DIPESH NEPALI
Sydney,NSW
Summary
Dedicated Demi Chef committed to quality standards and offering 3 years of experience in fast-paced settings. Well-attuned to trends in culinary arts to deliver creative and delicious menu items. Outstanding skills in searing meats, plating entrees and sending food . Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience. Recent graduate with excellent research, technical and problem-solving skills. Detail-oriented and able to learn new concepts quickly.
Overview
2
2
years of professional experience
Work History
Demi Chef De Partie
liverpool catholic club
Liverpool, Nsw
01.2023 - Current
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Prepared high-quality dishes according to established recipes.
- Resolved customer complaints regarding food quality or service issues.
Commis Chef
Mark and Vinny's spaghetti and spritz
Central , NSW
01.2022 - 02.2023
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ordered necessary supplies and equipment needed for daily tasks.
- Ensured all food was stored properly in accordance with safety regulations.
- Followed proper plate presentation techniques when serving dishes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Trained kitchen workers on culinary techniques.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Education
Diploma in hospitality management -
International Institute Of Education
Parramatta, NSW12.2023
Certificate IV In Commercial Cookery and Diploma In Hospitality Management - Cookery
International Institute of Education (Australia)
Parramatta, NSW06.2023
+2 level (Management Graduate) -
Prativa Secondary College
Skills
- Discipline
- Time Management
- Food Safety
- Problem Solving
- Food Preparation
- Customer Service
- Menu Memorization
- Portion Control
- Dish Preparation
- High-Quality Ingredients
- Safety Management
- Catering Background
- Garnishing and Plating
- Kitchen Management
- Safe Food Handling
Reference
Nicole Coelho: +61 402 290 460
jessica Soares: +61 450 160 048
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
The way to get started is to quit talking and begin doing.
Walt Disney
Timeline
Demi Chef De Partie
liverpool catholic club
01.2023 - Current
Commis Chef
Mark and Vinny's spaghetti and spritz
01.2022 - 02.2023
Diploma in hospitality management -
International Institute Of Education
Certificate IV In Commercial Cookery and Diploma In Hospitality Management - Cookery
International Institute of Education (Australia)
+2 level (Management Graduate) -
Prativa Secondary College
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