Sagar Adhikari
Rockdale,NSW
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
2
2
years of professional experience
Work History
Chef De Partie
Criniti's Italian Resturant
Brighton-Le-Sands, NSW
10.2022 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Cook & Kitchen Hand
Bangor Tavern
Bangor, NSW
09.2022 - 10.2022
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Kitchen Hand
Devita Italian Resturant
Manly, NSW
03.2022 - 08.2022
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
Education
Advanced Diploma - Hospitality And Management
Darwin Institute of Technology
Parramatta, NSW10.2024
Certificate IV - Commercial Cookery
Darwin Institute of Technology
Church St, Parramatta01.2024
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Sauce preparation
- Grilling Techniques
- Nutrition Principles
- Special Diets Knowledge
- Pasta Making
- Special Events
- Dessert creation
- Safe Food Handling
- Supervising Food Prep
- Seafood Preparation
- Heavy Lifting
- Quality Control
- Food Stock and Supply Management
- Cooking techniques
- Poultry Cookery
- Fish cookery
- Roasting methods
- Hospitality
Fitness
I like to do a gym, jogging & other activities.
Languages
English
Full Professional
Nepali
Native or Bilingual
Hindi
Limited Working
Reference
Bangor Tavern, Chef
Bikal Adhikari
0450352005
Criniti's , Chef
Bhuwan Rijal
0426955267
Additional Information
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Timeline
Chef De Partie
Criniti's Italian Resturant
10.2022 - Current
Cook & Kitchen Hand
Bangor Tavern
09.2022 - 10.2022
Kitchen Hand
Devita Italian Resturant
03.2022 - 08.2022
Advanced Diploma - Hospitality And Management
Darwin Institute of Technology
Certificate IV - Commercial Cookery
Darwin Institute of Technology