BIJAYA BAHADUR LAMSAL
FANNIE BAY,NORTHERN TERRITORY
Summary
Disciplined Chaf committed to impeccable food preparation and presentation for Fine dining restaurants. Recognized for preparing high-quality cuisine aligned to restaurant standards and consistency requirements. Familiar with diverse culinary, pastry and baking techniques. Structure Cook with 5 years of experience preparing food for restaurant customers. Customer-oriented team player skilled in kitchen equipment operations, menu design and kitchen supervision. Familiar with various cooking methods and sanitation procedures.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef
KINGPIN
DARWIN, NT
12.2023 - Current
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Trained new chefs on proper cooking techniques and menu items.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Prepared high-quality dishes according to established recipes.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Planned menus, ordered supplies and managed kitchen staff.
Chef
Track - Robiston barracks
Holtze, NT
05.2023 - 10.2023
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Trained kitchen workers on culinary techniques.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Managed kitchen staff team and assigned tasks for various stages of food production.
COOk
Cazaly's palmestion
Palmestion, NORTHERN TERRITORY
01.2023 - 05.2023
- Followed established procedures and requirements for safe food handling, storage and service.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Managed portion control using correct utensils during preparation and plating.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Replenished food items from inventory and rotated ingredients.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
COOK
ASAL'S CAFE & DESSERT BAR
PALMERSTON, NORTHERN TERRITORY
09.2021 - 06.2022
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Managed portion control using correct utensils during preparation and plating.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Used standardized recipes and other instructions to prepare food.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Grilled and deep fried various foods from meats to potatoes.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
COOK
HIMALAYAN NEPALESE RESTAURANT & CAFE
MOSMAN PARK, WA
08.2017 - 08.2021
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Followed established procedures and requirements for safe food handling, storage and service.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Managed portion control using correct utensils during preparation and plating.
- Replenished food items from inventory and rotated ingredients.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Grilled and deep fried various foods from meats to potatoes.
- Used standardized recipes and other instructions to prepare food.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Education
Certificate IV in Commercial Cookery - Hospitality
INTERNATIONALCOLLEGE OF ADVANCE EDUCATION
17 Chapman Rd, Rapid Creek NT 081007.2022
Diploma of Hospitality Management - Hospitality
INTERNATIONALCOLLEGE OF ADVANCE EDUCATION
17 Chapman Rd, Rapid Creek NT 081007.2023
Skills
- Dish Preparation
- Cutting and Slicing Techniques
- Portion Control
- Food Preparation
- Kitchen Sanitation
- PPE Compliance
- Plating and Presentation
- Inventory Control
- Bulk Food Preparation
- Menu Planning
- Purchasing and Receiving
- Store Room and Walk-In Inspections
- Safe Food Handling
- Quality Inspections
- New Recipe Creation
- Focused and Disciplined
- Cleaning and Organization
- Fine Dining
- High Volume Production Capability
- Time Management
- Flexible Schedule
- Food Production Scheduling
- Teamwork and Collaboration
- Multitasking and Organization
- Staff Supervision
Certification
- Current police clearance
- Full Driving license
- Working with children Card
- First Aid training and CPR Certificate
- Food Handlers course certificate
- Food safety supervision skill set certificate
References
References available upon request.
Timeline
Chef
KINGPIN
12.2023 - Current
Chef
Track - Robiston barracks
05.2023 - 10.2023
COOk
Cazaly's palmestion
01.2023 - 05.2023
COOK
ASAL'S CAFE & DESSERT BAR
09.2021 - 06.2022
COOK
HIMALAYAN NEPALESE RESTAURANT & CAFE
08.2017 - 08.2021
Certificate IV in Commercial Cookery - Hospitality
INTERNATIONALCOLLEGE OF ADVANCE EDUCATION
Diploma of Hospitality Management - Hospitality
INTERNATIONALCOLLEGE OF ADVANCE EDUCATION
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