Summary
Overview
Work History
Education
Skills
Timeline
ABOUT ME
Generic

Prabin Panthi

Reservoir,VIC

Summary

To work as a chef where I can grow professionally while contributing to menu development, ensuring food quality, and helping the team provide a memorable dining experience while maintaining top food hygiene standards.

Overview

5
5
years of professional experience

Work History

CDP

EVERYDAY COFFEE
01.2023 - Current
  • baked and laminated rolls, breads and cookies
  • Supervised kitchen staff, ensuring high standards of food preparation and presentation.
  • cooked cafe style menu following basic standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Monitoring quality of dishes at all stages of preparation and presentation
  • Demonstrating techniques and advising on cooking procedures
  • performed cleanliness around the food service area



Kitchen Hand

Ancient Memories Resturant & Shisha
08.2020 - 07.2021
  • Prepared ingredients by washing, chopping, and measuring for daily meal service.
  • Maintained cleanliness of kitchen tools and equipment in compliance with health standards.
  • Assisted chefs in food preparation tasks, ensuring timely service during peak hours.
  • Monitored inventory levels and reported shortages to support efficient supply management.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.

Cook

OFFICINE ZERO
07.2021 - 01.2023
  • Got chance to learn about Italian food closely. Worked mostly in fast paced environment with great chefs around.
  • Implemented quality control measures to ensure consistency in food presentation and taste across all dishes.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.

Education

Certificate III - commercial cookery

STOTTS COLLEGE

Certificate IV - commercial cookery

STOTTS COLLEGE

Diploma - hospitality management

STOTTS COLLEGE

Skills

  • Menu preparation with special dietary requirements
  • Stock rotation and inventory management
  • Cooking techniques, recipe development, food presentation
  • Kitchen cleanliness, food hygiene and safety
  • HACCP knowledge and Allergen awareness
  • Working under pressure and busy handling, time management and multi-tasking
  • Ability to follow instruction and good communication
  • Positive attitude, problem solving and passion for food

Timeline

CDP

EVERYDAY COFFEE
01.2023 - Current

Cook

OFFICINE ZERO
07.2021 - 01.2023

Kitchen Hand

Ancient Memories Resturant & Shisha
08.2020 - 07.2021

Certificate IV - commercial cookery

STOTTS COLLEGE

Diploma - hospitality management

STOTTS COLLEGE

Certificate III - commercial cookery

STOTTS COLLEGE

ABOUT ME

I am a passionate and dedicated chef with 4 years of experience working in a fast-paced restaurants and cafes. Skilled in preparing wide range of breakfast, brunch, lunch and dinner focusing on seasonal demands. Maintain high standard of kitchen hygiene and manage kitchen operations efficiently. I am a strong team player with creative approach to menu development.

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Prabin Panthi