SAKIL GURUNG
Auckland,AUK
Summary
Proven Chef with a track record of enhancing kitchen operations and reducing costs. Expert in inventory management and food safety, I led teams to improve dish quality while cutting waste. My leadership fostered a supportive atmosphere, decreasing staff turnover and elevating service standards
Overview
3
3
years of professional experience
Work History
Head Chef
Ed Street Bar
Pukekohe, New Zealand
11.2022 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards
- Acted as head chef when required to maintain continuity of service and quality
- Trained kitchen staff to perform various preparation tasks under pressure
- Planned and directed high-volume food preparation in fast-paced environment
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Aubergine Restaurants
Takapuna, Auckland, New Zealand
09.2022 - 03.2023
- Maintained up-to-date knowledge of current culinary trends and techniques
- Monitored food and labor costs to verify budget targets were met
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Sous Chef
Anchor Restaurant & Bar
Nelson, New Zealand
10.2021 - 08.2022
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members
- Planned promotional menu additions based on seasonal pricing and product availability
- Implemented food cost and waste reduction initiatives to save money.
Education
Diploma in cookery Level 4 & 5 -
NZMA
Hamilton, New Zealand10.2021
Skills
- Proven Chef
- Enhancing kitchen operations
- Food safety
- Leadership skills
- Supportive atmosphere
- Improve dish quality
- Managing high-volume food preparation
- Fast-paced environment
- Effective communication skills
- Current culinary trends
- Techniques
- Quality control of dishes
- Prevent cross-contamination
- Food allergy sufferers
- Sourcing fresh
- Improve dish flavors
- Menu planning
- Seasonal pricing
- Product availability
References
Nitish Pathania, Head Chef, Aubergine Restaurants, 0220270927
Lakhveer Singh, Rehab Therapist, Tamahere Evintide, 02040178139
Sandeep kaur, Diversional Therapist, Tamahere Evintide
Timeline
Head Chef
Ed Street Bar
11.2022 - Current
Sous Chef
Aubergine Restaurants
09.2022 - 03.2023
Sous Chef
Anchor Restaurant & Bar
10.2021 - 08.2022
Diploma in cookery Level 4 & 5 -
NZMA
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