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.