SAROJ DHUNGANA
Certified Culinary Professional | Kitchen Management & Hospitality Operations
Crace, AU.About
Highly accomplished Certified Culinary Professional with 6+ years of progressive experience in diverse hospitality environments, including luxury hotels, high-volume catering, and educational institutions. Proven expertise in kitchen management, menu development, and operational efficiency, consistently delivering exceptional culinary experiences and driving customer satisfaction. Seeking to leverage advanced culinary skills and business acumen to enhance culinary operations, expand customer engagement, and contribute to business growth within a dynamic hospitality setting.
Work
My Little Star Early Learning Centre
|Chef
Crace, ACT, Australia
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Summary
Leads culinary operations for an early learning centre, ensuring nutritious meal preparation and adherence to strict dietary and safety standards for young children.
Highlights
Developed and executed balanced, child-friendly menus, accommodating diverse dietary needs and allergies for all centre attendees.
Maintained stringent food safety and hygiene protocols, ensuring a safe and compliant kitchen environment for vulnerable populations, achieving 100% adherence.
Managed kitchen inventory and procurement, optimizing ingredient freshness and minimizing waste within budget guidelines.
Collaborated effectively with centre staff to align meal plans with educational programs and promote healthy eating habits.
Trippas White Group (Canberra Grammar School)
|Casual Chef
Canberra, ACT, Australia
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Summary
Provided high-volume culinary support for a prestigious educational institution, ensuring efficient meal service and quality food preparation for students and staff.
Highlights
Prepared and served diverse meals for large-scale school events and daily dining, consistently meeting high standards for taste and presentation for hundreds of individuals.
Managed kitchen stations efficiently during peak service times, contributing to smooth operations and timely meal delivery.
Adhered strictly to all health and safety regulations, maintaining a clean and organized workspace in a fast-paced environment.
Supported senior chefs in menu execution and inventory management, contributing to overall kitchen productivity and cost-effectiveness.
Bread and Butter Catering (Brindabella Hills Winery)
|Chef
Canberra, ACT, Australia
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Summary
Executed high-quality catering services for a winery, specializing in bespoke menus for events and ensuring exceptional culinary experiences for guests.
Highlights
Designed and prepared customized menus for a range of winery events, including weddings and corporate functions, consistently achieving high client satisfaction.
Managed all aspects of food production from preparation to plating, ensuring impeccable presentation and consistent quality for event capacities of up to 150+ guests.
Coordinated seamlessly with event planners and front-of-house staff to ensure smooth service delivery, enhancing the overall guest experience.
Implemented efficient inventory control for ingredients and supplies, reducing waste by an estimated 15% and optimizing food costs.
Royal Canberra Golf Club
|Chef
Canberra, ACT, Australia
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Summary
Contributed to the culinary excellence of a prestigious golf club, delivering high-quality dining experiences for members and guests across various club offerings.
Highlights
Prepared and presented fine dining dishes for a la carte service and special events, upholding the club's reputation for culinary excellence.
Managed specific kitchen sections, ensuring efficient workflow, consistent food quality, and strict adherence to recipe specifications.
Maintained rigorous hygiene and safety standards, contributing to a consistently compliant and professional kitchen environment.
Collaborated with the culinary team to develop new menu items, enhancing variety and member satisfaction by introducing seasonal specials.
Park Hyatt Hotel
|Chef
Canberra, ACT, Australia
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Summary
Contributed to the high-standard culinary operations of a luxury hotel, ensuring exceptional food quality and service in a demanding environment.
Highlights
Executed complex culinary tasks across various hotel dining outlets, consistently meeting the high expectations of a luxury brand.
Managed food preparation and presentation for banquets, room service, and restaurant operations, serving hundreds of guests daily.
Adhered to strict quality control and portioning standards, contributing to both guest satisfaction and operational profitability.
Collaborated effectively within a large culinary team, ensuring seamless communication and efficient service delivery during high-pressure periods.
The General Assembly
|Chef
Melbourne, VIC, Australia
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Summary
Supported high-volume kitchen operations in a dynamic restaurant setting, focusing on efficient food preparation and consistent dish quality.
Highlights
Prepared and cooked a wide range of dishes in a fast-paced environment, contributing to efficient service for high customer traffic.
Maintained organized and clean kitchen stations, optimizing workflow and upholding hygiene standards.
Assisted in inventory rotation and stock management, minimizing waste and supporting kitchen cost control efforts.
Collaborated effectively with the kitchen team to ensure timely order fulfillment and consistent food quality.
Education
Canberra Business and Technology College
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Certificate IV
Commercial Cookery
Southern Cross University
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Master's
International Tourism and Hotel Management
Languages
Nepali
English
Certificates
Working With Vulnerable People (WWVP) Card
Issued By
ACT Government
Food Safety Supervisor Certificate
Issued By
Recognized Training Organisation
Responsible Service of Alcohol (RSA) & Responsible Gambling Services (RSG) Certificate
Issued By
Recognized Training Organisation
Skills
Culinary Arts & Kitchen Management
Menu Development, Food Preparation, Plating & Presentation, Inventory Management, Cost Control, Kitchen Operations, Food Safety & Hygiene, Recipe Development, Quality Control, Stock Rotation, Batch Cooking, Fine Dining, Catering, High-Volume Production, Dietary Requirements, Allergen Management.
Operational & Leadership Skills
Team Collaboration, Communication, Problem-Solving, Time Management, Deadline Adherence, Attention to Detail, Customer Service, Workflow Optimization, Cross-functional Collaboration, Self-Motivation.
Technical & Software Skills
Microsoft Word, Microsoft Excel, Microsoft PowerPoint, Microsoft Access, Computer Applications, POS Systems (inferred), Inventory Management Software (inferred).
References
References
Available upon request