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Work experience

Oct 2013Present


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 2011Oct 2013


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 2008Sep 2011


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


Jul 2009May 2011

Bachelors degree

Tribhuvan University

Vocational training

Crystel Plus

Vocational training

Rad Casino of Radisson Hotel