Dinesh Dhungana
Fortitude Valley,QLD
Summary
Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established Biance. restaurant.
Overview
2
2
years of professional experience
Work History
Chef De Partie
Biance
01.2022 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Sanitized all counters properly to prevent food-borne illness.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Prep Chef
Agnes Bakery
07.2022 - 08.2023
- Contributed to a positive working environment through effective communication and teamwork practices.
- Demonstrated strong time management skills by prioritizing tasks efficiently during high-pressure situations.
- Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
- Continuously improved culinary skills through ongoing training opportunities, staying current on industry trends and best practices.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Prepped daily menu items to quickly deliver upon request.
Chef
The Lodge Bar
11.2022 - 02.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Education
High School Diploma -
Everst Higher Secondary School
Kathmandu Nepal02.2014
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Stock making
- Sauce preparation
- Hospitality
- Frying techniques
- Roasting methods
- Sanitation Practices
- Pizza making
- Pasta Making
- Potato cookery
Languages
English
Full Professional
Timeline
Chef
The Lodge Bar
11.2022 - 02.2023
Prep Chef
Agnes Bakery
07.2022 - 08.2023
Chef De Partie
Biance
01.2022 - Current
High School Diploma -
Everst Higher Secondary School
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