Prabin Pandey
Sydney,Australia
Summary
Skilled Cook with extensive experience at Middle East Open Sesame Restaurant, adept in traditional cuisine preparation and innovative sauce making. Demonstrates exceptional food safety oversight and creative plating, enhancing dining experiences. Proven track record in reducing waste by 20%, showcasing strong multitasking abilities and a commitment to quality assurance. Focused professional with expertise preparing meals for customers in busy establishments. Versatile professional with experience in food safety, supply management and plating. Courteous and bilingual with excellent multitasking and presentation skills.
Overview
5
5
years of professional experience
Work History
Cook
Middle East open sesame Resturant
Sydney, Australia
10.2021 - 05.2022
- Work in larder, Grill and fryer section mostly for breakfast and dinner and preparing meats like lamb, chicken, and beef with traditional spices and herbs such as kebabs, shawarma, and kofta
- Making sauces such as tahini, yogurt-based sauces, and traditional dips like hummus, baba ghanoush, and muhammara
- Rotating stock to ensure the freshest ingredients are always used and keeping track of inventory levels for accurate ordering
- Ensuring food is prepared and stored at the correct temperatures and following proper sanitation procedures to avoid contamination
- Ensuring minimal waste by managing ingredients effectively, using proper portion control, and recycling when possible
Commis Chef
Anmol Banquet and catering service
Kathmandu, Nepal
10.2021 - 05.2022
- Prepare food as per menu and assist, chef in planning new menu as per season and ingredient availability
- Preparation of mise-en-place as well as mise-en-scene for breakfast, lunch and dinner
- Responsible for different soup and sauces preparation
- Do daily restaurant as well as kitchen ordering and receive correct ingredient as per order
- Helping juniors and assist them about HACCP Procedure
Culinary Internship
The westin Le meridien mina seyahi beach resort marriott International Hotel
Dubai, UAE
01.2017 - 12.2019
- Assisting in washing, peeling, chopping, and measuring ingredients for various dishes, ensuring all ingredients are ready for cooking
- Preparing bases for sauces, gravies, and dips, including emulsifying sauces such as hollandaise or making stocks and broths for soups and stews
- Assisting with plating food in an attractive and professional manner, paying attention to portion sizes, arrangement, and garnishing techniques
- Assisting various sections of the kitchen, such as the cold kitchen, hot kitchen, and pastry section
- Understanding HACCP and following hygiene and safety standards, including temperature controls and proper food handling during preparation and storage
Education
Master of International Hotel Management -
Blue Mountains International Hotel Management School
Sydney, NSW, Australia02.2025
Bachelor of International Hotel Management -
Goldengate International college
Kathmandu, Nepal01.2022
Intermediate level - Hotel management
New environment English secondary school
Nepal01.2017
Skills
- Food safety certificate
- Food handling
- Contamination prevention
- working with children certificate
- Food storage
- Special diets
- Cutting and slicing techniques
- Creative plating
- Sauce making
- Multitasking and organization
- Attention to detail
- Hospitality and service industry background
- Performance improvement
- Quality assurance and control
- Sous vide technique
- Sanitation
References
References available upon request.
Timeline
Cook
Middle East open sesame Resturant
10.2021 - 05.2022
Commis Chef
Anmol Banquet and catering service
10.2021 - 05.2022
Culinary Internship
The westin Le meridien mina seyahi beach resort marriott International Hotel
01.2017 - 12.2019
Master of International Hotel Management -
Blue Mountains International Hotel Management School
Bachelor of International Hotel Management -
Goldengate International college
Intermediate level - Hotel management
New environment English secondary school
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