Work History

Work History
Oct 2013 - Present

Commi-I

Four Seasons Hotel
  • Fully adhere to all operational procedures (SOP) with regards to Working Place, Our Product, Menu, Quality, and Quantity. And safety regulations.
  • Identifyandmeet the standard and special service requirements of the Guest at Restaurant.
  • Provide a proactive service to guest order.
  • Attending The Chef Briefing, Note today what will going happen, special order, not available Items, Today’s Special Menu, and share problem and salve.
  • Mise-en-place, check quality, smell, texture, check expiration date and production, freezing date and defrosting and make all kinds of sauce, dressing, salad, soups, and main course.
  • Train to new colleague, Report to engineering for maintain if any damage or need to repair.
  • Make all the foods by hygienic and safety way as well taste, appears, systematic and in time.
  • Support to the Outlet Chef or Chef de parties in the daily operation and work.
  • Good Knowledge of menu and product. To identity and anticipate the guest needs and requirement.
  • Fully taking care of cost control, hand over clearly to the next shift or closing, opening properly.
  • Make all kinds of hygiene document keep all temperature records file and filling.
  • Ensure uniform and personal appearance is clean, maintain confidentiality of proprietary information, and protect company assets.
Oct 2011 - Oct 2013

Commi-I

The Ritz Carlton Hotel
  • Follow company and department safety and security policies and procedures to ensures a clean, safe and secure environment
  • Report work related accidents, other injuries immediately upon occurrences to manager/supervisor
  • Prepare the portion of according to standard
  • Prepare food & make a mice-en place as a daily basis & marinating of food
  • Comply with quality assurance expectation and standards
  • Prepare all potential hazardous food at the correct temperature according to the HACCP guideline.
  • Communicate any assistance needed during busy periods to the chef to ensure optimum service to guest
  • Maintain up to –date knowledge of company food, food safety programs within assign area of responsibility, as well as all local state, and federal regulation
  • Prepare and cook food according to recipe, quality standard, and presentation Standard, and food preparation checklist, establishing priority items
  • Ensure proper portion, arrangement, and food garnish to be served to waiter or patrons, according to standards
  • Cook food according to recipe, menu and guest’s order
  • Prepare food & make a mice-en place as a daily basis & marinating of food According to chef's recipe
Dec 2008 - Sep 2011

Commi-I

Casino Venus

 This was my learning tenure and have learnt many skills of hospitality while working at this place such as -

  • To learn everything about kitchen equipment, technique about machine.
  • Learn how to use knife, kitchen tools, equipment, clean, keep place and safety.
  • Learn what activities in the kitchen are. What is happening in the Kitchen?
  • How to make food easy way and taste, smell, appearance and texture.
  • Learn what is kitchen hierarchy, duty and responsible.
  • How to order vegetables, Store Items and meat items.
  • Pick up all kinds of items what we need in the kitchen daily.
  • Stand in the buffet and check the food if finished or dirty changed new one.
  • Described about food and sauce, soup, salad and bread if guest asked.
  • How to Respect and integrity and how to flexible in the duty and shift.
  • To learn hotel activities and organization and responsible.
  • Receive Vegetables, meat, fruit, and clean properly and give for all kitchens.
  • Learn what is Hazard, Prevention, reduce and prevent from accident.
  • Worked in Main Kitchen

Education

Education
Jul 2009 - May 2011

Bachelors degree

Tribhuvan University
2009 - 2009

Vocational training

Crystel Plus
2009 - 2009

Vocational training

Rad Casino of Radisson Hotel

Portfolio