Dipendra Karki
Vantaa
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 14-year background in high-end restaurant industry. Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
16
16
years of professional experience
Work History
Sous Chef
Fat Lizard Restaurant & Bar
05.2022 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented food cost and waste reduction initiatives to save money.
- Utilized culinary techniques to create visually appealing dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
- Mentored kitchen staff to prepare each for demanding roles.
Head Chef
Valo Hotel & Work
08.2020 - 05.2022
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Sous Chef
Manhattan Steakhouse
02.2020 - 09.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Implemented food cost and waste reduction initiatives to save money.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef
Himalayan Kitchen, Nepalese restaurant
09.2016 - 02.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef
Spa Hotel Holiday Club Caribia
09.2019 - 01.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef
Vaakahuoneen Paviljonki
04.2019 - 10.2019
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Head Chef
Busy Bee cafe and bar
11.2011 - 05.2016
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Mentored kitchen staff to prepare each for demanding roles.
Chef
DynCorp INTL
07.2010 - 08.2011
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef
Busy Bee Cafe and bar
03.2007 - 02.2010
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Education
Diploma of Hotel And Restaurant Management - Hospitality Administration And Management
Perho Restaurant Management Institute
Helsinki, Finland03.2022
Vocational - Culinary
Raseko Vocational Institute
Raisio, Finland10.2018
High School Diploma -
Shree Chhorepatan Higher Secondary School
Pokhara, Nepal03.2009
Skills
- Restaurant Operation
- Professional Relationships
- Hiring, Training and Development
- Recruiting and Hiring
- Food Preparing, Plating and Presentation
- Learning Techniques
- Staff Supervision and Coordination
- Ordering and Requisitions
- Chef Consultations
- Team Leadership
- Staff Motivation
- Dish Preparation
- Staff Training
- Motivational Team Management
- Safe Work Practices
- Operations Support
- Food Preparation Supervision
- Disciplinary Action
- Estimate Food Needs
- Safety and Sanitation Standards
- Sales Planning
- Cooking Technique Demonstrations
- Stocking and Replenishing
- Equipment Inspection and Maintenance
- Catering
- Inventory Management
Languages
Nepali
Native language
Finnish
Advanced
C1
English
Advanced
C1
Hindi
Advanced
C1
Timeline
Sous Chef
Fat Lizard Restaurant & Bar
05.2022 - Current
Head Chef
Valo Hotel & Work
08.2020 - 05.2022
Sous Chef
Manhattan Steakhouse
02.2020 - 09.2020
Chef
Spa Hotel Holiday Club Caribia
09.2019 - 01.2020
Chef
Vaakahuoneen Paviljonki
04.2019 - 10.2019
Chef
Himalayan Kitchen, Nepalese restaurant
09.2016 - 02.2020
Head Chef
Busy Bee cafe and bar
11.2011 - 05.2016
Chef
DynCorp INTL
07.2010 - 08.2011
Chef
Busy Bee Cafe and bar
03.2007 - 02.2010
Diploma of Hotel And Restaurant Management - Hospitality Administration And Management
Perho Restaurant Management Institute
Vocational - Culinary
Raseko Vocational Institute
High School Diploma -
Shree Chhorepatan Higher Secondary School
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