Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic

Bishal Sapkota

Mollymook

Summary

Dynamic Chef with extensive experience at Native Cafe, recognized for enhancing customer dining experiences through innovative menu planning and creative recipe development. Skilled in food safety and sanitation, I successfully reduced food waste and optimized kitchen operations, while fostering strong supplier relationships and training kitchen staff for peak performance.

Overview

4
4
years of professional experience
1
1
Certification

Work History

Chef

Native Cafe
08.2024 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
  • Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
  • Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
  • Maintained well-organized mise en place to keep work consistent.
  • 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.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.

Chef

Bannisters Pavilion
12.2023 - 06.2024
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.

Chef

Native Cafe
04.2022 - 10.2023
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Chef

Terrigal Chargrill Chicken
04.2021 - 01.2022
  • 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.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.

Chef

Center Point Cafe
02.2021 - 03.2021
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.

Education

Cert Iv+diploma - CommercialCookery,Diploma of Hospitality Managemnt

Duke
Parramatta, NSW
01-2021

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Creative menu planning
  • Kitchen equipment and tools
  • Kitchen crew training
  • Grilling and deep frying skills
  • Kitchen operations management
  • Special diets
  • Ingredient selection
  • Nutrition
  • Temperature control
  • Physical stamina
  • Food storage
  • Time management
  • Problem-solving

Accomplishments

  • Reduced food costs by 15% by sourcing and securing new supplier.
  • Supervised team of 8 staff members.
  • Resolved product issue through consumer testing.
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.

Certification

  • ServSafe Food Handler's Certification
  • NSW Driver's License
  • Food Safety Manager Certification
  • certified chef/TRA

Languages

English
Full Professional

Timeline

Chef

Native Cafe
08.2024 - Current

Chef

Bannisters Pavilion
12.2023 - 06.2024

Chef

Native Cafe
04.2022 - 10.2023

Chef

Terrigal Chargrill Chicken
04.2021 - 01.2022

Chef

Center Point Cafe
02.2021 - 03.2021

Cert Iv+diploma - CommercialCookery,Diploma of Hospitality Managemnt

Duke

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Bishal Sapkota