1. RESUME
Name: Kshitiz RanaMagar (Steve)
Address: 6/18 Eighth Avenue
CampsieNSW, 2194
Mobile No.: 0401310077
Email: Kshitiz_nepali@y7mail.com
Introduction:
Hi there, I have been in Sydney for nearly eight years since July 2008. My home
country is Nepal and I am studying Master of Professional Accounting at Holmes
Institute Sydney, Australia at present. I have been working in kitchen nearly 8 years. I
can work as breakfast chef, do lunch and dinner menu as well, as it has been long time
that I have worked in kitchen now it has become my hobby and I love to cook and learn
new dishes from different countries. I have I.E. 8 years of experience in making delicious
and healthy dishes in different cushiness. I also have expertise myself in making food at
reduced cost without compromising on the quality and taste of the food. I have been
lucky to get trained from the chefs with high experience in kitchen production and
expertise in quality procedures and regulations to be followed while making all types of
Aussie loving cuisines.
I am punctual in time and always obedient to my seniors. I like working hard and try
to give as much as best effort to my job. I always work under rules and regulation as
cooking is my career I am always serious with my job. I am responsible and know to be
limited in my boundaries and rules and regulations. I also have specialised in preparing
menus for the day with good combinations for our customers. At present I have been
working in an Italian restaurant for more than two years.
Skills and Abilities
 Good organisational and communication skills
 Fully aware of health and sanitary standards and policies issues
 Ability to work tirelessly for longer durations and under pressure situations
 Preparing and cooking tapas styled food dishes
 Highly skilled in cooking and preparing a variety of cuisines on time and well
presented
 Knowledge of preparing, decorating and serving different types of food
 Serve food in appropriate portions onto suitable containers

2.  Operate stoves, grills, fryers, ovens, microwaves most of the commercial kitchen
equipment.
 Prepare ingredients for cooking, including portioning, chopping, and storing food
 Prepare and cook food in keeping with recipes, quality standards and
presentation standards
 Monitor food quality whilst preparing food
 Knows the dietary and cultural requirements of different customer groups.
 Work safely and reduce negative environmental impacts
 Knowledge of heat control and baking techniques
 Restocking kitchen supplies and alerting management when inventory is running
low.
 Able to lead and motivate a big team
 Assists in the development, planning, and implementation of kitchen / catering
operations.
 Cleaning kitchen equipment and ensuring that there working environment meets
sanitation standards.
 Emphasise to re-use, recycle and reclaim materials
Responsibilities on different Jobs
My general responsibilities in most of the restaurants was to prepare food, help the
kitchen workers in the preparation of food items and set up allocated stations for menu,
as instructed by Chef and compliant with standards. I also had to plan and organise the
preparation and cooking food in dinning or catering establishments. .
In La Ricetta is a family owned Italian cuisine based restaurant and it’s well known to
its customers for its real high quality, seasonal Italian cuisine. Here I work as a
preparation and short order cook. My main role is to make and send all the entree items
as bruschetta, zucchini flowers, deep fried calamari and all the salads as rocket and
pears,radicchio and fennel salad and caprese salad. I also help making main meals as
figs, lasagna and handle all the deep frier section. I do all of the preparations for the
restaurants as pre cooking potatoes (both mash and baked), mushroom sauces, raghu,
bolognese, polletto (spatchcock) , rabbit and other seasonal vegetables as well. I look
after desert section as well so i have to prepare all the deserts as chocolate mousse,
cream brûlée, chocolate fondant and also do the final plating during the service time. I
look after all the stocks and make a list every week and let the boss know about the
stock.
I did work in Royal Pacific Hotel as well as a chef and was the only chef in the kitchen
as the restaurant for the hotel was a bit small. Their I used to cook stake, fishes mainly
salmon & barramundi, soup and pasta. Also had to make a special menu and i mostly

3. used to change it each week, then desert for sure i used to make sticky date pudding,
apple crumble, cream brûlée and some specials. I used to look after all the stocks and
used to make a list every week and the managers used to order them for me at the end
of the week.
In Chiltern catering I worked as second in command after the head chef and mainly I
had to look after desert, salad and fruit platters sections and overall instruct all the
staffs for their jobs. In Chiltern kitchen we mostly used to make different varieties of
sandwiches, wraps, baguette, pies and deserts as brownies, tarts of different fillings,
Danishes, muesli, banana bread, salads as potato salad, Greek salad, and so on.
In North Annandale hotel I used to do preparation and short orders. I used to make
salads, all deep frier items and deserts. I used to make burgers, chickpea burger, stake
sandwich, schnitzel and parmesan chicken, mash and salad and help chef to send the
orders.
I used to work in the Corelli’s Café but as both the café (Chill Café and the Corelli’s
Café) was of a same owner I used to do some casual shifts in Chill Café as well when it
used to get busy. I used to work with another chef and we had to make waffles, ricotta
hot cake, corn fritters, muesli, Greek salad, bangers and Masha, nachos with different
choice as veggie or with bolognese and lots of preparation.
Bondi Social Restaurant was my first job when I started to work in kitchen as a
kitchen hand but within a year by getting chance to work with experienced and a
cooperative and helpful chefs and head chef I got an opportunity to learn the cooking
skills. The kitchen offered sizeable tapas-inspired plates with a modern Australian twist.
When I used to work there the menu included corn fritters, zucchini flower stuffed with
goat cheese, corn and rosemary, chorizo with red wine and cherry tomato sauce, pork
belly with soya sauce, the twice-cooked lamb, shredded and mixed through al dente
couscous and sweet chopped dates, then topped with a sauce of blended capsicum and
almonds, citrusy haloumi salad (a combination of grilled slices of the gooey cheese plus
diced green olives, orange segments and rocket leaves. Grilled fillet of salmon served
atop a warm salad of capers, semi-dried tomatoes and earthy eggplant).
Experience:
 La Ricetta Italian Restaurant (since 2012-till now)
 Palace Café and Catering (August 2013 till May 2015)
 Chilterns Catering (March 2012- October 2013)
 Challenger Service Group (commercial kitchen cleaning) (September 2011-
October 2013)
 North Annandale Hotel (October 2010- November 2012)

4.  Corelli’s Café (April 2011- November 2012)
 Bondi Social Restaurant & Bar (August 2008- March 2011)
 Tycoon Cleaning Company & Quad Services Cleaning company (August 2008-
June 2011)
 Worked in cafés and restaurants in city and other Sydney Suburbs’ as Hive
Catering, some Italian owned café in Balmain, Kadmus Lebanese restaurant and
so on.
Education
 School Leaving Certificate (2005) From Karunanidhi Education Foundation,
Nepal.
 10+2 (2006-2007) from PHSS College, Nepal.
 Diploma in Hospitality Management (2008-2009) Holmes Institute, Sydney,
Australia
 Advanced Diploma in Tourism (2009-2012) Central College, Sydney, Australia.
 Bachelor of Business Central College (20012-2015), Sydney, Australia.
 Master of Professional Accounting Holmes Institute (at present), Sydney,
Australia.
Reference
Will be provided on request.