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