Rabi Dahal
Sydney,NSW
Summary
Dedicated chef skilled in menu creation and modification, cook and assistant supervision and cost control.
Creative and artistic professional with several years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques. Excellent multitasker recognised for supporting successful kitchen operation
Overview
2
2
years of professional experience
Work History
Chef
konak turkish Restaurant
496 kings street Newtown, NSW
06.2025 - Current
- Prepared traditional Turkish dishes using authentic recipes and fresh ingredients.
- Managed kitchen inventory to ensure availability of essential supplies and ingredients.
- Collaborated with team members to maintain a clean and organized kitchen environment.
- Assisted in menu development by suggesting seasonal dishes and specialty items.
- Communicated with servers to coordinate timely meal service for customers.
- Trained new kitchen staff on proper cooking techniques and kitchen procedures.
- Exercised portion control for items served, eliminating waste.
Chef de Partie
Bear Brasserie
Sydney, 2134
10.2023 - 04.2025
- Prepared high-quality dishes following Bear Brasserie's culinary standards.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Demi chef
PIato Itallian Restaurant
Martin place , NSW
03.2023 - 07.2024
- prepare and cook menu items, focusing on Breakfast,lunch,and light meals with attention to quality and presentation.
- prepare the diverse range of Pasta's with attention to flavour and presentation
- Prepared sauces, stocks and soups for the kitchen.
- Reviewed menus to determine type and quantity of food required for service.
- Trained new employees on proper cooking methods, knife handling, safety practices.
- Documented processes related to production operations such as recipe changes or new menu items.
Education
Bachelor in Hospitality Management - Hospitality
Rockford College
Rockdale, NSW09-2025
Certificate Iv in Kitchen Management - Hospitality
Rockford College
Rockdale, NSW12-2024
Skills
- Food presentation
- Meal preparation
- Sanitation guidelines
- Kitchen equipment and tools
- Grilling techniques
- Knife use
- Roasting techniques
- Pasta making
- Kitchen equipment operations
- Grilling and deep frying skills
- Food service operations
Reference
- Ali Kose /konakturkishrestaurant /0424474918
- Sunil Stha / Bearbrasserie /0415778622
- Joe /PIato /0419497653
Timeline
Chef
konak turkish Restaurant
06.2025 - Current
Chef de Partie
Bear Brasserie
10.2023 - 04.2025
Demi chef
PIato Itallian Restaurant
03.2023 - 07.2024
Bachelor in Hospitality Management - Hospitality
Rockford College
Certificate Iv in Kitchen Management - Hospitality
Rockford College