Parbat Thapa
Auckland,AUK
Summary
As I have a permanent resident visa. Available seven days a week. Looking for a challenging role in culinary management. Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise. Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
8
8
years of professional experience
Work History
Senior chef de partie
Lone star cafe and restaurant
05.2022 - Current
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Senior chef de partie
Ambrosia bar and restaurant
04.2021 - 12.2022
- Utilized culinary techniques to create visually appealing dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Head chef
Pauly's fry chicken and burger
01.2022 - 06.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- 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.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Senior chef de partie
Arrow bar and eatery restaurant
12.2020 - 03.2021
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
Chef de partie
Annabelle's restaurant
07.2020 - 11.2020
- As it is the busiest place I had to work for a long shift looking after breakfast, lunch and dinner 4 days a week and with the senior chef to make the special menu planning for every week
Chef de Partie
The beer better company (o'hagans)
08.2019 - 06.2020
- Ongoing weekly shifts perform by taking care of Irish menu breakfast, lunch, dinner while on duties preparation also service preparing dishes
- Helping the sous chef and head chef ensure high slandering of food hygiene is followed by HACCP, food control plan checking the meat cooked temp cold storage of meat and vegetables
- Stock rotation first in and first out
- Do all the section operation hotline to dessert function
Breakfast chef
Oliver café
02.2017 - 06.2019
- Overall responsibility for the kitchen operation with the relevant companies food ordering and giving full satisfaction to the customer service according to the menu dish from all types of kiwi CUISINE from breakfast to lunch
- Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
- Participated in regular staff meetings, providing feedback on operational improvements for greater efficiency and productivity.
- Conducted routine equipment maintenance checks for optimal functionality within the kitchen workspace.
- Monitored food portion sizes and presentation standards, maintaining consistency across all prepared dishes.
- Coordinated with front-of-house staff to ensure seamless communication between kitchen and service teams.
- Cooked specialty quiches, challah French toast and omelets for breakfast buffet.
Education
Certificate in higher school academy -
National school of science
Diploma in cookery level 4 and 5 -
Aspire2international College
01.2020
Diploma in information technology level 5 -
Aspire2international College
01.2018
Skills
- Creativity
- Knife skill
- Stock control
- Grilling and deep fry skill
- Food preparation technique
- Attention to details
- Cleanliness and hygiene
- Food safety
- Coordination
- Team player
- Cost effective and efficient kitchen management
- Workplace health and safety
References
- Sunny, Head Chef, Oliver Café, Hibiscus Station, Orewa, 021977568
- Dil Baral, Head Chef, Ambrosia Bar and Restaurant, Beachland, 224789591
- Alfana, Sous Chef, O'Hagans Bar and Restaurant, Harbour Viaduct, Central Auckland, 02108647669
Languages
Nepali
Native or Bilingual
English
Professional Working
Hindi
Professional Working
Timeline
Senior chef de partie
Lone star cafe and restaurant
05.2022 - Current
Head chef
Pauly's fry chicken and burger
01.2022 - 06.2022
Senior chef de partie
Ambrosia bar and restaurant
04.2021 - 12.2022
Senior chef de partie
Arrow bar and eatery restaurant
12.2020 - 03.2021
Chef de partie
Annabelle's restaurant
07.2020 - 11.2020
Chef de Partie
The beer better company (o'hagans)
08.2019 - 06.2020
Breakfast chef
Oliver café
02.2017 - 06.2019
Certificate in higher school academy -
National school of science
Diploma in cookery level 4 and 5 -
Aspire2international College
Diploma in information technology level 5 -
Aspire2international College
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