DIPAK KARKI
Bhiman,Nepal
Summary
Aspiring culinary professional with English breakfast, Nepali, Indian, Chinese and continental cusisine. Trained in Bakery level 1, with a strong foundation in pastry and baking techniques. Experienced in managing kitchen operation, ensuring high-quality food producation in fast-paced environments, food preparation, kitchen operations, and various cooking techniques. Adept at preparing a diverse range of dishes and maintaining the hygiene standards. Strong knowledge of food safety, inventory management and team coordination. Always eager to innovate and enhance the dining experience with creativity and precision.
Overview
9
9
years of professional experience
12
12
years of post-secondary education
Work history
Chef de partie
Indrasthan Himalaya Resort
Kathamandu, Nepal
05.2022 - Current
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Managed portion control effectively, reducing waste significantly.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Maintained inventory control without compromising on food quality or taste.
- Maintained clean and tidy food preparation areas.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Followed recipe specifications strictly to produce high volume of food orders.
Demi chef de partie
Wicked Spoon Fork and Rock Restaurants
Lalitpur, Nepal
11.2018 - 11.2020
- Under the supervision of senior chefs, assist with fundamental food preparation duties like slicing vegetables, making sauces, and measuring ingredients
- Make sure the kitchen is spotless and well-organized, and that all utensils, cooking appliances, and surfaces have been well cleaned and disinfected
- Gather ingredients, set up the mise en place (ingredients) and plate dishes to assist senior chefs during cooking and serving
- Keep an eye on inventory levels, alert senior cooks to shortages, and assist with receiving and storing goods as part of inventory management
- To advance as a chef and strengthen your position on the kitchen team, you should always be learning new methods and recipes
Commis Chef (Intern)
Water Front Resort
Pokhara, Nepal
04.2018 - 10.2018
- During the internship I work as a comic chef trainer
- As an intern, you will work in the kitchen and gain experience preparing and cooking a variety of foods while being supervised by a trainer
- I learn about the day-to-day workings of a restaurant kitchen during the training, such as mise en place (preparation), inventory control, and upholding a tidy and orderly workstation
- Participate in the development or testing of new menu items through menu development
- It's important to follow safety regulations, handle food properly, and maintain good hygiene
Commis-II Cook Trainee
ICA Training Centre
Balkumari, Lalitpur
01.2017 - 03.2018
- Honing culinary skills and gaining expertise in food preparation, kitchen operations, and various cooking techniques
- Aspiring to leverage my Commis-11 Cook training to contribute to a dynamic culinary team, enhancing guest dining experiences through high-quality, innovative cuisine
Baker Level One Trainee
Siddhababa Bakery
Sindhuli, Nepal
07.2016 - 11.2016
- Acquiring foundational skills in baking, including dough preparation, pastry techniques, and cake decorating
- Learning proper kitchen safety and sanitation practices
- Gaining hands-on experience with various baking equipment and tools
- Developing an understanding of ingredient properties and their roles in baking
- Improving time management and efficiency in a professional kitchen setting
Education
School Leaving certificate -
Shree Higher Secondary School Panityanki
01.2003 - 01.2013
Higher Secondary Education Certificate -
Shree Higher Secondary School Panityanki
11.2015 - 12.2017
Skills
- Proficient in food preparation and cooking techniques
- Knowledge of kitchen safety and hygiene standards
- Ability to work efficiently in a fast-paced kitchen environment
- Strong teamwork and communication skills
- Attention to detail
- Dedication to quality
- Maintained cleanliness and organization in the kitchen
- Ensured compliance with food safety and hygiene regulations
Refrence
Nimesh Baral - ICA Training Center (Manager)
+9779851247510
chef.baral@gmail.com
Arjun Chaudhary - Wicked Spoon Fork and Rock Restaurants
(Head Chef)
+977980470442
Jeena Rana Magar - Indrasthan Himalaya Resort
(Manager)
+9779761844452
indrasthanhimalayaresort34@gmail.com
Timeline
Chef de partie
Indrasthan Himalaya Resort
05.2022 - Current
Demi chef de partie
Wicked Spoon Fork and Rock Restaurants
11.2018 - 11.2020
Commis Chef (Intern)
Water Front Resort
04.2018 - 10.2018
Commis-II Cook Trainee
ICA Training Centre
01.2017 - 03.2018
Baker Level One Trainee
Siddhababa Bakery
07.2016 - 11.2016
Higher Secondary Education Certificate -
Shree Higher Secondary School Panityanki
11.2015 - 12.2017
School Leaving certificate -
Shree Higher Secondary School Panityanki
01.2003 - 01.2013
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