RAMESH GURUNG
SYDNEY,AUSTRALIA
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sr Chef De Partie
THE PINES CRONULLA
04.2023 - Current
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
Senior chef de partie
BARRANGAROO HOUSE
06.2021 - Current
- Setting up the kitchen prior to a restaurant’s opening
- Preparing a particular kitchen station by bringing all food containers to that point in the line
- Cooking a specific portion of each plated meal
- Assisting with marinating, cutting and precooking foods
- Cleaning the kitchen before the restaurant closes
- Cleaning and sanitising their area with warm water and soap
- Wrapping unused items and storing them in proper areas at the end of a shift
- Plating food creatively and maximising customer enjoyment.
Jr Sous chef
CHISWICK RESTURANT
11.2018 - 06.2021
- Directing the food preparation process and delegating tasks
- Cooking and preparing high quality dishes
- Assisting the Head Chef to create menu items, recipes and develop dishes
- Supervising all kitchen stations
- Supervising, motivating and working closely with other Chefs of all levels
- Being responsible for health and safety
- Being responsible for food hygiene practices
- Ensuring food quality and excellent standards are maintained for all dishes created
- Assisting with determining food inventory needs, stocking and ordering
- Ensuring the kitchen meets all regulations including sanitary and food safety guidelines.
Chef De Partie
CHISWICK RESTURANT
02.2017 - 10.2018
- Actively participate in training and development programs and maximize opportunities for self-development
- Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, setting them up for success
- Assisting the Chef de Partie to ensure that food standards are maintained according to established recipes and standards
- Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting
- Create Confidence – by being an expert at what you do; by acting and looking the part and adapting your style to match your guests’ pace in all you do
- Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Maintain a working environment where creativity, continuous improvement, and constructive criticism are the standard
- Provide feedback to Sous Chef with performance management of subordinates
- To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided
- To ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
Demi Chef De Partie
AJI THE PALM
07.2015 - 12.2016
- Preparing, cooking and presenting high quality dishes within the speciality section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Preparing meat and fish
- Assisting with the management of health and safety
- Assisting with the management of food hygiene practices
- Managing and training any Commis Chefs
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards.
Commis Chef
OKKU JAPANESE RESTURANT
07.2013 - 06.2015
- Have a passion for cooking and should be familiar with food items and food preparation standards
- Manage and maintain a clean working environment
- Relevant qualifications/certificates in Cookery (Certificate IV/equivalent), HACCP & local Food Safety Handling & Hygiene
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Preparing vegetables, meats and fish
- Assisting other Chefs
- Helping with deliveries and restocking
- Assisting with stock rotation
- Cleaning stations
- Contributing to maintaining kitchen and food safety standards.
Education
diploma -
ACADEMY OF CULINARY ARTS
01.2013
Under graduate -
KAILALI MULTIPLE CAMPUS
01.2012
Skills
- Menu Development
- Mentoring Abilities
- Food Presentation
- Sauce Preparation
Certification
Food safety supervisor certificate
Timeline
Sr Chef De Partie
THE PINES CRONULLA
04.2023 - Current
Senior chef de partie
BARRANGAROO HOUSE
06.2021 - Current
Jr Sous chef
CHISWICK RESTURANT
11.2018 - 06.2021
Chef De Partie
CHISWICK RESTURANT
02.2017 - 10.2018
Demi Chef De Partie
AJI THE PALM
07.2015 - 12.2016
Commis Chef
OKKU JAPANESE RESTURANT
07.2013 - 06.2015
diploma -
ACADEMY OF CULINARY ARTS
Under graduate -
KAILALI MULTIPLE CAMPUS
Food safety supervisor certificate
Similar Profiles
Narendra ShahNarendra Shah
Assistant in Nursing (AIN) at Cronulla Pathways PinesAssistant in Nursing (AIN) at Cronulla Pathways Pines
Anu G CAnu G C
Registered Nurse at Pathways Cronulla PinesRegistered Nurse at Pathways Cronulla Pines
Gita KatuwalGita Katuwal
Assistant in Nursing at Pathways Cronulla PinesAssistant in Nursing at Pathways Cronulla Pines
Sascha WiszniewskaSascha Wiszniewska
Case Manager, Coronial Court at Ministry of JusticeCase Manager, Coronial Court at Ministry of Justice
JOHN TRADJOHN TRAD
Associate for Astronomy (AFA) at Macquarie UniversityAssociate for Astronomy (AFA) at Macquarie University