Summary
Overview
Work History
Education
Skills
Languages
Reference
Timeline
Generic

DAVID BASNET

Sydney,NSW

Summary

A highly motivated culinary professional with more than two and a half years of expertise in breakfast, lunch, and dinner services. Proficient in French and Italian cuisines, with a solid background in commercial cookery and hospitality management. Dedicated to ensuring exceptional customer satisfaction and delivering top-tier dining experiences in dynamic, high-pressure settings.

Overview

3
3
years of professional experience

Work History

Cook

little jean
Sydney, NSW
10.2022 - 12.2024
  • Prepared meals following recipes and menus, adjusting ingredients and cooking times as needed.
  • Adhered to food safety standards for storing and preparing foods.
  • Cleaned kitchen equipment, surfaces, utensils, and dishes.
  • Ensured ingredient quality and freshness.
  • Monitored stock levels and ordered supplies as necessary.
  • Maintained a clean work environment by sweeping, mopping, and emptying trash.
  • Organized storage areas for efficient space usage.
  • Worked in a fast-paced environment to maintain high customer satisfaction.
  • Followed safe food handling, storage, and service procedures.
  • Operated grills, fryers, and broilers to cook items to quality standards.
  • Prepped vegetables and fruits for rush periods.
  • Managed portion control during preparation and plating.
  • Set up workstations to minimize prep time.
  • Prepared meals according to company standards.
  • Monitored food and storage temperatures for safety.

Chef De Partie

little jean
Sydney, NSW
01.2023 - 09.2024
  • Supervised and trained kitchen staff to maintain quality food production.
  • Organized daily mise en place for efficient meal preparation.
  • Maintained accurate inventory records and ordered ingredients as needed.
  • Ensured consistent food quality and adherence to health and safety regulations.
  • Assisted in training new employees in food preparation, presentation, and safety procedures.
  • Collaborated with chefs to coordinate meal preparation during busy shifts.
  • Prepped roasted, sautéed, fried, and baked items.
  • Trained kitchen workers in culinary techniques.
  • Followed company standards for portion and serving sizes.
  • Plated food attractively according to restaurant guidelines.
  • Cleaned and sanitized equipment, utensils, and workstations.
  • Monitored food quality to meet high standards.
  • Oversaw inventory management and restocking.
  • Guided line cooks to develop skills and improve performance.
  • Prepared foods according to exact recipes and instructions.
  • Enhanced dish presentation with garnishes and sauces.

Kitchen Assistant

El loco slip Inn
Sydney, NSW
06.2022 - 09.2024
  • Cleaned and sanitized work surfaces, equipment, utensils, and dishes.
  • Prepared food items following recipe cards and portion standards.
  • Stocked supplies in serving stations, cupboards, and refrigerators.
  • Verified and received vendor deliveries.
  • Operated dishwashing machines safely.
  • Prepared salads and cold foods per recipes.
  • Assisted chefs with line cooking during busy periods.
  • Followed recipes and customer requests for meals.

Kitchen Hand

FLOUR EGGS WATER
Sydney, NSW
04.2022 - 05.2022
  • Cleaned dishes, utensils, and kitchen equipment.
  • Swept, mopped, and maintained kitchen cleanliness.
  • Stocked shelves with food supplies.
  • Assisted in meal prep by washing produce and cutting meats.
  • Disposed of garbage per health regulations.
  • Received and stored food deliveries.
  • Operated dishwashers for sanitizing.
  • Followed health code guidelines.
  • Organized storage for efficiency.

Education

Diploma in Hospitality Management

Queensford College
Level 4, 1/3 Fitzwilliam St, Parramatta NSW 2150
07-2024

Certificate Iv in Commercial Cookery - Certificate Iv in Commercial Cookery

Queensford College
Level 4, 1/3 Fitzwilliam St, Parramatta NSW 2150
11-2023

High School Diploma -

Reliance International Academy
Nepal
08-2021

Advanced Diploma in Hospitality Management

Queensford College
Level 4, 1/3 Fitzwilliam St, Parramatta NSW 2150

Skills

  • Order Verification
  • Dining Experience
  • Breakfast and lunch menu experience
  • Dish preparation
  • Sanitation
  • Food presentation
  • Grilling
  • Frying
  • Recipe-based cooking
  • Food Handling
  • Strong butchery skills
  • Food Storage
  • Ingredient inspection
  • Food Plating
  • Sous vide technique
  • Cooking techniques
  • Knife Skills
  • Cutting and slicing techniques
  • Positive and professional
  • Focused and disciplined
  • Monitored and prepared all section dishes

Languages

English
Professional
Nepali
Native/ Bilingual
Hindi
Professional

Reference

owner little jean:

Name: Leighton 

phone number: 04430028898

 Head chef: Suman shrestha

phone number: 04479117037

Timeline

Chef De Partie

little jean
01.2023 - 09.2024

Cook

little jean
10.2022 - 12.2024

Kitchen Assistant

El loco slip Inn
06.2022 - 09.2024

Kitchen Hand

FLOUR EGGS WATER
04.2022 - 05.2022

Diploma in Hospitality Management

Queensford College

Certificate Iv in Commercial Cookery - Certificate Iv in Commercial Cookery

Queensford College

High School Diploma -

Reliance International Academy

Advanced Diploma in Hospitality Management

Queensford College

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