Parbat Dahal
Ashfield,NSW
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Sous Chef /Chef De Partie/Cook's Assistant
Merivale ( Sydney Cricket Ground)
2022.06 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
Head Chef /Kitchen Supervisor
PLATO'S REPUBLIC MEDITERRANEAN TAVERNA
2021.04 - 2023.07
- Monitored food preparation, production, and plating for quality .
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Controlled food costs and managed inventory.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Set and oversaw weekly and special event menu plans.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Prepare food and handle Serving service hours, ensure dish is well prepared and neat presentation.
- Ensure dishes get prepared with alert handling required with Customer’s allergens request
- Organized ordering of stock and handle stock list
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Provide training and guidance ton new staffs .
- Maintain clean and hygienic work environment.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Directed food preparation and cooking activities to meet health and safety standards.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Monitored food inventory and supplies to prevent waste.
- Supervised food presentation and plating to enhance visual appeal.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Addressed customer complaints with professional demeanou and used communication and problem-solving skills to resolve issues.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Served consistent portions following recipes and control standards.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Chef/Cook
Don Pedros Mexican Restaurant
2020.10 - 2021.04
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Precautions on Customer’s allergens requests
- Handle deliveries with organized order of stock and handle stock list .
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed opening and closing shift kitchen tasks.
Cook/ Kitchen Hand
Sea Salt Clovelly Café
2020.07 - 2021.03
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Transported food items from storage areas to kitchen for prepping.
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Learned other teammates' work tasks to train as backup.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Monitored food temperatures and quality throughout shifts.
- Monitored inventory deliveries to minimize product losses and prep for service.
- Cleaned and maintained work areas, equipment and utensils.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Followed food safety practices and sanitation guidelines.
- Removed trash and cleaned kitchen garbage containers.
- Maintained composure and work quality while under stress.
Cook/Casual Kitchen Hand
Jamie's Kitchen
2019.01 - 2019.10
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Monitored food temperatures and quality throughout shifts.
- Monitored inventory deliveries to minimize product losses and prep for service.
- Cleaned and maintained work areas, equipment and utensils.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Followed food safety practices and sanitation guidelines.
- Removed trash and cleaned kitchen garbage containers.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
Sandwich hand / Customer Service
The Shop & Wine
2019.04 - 2019.08
- Greeted guests, promoted specials, and took orders.
- Kept workplace clean and organized in line with restaurant policies.
- Prepared and presented food in compliance with health and safety guidelines.
- Upheld high standards of customer service at all times to enhance client loyalty and satisfaction.
- Organized freezers, refrigerators and storage rooms by receiving, recording, and moving food and beverage supplies and products.
- Executed sandwich artistry duties with very low occurrence of errors.
- Assisted customers in choosing menu items by providing food complementing information.
- Shared information with customers about menu items, preparation methods, and ingredients.
- Restocked and rotated stock in display case to mitigate stock loss.
- Monitored inventory and requisitioned low-stock items.
- Operated manual and electric appliances to peel, slice, and trim food.
- Met sales targets by encouraging customers to buy extra food items such as drinks, desserts, and sides.
- Identified price of goods and calculated bills with optical price scanners, calculators, and cash registers.
- Kept kitchen, counter and dining areas cleaned and sanitized.
- Performed serving, cleaning and stocking to high standards and provided excellent customer satisfaction.
Cook/Casual Kitchen Hand
The Owl House
2018.08 - 2019.01
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Transported food items from storage areas to kitchen for prepping.
- Followed recipes and chef instructions to prepare food correctly.
- Plated and presented food following chef requirements.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Cleaned and maintained work areas, equipment and utensils.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Followed food safety practices and sanitation guidelines.
- Removed trash and cleaned kitchen garbage containers.
Education
Advanced Diploma - Hospitality Administration And Management
TKL College
Parramatta, NSW04.2023
Diploma of Hospitality - Hospitality
TKL College
Paramatta, NSW06.2022
Certificate IV in commercial cookery - Hospitality
TKL College
Parramatta, NSW04.2021
Diploma of IT Networking - Information Technology
Hibernia Institute
Wentworth, Surry Hills, NSW02.2020
Skills
- Food Preparation and Safety
- Operations Management
- Master Menu Analysis
- Work Procedures Evaluation
- Equipment Maintenance
- Teardown Experience
- Special Menu Planning
- Production Reporting
- Kitchen Equipment Operation
- Food Production Management
- Personnel Data Reporting
- Orientation and Onboarding
- Culinary Arts
- Health Code Requirements
- Opening and Closing Procedures
- Work Schedule Creation
Certification
- Food safety certificate License - june 2024
Languages
English
Full Professional
Nepali
Native or Bilingual
Timeline
Sous Chef /Chef De Partie/Cook's Assistant
Merivale ( Sydney Cricket Ground)
2022.06 - Current
Head Chef /Kitchen Supervisor
PLATO'S REPUBLIC MEDITERRANEAN TAVERNA
2021.04 - 2023.07
Chef/Cook
Don Pedros Mexican Restaurant
2020.10 - 2021.04
Cook/ Kitchen Hand
Sea Salt Clovelly Café
2020.07 - 2021.03
Sandwich hand / Customer Service
The Shop & Wine
2019.04 - 2019.08
Cook/Casual Kitchen Hand
Jamie's Kitchen
2019.01 - 2019.10
Cook/Casual Kitchen Hand
The Owl House
2018.08 - 2019.01
Advanced Diploma - Hospitality Administration And Management
TKL College
Diploma of Hospitality - Hospitality
TKL College
Certificate IV in commercial cookery - Hospitality
TKL College
Diploma of IT Networking - Information Technology
Hibernia Institute
- Food safety certificate License - june 2024
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