DIPESH RAJ HAMAL
Port Macquarie,NSW
Summary
Adept at enhancing kitchen operations and elevating dish quality, I excelled as a Chef at SG GROUP SYDNEY PTY LTD, mastering kitchen equipment and showcasing exceptional multitasking abilities. My commitment to food safety and customer satisfaction, coupled with a talent for mentoring staff, significantly boosted repeat business.
Transitioning from fast-paced kitchen environment where skills in time management and multitasking were developed. Proven ability to work under pressure and maintain high standards of food quality and presentation. Looking to apply these skills in new, dynamic role that values dedication and efficiency.
Overview
4
4
years of professional experience
Work History
Cook
BLUE WHALE ASIAN EATERY N BAR ON FLYNN
02.2025 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- 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.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Chef
SG GROUP SYDNEY PTY LTD
04.2021 - 04.2023
- 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.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Modified recipes to accommodate dietary restrictions and allergies.
Education
Diploma - Hospitality Management
WESTERN SYDNEY COLLEGE
Parramatta, NSW02-2023
Certificate IV - COMMERCIAL COOKERY
WESTERN SYDNEY COLLEGE
Parramatta, NSW09-2022
Skills
- Hospitality and service industry background
- Hospitality service expertise
- Kitchen equipment operation and maintenance
- Cooking, Cleaning and organization
- Food handling and preparation
- Cutting and slicing techniques
- Customer service
- Problem-solving
- Multitasking and organization
- Effective Communications
Languages
English
Professional Working
Nepali
Full Professional
Timeline
Cook
BLUE WHALE ASIAN EATERY N BAR ON FLYNN
02.2025 - Current
Chef
SG GROUP SYDNEY PTY LTD
04.2021 - 04.2023
Diploma - Hospitality Management
WESTERN SYDNEY COLLEGE
Certificate IV - COMMERCIAL COOKERY
WESTERN SYDNEY COLLEGE
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