DIBON K C
Melbourne,Australia
Summary
Experienced hospitality professional with a background in Commercial Cookery and over 4 years in the industry. Seeking to leverage culinary skills and passion as a Chef in a dynamic kitchen environment. Eager to contribute to a talented culinary team, deliver exceptional dishes, and uphold the highest standards of taste and presentation. Seasoned Demi Chef specializing in French Fusion cuisine. Successful 2023 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
7
7
years of professional experience
Work History
Demi Chef, No. 35 Restaurant (Full-time)
Sofitel Hotel
06.2024 - Current
- Specialized in Larder, Fish, Sauce and Garnish sections, maintaining equipment and assisting in staff training in both Room Service and Club lounge.
- Pleasant French Fusion Dining experience: 100 pax in weekdays and 200 on the weekends.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Continuously updated culinary knowledge through attending industry conferences, workshops, and training sessions.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Commi Chef, No. 35 Restaurant (Full-time)
Sofitel Hotel
11.2021 - 05.2024
- Specialized in Larder, Room Service and Garnish sections, maintaining equipment.
- Placed orders to restock items before supplies ran out.
- Pleasant French Fusion Dining experience: 100 pax in weekdays and 200 on the weekends.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Continuously updated culinary knowledge through attending industry conferences, workshops, and training sessions.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Chef, Mama’s Buoi (causal)
Mama’s Buoi
11.2022 - 01.2023
- Supported kitchen workflow during peak hours, ensuring cleanliness and safety standards were met.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef, Café Opera (Causal)
Café Opera
05.2021 - 03.2022
- Managed simultaneous orders efficiently, maintaining high accuracy and customer satisfaction.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Demi Chef, (Causal)
Hotel Staff Australia
03.2022 - 09.2023
- Worked across multiple venues including Crown Flemington, MCG Stadium, and Marvel Stadium.
Chef, Zest Restaurant (Causal)
Zest Restaurant
02.2018 - 11.2019
- Managed kitchen sections, improving efficiency and dish quality through teamwork and creative input.
Demi Chef, Melbourne Racing Club (Causal)
Melbourne Racing Club
12.2021 - 04.2024
- Collaborated on meal preparation for special events, ensuring quality and presentation consistency
- Monitored kitchen processes to uphold standards in quality and quantity.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
Demi Chef, (causal)
Delaware North Australia & New Zealand
11.2023 - Current
- Ensured food safety and hygiene standards, contributing to illness-free operations
- Maintained organized mise en place for consistent workflow during large events.
Education
Diploma of Hospitality Management -
Royal Gurkhas Information Technology (RGIT)
01.2023
Certificate IV Commercial Cookery -
Royal Gurkhas Information Technology (RGIT)
01.2022
Certificate III Commercial Cookery -
Royal Gurkhas Information Technology (RGIT)
01.2021
High School Diploma -
D.A.V College, Higher School
Dhobighat, Laltipur Nepal2018
Skills
- Food Preparation, Plating, and Presentation
- Quality Control
- Team Collaboration
- Special Event Catering
- Food and Beverage Service
- Decision Making
- Workplace Hygiene
- Leadership Qualities
- Food safety knowledge
- Dietary restrictions understanding
References
Available upon request
Languages
English
Full Professional
Nepali
Native or Bilingual
Timeline
Demi Chef, No. 35 Restaurant (Full-time)
Sofitel Hotel
06.2024 - Current
Demi Chef, (causal)
Delaware North Australia & New Zealand
11.2023 - Current
Chef, Mama’s Buoi (causal)
Mama’s Buoi
11.2022 - 01.2023
Demi Chef, (Causal)
Hotel Staff Australia
03.2022 - 09.2023
Demi Chef, Melbourne Racing Club (Causal)
Melbourne Racing Club
12.2021 - 04.2024
Commi Chef, No. 35 Restaurant (Full-time)
Sofitel Hotel
11.2021 - 05.2024
Chef, Café Opera (Causal)
Café Opera
05.2021 - 03.2022
Chef, Zest Restaurant (Causal)
Zest Restaurant
02.2018 - 11.2019
Diploma of Hospitality Management -
Royal Gurkhas Information Technology (RGIT)
Certificate IV Commercial Cookery -
Royal Gurkhas Information Technology (RGIT)
Certificate III Commercial Cookery -
Royal Gurkhas Information Technology (RGIT)
High School Diploma -
D.A.V College, Higher School
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