Sandip Karki
Sydney,NSW
Summary
High-performing Chef offering 4+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
4
4
years of professional experience
Work History
Chef
Dope Fusion
Brookvale, NSW
01.2022 - 12.2023
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Work in busy venue and deals with 500 covers meals on average per day.
- Can work under any kind of pressure with positive attitude
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on .
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Chef
Hotel Collaroy
Collaroy Beach, NSW
01.2023 - 10.2023
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cooked memorable dishes that brought new customers into establishment.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Make daily 400- 500 meals
Chef De Partie
Dee Why RSL Club
Sydney, NSW
10.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Involve in bulk cooking and function dishes.
- Master in grill
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying,
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Planned and directed high-volume food preparation in fast-paced environment.
- Disciplined and dedicated to meeting high-quality standards.
Cook
Pocket Pizza
Manly, NSW
11.2021 - 05.2022
- Prepared meals efficiently under time constraints for timely service during peak hours
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
Cook
Neptune's Restaurant
Brighton-Le-Sands, NSW
08.2020 - 03.2021
- Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
- Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Involve in bulk cooking and function dishes .
Education
Advanced Diploma In Hospitality And Management - Commercial Cookery
Sydney City College of Management
Sydney, NSW07.2022
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Sauce preparation
- Grilling Techniques
- Portion standards
- Special Diets Knowledge
- Pasta Making
- Skilled in Skill
- Food Safety
- Cooking techniques
- Kitchen leadership
Timeline
Chef De Partie
Dee Why RSL Club
10.2023 - Current
Chef
Hotel Collaroy
01.2023 - 10.2023
Chef
Dope Fusion
01.2022 - 12.2023
Cook
Pocket Pizza
11.2021 - 05.2022
Cook
Neptune's Restaurant
08.2020 - 03.2021
Advanced Diploma In Hospitality And Management - Commercial Cookery
Sydney City College of Management