Sandip Kharal
Melbourne
Summary
Quality-focused chef with good work ethic accustomed to busy foodservice settings. Significantly increased output during past year while maintaining product quality and taste. Offers great time management and inventory oversight skills leading to impressive results.
Overview
2
2
years of professional experience
Work History
Chef De Partie
Daughter Arms
10.2024 - 04.2025
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Complied with portion and serving sizes as per restaurant standards.
- Supervise all the staff during service period.
- Prepared a wide range of dishes across grill, pan, pizza, and fryer stations during lunch and dinner service.
- Maintained cleanliness and organization across all workstations.
- Ensured proper food portioning, presentation, and timely service.
- Trained junior staff on safe kitchen practices and standard recipes.
- Assisted with menu planning and daily specials based on seasonal ingredients.
Chef De Partie
Trend Cafe and Restaurant
08.2024 - 12.2024
- Prepared full breakfast and lunch menu including eggs, pancakes, wraps, burgers, and salads.
- Operated pan, grill, and fryer stations during busy weekend brunch services.
- Assisted with special café functions and large orders for Uber Eats and takeaway.
- Maintained cleanliness and compliance with food handling regulations.
- Worked closely with front-of-house staff to ensure smooth service.
Pizza Chef
Zemari Restaurant
01.2024 - 12.2024
- Prepare and cook up to 150+ pizzas per shift in a busy dine-in and takeaway setting.
- Stretch and top dough by hand using traditional techniques.
- Operate both wood-fired and gas ovens ensuring even baking and perfect crust.
- Maintain a clean, organized station with fresh, prepped ingredients.
- Work closely with kitchen staff to handle special requests and dietary requirements.
Larder Chef
Northside Wine Bar
03.2023 - 04.2024
- Prepare and plate all cold starters, salads, and canapés for lunch and dinner service.
- Create eye-catching cheese platters and charcuterie boards for events and à la carte.
- Make dressings, infused oils, and cold sauces from scratch daily.
- Collaborate with the Head Chef on seasonal cold menu changes.
- Maintain chilled storage and ensure all ingredients are labelled, dated, and within use-by limits.
Education
Diploma - Hospitality Management
Brighton College
Melbourne, VIC01-2025
Skills
- Wood-Fired & Stone Oven Operation
- Breakfast & Brunch Service
- Time Management & Multitasking
- Team Collaboration & Training
- Stock Rotation & Kitchen Inventory
- Line Cooking & Meal Preparation
- Food Safety & HACCP Compliance
- Deep Fryer Proficiency (Fries, schnitzels, seafood)
- pizza making(Hand-stretched dough, wood-fired ovens)
- grill operation
- pan cooking
Timeline
Chef De Partie
Daughter Arms
10.2024 - 04.2025
Chef De Partie
Trend Cafe and Restaurant
08.2024 - 12.2024
Pizza Chef
Zemari Restaurant
01.2024 - 12.2024
Larder Chef
Northside Wine Bar
03.2023 - 04.2024
Diploma - Hospitality Management
Brighton College
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