Dipesh Lama
Tauranga
Summary
Accomplished Senior Sous Chef with a proven track record at Rain Bar, enhancing customer satisfaction and optimizing budget through innovative menu development and effective kitchen management. Skilled in fostering teamwork and maintaining high sanitation standards, I excel in driving quality assurance and cost control, ensuring both culinary excellence and profitability.
Overview
5
5
years of professional experience
Work History
Senior Sous Chef
Rain Bar
12.2023 - 11.2024
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Chef De Partie
Next Door Limited
04.2023 - 09.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Saltwater
01.2023 - 04.2023
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Partie /Junior Sous Chef
Latitude 37
11.2019 - 12.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Education
Higher Diploma - Culinary Arts
Toi Ohomai Institute of Technology
null, NZ11-2021
Bachelor - Hotel Management
International School of Tourism And Hotel Manageme
Nepal02-2018
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Allergy awareness
- Cost control
- Menu pricing
- Safe food handling
- Team leadership
- Quality assurance
Nominated as a emerging chef at bop ( 2020)
I
Timeline
Senior Sous Chef
Rain Bar
12.2023 - 11.2024
Chef De Partie
Next Door Limited
04.2023 - 09.2023
Chef De Partie
Saltwater
01.2023 - 04.2023
Chef De Partie /Junior Sous Chef
Latitude 37
11.2019 - 12.2022
Higher Diploma - Culinary Arts
Toi Ohomai Institute of Technology
Bachelor - Hotel Management
International School of Tourism And Hotel Manageme
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