Bigyan Sapkota
Wollongong
Summary
Hardworking, highly motivated professional eager to lend combined knowledge and skills to enhance business performance. Operates well in both individual and team capacities, leveraging seasoned work ethic to quickly adapt to different processes and drive company objectives. Resourceful and results-driven with a passion for growth and efficiency to meet company needs and increase service value.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Centre Chef
Little Zak Academy
02.2025 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef de Partie
FEROS GROUP/Berry Hotel
07.2023 - 02.2025
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area
- Supervised junior chefs in the preparation, assembly and presentation of meals
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements
- Instructed cooks and kitchen workers in preparing, cooking, garnishing, or presenting food
- Kept waste to a minimum by utilizing food storage and food recycling techniques
- Performed daily inspections of equipment and tools used in the kitchen ensuring their cleanliness and proper working condition
Chef de Partie
Nadia's Café and Restaurant
04.2021 - 07.2023
- Supervised junior chefs in the preparation, assembly and presentation of meals
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area
- Maintained a safe and sanitary kitchen environment by adhering to food safety protocols and procedures
- Monitored food preparation methods, portion sizes, garnishes and presentation of food in order to ensure that food was prepared in compliance with restaurant standards
- Organized inventory of ingredients and monitored stock levels to ensure availability for all dishes
- Performed daily inspections of equipment and tools used in the kitchen ensuring their cleanliness and proper working condition
Commis Chef
West Hotel(curio collection by Hilton)
03.2022 - 06.2023
- Cooked food items by grilling, frying, and sautéing according to recipes and standards
- Prepped food items by cutting, chopping, and mixing sauces
- Cleaned and sanitized cooking surfaces at end of shift
- Monitored stock levels in storerooms and pantries; adjusted orders when needed
- Used proper food handling and storage techniques to meet health inspection standards and requirements
- Plated dishes according to presentation guidelines established by the head chef
- Trained new employees on proper use of kitchen equipment such as ovens, grills, and fryers
Chef/Cook
Nadia's Café and Restaurant
07.2020 - 07.2021
- Maintained high levels of cleanliness and organization within the kitchen environment
- Performed prep work such as chopping vegetables or marinating meats prior to service hours
- Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
- Improved food quality and consistency by creating new, diverse recipes
Cook
Stranded deli Cafe
05.2019 - 05.2020
- Maintained cleanliness and organization of kitchen equipment, appliances, and utensils
- Demonstrated ability to work quickly and accurately in high-pressure environments
- Cooked food according to recipes set by establishment
- Prepared large quantities of food items according to recipes or specific customer orders
- Monitored food items, maintaining minimum guidelines for temperature, taste, and quality
- Stored and rotated food products properly, maintaining freshness
Education
Diploma in Hospitality Management -
STELLAR College
10.2022
Certificate IV in Commercial Cookery - undefined
STELLAR College
05.2021
Diploma in Information Technology - undefined
The One Intl College
05.2020
Skills
- Portion standards
- Counter sanitization
- Proper food handling
- Kitchen Organization
- Food presentation
- Sauce preparation
- Frying techniques
- Stock making
- Steaming methods
- Knife Skills
- Team Management
- Plating and presentation
- Grilling Techniques
Certification
Driving license
Languages
English
Awards
Employee of the Year, 2024, FEROS group
Timeline
Centre Chef
Little Zak Academy
02.2025 - Current
Chef de Partie
FEROS GROUP/Berry Hotel
07.2023 - 02.2025
Commis Chef
West Hotel(curio collection by Hilton)
03.2022 - 06.2023
Chef de Partie
Nadia's Café and Restaurant
04.2021 - 07.2023
Chef/Cook
Nadia's Café and Restaurant
07.2020 - 07.2021
Cook
Stranded deli Cafe
05.2019 - 05.2020
Certificate IV in Commercial Cookery - undefined
STELLAR College
Diploma in Information Technology - undefined
The One Intl College
Diploma in Hospitality Management -
STELLAR College
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