Yuv Raj Bhurtel
Riverstone,NSW
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
3
3
years of professional experience
Work History
Head Chef
Yoloco Mexican Restaurant
Jamisontown, Penrith NSW
03.2022 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Chef
NBC Sports Club
Northmead, NSW
11.2021 - 04.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Chef
Balmain Bowling Club
Balmain
02.2021 - 08.2021
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Education
Cert IV In Commercial Coockery - Hospitality
Sydney City College of Management
Macquarie Street, Parramatta, NSW10.2022
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu Planning
- Food Safety Regulations
- Grilling
- Staff Training
- Safe Food Handling
Timeline
Head Chef
Yoloco Mexican Restaurant
03.2022 - Current
Chef
NBC Sports Club
11.2021 - 04.2022
Chef
Balmain Bowling Club
02.2021 - 08.2021
Cert IV In Commercial Coockery - Hospitality
Sydney City College of Management