Dipesh Bhandari
Hurstville,NSW
Summary
Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.
Overview
1
1
year of professional experience
Work History
Kitchen Hand
The Coopers Hotel
09.2022 - Current
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
- Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
Cook
Cafe 12
07.2022 - 12.2023
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- 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.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
High School Diploma -
Australian Harbour International College
Sydney, NSWSkills
- Cooking
- Sauce Preparation
- Food Plating and Garnishment
- Food Safety Understanding
- Safe Chemical Handling
- Grilling
- Time management
- Food storage
- Stress management
Languages
English
Professional Working
Nepali
Native or Bilingual
Hindi
Full Professional
Timeline
Kitchen Hand
The Coopers Hotel
09.2022 - Current
Cook
Cafe 12
07.2022 - 12.2023
High School Diploma -
Australian Harbour International College
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