Summary
Overview
Work History
Education
Skills
Reference
Timeline
Generic

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, NSW
09-2025

Certificate Iv in Kitchen Management - Hospitality

Rockford College
Rockdale, NSW
12-2024

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

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Rabi Dahal