Sabin Shrestha Dangol
Sydney
Summary
Dynamic Commis Chef with hands-on experience at The Gidley, excelling in food preparation and allergen awareness. Proven ability to optimize kitchen workflow and enhance customer satisfaction through innovative menu planning. Strong multitasking skills and a commitment to hygiene practices ensure high-quality dish execution in fast-paced environments.
An organized and motivated individual, eager to utilize time management and organizational skills across diverse settings. Seeking entry-level opportunities to enhance abilities while contributing to company growth.
Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
4
4
years of professional experience
Work History
Commis Chef
The Gidley
04.2021 - Current
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Developed culinary skills through hands-on experience with a diverse range of recipes.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Rotated through all prep stations to learn different techniques.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Prepped daily menu items to quickly deliver upon request.
- Placed orders to restock items before supplies ran out.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Planned and directed high-volume food preparation in fast-paced environment.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
- Increased customer satisfaction by consistently preparing high-quality dishes under tight deadlines.
- Optimized kitchen workflow by organizing workstation layouts, leading to smoother service periods.
- Assisted in designing seasonal menu that increased customer footfall during off-peak months.
- Supported team morale and reduced turnover by fostering collaborative work environment.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Checked food portioning for optimal presentation and cost control.
- Provided guidance to junior members of the kitchen staff in their duties.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Followed proper plate presentation techniques when serving dishes.
- Handled food deliveries, processing items and accurately placing into inventory.
- Checked quality of food products to meet high standards.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Rotated food stock, using up older items first and rejecting expired goods.
- Maintained a clean working area at all times in compliance with health codes.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Prepared workstations with ingredients and tools to increase efficiency.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Observed food safety and sanitation protocols to reduce germ spread.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Worked effectively in team environments to make the workplace more productive.
- Operated a variety of machinery and tools safely and efficiently.
- Completed day-to-day duties accurately and efficiently.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
Education
Certificate IV in Commercial Cookery - Hospitality
Australian Career College
Sydney, NSW04.2023
Skills
- Hygiene practices
- Work under pressure
- Food preparation
- Mise en place
- Food presentation
- Cooking techniques
- Cleanliness and sanitation
- Measuring and portioning
- Salad making
- Allergen awareness
- Menu planning
- Dessert making
- Ordering and receiving
- Recipe execution
- Food safety
- Cleaning and sanitation
- Food preparing, plating, and presentation
- Performance improvement
- Garnishing and plating
- Quality assurance
- Coordinating kitchen staff
- Relationship building
- Staff supervision and coordination
- Workflow optimization
- Kitchen safety
- Sanitation standards
- Team collaboration
- Time management
- Multi-station operation
- Effective communication
- Quality control
- Ingredient set up
- Stock rotation
- Vegetable cutting
- Sauce making
- Bulk food preparation
Timeline
Commis Chef
The Gidley
04.2021 - Current
Certificate IV in Commercial Cookery - Hospitality
Australian Career College