Susil Pokhrel
Richmond,VIC
Summary
I am a highly motivated chef with over six years of experience in the Australian hospitality industry. I am adept at working in different sections of the kitchen, including the pass, grill, and fryer. As an assistant to the Head Chef, I have honed my interpersonal and communication skills, allowing me to manage kitchen operations and supervise staff effectively. I am available for a variety of shifts, including weekends and split shifts, and have a good understanding of relevant legislation and regulations, including health and safety laws. I take pride in my hands-on approach and timely execution of tasks, which have contributed to my success as a chef. I am confident that my skills and experience will add value to your establishment and contribute to its success.
Overview
7
7
years of professional experience
Work History
Sous Chef
The Birmingham Hotel Fitzroy
02.2018 - Current
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with the executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed promptly without sacrificing quality or presentation standards.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
- Monitored food and labor costs to verify budget targets were met.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Checked through weekly Profit and Loss Statements from the manager to execute the monthly stocktake and deliver the food costing and gross food margin for each of the dishes on the menu.
Chef De Partie
BAMBU Asian Eating House
07.2017 - 05.2018
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Education
Certificate IV - Hospitality
Institute of Advancing Careers
02.2021
Bachelor of Information Technology - Mobile Application Development
Academy of Information Technology (AIT)
13/120 Spencer St, Melbourne VIC 300010.2020
Skills
- Food Preparation
- Vendor Relationship Management
- Food Safety
- Cost Control
- Portion Control
- Inventory Management
- Plating
- Kitchen Management
- Special diets
- Recipes and menu planning
- Cooking techniques
Languages
English
Full Professional
Nepali
Native or Bilingual
Timeline
Sous Chef
The Birmingham Hotel Fitzroy
02.2018 - Current
Chef De Partie
BAMBU Asian Eating House
07.2017 - 05.2018
Certificate IV - Hospitality
Institute of Advancing Careers
Bachelor of Information Technology - Mobile Application Development
Academy of Information Technology (AIT)
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