Bibek Panta
Wallsend,NSW
Summary
Highly skilled and versatile chef with a strong foundation in Italian and Southeast Asian cuisine. Brings a wealth of experience and adaptability to any culinary environment. Expertise in wood-fired pizza ovens and wok cooking honed through work in diverse restaurants, cafes, and professional kitchens. Extensive experience in various kitchen sections, including wok, fryer, steamer, larder, pastry, pizza, and pasta, showcasing comprehensive understanding of culinary operations. Passionate about maintaining highest standards of food safety and allergen management, backed by strong knowledge and certifications in this area. Certificate IV in Kitchen Management completed and completion of Diploma of Hospitality Management (February 2025), well-equipped with practical skills and theoretical expertise to excel in the industry. Currently working in a Southeast Asian-focused restaurant in newcastle, combines technical proficiency with positive attitude and ability to thrive under pressure. Full-time working rights since march 2025 through postgraduate visa, eager to continue growing as a chef and contributing to dynamic, high-performing culinary teams.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Chef De Partie Fulltime 38 Hour Per Week
Light Years Asian Dinner
01.2025 - Current
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
Commis Chef Casual 21 Average Weekly Hour
Merivale, Mumu
09.2023 - 01.2025
- Expertise in High-Heat Wok Cooking Mastery in stir-frying, tossing, and sautéing ingredients over high heat while maintaining flavor and texture.
- Menu Specialization Proficient in preparing authentic Asian dishes, including stir-fries, curries, noodle dishes, and rice-based specialties.
- Ingredient Preparation Skilled in slicing, dicing, and julienning vegetables, meats, and seafood for wok-based recipes.
Expertise in marination and seasoning techniques to achieve balanced flavors. - Sauce Preparation In-depth knowledge of Asian sauces, including soy-based, hoisin, oyster, chili, and other regional specialties.
- Speed and Precision Ability to cook multiple dishes simultaneously during peak hours while maintaining consistency and quality.
- Kitchen Efficiency Strong time management and multitasking skills in a fast-paced kitchen environment.
Familiarity with mise en place organization for smooth operations. - Equipment Handling Proficient in handling wok burners, steamers, and other Asian kitchen equipment.
- Health and Safety Standards Adherence to food safety and hygiene practices, including proper storage and handling of ingredients.
- Team Collaboration Experience in coordinating with other sections of the kitchen (grill, steamer, larder) to ensure seamless
- Stock Management Monitoring and managing inventory to minimize waste and maintain freshness of ingredients.
- Adaptability Ability to cater to dietary restrictions and customize dishes as per guest preferences.
- Maintained accurate records of purchase orders, invoices, and other relevant documentation for easy retrieval and reference.
Demi Chef Casual 22 Weekly Average Hour Per Week
Via Napoli Pizzaria
05.2022 - 04.2023
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated stock to use items before expiration date.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Reduced food waste by efficiently managing pizza ingredients and rotating stock regularly.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
Education
Diploma - Certificate Iv in Kitchen Management
Australian National Institute of Education
Seven Hills, NSW02-2025
Skills
- Portion standards
- Food spoilage prevention
- Proper food handling
- Recruiting and training
- Grilling techniques
- Knife skills
Certification
- certificate iv in kitchen management [ANIE ] 08/2024
Timeline
Chef De Partie Fulltime 38 Hour Per Week
Light Years Asian Dinner
01.2025 - Current
Commis Chef Casual 21 Average Weekly Hour
Merivale, Mumu
09.2023 - 01.2025
Demi Chef Casual 22 Weekly Average Hour Per Week
Via Napoli Pizzaria
05.2022 - 04.2023
Diploma - Certificate Iv in Kitchen Management
Australian National Institute of Education
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