Mohan Aryal
AUCKLAND,AUK
Overview
17
17
years of professional experience
Work History
Sous Chef
Goat by chef Sid Chopra
auckland cbd , Auckland
05.2026 - Current
- Supervised line cooks in Goat by Chef Sid Chopra kitchen service
- Coordinated ticket flow with chefs during busy dinner rush
- Maintained quality control for tasting, plating, and garnish presentation
- Prepared mise en place for daily prep and service
Chef
Titirangi Indain Kitchen
06.2025 - 04.2026
- Developed and executed diverse menu offerings that elevated guest satisfaction with authentic Nepalese and Indian cuisine.
- Trained and mentored kitchen staff to cultivate a collaborative environment, boosting culinary skills and overall team efficiency.
- Oversaw food preparation processes, ensuring adherence to safety standards and quality control measures.
- Implemented inventory management practices that minimized waste and ensured ingredient availability during peak service times.
- Maintained well-organized mise en place to keep work consistent.
CHEF
INDRENI NEPALESE AND INDIAN RESTAURANT
11.2022 - 04.2025
- Prepared, cooked, and presented high-quality dishes in speciality section, enhancing guest satisfaction
- Assisted Head Chef and Sous Chef in creating menu items and recipes, contributing to innovative dish development
- Trimming and marinating meat and fish for cooking
- Supported management of health and safety protocols, ensuring compliance and maintaining kitchen standards
CHEF DE PARTIE
25 HOURS HOTEL ONE CENTRAL
11.2021 - 12.2022
- Responsible to supervise junior chefs or commis
- Executed daily tasks based on instructions from superiors, ensuring consistency with restaurant standards
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant
- Responsible for supervising junior chefs or commis
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met
COMMIE I
BOMBAY BRASSERI RESTAURANT IN TAJ
11.2017 - 10.2021
- Continually develops culinary knowledge to produce high-quality meals
- Measures, mixes, and prepares meal ingredients, sauces, and seasonings
- Measured, mixed, and prepared meal ingredients, sauces, and seasonings to ensure consistent quality
- Washed, chopped, and cut fruit, meat, and vegetable items for meal preparation
- Reviewed inventory levels regularly to ensure adequate stock and requests resupply when necessary
COMMIE II
INDEGO BY VINEET IN GROSVENOR HOUSE LUXURY COLLECTION HOTEL
03.2014 - 10.2017
- Observed food preparation processes to ensure quality and safety standards were met. the quality and quantity of food that is prepared
- Managed kitchen equipment operations to maintain a safe and efficient working environment. kitchen equipment safely and responsibly
- Monitored food quality and quantity to ensure compliance with culinary standards
- Prepared and cooked food per recipes and quality standards, ensuring presentation and checklist adherence
COMMIE CHEF
SIDHARTHA COTTAGE RESTAURANT
04.2010 - 06.2013
- Provided overview of Indian Tandoori and Nepali food offerings.
- Assisted chef de partie in preparing food according to departmental requirements and recipes, ensuring adherence to quality standards
- Supported chef with chopping, packing, and learning preparation techniques for various dishes
- Attended training sessions and applied learnings in daily operations to enhance food quality
- Represented Indian Tandoori and Nepali food establishment.
Education
Professional Diploma - Hotel Management
International Centre Culinary Arts (ICCA)
Dubai, United Arab EmiratesEducation -
SLC
HMG Board NepalSkills
- USA Cheese Specialist Certification Program Training Certificate
- Menu development
- Kitchen supervision
- Ticket coordination
Personal Information
Generalinformation
Timeline
Sous Chef
Goat by chef Sid Chopra
05.2026 - Current
Chef
Titirangi Indain Kitchen
06.2025 - 04.2026
CHEF
INDRENI NEPALESE AND INDIAN RESTAURANT
11.2022 - 04.2025
CHEF DE PARTIE
25 HOURS HOTEL ONE CENTRAL
11.2021 - 12.2022
COMMIE I
BOMBAY BRASSERI RESTAURANT IN TAJ
11.2017 - 10.2021
COMMIE II
INDEGO BY VINEET IN GROSVENOR HOUSE LUXURY COLLECTION HOTEL
03.2014 - 10.2017
COMMIE CHEF
SIDHARTHA COTTAGE RESTAURANT
04.2010 - 06.2013
Professional Diploma - Hotel Management
International Centre Culinary Arts (ICCA)
Education -
SLC