Santosh Adhikari
Santosh Adhikari
Sous Chef
Sector: Hospitality
Salary: AU$0 / Yearly
Sunshine Coast, Queensland, AustraliaAbout
-
Academic Level Diploma
-
Industry Food & Beverage
PROFESSIONAL SUMMARY
Hi,
Greetings of the day,
I am Santosh Adhikari currently residing in Sunshine Coast & working in the Mangoes Bar & Grill (also known as Banana bender pub- part of Aussie World) in a Sous Chef position for almost 3 years now. My previous employment was in Ravenshoe Hotel, Cairns as a Head Chef & before that as a Chef De Partie in Tingalpa Hotel, Brisbane.
I did my Diploma in culinary arts in 2008 & followed by Bachelor’s in Hotel Management from Mauritius University, Mauritius.
Before coming to Australia, I was working in Dubai in Beach Rotana Hotel which was one of the most prestigious 5- star hotel properties in U.A.E. My last position held was Chef De Partie.
My previous experiences are included in my resume.
I have more than a decade experience working in the kitchen with exposures to different cuisines & environment.
Education
-
2024 - 2018
William Angliss Institute
Certificate III in Commercial Cookery
Successful completion of Certificate III
- 2009 - 2010
Experience
-
2021 - Present
The Banana Bender Pub
Sous Chef
Duties Performed: ● Help in the preparation and design of all food menus. ● Produce high quality plates both design and taste wise. ● Ensure that the kitchen operates in a timely way that meets the quality standards. ● Fill in for the Executive Chef in planning and directing food preparation when necessary. ● Resourcefully solve any issues that arise and seize control of any problematic situation. ● Manage and train kitchen staff, establish working schedule and assess staff’s performance. ● Order supplies to stock inventory appropriately. ● Comply with and enforce sanitation regulations and safety standards. ● Maintain a positive and professional approach with coworkers and customers. ● Ensure efficient, cost-effective operation and profitability of food production. ● Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
-
2020 - 2021
Ravenshoe Hotel
Head Chef
Duties Performed: ● Organise the kitchen environment. ● Develop & create menu. ● Make rosters of all the chefs, cooks & kitchen hands. ● Check the kitchen is running according to the food & safety standards & maintain good food hygiene. ● Set up workstations with all needed ingredients and cooking equipment ● Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.) ● Prepare & arrange functions. ● Season food according to recipes or company needs ● Portion, arranges, and garnishes food based on client preference ● Assists other cooks during the food assembly process ● Devises new recipes ● Butchers and cooks animal meat based on the restaurant atmosphere ● Makes adjustments to food items to accommodate guests with allergies or specific diet concerns ● Ensure great presentation by dressing dishes before they are served ● Keep a sanitized and orderly environment in the kitchen ● Ensure all food and other items are stored properly ● Check quality of ingredients ● Monitor stock and place orders when there are shortages ● Liaise and work with the head Chef and is expected to assist him to ensure safe and efficient production of food, while maintaining all statutory requirements. ● Manages other employees in the kitchen ● Prepare stock take & food costing. ● Order ingredients, stocks, utensils & equipment required for the operation of the kitchen.
-
2018 - 2020
Tingalpa Hotel
Chef De Partie
Duties Performed: ● Preparing, cooking and presenting a range of dishes. ● Assisting in clearing the Kitchen. ● Maintaining stock control. ● Assisting cooks of a higher grade. ● Practicing proper workplace health and safety procedures. ● Other incidental and peripheral duties as requested by the Employer. ● Respond to customer requests in a professional and timely manner. ● Offer assistance to hotel customers. ● Promote the Employer’s services and facilities to customers when appropriate. ● Assist in maintaining customer service standards set by the employer. ● Ensure your work area has the highest standards of cleanliness and good order. ● Ensure that customers are served in a professional and diligent manner. ● Provide fast and efficient service. ● Ensure all meals are prepared and presented in a professional manner.
-
2017 - 2018
Beach Rotana Hotel, Abu Dhabi
Chef De Partie
Duties Performed: ● Take care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. ● Follow the instructions and recommendations from the immediate superiors to complete the daily tasks. ● Coordinates daily tasks with the Sous Chef or Chef De Partie. ● Estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met. ● Ensure that the production, preparation and presentation of food are of the highest quality at all times. ● Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. ● Follow all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. ● Follow all menu items, their recipes, methods of production and presentation standards. ● Follow good preservation standards for the proper handling of all food products at the right temperature. ● Operate and maintain all department equipment and reporting of malfunctioning. ● Ensure effective communication between staff by maintaining a secure and friendly working environment. ● Establishing and maintaining effective inter-departmental working relationships. ● Produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. ● Check periodically expiry dates and proper storage of food items in the section. ● Consults daily with Chef De Partie and Sous Chef on the daily requirements, functions and also about any last-minute events. ● Daily feedback collection and reporting of issues as they arise. ● Assess quality control and adhere to hotel service standards. ● Carry out any other duties as required by management.
-
2016 - 2017
B R S Catering Services LLC
Commis I
Duties Performed: ● ● ● ● ● ● Season and cook food according to recipes or personal judgment and experience. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Weight, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons. Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage. Coordinate and supervise work of kitchen staff and consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. ● Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. ● Actively share ideas, opinions and suggestions in daily shift briefings ● Maintain proper rotation of product in all chillers to minimize wastage/spoilage. ● Ensure storeroom requisitions are accurate. ● Have full knowledge of all menu items, daily features and promotions. ● Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. ● Follow kitchen policies, procedures and service standards. ● Follow all safety and sanitation policies when handling food and beverage.
-
2015 - 2015
Curry Express
Commis II
Duties Performed: ● Maintain the Physical Product and to advice of any faults, attend trainings set by company and your managers. ● Fully understand HACCP and COSHH and take appropriate action to maintain a safe and equitable working environment whilst being sensitive to and aware of business levels in order to maintain a disciplined but harmonious department. ● Maintain good colleague relations, Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index maintaining standards and consistency. ● Control food stock and food cost in your section. ● Prepare the daily mise-en-place and food production in different sections of the main kitchen or satellites. ● Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks. ● Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques. ● Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.
-
2010 - 2013
Eden Jungle Resort
Commis I
Job Responsibilities: ● Work as directed on station of assignment under appropriate Chef de Partie. ● Set up all the stations properly and on time for each service period. ● Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie. ● Make sure quality and quantity meets standard. ● Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise. ● Be able to work in another area when needed and take part in cross training when directed. 7 ● Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor. ● Be able to come to any and all kitchen meetings whilst on duty or otherwise. ● Follow clean as you go policy and keep the work area clean at all times. ● Proper food rotation – first in – first out.
Honors & awards
-
2021
Employee of the Year
Awarded as Food & Beverage Employee of the Year 2021 from the banana bender pub