Dhan Bahadur Chhetri
Melbourne,VIC
Summary
Chef de partie and sous chef with a strong foundation in food preparation, plating, sauces, and menu execution. Supports kitchen operations through staff training, inventory checks, vendor coordination, and safe, organized work practices that help maintain consistent output and efficient service.
Overview
1
1
Certification
5
5
years of professional experience
Work History
Chef de Partie
Tancks Corner
Melbourne, Victoria
06.2025 - Current
- Prepared daily menu items in fast-paced restaurant kitchen.
- Supervised line cooks and supported kitchen staff during service.
- Managed inventory checks and communicated supply needs to management.
- Trained new cooks on kitchen procedures and station workflow.
- Trained kitchen workers on culinary techniques.
- Trained new chefs on proper cooking techniques and menu items.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
Chef de Partie
Kent Hotel
Melbourne, Victoria
11.2025 - 06.2026
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Assisted with interviewing, hiring and training kitchen personnel.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Chef de Partie
Farro Pizzeria
Melbourne, Victoria
06.2025 - 12.2025
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Monitored temperatures of prepared food and cold-storage areas.
Chef de Partie
Trend Cafe and Resturant
Melbourne, Victoria
02.2025 - 06.2025
- Supervised hot kitchen section at Trend Cafe and Resturant.
- Prepared sauces, proteins, and garnishes for daily service.
- Coordinated mise en place for smooth Trend Cafe service.
- Monitored food quality, taste, and plating standards.
- Managed food usage with proper stock rotation to prevent spoilage.
- Organized the daily mise en place in order to prepare meals efficiently.
Sous Chef
North and Eight
Melbourne, Victoria
08.2023 - 02.2025
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Streamlined food preparation process, improving kitchen workflow and reducing service time.
- Supervised kitchen prep and service for North and Eight dining operations.
- Directed kitchen staff in daily operations, ensuring compliance with food safety standards and efficient personnel management.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Fostered collaborative environment among kitchen staff, enhancing teamwork and maintaining high standards of quality.
- Trained new kitchen staff, ensuring they met the restaurant's high standards.
- Trained line cooks on plating standards and station procedures.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Coordinated daily orders with vendors and ingredient deliveries.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Larder Chef
The Rose Fitzroy
Melbourne, Victoria
02.2022 - 10.2022
- Regularly received commendations from patrons on the exceptional quality and presentation of larder-based dishes.
- Provided larder station insights during menu planning, enhancing dish variety and quality.
- Assisted in crafting bespoke hors d'oeuvres and appetizers for diverse events.
- Efficiently executed daily prep tasks, ensuring a consistent variety of fresh options available for service.
- Streamlined communication between vendors and chefs to ensure timely delivery of fresh ingredients.
- Verified food production against quality standards, ensuring consistency in every dish served.
- Maintained strict adherence to quality standards.
- Displayed excellent time management through effective task prioritization during peak service times.
Education
Bachelor of Business (Hospitality And Tourism Management) - Hospitality
Australian Institute Of Higher Education
Melbourne, VIC08-2028
Advance Diploma of Hospitality Management - Hospitality
Newton College
Melbourne, VIC11-2025
Skills
- Food preparation
- Cooking
- Knife skills
- Knife handling
- Plating techniques
- Food safety
- Sanitation standards
- Proper sanitation
- Quality standards
- Kitchen supervision
- Menu planning
- Culinary operations
- Inventory management
- Cost control
- Kitchen organization
- Time management
- Food prep supervision
- Teamwork
- Safety measures
Certification
- ONSHORE
Certificate III in Cookery
Certificate IV in Kitchen Management
Diploma of Hospitality Management'
Advance Diploma of Hospitality Management
OFFSHORE
Undergraduate in Science, Higher Secondary Education Board (HSEB)
Skills
- Food safety
- Knife skills
- Cooking
- Food quality standards
- Food safety measures
Languages
- Nepali
- English
- Hindi
Timeline
Chef de Partie
Kent Hotel
11.2025 - 06.2026
Chef de Partie
Tancks Corner
06.2025 - Current
Chef de Partie
Farro Pizzeria
06.2025 - 12.2025
Chef de Partie
Trend Cafe and Resturant
02.2025 - 06.2025
Sous Chef
North and Eight
08.2023 - 02.2025
Larder Chef
The Rose Fitzroy
02.2022 - 10.2022
Bachelor of Business (Hospitality And Tourism Management) - Hospitality
Australian Institute Of Higher Education
Advance Diploma of Hospitality Management - Hospitality
Newton College