Tirtha Bahadur Karki
Shepparton,VIC
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Hotel sherbourne terrace
09.2023 - Current
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Trained kitchen workers on culinary techniques.
Chef
house made hospitality
11.2022 - 09.2023
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Chef
karens dinner
03.2023 - 08.2023
- Trained and supervised line cooks to develop new skills and improve team performance.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
Cook
M AND J CHICKEN
02.2019 - 08.2023
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Chef
lilys restaurant bar and function center
02.2022 - 11.2022
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
Education
CERTIFICATE IV IN COMMERCIAL COOKERY - HOSPATILATY
WESTERN SYDNEY COLLEGE
Sydney, NSW02-2022
Skills
- Attention to Detail
- Portion Control
- Pantry restocking
- Purchasing Equipment
- Kitchen Organization
- Stock making
- Kitchen Equipment Operation
- Food Safety
- Food Prep Planning
- Allergen awareness
- Plating
- Cooking techniques
Timeline
Chef De Partie
Hotel sherbourne terrace
09.2023 - Current
Chef
karens dinner
03.2023 - 08.2023
Chef
house made hospitality
11.2022 - 09.2023
Chef
lilys restaurant bar and function center
02.2022 - 11.2022
Cook
M AND J CHICKEN
02.2019 - 08.2023
CERTIFICATE IV IN COMMERCIAL COOKERY - HOSPATILATY
WESTERN SYDNEY COLLEGE
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