SAMIR DHAKAL
Kingswood,NSW
Summary
Results oriented Chef with more than 3 years of progressive experience in high volume restaurants, hotels, pubs and cafes in Western Sydney. Proven experience of operating a kitchen, creating seasonal menus and managing a kitchen team to achieve consistently high levels of food quality and presentation. With good cost control and portion control skills, supplier management, and being very aware of food safety and hygiene compliance. Strive for excellence with a high work ethic, adapt well to pressure and are continually learning and growing in the Australian hospitality industry.
Overview
4
4
years of professional experience
Work History
Chef
Blue Cattle Dog Hotel (ALH Group)
, NSW
12.2025 - Current
- Plan and implement a variety of dishes to ALH group standards for lunch and dinner service in a busy pub kitchen setting
- Supervised kitchen areas to ensure quality, timely delivery, and presentation during peak service hours
- Collaborated with Head Chef on stock management, ordering, weekly specials, and waste minimisation initiatives
- Planned daily kitchen prep and coordinated mise en place with team members.
- Fostered a collaborative kitchen environment, enhancing team dynamics and morale.
- Ensure conformance with food safety, hygiene and Work Health & Safety (WHS) regulations.
Chef / Assistant Kitchen Manager
The Log Cabin Restaurant( Laundy Hotels)
Penrith, NSW
05.2025 - 12.2025
- Operated several stations in the kitchen and prepared a variety of food items in accordance with standard plate and food quality standards consistently
- Managed daily food preparation, rotation and food safety in the kitchen
- Assisted Head Chef in ordering, suppliers and inventory control
- Helped develop seasonal menu and test new food items
- Cleaned and closed kitchen equipment properly and kept it in good working order
Sous Chef
The Village Hotel
Mount Druitt, NSW
02.2024 - 05.2025
- Led and managed the preparation and service of high volume food and drink in a busy hotel kitchen.
- Collaborated with Head Chef on menu planning, costing, recipe development, and staff rostering to enhance kitchen operations
- Coordinated with front of house staff to create seamless customer experiences
- Managed stock levels, supplier relationships, and procurements to maintain optimal inventory
Chef
Penrith Gaels Club
Penrith, NSW
10.2023 - 08.2024
- Supervised kitchen areas and prepared menu items for club dining and functions
- Ensured the quality and presentation of food and hygiene were maintained at a high level during the high volume service
- Collaborated with team members for efficient and timely delivery of meals
Cook / Chef De Partie
Yoloco
Penrith, NSW
12.2022 - 01.2024
- Set up and prepared the full menu for service in a fast-paced Mexican restaurant
- Self managed grill area, took several orders on busy periods of trade
- Worked closely with head chefs to complete stock takes, ordering and menu development
- Always provided orders with the high accuracy in peak times, which resulted in repeat customer business.
Cook / Chef De Partie
Picolo Me
Penrith, NSW
03.2023 - 12.2023
- Responsible for running the kitchen three days a week for a cafe that was independently owned and managed.
- Made all food products according to recipe, portioning and presentation requirements
- Co-ordinated with the team and management for smooth day to day operations
Cook / Chef De Partie
Cassandras on the Park
Saint Marys, NSW
05.2022 - 12.2022
- Kept venue clean and well organised in accordance with health/hygiene requirements
- Provided support in the set-up, service and take down of events, banquets and private functions
- Provided good and professional FOH service to guests
Education
Diploma of Hospitality -
Queensford College
ParramattaCertificate IV in Commercial Cookery -
Queensford College
ParramattaSkills
- High-Volume Food Preparation
- Menu Development & Innovation
- Kitchen Operations Management
- Team Leadership & Supervision
- Food Safety & HACCP Compliance
- Stock Control & Supplier Liaison
- Portion & Cost Control
- Grill, Pan & Frying Sections
- Roster & Schedule Management
- Customer Service Excellence
Personal Information
Title: Qualified Chef | Kitchen manager
Timeline
Chef
Blue Cattle Dog Hotel (ALH Group)
12.2025 - Current
Chef / Assistant Kitchen Manager
The Log Cabin Restaurant( Laundy Hotels)
05.2025 - 12.2025
Sous Chef
The Village Hotel
02.2024 - 05.2025
Chef
Penrith Gaels Club
10.2023 - 08.2024
Cook / Chef De Partie
Picolo Me
03.2023 - 12.2023
Cook / Chef De Partie
Yoloco
12.2022 - 01.2024
Cook / Chef De Partie
Cassandras on the Park
05.2022 - 12.2022
Diploma of Hospitality -
Queensford College
Certificate IV in Commercial Cookery -
Queensford College