Badal Gharti Kshattri
Summary
Accomplished Junior Sous Chef at Prego Restaurant, adept in kitchen leadership and cooking techniques. Spearheaded inventory management and mentored staff, enhancing efficiency and culinary standards. Known for innovative recipe development, contributing to a significant increase in clientele. Excelled in high-pressure environments, ensuring top-notch food presentation and allergen awareness.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Prego Restaurant
226 Ponsonby Road, Auckland
11.2018 - Current
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Senior Chef De Partie
Compass Group New Zealand
Auckland Airport
02.2022 - 04.2024
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Assisted with the planning and execution of special events, ensuring a seamless dining experience for guests amidst increased service demands.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
High School Diploma -
Aspire2international
26 Hobson Street Auckland 04-2020
College
Prativa Higher Secondary Boarding School
Palikhay Chowk, Mahendrapool Pokhara06-2018
School Leaving Certificate
Amrtit Adarsha Boarding School
Beni, Nepal02-2016
Skills
- Inventory processes
- Kitchen leadership
- Allergen awareness
- Work under pressure
- Cooking techniques
- Food presentation
- Equipment usage
Accomplishments
- Won "Top Employee of the year 2022 and 2024" award.
- Won "Best Chef of the year 2024" award for excellence of menu, ingredients and quality.
- Managed 15 kitchen staff in restaurant with 300 seat capacity.
- Supervised team of 32 staff members.
- Created complete Italian restaurant menu alongside executive chef.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
Certification
- New Zealand Diploma in Culinary Arts Level 4 & 5
- Culinary Arts
Languages
English
Professional Working
Nepali
Native or Bilingual
Hindi
Full Professional
Interests
- Learning new cooking techniques and expanding my culinary skills
- Enjoying the art of baking and pastry-making, experimenting with recipes
- I like trying new recipes and food trends
- Swimming
- Team Sports
- Food Tourism
Timeline
Senior Chef De Partie
Compass Group New Zealand
02.2022 - 04.2024
Junior Sous Chef
Prego Restaurant
11.2018 - Current
High School Diploma -
Aspire2international
College
Prativa Higher Secondary Boarding School
School Leaving Certificate
Amrtit Adarsha Boarding School