DEEPESH ADHIKARI
KOGRAH,Australia
Summary
Friendly and enthusiastic chef with 4.5 years of specialization in fast food restaurant, cafe, pubs, and Hotel. Able to learn new tasks quickly and proficient in growing key customers relationships. Represent establishment with friendly, professional demeanors always, hardworking, and sincere CHEF seeking a position as chef. Exceptional customer services skills, with a background in high turnover in the food preparation and cooking.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chef de Partie
Primi Italian
08.2024 - Current
- Prepared high-quality dishes according to seasonal menus and customer preferences.
- Supervised kitchen staff to ensure smooth daily operations and teamwork.
- Maintained cleanliness and organization of the workstations and kitchen areas.
CDP
BUTCHER S BLOCK
Barangaroo, nsw
01.2023 - Current
- Station Management: Overseeing a specific section (e.g., grill, sauté, pastry) and ensuring efficient operation.
- Food Preparation: Preparing and cooking dishes to the restaurant's standards, including mise en place.
- Supervision: Managing junior kitchen staff, such as commis chefs, providing guidance and training.
- Quality Control: Ensuring all food leaving the station meets presentation and taste standards.
- Inventory Control: Keeping track of stock levels for their section, minimizing waste, and notifying the head chef when supplies need replenishing.
- Health and Safety Compliance: Maintaining cleanliness and safety standards in the kitchen, including proper food handling.
- Collaboration: Working closely with other chefs to ensure smooth service and timely communication during busy periods.
- Problem-Solving: Addressing any issues that arise in their section, whether with equipment, ingredients, or team dynamics.
chef de partie
East Hill Hotels
Sydney, New South Wales
01.2022 - 01.2023
- Worked with chef-partner to coach and counsel employees, promoting high-performance standards.
- Supervised food preparation and production, maximizing productivity and minimizing waste.
- Participated and led daily pre-shift meetings to discuss shift related issues and provide staff with necessary information.
- Maintained high standards of personal appearance and grooming by wearing proper uniform.
- Performed employee performance appraisal process and provided feedback to junior kitchen staff.
chef de partie
sporting Globe Bar and GrillsX4PINES
Sydney, NSW
01.2021 - 01.2022
- Worked with chef-partner to coach and counsel employees, promoting high-performance standards.
- Participated and led daily pre-shift meetings to discuss shift related issues and provide staff with necessary information.
- Supervised food preparation and production, maximizing productivity and minimizing waste.
- Operated and kitchen equipment and reported malfunctions.
- Achieved and exceeded performance goals, budget goals and team goals.
- Protected staff and guests with fully enforced safety and sanitary practices.
chef
Sutherland district trade, club Gymea
Sydney, NSW
01.2019 - 01.2021
- Cook varieties of meals as per the menu
- Working with grills, pans, oven, and deep fry
- Collaborate with the head Chef to prepare meals during our dining hours.
- Focusing on good Presentation of the food to be served
- Ensuring all the items are in stock and refilling them and ordering as per the requirements.
- Ensure any anticipated issues are communicated promptly to the Head Chef
cook
Nando's Alexandria
Sydney, NSW
01.2018 - 01.2020
- Company Overview: Company certified griller
- Preparation of food as per the menu and making it sure that it meets quality of food product.
- Making delicious meals according to the recipe
- Monitoring and promoting kitchen hygiene and food safety is maintained.
- Making sure that special diets requirements including allergies supplements and Texture modified soft & purees.
- Directing and supervising Kitchen staff as required.
- Making different salads
- Preparation of the lunch and dinner.
- Company certified griller
Education
COMMUNITY SERVICES -
Stotts College
SYDNEY, NSWdiploma - accounting
Sydney City College of Management
Parramatta, nswBACHELOR - HOSPITALITY TOURISM MANAGEMENT
global College of Hospitality Management
Kathmandu, NepalSkills
- Food Production
- Knife skills
- Quality Control
- Analysis
- Customer and Personal Service
- Time Management
- Management of Material Resources
- Instructing
- Persuasion
- Equipment Selection
- Coordination
- Production and Processing
Certification
- Australian RSA / RCG Certificate
- NSW Food Safety Supervisor Certificate
- Certified Griller
- Good Knife Skills
Accomplishments
- Coordinate and supervise the work of kitchen staff.
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Judgment, using various kitchen utensils and equipment.
References
- Wei Meng Chang, Manager, Nandos Group Australia (Alexandria), 0401384329
- Maibam Rajib Singha, Head Chef, Tradies Gymea, 0424428692
- Alex Brouke, Head Chef, Sporting Globe Bar and Grill X4PINES, 0416646764
- Joe, Head Chef, East Hills Hotel, 0422371066
- Leo, Sous Chef, Butcher's Block, 0451026632
Timeline
Chef de Partie
Primi Italian
08.2024 - Current
CDP
BUTCHER S BLOCK
01.2023 - Current
chef de partie
East Hill Hotels
01.2022 - 01.2023
chef de partie
sporting Globe Bar and GrillsX4PINES
01.2021 - 01.2022
chef
Sutherland district trade, club Gymea
01.2019 - 01.2021
cook
Nando's Alexandria
01.2018 - 01.2020
COMMUNITY SERVICES -
Stotts College
diploma - accounting
Sydney City College of Management
BACHELOR - HOSPITALITY TOURISM MANAGEMENT
global College of Hospitality Management