DIPENDRA ALE MAGAR
Rose Bay,Australia
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
8
8
years of professional experience
1
1
Certification
Work History
CHEF DE PARTIE
FOX AND HOUNDS HISTORIC HOTEL
PORT ARTHUR, Australia
01.2024 - 10.2024
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
CHEF DE PARTIE – JUNIOR SOUS CHEF
CRADLE MOUNTAIN HOTEL
CRADLE MOUNTAIN, Australia
05.2021 - 11.2023
- Led team by example in preparing items accurately and according to high-quality standards
- Developed unique menu items and plating presentations
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Supervised food preparation staff to deliver high-quality results.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Supervised kitchen food preparation in demanding, high-volume environments.
CHEF DE PARTIE
ORIENT HOTEL PJ RYANS
SYDNEY, Australia
01.2019 - 05.2021
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and accurate temperature
- Prepared workstations with ingredients and tools to increase efficiency.
DEMI CHEF
CRINITIS ITALIAN RESTAURANT
SYDNEY, Australia
04.2017 - 11.2019
- Assisted in the daily preparation of meals according to recipes.
- Sliced, diced, chopped, cut and portioned meats for use in menu items.
- Monitored temperatures of prepared food and cold-storage areas.
- Ensured that all food items were prepared in a timely manner.
- Worked closely with other chefs to create innovative dishes.
- Kept work area clean and organized at all times.
- Set up workstations with needed ingredients, utensils and cooking equipment.
Education
CERTIFICATE III & IV - Commercial Cookery
Institute of Advancing Carriers
Sydney, New South Wales01-2019
Bachelor of Business (B.B., Honours) - Professional Accounting
Wentworth Institute of Higher Education
Sydney, New South Wales01.2019
Skills
- Menu Planning and Recipe Development
- Inventory oversight
- Plating
- Food Preparation
- Employee Training
- Mentorship
- Communication
- Collaboration
- Hygiene
- Kitchen Organisation
- Kitchen Operations Management
- Inventory Control
- Problem Solving
- Multitasking
Certification
- Food Safety Supervision, Australian Institute of Accreditation, 12/01/21
- Chemical Training, True Blue, 08/01/21
- First Aid, Allens Training
Personal Information
- Date of Birth: 02/24/96
- Nationality: Nepal
Additionalinformation
English, fluent, Nepalese, native, Microsoft Office Excel, Reference available on request
Timeline
CHEF DE PARTIE
FOX AND HOUNDS HISTORIC HOTEL
01.2024 - 10.2024
CHEF DE PARTIE – JUNIOR SOUS CHEF
CRADLE MOUNTAIN HOTEL
05.2021 - 11.2023
CHEF DE PARTIE
ORIENT HOTEL PJ RYANS
01.2019 - 05.2021
DEMI CHEF
CRINITIS ITALIAN RESTAURANT
04.2017 - 11.2019
- Food Safety Supervision, Australian Institute of Accreditation, 12/01/21
- Chemical Training, True Blue, 08/01/21
- First Aid, Allens Training
CERTIFICATE III & IV - Commercial Cookery
Institute of Advancing Carriers
Bachelor of Business (B.B., Honours) - Professional Accounting
Wentworth Institute of Higher Education
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