Prakash Bisswokarma

Prakash Bisswokarma

Work History

Work History
Oct 2011 - Present

Chef De Partie

Sealine Beach Resort

•    Responsible for whole day dining in the satellite restaurants in hotels  as well as heavy Banquet Functions in & out door catering which is an average daily production volume 400 to 500 packages.  •    Ordering and receiving of the market list and store items.•    Work closely with the Executive Chef to ensure kitchen is running smoothly and efficiently.•    Optimize food quality and guest satisfaction.

•    Observation and the maintenance of the highest standards of hygiene and sanitation as per hotel policy and procedures.•    Menu preparation and presentation and coordinating with the Sous Chef to implements the training needs and supervisory responsibilities. •    Training and development of new and existing employees. •    Reported directly to the Sous Chef

Feb 2011 - Oct 2011

Demi Chef De Partie

Hilton Kuwait Resort

•   Participate in the food preparation in accordance with accepted standards of quality.•   Ensure the overall cleanliness and the health and safety aspects of the kitchen are maintained at all times.•   Prepare food and provide prompt, courteous and accurate service to all customers as per organizational standers of quality. •   Control food wastage, without compromising on food quality. •   Be responsible for maintaining all kitchen equipment in kitchen area in good working condition. •   Be responsible for adherence to all organizational policies and procedures. •   Maintains excellent inter-departmental communication by means of log books and various other memorandum as specified by the executive chef. •   Manage one shift and all of commies.

May 2007 - Jan 2011

Commi I

Hilton Kuwait Resort

•   Fully Responsible for A La Carte. •   Receiving of the market list and store items of the respective outlets.•   Observation and the maintenance of the highest standards of hygiene and sanitation as per hotel policy and procedures.  •   Menu preparation and presentation.•   Prepares all mise en place in my production sections for smooth kitchen operation.•   Ensure hygiene and cleanliness of kitchen area all times. •   Manage one fine dine restaurant until one and half year.

Apr 2007 - May 2007

Commi I

Holliday Inn Downtown Hotel

•    Fully Responsible for A La Carte, Buffets and Banquet productions. •    Receiving of the market list and store items of the respective outlets.•    Observation and the maintenance of the highest standards of hygiene and sanitation as per hotel policy and procedures.  •    Menu preparation and presentation.•    Prepares all mise en place in my production sections for smooth kitchen operation.•    Ensure hygiene and cleanliness of kitchen area all times.

Feb 2006 - Mar 2007

Commi II

Holliday Inn Downtown Hotel

•   Prevent food spoilage through daily checks and ensuring that all incoming and outgoing food items are up to agreed standards. •   Have a good knowledge of all menus being offered in the respective kitchen at any one time. •   Ensure that all conduct training of food preparation, hygiene and grooming standards is understood and follow by him. •   Ensure that all kitchen mis-en-place is prepared according to production plan. •   Check food storage area and refrigerators for cleanliness and proper functioning and report any discrepancies to the supervisor. •   To ensure constant rotation of all stock in the kitchens.

Education

Education
1988 - 1998

Secondary School

S.P.N. Secondary School

Portfolio