UMESH GAUTAM
Saint George,QLD
Summary
looking forward to work in a dynamic working environment on a full-time basis with applying full passion, skills and knowledge in the workplace and help the employer to achieve the desired organizational goal
Overview
6
6
years of professional experience
Work History
Sous Chef
Australian Hotel
04.2021 - 12.2023
Chef De Partie
Ribs N Rumps
08.2019 - 02.2021
- Consistently performing in different sections of the kitchen and preparing all dishes and sauces and handling different kitchen tools and equipment
Grill Cook
IMC Steakhouse
01.2018 - 06.2020
- Specialized in grill cooking, also in fryer and fish section, handling major kitchen responsibilities with maintaining appropriate health and safety standards throughout the tenure
Chef De Partie
The Watermark Restaurant
09.2018 - 01.2019
- Company Overview: one of the busiest and popular restaurant
- Being able to successfully maintain consistent professional service throughout the tenure
- Worked in larder, deep fryer, fish and grill section consistently
- One of the busiest and popular restaurant
Education
Master of Professional Accounting-Master of Business Administration -
James cook University
Townsville, QLDCertificateIII - Commercial Cookery
Certificate iv - Commercial Cookery
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Kitchen Organization
- Cooking techniques
- Allergen awareness
- Safety Management
- Supervising Food Prep
- Knife Skills
- Ingredient Knowledge
- Mentoring and Coaching
- Menu development
- Safe handling
- Staff Training
- Cost Control
- Employee Scheduling
- Kitchen Management
- Portion Control
- Ordering and Requisitions
- Staff Motivation
- Plating
- Recipes and menu planning
- Garnishing and Plating
- Garnishing Techniques
- Recipe creation
- Seafood Preparation
- Line Inspections
- Performance Improvement
- Sales Planning
- Sauce preparation
- Kitchen Staff Management
- Food Prep Planning
- Quality Control
- Team Training
- Food Preparing, Plating, and Presentation
- Delegating Work
- Portion and cost control
- Staff Supervision and Coordination
- Team Collaboration
- Recipe Development
- Creative Thinking
- Quality Assurance
- Coordinating Kitchen Staff
- Order Management
- Signature dish creation
Personal Information
Nationality: Nepalese
Timeline
Sous Chef
Australian Hotel
04.2021 - 12.2023
Chef De Partie
Ribs N Rumps
08.2019 - 02.2021
Chef De Partie
The Watermark Restaurant
09.2018 - 01.2019
Grill Cook
IMC Steakhouse
01.2018 - 06.2020
Master of Professional Accounting-Master of Business Administration -
James cook University
CertificateIII - Commercial Cookery
Certificate iv - Commercial Cookery
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