Summary
Overview
Work History
Education
Skills
Personal Information
Refrence
Timeline
Generic

Sanjay Nepali

Bahrs Scrub,QLD

Summary

Skilled Chef with background in culinary arts, specializing in creating delectable cuisine while managing kitchen staff. Experience includes food preparation and presentation, menu planning, and maintaining high standards of cleanliness. Strengths include creativity in recipe development, strong leadership skills in team management, and commitment to ensuring customer satisfaction. Previous work significantly improved kitchen efficiency and elevated dining experience for patrons through innovative dishes.

Overview

15
15
years of professional experience

Work History

Demi Chef

novotel surfers paradise
Gold Coast, Qld
07.2025 - Current
  • Prepared and cooked high-quality dishes in fast-paced kitchen environments.
  • Collaborated with team members to ensure timely meal service and customer satisfaction.
  • Managed food inventory, maintaining freshness and proper storage techniques.
  • Assisted in menu planning, incorporating seasonal ingredients and food trends.
  • Trained junior chefs on cooking techniques and kitchen safety protocols.
  • Maintained cleanliness and organization of kitchen workspace for efficiency.
  • Resolved kitchen issues promptly to maintain smooth operations during service hours.
  • Assisted in the daily preparation of meals according to recipes.
  • Ensured proper storage conditions were maintained throughout the kitchen area.
  • Ensured compliance with health regulations regarding sanitation standards.
  • Maintained records of food waste and cost-saving measures implemented.

Chef

Manos Italian Restaurant
Paradise Point, Gold Coast, Qld
09.2021 - 01.2023
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Developed and cooked memorable dishes that brought new customers into establishment.

Chef

House of brews
Surfers Paradise,, Queensland
03.2016 - 08.2021
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Oversaw grill, stove and oven and cleaned all equipment in proper manner after every shift.
  • Maintained well-organized mise en place to keep work efficient and consistent.


Industrial training

Holiday Inn
Kuala Lumpur , Malayasia
07.2014 - 01.2015
  • Worked with POS system to place orders, manage bills, and handle costumer needs.
  • Cultivated warm relationships with regular customers.
  • Utilized communication practices with kitchen staff to deliver customer meals in timely manner.


Chef

D Arena restaurant
Kathmandu, Nepal
03.2010 - 07.2014

Management Trainee

Radisson Hotel
Kathmandu, Nepal
04.2012 - 09.2012
  • Maintained positive lobby presence, pleasantly greeting guests and employees.
  • Participated in opening and closing procedures by prepping inventory sheets, balancing inventory to cash and closing out point-of-sale systems.

Education

+2 - High school

Prime international college
Kathmandu, Nepal

Certificate IV - Commercial cookery

Victorian college of vocational excellence
Hobart, Tasmania

Bachelor of arts - International hospitality and tourism management

Silver mountain school of hotel management
Kathmandu, Nepal

Skills

  • Menu planning
  • Food inventory management
  • Kitchen safety protocols
  • Cooking techniques
  • Cost control measures
  • Sanitation compliance
  • Food safety
  • Grilling expertise
  • Time management
  • Problem solving
  • Pasta making
  • Supply ordering
  • Menu pricing
  • Sanitation procedures
  • Safe food handling
  • Ordering and requisitions

Personal Information

Title: Chef

Refrence

Christine Lambert

Sous chef

Mercure Gold Coast Resort

Timeline

Demi Chef

novotel surfers paradise
07.2025 - Current

Chef

Manos Italian Restaurant
09.2021 - 01.2023

Chef

House of brews
03.2016 - 08.2021

Industrial training

Holiday Inn
07.2014 - 01.2015

Management Trainee

Radisson Hotel
04.2012 - 09.2012

Chef

D Arena restaurant
03.2010 - 07.2014

+2 - High school

Prime international college

Certificate IV - Commercial cookery

Victorian college of vocational excellence

Bachelor of arts - International hospitality and tourism management

Silver mountain school of hotel management

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Sanjay Nepali