Rajan Dhungana Email & Phone Number

As a Chef De Partie at Merivale, I work with a team of talented chefs to create and deliver innovative and high-quality dishes for various venues and events. I have been in this role for over a year and a half, and I have gained valuable skills in menu development, hospitality management, food safety, and customer service. I am also pursuing a Bachelor of Business Information System at the Australian Institute of Higher Education, where I am learning about information technology, data analysis, business processes, and project management. I am passionate about combining my culinary and IT skills to enhance the efficiency, quality, and sustainability of the hospitality industry. My goal is to become a leader and a mentor in this field, and to contribute to its growth and innovation.

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  Chef De Partie

  Merivale

  Jun 2023 - Present - Sydney Australia

  Responsibilities:Food Preparation: Prepare and cook food according to recipes, quality standards, and presentation guidelines.Station Management: Oversee a specific section of the kitchen (e.g., grill, sauté, pastry), ensuring all dishes are prepared efficiently and meet high-quality standards.Inventory Control: Monitor and manage inventory levels of ingredients and supplies for the assigned section, ensuring freshness and minimizing waste.Training and Supervision: Assist in training new kitchen staff, delegating tasks, and ensuring the team follows proper food safety and sanitation guidelines.Collaboration: Work closely with the sous chef and head chef to develop new dishes, menus, and special offerings.Quality Control: Maintain high standards of food quality, taste, and presentation to meet customer expectations.Adherence to Regulations: Ensure compliance with health and safety regulations, including proper food storage, sanitation, and cleanliness within the kitchen.