Summary
Overview
Work History
Education
Skills
Timeline
Generic
Dipen Saru Magar

Dipen Saru Magar

Syangja

Summary

Dynamic kitchen professional with experience at Fishermans Cove Resort Seychelles, excelling in food safety and sanitation standards. Proven ability to enhance team efficiency and reduce food waste through effective inventory management. Strong multitasking skills and a commitment to maintaining high cleanliness standards contribute to exceptional guest experiences.

Experienced hospitality professional prepared for role with strong focus on teamwork and achieving results. Skilled in inventory management, customer service, and maintaining cleanliness and order. Reliable and adaptable, ready to meet changing needs and exceed expectations. Known for excellent communication skills and positive attitude.

Overview

9
9
years of professional experience

Work History

Steward

Fishermans Cove Resort Seychelles
01.2020 - Current
  • Maintained high standards of cleanliness in the kitchen, resulting in improved health and safety inspections.
  • Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
  • Assisted cooks with basic food preparation tasks when needed, aiding in meeting tight deadlines during busy periods.
  • Promoted accident prevention through proper and acceptable levels of sanitation and cleanliness of kitchen.
  • Collaborated with team members to ensure smooth kitchen operations during peak hours.
  • Reduced food waste by implementing proper storage techniques and inventory management.
  • Maintained swift pace of work to meet business demands for cleaning and supplies storage.

Steward

Le Meridien Hotel
01.2018 - 12.2020
  • Assisted chefs with food preparation, contributing to timely meal service for guests.
  • Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
  • Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.

Cook

Chinese Takeway
02.2016 - 02.2018
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Checked food temperature regularly to verify proper cooking and safety.

Education

High School Diploma -

Secondary Education Examination
Nepal

Skills

  • Cleaning
  • Dishwashing
  • Food safety
  • Sanitation standards
  • Hospitality
  • Chemical handling
  • Guest relations
  • Sanitizing
  • Dishwasher management
  • Teamwork and collaboration
  • Kitchen operations
  • Flexible schedule

Timeline

Steward

Fishermans Cove Resort Seychelles
01.2020 - Current

Steward

Le Meridien Hotel
01.2018 - 12.2020

Cook

Chinese Takeway
02.2016 - 02.2018

High School Diploma -

Secondary Education Examination

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Dipen Saru Magar