enhance menu offerings and reduce food waste, significantly improving customer satisfaction. Skilled in food presentation and fostering a collaborative kitchen environment, adept at multitasking and maintaining high sanitation standards.
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Panoroma Hotel
07.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Chef de Partie
Rashay's Broadmeadows
03.2022 - 04.2024
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
Commis Chef
Mother Melbourne
10.2020 - 02.2021
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
Flying Duck Hotel
02.2020 - 06.2020
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Education
Certificate III in Commercial Cookery
Stotts College Melbourne
Melbourne, VICSkills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Menu development
- Recipe creation
- Hospitality
- Portion standards
- Sanitation practices
- Food allergy safety
- Staff training
- Kitchen management
- Safety management
- Cost control
Languages
English
Professional Working
Timeline
Chef De Partie
Panoroma Hotel
07.2024 - Current
Chef de Partie
Rashay's Broadmeadows
03.2022 - 04.2024
Commis Chef
Mother Melbourne
10.2020 - 02.2021
Commis Chef
Flying Duck Hotel
02.2020 - 06.2020
Certificate III in Commercial Cookery
Stotts College Melbourne
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