summery

Looking forward to a hospitality industry that offers a challenging stimulation learning environment to work in & provides scope for individual development which offers attractive prospects for long term personal development & career growth,

Team player; eye to details and quality; Enthusiasm with strong and effective communication skills, analytical thinking, problem solving and decision making; strong ability to learn, adopt, improve new responsibilities, initiative and commitment to achieve.

Express excellent Personal Presentation and Grooming Disciplines that will reflect and complement the highest standards of the company.

Creative; To ensure that all guests’ needs and requirement are met, providing at all times high level of service. I am looking forward to a more competitive and challenging responsibility in an organization with high ranking to improve my skills

Prepare, season, cook soups, meats, vegetable, desserts or other foodstuffs in restaurants, may order supplies, keep record and accounts price on menu or menu planning.

Work History

Work History

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2015 - 2015

Chef de partie

Raffles 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
Oct 2013 - Jan 2014

commis I chef

Four seasons Hotel, Doha

http://four season.com/Doha

  • Fully adhere to all operational procedures (SOP) with regards to Working Place, Our Product, Menu, Quality, and Quantity.  And safety regulations.
  • Identify and meet 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 solve
  • 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 al 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

Commis -I chef

The Riitz Carlton Palace Hotel

http://www.ritzcarlton.com/Riyadh

  • 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

Commis - I chef

The Hotel Malla "Casino Venus"
  • 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.

Education

Education
Jan 2006 - Feb 2009

B.B.S

Patan Multiple Campuse
Jan 2004 - Dec 2005

Higher Education

Rupak Memorial international higher secondary education

Skills

Skills

cooking, litrate on computer

Cooking,

I have been learning and having experience in different multi cuisine, such as pastry, Italian fine dining cuisine, buffet and all day dining cuisine. Indian cuisine and some Asian some cuisine

Certifications

Certifications
Jan 2004 - Dec 2014

school leaving certificates

nepal government
Sep 2007 - Dec 2007

Culinary training

"Rad Casino"Radisson Hotel Kathmandu
Basic food cooking training from Radisson hotel Kathmandu, cutting, grilling, boiling, toughing, roasting ,cooking and platting , preparing soups, preparing stock such as vegetable stock, meat stock, chicken stock and brown stock.

Portfolio

cover letter

Dear sir or madam,

I am writing to present my credentials for the position of  Dem chef de parties   for

Which I believe I am exceptionally well qualified. I am confident that after reviewing my resume you will find my qualities and skills suitable for your prestigious organization.

Your reputed establishment interests me and I would like an opportunity to present my qualities, which could enhance your company’s performance, and in the process, start me on a new career path. I am a self-motivated, methodical individual who can fit in any environment and learn very quickly.

If you seek a professional, I believe I am right candidate for your requirement. I would be glad to provide references if required.

 

Thank you

 

Sincerely,

Bir Bahadur Tamang    

Portfolio