Sita Thapa Rana Magar
Morisset ,NSW
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Dedicated to food safety, customer service best practices and quality food service. Hardworking employee, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience. Ambitious, career-focused job seeker, anxious to obtain an entry-level as a chef position to help launch career while achieving company goals as well as highly motivated employee with desire to take on new challenges.
Overview
6
6
years of professional experience
Work History
Larder Chef
8 at trinity point
Morisset Park, NSW
02.2022 - Current
- Maintained cleanliness and hygiene in the larder section, ensuring all food safety regulations were adhered to.
- Organized and prepared food items according to recipes, including cutting, slicing, chopping, dicing and marinating.
- Prepared salads, appetizers, cold dishes and desserts for service.
- Cooked proteins such as seafood, poultry, beef or pork according to customer specifications.
- Checked temperatures of stored foods regularly to maintain proper storage conditions.
- Monitored stock levels on a daily basis ensuring no shortages occurred during service hours.
- Cleaned work areas at the end of each shift to ensure they were ready for use the following day.
- Followed all health and safety regulations while working with sharp tools and knives when preparing foods.
- Calculated portion sizes accurately based on number of guests being served.
- Kept up-to-date records of inventory levels as well as any wastage that occurred throughout the day.
- Communicated effectively with management regarding any problems or issues related to larder operations.
- Trained new staff members on larder operations procedures and processes.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Supervised food preparation staff to deliver high-quality results.
- Monitored temperatures of prepared food and cold-storage areas.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Ensured that all food served was of the highest quality, freshness and taste.
- Performed regular maintenance checks on equipment used in the larder section such as refrigerators or freezers.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Catering Officer/food Service Assistant and Cook
St. Vincent's Care Service
Bronte And Yennora , NSW
10.2018 - 01.2022
- Developed and implemented policies and procedures to ensure compliance with government regulations.
- Ensured the safety of personnel, equipment, and materials through the enforcement of safety protocols.
- Conducted investigations into complaints from customers or employees regarding violations of company policy.
- Monitored all operations for potential security risks and threats.
- Managed training programs designed to improve customer service skills among staff members.
- Participated in regular meetings with upper management regarding progress updates on current initiatives.
- Assisted in the preparation of food items according to recipes and menus.
- Maintained cleanliness and safety standards in work areas, including floors, equipment, utensils, dishes, and refrigerators.
- Stocked shelves with items such as condiments, napkins, paper plates, cups, and other supplies.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Carried out general maintenance tasks such as sweeping and mopping floors.
- Prepared salads and cold foods such as sandwiches or wraps.
- Greeted guests at restaurant events, dinners, catering services.
- Checked temperatures of cooked foods using thermometers to ensure safe consumption.
- Measured ingredients necessary for specific food items being prepared.
- Assisted cooks with meal preparations by chopping vegetables or preparing sauces.
- Labeled containers with date of preparation to ensure proper rotation of stock.
- Filled salt shakers and sugar holders before each shift started.
- Cleaned and sanitized work areas, equipment, utensils, dishes and silverware.
- Followed staff performance and service standards to deliver consistent and positive customer experiences.
- Boosted customer satisfaction by quickly addressing and resolving complaints with food or service.
- Completed opening, closing and shift change tasks by following company guidelines.
- Followed recipes to cut, chop and combine correct ingredients and quantities to meet quality standards.
- Kept customer and food preparation areas clean and well-organized.
- Prepared sandwiches, specialty items and custom orders to meet guest requests.
- Controlled portion sizes and garnishing to optimize cost controls.
- Operated cash register to process cash, check and credit card transactions.
- Performed variety of duties related to food service.
- Set up, restocked and cleaned dining areas.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Gathered ingredients and cleaned and cut food items to prep recipes.
- Received food orders from individuals and explained offerings.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Ordered supplies as needed for the kitchen.
- Checked quality of ingredients before use in order to ensure freshness.
- Supervised and trained kitchen staff on proper preparation techniques.
- Monitored stock levels of food items and ordered more when necessary.
- Ensured that all food was cooked at the correct temperature and stored correctly.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Planned menus based on customer preferences, nutritional value and budget constraints.
- Assisted in developing new recipes or modifying existing ones for better taste or efficiency.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Set up and performed initial prep work for soups, sauces and salads.
- Managed portion control using correct utensils during preparation and plating.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Regulated oven, broiler and roaster operations for cooking at correct temperatures.
- Set up work stations prior to opening to minimize prep time.
- Received and stored food and supplies.
- Delivered food trays to patients in hospitals or residents in nursing homes.
Education
Commercial cookery and Diploma in Hospitality
SBTA/SELA
Haymarket, NSW07-2022
Certificate's Bossiness
SBTA/SELA
Haymarket, NSW07-2019
Skills
- Portion Control
- Nutrition understanding
- Ingredient Preparation
- Menu Planning
- Knife Skills
- Food Storage
- Stock management
- Recipe Development
- Food presentation
- Sanitation Practices
- Food safety knowledge
- Sauce preparation
- Vegetable preparation
- Quality Control
- Staff Scheduling
- Food Safety
- Cost Control
- Kitchen Management
- Safe Food Handling
- Inventory Management
- Staff Training
- Supply Ordering
- Kitchen Equipment Operation
- Workflow Optimization
- Time Management
- Team Leadership
- Culinary Trends
- Creative Thinking
- Decision-Making
- Teamwork and Collaboration
- Catering and Events
- Equipment Inspection and Maintenance
- Fine Dining
- Analytical Skills
- Kitchen equipment and tools
- Coaching and Mentoring
- Food preparation techniques
- Relationship Building
- Grilling and deep frying skills
- Coordinating Kitchen Staff
- Sanitation Guidelines
- Interpersonal Communication
- Team building
- Self Motivation
- Staff Supervision and Coordination
- Active Listening
- Delegating Work
- Problem and Complaint Resolution
- Time management abilities
Timeline
Larder Chef
8 at trinity point
02.2022 - Current
Catering Officer/food Service Assistant and Cook
St. Vincent's Care Service
10.2018 - 01.2022
Commercial cookery and Diploma in Hospitality
SBTA/SELA
Certificate's Bossiness
SBTA/SELA
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