Laxman KARKI
34 Adele Close Nowra 2541
Summary
Creative culinary professional transitioning 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
11
11
years of professional experience
Work History
Personal Care Worker/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.
- Assisted clients with daily living needs to maintain self-esteem and general wellness.
- Provided assistance in daily living activities by dressing, grooming, bathing, and toileting patients.
- Developed trust-based relationships with both clients and their families through clear communication and empathetic caregiving approach.
- Remained alert to problems or health issues of clients and competently responded.
- Consulted with supervisors to assess cases and plan strategies for enhancing care.
- Used company software and databases to maintain records of services performed and patient conditions.
CDP
North Nowra Tavern
02.2024 - 02.2025
- 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)
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
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
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
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
07.2014 - 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.
Education
Training - Provide Cardiopulmonary Resuscitation
The Victorian Centre of Training And Development
02-2025
Certificate III in Individual Support -
Australian Community And Management Collage
02-2025
Training - First Aid
The Victorian Centre For Training And Management
02-2025
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.
Personal Information
Title:
Timeline
Personal Care Worker/Hospitality Assistant
IRT
02.2025 - Current
CDP
North Nowra Tavern
02.2024 - 02.2025
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
07.2014 - 12.2015
diploma - hospitality management
Anie
certificate iv - commercial cookery
Anie
Food safety supervisor - certificate
.
Training - Provide Cardiopulmonary Resuscitation
The Victorian Centre of Training And Development
Certificate III in Individual Support -
Australian Community And Management Collage
Training - First Aid
The Victorian Centre For Training And Management
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