Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic
Rajan Shrestha

Rajan Shrestha

chef
Glen Innes,AUK

Summary

Dynamic Chef with over 15 years extensive international experience , excelling in food safety and sanitation. Proven ability to enhance kitchen operations and maintain high food quality standards. Skilled in grilling techniques and effective communication, ensuring exceptional customer service and satisfaction while managing high-volume service periods.

High-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining . Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Chef

Miku Asian Eatery ( Www.mikuasianeatery.com)
05.2024 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Responsible for preparing all kind of food and their varieties
  • prepare and maintain hygienic food quality standers .
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Head Cook

Hajur Ko Catering Services
11.2022 - 07.2023
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Chef

Imperial Chinese Restaurant (www.imperialchineseresturant.com)
02.2015 - 12.2021
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Placed orders to restock items before supplies ran out.

Head Cook

Hotel Borderview (www.hotelborderview)
02.2013 - 12.2014
  • Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed new menu items for increased customer satisfaction and repeat business.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.

Cook

Sushi King Restaurant (www.sushi-king.com)
11.2005 - 11.2010
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • prepare sushi and variates on time
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Education

High School Diploma -

Man Mohan Memorial Collage
Kathmandu Nepal

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Attention to detail
  • Effective communications
  • Kitchen operations
  • Team collaboration
  • Grilling techniques
  • Kitchen equipment operation and maintenance
  • Ingredient knowledge
  • Recipes and menu planning

Certification

  • Customer Services and sales workshops
  • food safety
  • HACCP
  • Deep fryer clean by Eco lab


Languages

Hindi
English
Malay
Greek
Nepali

Timeline

Chef

Miku Asian Eatery ( Www.mikuasianeatery.com)
05.2024 - Current

Head Cook

Hajur Ko Catering Services
11.2022 - 07.2023

Chef

Imperial Chinese Restaurant (www.imperialchineseresturant.com)
02.2015 - 12.2021

Head Cook

Hotel Borderview (www.hotelborderview)
02.2013 - 12.2014

Cook

Sushi King Restaurant (www.sushi-king.com)
11.2005 - 11.2010

High School Diploma -

Man Mohan Memorial Collage

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