Subash Khadka
Auckland,New Zealand
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Western, Mediterranean, Asian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English, Hindi, Arabic skills.
Overview
13
13
years of professional experience
Work History
Chef De Partie
The Bavarian
08.2023 - Current
- Preparing, cooking and presenting high quality dishes within the specialty section
- Carry out any other duties as required by management
- Checks periodically expiry dates and proper storage of food items in the section
- Consults daily with Sous Chef and head chef on the daily requirements
- Daily feedback collection reporting of issue as they arise
- Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment
- German cuisine
- 17 outlets / 300 seats
- All section
- 300 Covers per service
- Chicken schnitzel, renuzburg, pork belly, pork knuckle, kabanos, frankfurter, wings, pork schnitzel, wannabe burger, beef burger, fried calamari, mac & cheese, forest salad.
Consultant Chef
SORT COMPANY (pre-opening) F&B CONSULTANT
01.2022 - 07.2023
- Creating Idea & New Concepts: mostly brunch and bakery
- Developed successful menu concepts with a focus on seasonal ingredients and local produce, resulting in repeat clientele.
- Mentored junior chefs and culinary staff, fostering professional growth and skill development within the team.
- Reduced food waste by introducing inventory management practices, leading to significant cost savings for clients.
- Collaborated with event planners to create memorable dining experiences for high-profile events and functions.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Conducted comprehensive kitchen audits for improved hygiene standards, ensuring compliance with industry regulations.
- Delivered expert advice on menu planning, ingredient selection, and culinary trends to restaurant owners, enhancing overall customer experience.
- Facilitated training sessions for culinary staff to improve technical skills and foster teamwork in the kitchen environment.
Sous Chef
WAGYU RESTAURANT (Pre-opening)
12.2021 - 12.2022
- Reporting to the Head Chef
- Menu development
- Organization of purchases and suppliers
- Training and qualifying staff
- Responsible for running the operation in the kitchen
- Ensuring the food hygiene safety and sanitation in all areas
- Responsible for checking and maintaining proper temperatures
- Observing proper control methods to avoid unnecessary wastage
- Responsible for ordering supplies and controlling the budget
- Conducts daily line-up and discuss forecast
- Attended food safety awareness trainings
- T-Bone, Wagyu Burger, Wagyu rib eye, wagyu striploin, black angus burger, cheese kofta, lamb chops, lamb skewers, tamarind sauce, tomahawk steak, Wagyu special salads, mashed potatoes, sautéed veggies, fries.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Chef De Partie
Colt restaurant & café
03.2020 - 11.2020
- Follow directions and maintain good working relationships with supervisors and managers
- Assist sous chef and chef de partie in training and developing second cooks and new staff, setting them up for success
- Actively participate in training and development programs and maximize opportunities for self-development
- Manage and maintain a clean working environment
- Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting
- Assisting the chef de partie to ensure that food standards are maintained according to established recipes and standards
- Perform all the task as directed by the manager in pursuit of the achievement of business goals
- 250 covers per services
- Fusion of French cuisine, pastas, tenderloin, salmon, kale quinoa salad, Confed chicken, watermelon feta salad, ribeye steak, sauteed vegetables: asparagus, rainbow carrot, zucchini, leeks
- Whole fish, seabass, desserts: date pudding, cheesecake, Basque cheese cake, chocolate fondant.
Demi Chef De Partie
Asmaak al Nawras restaurant
12.2017 - 05.2019
- Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines
- Instructed new staff in proper food preparations, food storage, use of kitchen equipment and utensils, sanitations, and safety issues
- Always practiced safe food handling procedures
- Verified freshness of products upon delivery
- Maintaining all the temperature records like sanitizing, cooking, cooling, blast chilling to keep the HACCAP standards
- 500 covers per service
- Sea food and Arabic cuisine: lobster, red snapper, squid fry, grilled salmon, seabass, kofta, Arabic salad, tabbouleh, hummus, beetroot salad, grilled jumbo shrimps, crabs, oyster, clams.
Commis chef
Sun city international hotel
05.2016 - 11.2017
- Prepare and cook food according to recipes, quality standards and food preparation checklist
- Ensured food was stored and cooked at correct temperature
- Running of hot and cold larder section
- Following proper methods of closing and opening of kitchen and shift handover
- Indian food, tandoori chicken, naan, butter chicken, paneer tikka.
Chef in Nepal
Badshah Food Land - New Baneshwor
01.2011 - 01.2015
Education
Basic food hygiene training -
Diploma Computer training - 1 year course
Coking training -
A-la-carte
02.2013
Intermediate -
Shree Ratna Rajya College Kathmandu
01.2012
Skills
- Recruiting and Training
- Proper Food Handling
- Plating and Presentation
- Inventory Oversight
- Kitchen organization
- Menu development
- Recipe creation
- Bread baking
- Pastry techniques
Languages
Nepali
English
Hindi
Arabic
Personal Information
- Passport Number: 08016407
- Date of Birth: 09/27/93
- Nationality: Nepalese
- Driving License: 116875385
- Marital Status: Married
- Visa Status: Work Visa
References
- Malik Al Habsi, Owner, Sort Oman, Oman, +96893393309, malik@sortoman.com
- Anubhav Sharma, Head Chef, The Bavarian, Newmarket, Auckland, New Zealand, +64 273302695, anubhav.sharma@thebavarian.co.nz
Timeline
Chef De Partie
The Bavarian
08.2023 - Current
Consultant Chef
SORT COMPANY (pre-opening) F&B CONSULTANT
01.2022 - 07.2023
Sous Chef
WAGYU RESTAURANT (Pre-opening)
12.2021 - 12.2022
Chef De Partie
Colt restaurant & café
03.2020 - 11.2020
Demi Chef De Partie
Asmaak al Nawras restaurant
12.2017 - 05.2019
Commis chef
Sun city international hotel
05.2016 - 11.2017
Chef in Nepal
Badshah Food Land - New Baneshwor
01.2011 - 01.2015
Basic food hygiene training -
Diploma Computer training - 1 year course
Coking training -
A-la-carte
Intermediate -
Shree Ratna Rajya College Kathmandu
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