Laxman KARKI
South Nowra,NSW
Summary
Creative culinary professional seeking to transition into new field, developed skills in high-paced kitchen environments. Demonstrates strengths in team collaboration, problem-solving, and time management. Eager to apply these transferable skills to contribute effectively in dynamic and challenging new role.
Overview
12
12
years of professional experience
Work History
Hospitality Assistant
IRT
02.2025 - Current
- Utilized strong communication skills to effectively resolve guest issues while maintaining professionalism.
- Maintained exacting standards of quality and performance.
- Identified and resolved residence complaints concerning food.
- Ensured compliance with safety regulations by regularly inspecting facilities for potential hazards or violations.
- Managed inventory control, ensuring adequate supplies were available for daily operations and special events.
CDP
North Nowra Tavern
Nowra
02.2024 - Current
- Cooking food
- Monitoring prep work
- Ensuring impeccable presentation and garnishing
- Managing food provisions
- Ensuring quality of ingredients and correct food storage
- Using and cleaning kitchen equipment
- Organizing and supervising work of kitchen staff (e.g. kitchen assistants, dishwashers etc.)
Head Chef/Sous Chef
Delany Hotel and Maryland Tavern (Marven Company)
Newcastle
07.2021 - 02.2024
- Monitored quality, presentation and quantities of plated food across line.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Head Chef
Nutrition Café
Alexandria
11.2019 - 07.2021
- Bulk cook all the meats,carb and veg
- Follow the prep list according to order and plan duties
- Label and stock all ingredients on shelves so they can be organized and easily accessible
- Measure ingredients and seasonings to be used in cooking
- Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
- Undertake basic cooking duties such as reducing sauces, parboiling food etc.
- Prepare simple dishes such as salads, entrees etc.
- Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
- Ensure all food and other items are stored properly
- Comply with nutrition and sanitation guidelines
Head Chef
The Albert Hotel
Tamworth
06.2018 - 10.2019
- Directed kitchen operations, ensuring consistent high-quality food preparation and presentation.
- Developed and implemented innovative menus, enhancing customer satisfaction and restaurant reputation.
- Managed inventory and procurement, optimizing cost control and minimizing waste.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Established portion control guidelines to reduce waste and maximize profits.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Sous-Chef
ALH Company
Woolloomooloo
01.2016 - 05.2018
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Line Chef
Kirrawee Golf Club
Kirrawee
03.2013 - 12.2015
- Communicated effectively with other kitchen personnel to coordinate meal preparation activities.
- Inspected supplies, equipment, or work areas to ensure conformance to established standards.
- Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
- Cleaned up cooking stations and properly stored leftovers.
- Followed established health and safety guidelines while preparing meals.
- Regularly checked temperature of freezers and refrigerators to ensure food safety requirements were being met.
Cook
George Café
Burwood
02.2013 - 05.2015
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Set up and performed initial prep work for soups, sauces and salads.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Received and stored food and supplies.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
Crew Member
McDonald's
Sydney Domestic Airport
10.2012 - 06.2013
- Welcomed and thanked guests to demonstrate appreciation for patronage.
- Demonstrated proper food safety practices by accurately completing quality control checklist.
- Maintained organized storage areas for food products, beverages and restaurant supplies.
- Checked expiration dates on all products before serving them to customers.
- Packaged menu items into bags or trays and placed drink orders into carriers.
- Adhered to health department regulations regarding food handling procedures.
Education
diploma - hospitality management
Anie
01-2021
certificate iv - commercial cookery
Anie
01-2020
Food safety supervisor - certificate
.
01-2020
Skills
- Conflict resolution
- Decision-making
- Planning
- Critical thinking
- Teamwork and collaboration
- Multitasking
Languages
English
Professional
Nepali
Full Professional
Hindi
Professional
References
References available upon request.
Timeline
Hospitality Assistant
IRT
02.2025 - Current
CDP
North Nowra Tavern
02.2024 - Current
Head Chef/Sous Chef
Delany Hotel and Maryland Tavern (Marven Company)
07.2021 - 02.2024
Head Chef
Nutrition Café
11.2019 - 07.2021
Head Chef
The Albert Hotel
06.2018 - 10.2019
Sous-Chef
ALH Company
01.2016 - 05.2018
Line Chef
Kirrawee Golf Club
03.2013 - 12.2015
Cook
George Café
02.2013 - 05.2015
Crew Member
McDonald's
10.2012 - 06.2013
diploma - hospitality management
Anie
certificate iv - commercial cookery
Anie
Food safety supervisor - certificate
.
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