Pawan Basnet
Waterview,AUK
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with different cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
10
10
years of professional experience
Work History
Senior Sous Chef
Akarana Eatery, Hyundai Marine Sports Club
03.2022 - Current
- Rostering, hiring , managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Kept labor at or below to support business profit targets.
- p&l meeting and discussing about the progress and what can be done better on management meetings.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with staff members to create meals for large banquets.
- Created recipes and prepared advanced dishes.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Arranged for kitchen equipment maintenance and repair when needed.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
Sous Chef
BODRUM
10.2018 - 01.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Reduced food costs % by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Chef de Partie
Grand Windsor Hotel
09.2017 - 06.2018
- Maintained well-organized mise-en-place to keep work consistent.
- Running and setting up the breakfast buffet and service.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sauté, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Helping chefs with large function and service plating up dishes as documented.
- participating with chefs when launching new menu items for different style of menus e.g.: business lunch menu, ala carte, set menu.
Chef de Partie
Columbus Coffee,
04.2017 - 09.2017
- Baking and preparing dishes as per the standards.
- Maintained well-organized mise-en-place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Ensuring that the cabinet is filled with required pastries, sandwiches, pies, quiche, salads, wraps, keto meals and many more.
Chef de Partie
Good Home Mt Eden
02.2017 - 09.2017
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Running and looking after larder and grill section to ensure highest quality food served.
- fast and smooth service and all stocked up for quality service.
- working side by side with senior chef for events and functions.
Demi Chef
Cleaver and Co Ltd
02.2016 - 01.2017
- 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.
- Monitored stock levels of both ingredients and seasonings, notifying of low levels to support ordering.
- marinating meats with dry rub and smoking overnight
- checking the quality o products before bringing out on the plate fore customers.
Commis Chef, Master and Apprentice
Master And Apprantice
03.2015 - 02.2016
- Cleaned kitchen counters, refrigerators and freezers.
- Followed safety protocols to avoid accidents.
- Prioritized and accomplished multiple tasks within established timeframes.
- Prepped daily menu items to quickly deliver upon request.
Chef Helper (Intern)
Cordis
02.2015 - 06.2015
- Helping chefs with MIS-EN-PLA. cutting ,slicing ,chopping and marinades.
- Keeping the area nice and clean at all times to ensure proper hygiene.
- Helping chefs in plating and arranging for events and banquet service.
- Preparing and storing food at right temperature to ensure highest quality food.
Education
Level - Diploma in Food Preparation And Supervision
Cornell Institute
Hobson Street03.2012
First Aid CertificateFood Safety And Food HandlingKnife Handling -
PBRS
Hobson Street03.2017
INTERNSHIP -
CORDIS
Symond Street,2015
Skills
- Charcoal grilling
- Filleting
- Deboning
- Baking
- Making different styles of pizza
- Employee Training
- Menu Planning
- Signature Dish Creation
- Dish Preparation
- Forecasting and Planning
- Budgeting and Cost Control
- Budget Development
- Food Safety
- Kitchen Staff Management
- Profit Target Achievement
- Staff Performance Assessments
- Brand Loyalty
- Cooking Technique Demonstrations
- Verify Food Quality
- Staff Supervision and Coordination
- Create Recipes
- Organization and Prioritization
Exploring new styles of cooking method, Research different cuisine, playing basketball,swimming.
any spare time or days off i like to research more about food around the globe, creating and documenting different dishes at home or outdoor. i also love to swim and do some fishing whenever i can.
Timeline
Senior Sous Chef
Akarana Eatery, Hyundai Marine Sports Club
03.2022 - Current
Sous Chef
BODRUM
10.2018 - 01.2022
Chef de Partie
Grand Windsor Hotel
09.2017 - 06.2018
Chef de Partie
Columbus Coffee,
04.2017 - 09.2017
Chef de Partie
Good Home Mt Eden
02.2017 - 09.2017
Demi Chef
Cleaver and Co Ltd
02.2016 - 01.2017
Commis Chef, Master and Apprentice
Master And Apprantice
03.2015 - 02.2016
Chef Helper (Intern)
Cordis
02.2015 - 06.2015
Level - Diploma in Food Preparation And Supervision
Cornell Institute
First Aid CertificateFood Safety And Food HandlingKnife Handling -
PBRS
INTERNSHIP -
CORDIS
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