Bishal Tamrakar
Riverside
Summary
Enthusiastic and ambitious chef with over 6 years of experience eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of company procedures and system with experience in restaurant, catering and hotel environment. Excellent communication, leadership and problem solving skills. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Motivated to learn, grow and excel in culinary industry.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef de Partie
Grain Of The Silos, Peppers Silo, Accor Hotels
09.2022 - Current
- Modernized work processes to reduce guest wait times and boost daily output.
- Managed over 150 covers each service during high season and kept track of customer feedback to further improve quality of food and enhance customer experience.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Demi Chef De Partie
Hotel Grand Chancellor
02.2021 - 09.2022
- Maintained well-organized mise en place to keep work consistent.
- Running my own section which includes buffet breakfast for In-house guests and customers as well as larder and dessert section for a-la carte menu to ensure smooth service delivery as well as assisting with other sections as required.
- Maintain precise stock control and rotation.
- Planned and directed high-volume food preparation in fast-paced environment which has made me experienced in bulk cooking.
- Plan, organize and operate sweet and savory menu for morning teas, high teas, afternoon teas and sandwich functions.
- Cater to customer's specific dietary requirements.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Prepped daily menu items to quickly deliver upon request.
- Ordered new ingredients and supplies to meet expected needs.
- Assisted with routine stock rotation to keep ingredients fresh.
- Ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.
Chef De Partie
Launceston Church Grammar School, Compass Group
02.2021 - 05.2021
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Bulk cooking experience.
- Excellent knife skills and attention to details in food preparation.
- Contributing to development and implementation of new kitchen procedures and systems.
- Have experience in organizing and executing functions of range of sizes.
Demi Chef
Coogee Wine Room
10.2019 - 01.2021
- Seasoned and marinated cuts of meat, poultry and fish.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Ensured all prep is done and maintained to run smooth service.
- Rotated with specialty chefs to learn pastry station and sauce preparation.
- Ordered new ingredients and supplies to meet expected needs.
- Monitored recipe portioning to control food costs.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques
Chef
University Of New South Wales, Compass Group
02.2018 - 01.2020
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Cooked and prepared food in bulk to service breakfast, lunch and dinner for students at the university.
- Collaborated with staff members to create meals for large banquets.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Collaborated with other personnel to produce and modify menus and selections.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Verified compliance in preparation of menu items and customer special requests.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Education
Certificate III in Commercial Cookery - Culinary Arts
Kordon Institute of Technology
Sydney, NSW01.2020
Bachelors in Business Administration, BBA - Business And Finance
Pokhara College of Management
Nepal02.2016
Skills
- Self-Motivated
- Attention to Detail
- Food plating and presentation
- Workflow Optimization
- Recipes and menu planning
- Measuring and portioning
- Food Preparation
- Knife skills
- Allergy management
- Menu development
Certification
- Certificate III in commercial cookery, Kordon Institute of Technology.
- Full Australian Drivers License.
- RSA certified.
- Working with Vulnerable People Check.
- First Aid and CPR certificate.
References
Niranjan Khadka, Former Sous chef, Hotel Grand chancellor Launceston
0455777022
nirjn_111@live.com
Additional Information
Please feel free to contact me at my number or my email if further evidence of my previous work history is required.
Timeline
Chef de Partie
Grain Of The Silos, Peppers Silo, Accor Hotels
09.2022 - Current
Demi Chef De Partie
Hotel Grand Chancellor
02.2021 - 09.2022
Chef De Partie
Launceston Church Grammar School, Compass Group
02.2021 - 05.2021
Demi Chef
Coogee Wine Room
10.2019 - 01.2021
Chef
University Of New South Wales, Compass Group
02.2018 - 01.2020
Certificate III in Commercial Cookery - Culinary Arts
Kordon Institute of Technology
Bachelors in Business Administration, BBA - Business And Finance
Pokhara College of Management
- Certificate III in commercial cookery, Kordon Institute of Technology.
- Full Australian Drivers License.
- RSA certified.
- Working with Vulnerable People Check.
- First Aid and CPR certificate.
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