DIPU SHRESTHA
Sydney,Australia
Summary
Experienced Chef with a 5-year proven track record of creating delicious and nutritious dishes that attract and retain customers. Culinary management skills applied to fast-paced kitchens, ensuring smooth operations and exceptional food quality. Detail-oriented Kitchen Assistant who prioritizes food safety and optimal sanitation practices. Passionate about the culinary arts, dedicated to impeccable food preparation and presentation in both fast-casual and fine-dining establishments. Recognized for consistently delivering high-quality cuisine that meets restaurant standards. Strong background in customer orders, cooking, and store cleanliness maintenance. Well-equipped for any type of kitchen job, thriving in high-volume settings with a service-oriented and punctual approach. Excellent people skills further enhance ability to provide exceptional customer service.
Overview
6
6
years of professional experience
Work History
Chef, Cook
Marini Cafe, The Lion and Buffalo, The Northend Café, Kin Café and Wine Bar
01.2018 - 01.2024
- Supported chefs in managing food preparation to achieve precise plating and presentation
- Maintained cleanliness and organization of kitchen stations and storage areas
- Maintained consistent quality and high accuracy when preparing identical dishes every day
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Sanitized food preparation areas, grills and equipment to avoid cross contamination from raw items
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity
- Stored perishable food items in freezer or refrigerator to protect food from spoilage
- Incorporated customer recommendations and feedback to experiment with new dishes
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Planned and prepared food product orders to maintain appropriate stock levels
- Utilized kitchen equipment according to manufacturer's instructions and company safety protocols
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow
- Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush
- Precooked garnishes such as bacon pieces for later use to top off fresh dishes
- Grilled and deep-fried various foods, including meats, potatoes and fish
- Cleaned utensils, dishes and glasses for customer use
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction
- Checked and recorded temperatures of refrigerator and freezer daily to verify proper working conditions
- Followed recipes and customer requests to prepare high-quality, delicious meals
Education
Certificate IV - Commercial Cookery, Diploma in Hospitality and Management
Stellar College
Sydney, NSWSkills
- Food presentation
- Budgeting and cost control
- Food preparation techniques
- Cleaning and organization
- Kitchen station organization
- Chef assistance
- Contemporary sauce work
- Kitchen equipment and tools
Timeline
Chef, Cook
Marini Cafe, The Lion and Buffalo, The Northend Café, Kin Café and Wine Bar
01.2018 - 01.2024
Certificate IV - Commercial Cookery, Diploma in Hospitality and Management
Stellar College
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