looking chef/ chef de parties/cook in PERTH, Western Australia

Résumé
Private and Confidential
Baburam (Babu) Poudel
Baburam (Babu) Poudel
2 Hartnett Court Moonee Ponds
M 0439 981 797 H 393757999
E: pryag21@yahoo.co.in
PROFILE
Professional and highly presentable individual with qualifications and extensive work experience in the Hospitality Industry. Proven ability in International Hospitality and Customer Service environments, experience working in 5 Star Hotels. Passionate and committed in making a career in the hospitality industry as a chef, highly motivated and enthusiastic, quickly establishes rapport with people from diverse backgrounds.
KEY SKILLS & ATTRIBUTES
o Familiar with hours and shifts required of hospitality workers, accustomed to working extremely long hours o Demonstrated experience in all aspects of Commis work in large hotel kitchens able to work under direction of Executive Chefs and other Staff
o Strong commitment to and ability to provide exceptional customer service constantly o Highly organised with attention to detail, perfectionist, do it right, a fast learner
o Experienced in highly demanding large hotels, with discerning local and tourist trade customers e.g. Melb Airport, Kathmandu, Mumbai o Dedicated and reliable, with a strong motivation to work, very focused and committed
o Enthusiastic, creative and willing to assume increased responsibility, can quickly adapt and problem solve when difficult situations arise in the kitchen
o Sound knowledge and experience of occupational health and safety procedures and requirements
o Extensive experience in International, Western and Indian cuisine including Menu Planning, Budgets and Pricing with a focus on Silver Service o Not a clock watcher gets the job done, great team player, very balanced and sensible approach to working
CERTIFICATIONS and QUALIFICATIONS
William Angliss Institute
Hygiene for Food Safety Supervisors (Hospitality Sector) 2008
Australian Hospitality Victoria
Follow Workplace Hygienic Procedures 2007
Responsible Service of Alcohol 2007
Pokhara University - Nepal Tourism and Hotel Management
Bachelor of Hotel Management (3 years) 2005
Major Food Preparation and Manufacture, average score of A?s and B?s
CAREER BACKGROUND
VOYAGES HOTEL AND RESOTS (AYRES ROCK RESORT) March2009-Curent
Chef de Partie
HILTON HOTEL MELBOURNE AIRPORT
Commis / Demi Chef de Partie Feb 2008 ? March 09
? Manage all shift placements including breakfast, lunch, dinner, split shifts and room service
? Set up and maintain the Buffet Breakfast and prepare a la carte and special needs orders
? Prepare all daily Specials, keeping production area neat, clean and tidy at all times
? Assist with preparation of ingredients for Dinner menu, checking adequate availability of all ingredients
? Check all special orders, prepare inventory and check all perishable and non perishable food deliveries advising of any ordering needs and item unavailability, allowing time for any variations to the daily menu items
? Perform daily checks on serviceability of all kitchen equipment ensuring proper operation ? Cook, plate and serve meals, ensuring all sections and all meals are served on time
? Monitor and maintain costs to budget, product quality, speed of service, accuracy, cleanliness, sanitation and hygiene, ensuring exceptional service
? Order, receive, store and handle all deliveries of dry foods, meat, vegetables and fruit
? Prepare platters for VIP guests ensuring variety and consistency with customer requests and dietary needs
? Implement effective changes to Menus in a timely manner ensuring standards required for consistency
? Check all cooked and use by dates to ensure safety, discarding any that are in doubt
? Train, support and mentor new team members
HYATT REGENCY MUMBAI INDIA
Commis Feb 2006 ? Feb 2007
? Worked in Western component of the kitchen banquet preparation ?International, French and Italian cuisine and any other type ordered by the client
? Banquet preparation for up to >2,500 guests, International Conferences, Weddings, Government and Bollywood /Hollywood events
? Extensive knowledge and experience in the preparation of all facets of Indian Nepalese and Oriental and Cooking ? Able to work under direction of Executive Chef and other Chefs
? Ability to prepare significant number and variety of dishes on a daily basis
? Extensive understanding, training and application of cleanliness and hygiene requirements and OH&S
? Hyatt implemented extremely stringent hygiene requirements for all staff including external laboratory testing of food
DWARIKA?S HOTEL KATHMANDU NEPAL
Hospitality Placement Sep 2004 ? Mar 2005
Completed 6-month compulsory placement, following completion of the Certificate in Food and Beverage Training. Completed over 14 weeks in food and beverage preparation in Nepalese, Indian, Oriental and Western Cuisine. Remaining time spent on business, inventory, marketing, housekeeping, and financial and human resource management. This placement allowed me to put into practice skills and knowledge gained during the course
RELEVANT HOSPITALITY EXPERIENCE
Dalmatino Restaurant Chef / Cook Aug 2007 ? Feb 2008
Punchline Wine Culture Melb CBD Assistant Cook Jul ? Aug 2007
Bakery Café Brunswick Baker Mar ? Jul 2007
Pizza Hut Mumbai India Team Leader Dec 2000 - May 2002
Hotel Sun -N-Sand Mumbai India Kitchen Helper May 2000 ? Dec 2000
McDonalds Mumbai India Crew Member Mar 1999 ? Apr 2000
? During this period, gained extensive training, understanding and ability to function in the hospitality industry in demanding and extremely busy tourist destinations. Developed broad range skills in the following areas:
? Planning menus, food preparation, cooking, plating, setting up restaurant area, checking & maintaining inventory, preparing and serving alcoholic and non alcoholic beverages, waiting on tables and keeping restaurant area clean and tidy,
? general cleaning duties, understanding and following health and safety and hygiene regulations, providing high level customer service, managed customer complaints
? Supported myself financially throughout my studies and placement
ONGOING PROFESSIONAL DEVELOPMENT
Indian Federation of Culinary Associations (World Wide)
? Great Indian Culinary Challenge Mumbai India 2006
Nutrition and Western Indian Culinary Association
? Nestle Young Star Chef of the Year GOLD MEDAL 2006
Institute Hotel Management Catering Technology New Delhi India
? Young Chef Star Competition & Hospitality Brain Twister 2003
? International Conference on Future Tourism Industry
Southern East Asia 2005
AWARDS
? Nominated for Hilton Heart of House Team Member of the Month
? StarBonds Hilton Exchange Award
? Spirit of Hilton Completion Award
? Hyatt Regency HY Star Points 2006
? Pizza Hut Pasta and Pizza Expert 2002
? Pizza Hut Employee of the Month 2001 and 2002
? Pizza Hut Customer Mania Champion 2001
? McDonalds Restaurant Employee of the Month 1999
ADDITIONAL INFORMATION
? Languages, English, Hindi and Nepalese
? Nepalese Passport
? Bridging Visa awaiting issuance of Permanent Interdependency Visa [02/2010]
? National Police Certificate Clearance for working with Adult/Aged/Disabled Care dated 8th October 2008
REFEREES
Available Upon Request