Summary
Overview
Work History
Education
Skills
Languages
Work Preference
Timeline
AdministrativeAssistant

RAJU NAPIT

Chef
25/11-13 Ocean Parade, The Entrance,Australia

Summary

A highly motivated and capable professional cook with a real passion for preparing popular, healthy and nutritious meals. Having a ‘hands on’ approach to all areas of kitchen as well as possessing excellent organizational skills and administrative skills. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.

Overview

6
6
years of professional experience

Work History

Chef De Partie

Breakers Country Club
64 Dover Rd, Wamberal NSW 2260
10.2022 - Current
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Sliced fruit and vegetables for various menu items and stored for later use in crisper.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Created a positive work environment by encouraging teamwork among staff members.

Chef De Partie

The Garden Eatery
Tea Gardens
07.2021 - 09.2022
  • Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales
  • Cooking food in a timely manner
  • Supervise Cooks and assist as needed
  • Monitor food stock and place orders
  • Check freshness of food and discard out-of-date items.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Trained kitchen workers on culinary techniques.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Supervised and trained kitchen staff to ensure quality standards of food production.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.

Chef

Mumm’s on the Myall, Marine Drive
Tea Gardens
02.2021 - 07.2021
  • Create prep lists for kitchen crew
  • Lead, mentor, and manage culinary team
  • Develop and plan menus and daily specials
  • Manage food costing and inventory
  • Maintain standards for food storage, rotation, quality, and appearance
  • Ensure compliance with applicable health codes and regulations.

Cook Supervisor

FISHBOWL (Japanese Salad Bar)
06.2018 - 01.2021
  • Cooking and preparing daily variety of fresh meals
  • Supervising food service assistants and kitchen staff
  • Organising staff duties and monitoring performance
  • Ensuring high level of hygiene in the kitchen
  • Washing, cutting and preparing food for cooking
  • Responsible for high standards of health and safety
  • Making sure good nutritional standards are maintained when preparing meals
  • Making sure that all food at point of delivery is of the highest quality.
  • Set up and performed initial prep work for soups, sauces and salads.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Inspected kitchens for sanitary conditions before the start of each shift.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Cleaned and maintained kitchen equipment for optimal performance.
  • Collaborated with team members for efficient kitchen operations.
  • Maintained high levels of cleanliness across all workstations.

Kitchen Hand

Sanctuary Hotel
03.2019 - 12.2019
  • Inspected, pulled and stacked cleaned items and sent soiled items back for re-scrubbing and re-washing
  • Partnered with chef to cook food and comply with food preservation guidelines.
  • Received deliveries of food items and stored them properly.
  • Moved and arranged tables, chairs and place settings and organized seating for groups with special needs.
  • Participated in staff training sessions for culinary techniques.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Effectively listened to, understood and clarified guest concerns and issues
  • Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
  • Prepared simple salads, sandwiches, appetizers, as directed by supervisor or chef.
  • Cleaned dishes, pots, pans and utensils.
  • Cut or sliced meat, poultry and seafood to prepare for cooking.

Pizza Chef

Bella Cibo, Jannali, Sydney
01.2019 - 10.2019
  • Inspect and clean food preparation areas, such as equipment and work surfaces, or serving to ensure safe and sanitary food handling practices
  • Applying correct toppings on the desired crust style and then baking
  • Learned quickly the importance of teamwork, as my duties was only one of many parts of the process of the food production
  • Assembling the pizzas exactly as the customer has ordered
  • Prepared hand tossed east coast style pizza with other assorted Italian dishes
  • Plated and boxed orders as needed to support store front and delivery drivers.

Chef Helper

Double Bay Schnitzel House
Double Bay
09.2018 - 03.2019
  • Balanced service with cost to ensure profitability
  • Monitored consistent sanitation, food quality, and presentation
  • Administered punctual, interpersonal food service for new and current guests
  • Proper shut down of all equipment
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures
  • Properly labelled and stored all raw food ingredients including meat, fish
  • Poultry, diary and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

Education

Diploma in Hospitality Management -

Choice Business College
12.2020

Certificate IV in Commercial Cookery -

Choice Business College
04.2020

Advanced Diploma in Hospitality Management -

Duke College

Skills

  • Knife use
  • Banquets and catering
  • Performance Improvement
  • Kitchen equipment and tools
  • Cooking techniques
  • Food safety and sanitation

Languages

English
Full Professional
Nepali
Native/ Bilingual
Hindi
Professional

Work Preference

Work Type

Full TimePart TimeContract Work

Work Location

RemoteOn-Site

Important To Me

4-day work weekPaid sick leaveCompany CultureCareer advancementFlexible work hoursPaid time offTeam Building / Company RetreatsHealthcare benefitsPersonal development programs

Timeline

Chef De Partie

Breakers Country Club
10.2022 - Current

Chef De Partie

The Garden Eatery
07.2021 - 09.2022

Chef

Mumm’s on the Myall, Marine Drive
02.2021 - 07.2021

Kitchen Hand

Sanctuary Hotel
03.2019 - 12.2019

Pizza Chef

Bella Cibo, Jannali, Sydney
01.2019 - 10.2019

Chef Helper

Double Bay Schnitzel House
09.2018 - 03.2019

Cook Supervisor

FISHBOWL (Japanese Salad Bar)
06.2018 - 01.2021

Diploma in Hospitality Management -

Choice Business College

Certificate IV in Commercial Cookery -

Choice Business College

Advanced Diploma in Hospitality Management -

Duke College

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