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)
06.2022 - 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
04.2021 - 07.2023
- 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
10.2020 - 04.2021
- 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
07.2020 - 03.2021
- 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
01.2019 - 10.2019
- 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
04.2019 - 08.2019
- 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
08.2018 - 01.2019
- 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)
06.2022 - Current
Head Chef /Kitchen Supervisor
PLATO'S REPUBLIC MEDITERRANEAN TAVERNA
04.2021 - 07.2023
Chef/Cook
Don Pedros Mexican Restaurant
10.2020 - 04.2021
Cook/ Kitchen Hand
Sea Salt Clovelly Café
07.2020 - 03.2021
Sandwich hand / Customer Service
The Shop & Wine
04.2019 - 08.2019
Cook/Casual Kitchen Hand
Jamie's Kitchen
01.2019 - 10.2019
Cook/Casual Kitchen Hand
The Owl House
08.2018 - 01.2019
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
Similar Profiles
Mahamad Sahazad AalamMahamad Sahazad Aalam
Kitchen Hand at Sydney Cricket GroundKitchen Hand at Sydney Cricket Ground
Rupinder NehraRupinder Nehra
Demi Chef at Delaware North Sydney Cricket GroundDemi Chef at Delaware North Sydney Cricket Ground
Owen GillespieOwen Gillespie
EPOS Administrator at Marylebone Cricket Club (Lord's Cricket Ground)EPOS Administrator at Marylebone Cricket Club (Lord's Cricket Ground)