Summary
Work History
Education
Skills
Timeline
Generic

Bipin Ghimire

Burwood,NSW

Summary


Personable and creative individual with passion for culinary arts, committed to delivering high-quality dishes and memorable dining experiences. Possesses foundational culinary techniques and skills in kitchen safety, hygiene, and food preparation. Aims to bring innovative flavors and efficient service to create positive impact in any culinary setting.

Work History

Chef

Rydges Hotel
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Chef

Novotel
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Participated in food tastings and taste tests.

Education

Certificate Iv in Commercial Cookery - Hospitality

International Institute of Education
Parramatta NSW 2150

Diploma of Hospitality Management - Hospitality Management

International Institute of Education
Parramatta, NSW

Skills

  • Food safety and sanitation
  • Knife skills
  • Cooking techniques
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Attention to detail
  • Effective communications
  • Grilling techniques
  • Ingredient knowledge
  • Frying techniques
  • Recipes and menu planning

Timeline

Chef

Rydges Hotel

Chef

Novotel

Certificate Iv in Commercial Cookery - Hospitality

International Institute of Education

Diploma of Hospitality Management - Hospitality Management

International Institute of Education
Bipin Ghimire