Suyagya Bhattarai
Cairns City
Summary
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognised for supporting successful kitchen operations.
Overview
5
5
years of professional experience
Work History
Head Chef
Hecho En Mexico Cairns
Cairns City
07.2024 - Current
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Head Chef
Okami Japanese Restaurant
Cranbourne
03.2023 - 10.2023
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared workstations with ingredients and tools to increase efficiency.
Head Chef
Hecho En Mexico
10.2022 - 03.2023
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Established portion control guidelines to reduce waste and maximize profits.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
Head Chef
Okami Japanese Restaurant
Ballarat Central
07.2021 - 09.2022
- Monitored food preparation, production, and plating for quality control.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Directed food preparation and cooking activities to meet health and safety standards.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Established portion control guidelines to reduce waste and maximize profits.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Sushi Chef
Okami Japanese Restaurant
12.2020 - 06.2021
- Prepared high-quality seafood, rice and ingredients for sushi.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
Kitchenhand
Okami Japanese Restaurant
03.2020 - 11.2020
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Learned other teammates' work tasks to train as backup.
- Loaded dishes, glasses and tableware into dishwashing machines.
Education
Advance Diploma - Hospitality Management
Stott’s College
Melbourne02-2025
Diploma - Hospitality Management
Brighton College
Melbourne, VIC03.2023
Certificate III And IV - Commercial Cookery
Brighton College
Melbourne, VIC10.2022
Bachelor of Science - Information And Communication Technology
Melbourne Institute of Technology
Melbourne08-2021
Skills
- Food Spoilage Prevention
- Staff Performance Assessments
- Hiring, Training and Development
- Kitchen Staff Management
- Dish Preparation
- Inventory and Supply Management
- Cook Consistent Dishes
- Dietary Restrictions
- Workflow Coordination
- Purchasing Management
- Inventory Rotation
- BOH Operations
- Cleaning and Sanitation
- Temperature Monitoring
- Estimate Food Needs
- Active Listening
- Disciplinary Action
- Brand Loyalty
- Verify Food Quality
- Time management
- Cross-contamination prevention
- Team management
- Food presentation
- Kitchen operations
- Waste reduction
- Process improvements
- Recipe creation
- Menu design
- Kitchen equipment safety
- Sustainable practices
- Inventory rotation
Languages
4,5,4
Timeline
Head Chef
Hecho En Mexico Cairns
07.2024 - Current
Head Chef
Okami Japanese Restaurant
03.2023 - 10.2023
Head Chef
Hecho En Mexico
10.2022 - 03.2023
Head Chef
Okami Japanese Restaurant
07.2021 - 09.2022
Sushi Chef
Okami Japanese Restaurant
12.2020 - 06.2021
Kitchenhand
Okami Japanese Restaurant
03.2020 - 11.2020
Advance Diploma - Hospitality Management
Stott’s College
Diploma - Hospitality Management
Brighton College
Certificate III And IV - Commercial Cookery
Brighton College
Bachelor of Science - Information And Communication Technology
Melbourne Institute of Technology