Sarthak Dhungana
Myrtleford
Summary
Passionate and skilled Chef with over 4 years of experience in diverse culinary environments. Adept at creating innovative, flavorful dishes while maintaining the highest standards of food quality and safety. Proven ability to lead kitchen teams, manage inventory, and ensure smooth kitchen operations in fast-paced settings. Committed to delivering exceptional dining experiences and continuously exploring new culinary techniques and trends.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Star Hotel
11.2024 - Current
- Maintained well-organized mise en place to keep work consistent.
- Complied with portion and serving sizes as per restaurant standards.
Cook
Mister and Miss
05.2024 - 10.2024
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
Chef De Partie
Rocksalt
08.2023 - 04.2024
- Rotated stock to use items before expiration date.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef De Partie
Millstone Patisserie
04.2023 - 08.2023
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Chef De Partie
Creatures Of Habit
01.2023 - 04.2023
- Prepared items for roasting, sautéing, frying, and baking.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef de Partie
Boundary Hotel
01.2022 - 03.2022
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Rotated stock to use items before expiration date.
Chef De Partie
General Public
01.2021 - 01.2023
- Supervised cooks and other kitchen personnel during meal services.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Monitored inventory levels to ensure adequate supplies on hand.
- Trained new hires in proper cooking techniques and recipes.
Education
Diploma Of Hospitality Management -
ILEARN OZ
02.2023
Certificate IV - Commercial Cookery
ILEARN OZ
08-2022
Skills
- Proper food handling
- Food spoilage prevention
- Counter sanitization
- Dish preparation
- Portion standards
- Menu development
Name & Contact
Timeline
Chef De Partie
Star Hotel
11.2024 - Current
Cook
Mister and Miss
05.2024 - 10.2024
Chef De Partie
Rocksalt
08.2023 - 04.2024
Chef De Partie
Millstone Patisserie
04.2023 - 08.2023
Chef De Partie
Creatures Of Habit
01.2023 - 04.2023
Chef de Partie
Boundary Hotel
01.2022 - 03.2022
Chef De Partie
General Public
01.2021 - 01.2023
Certificate IV - Commercial Cookery
ILEARN OZ
Diploma Of Hospitality Management -
ILEARN OZ
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