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Summary

 

  • Strong willingness to make a better career in the field of bakery and Pastry.
  • To work in creative and challenging environment with a team
  • Seeking a challenging position in hospitality industry that would allow me to develop my skills, while contributing to organizational goals.

 

 

Education

Universal collage 

2009

HSEB +2 Management

Suryodaya Jyoti secondary boarding scholl  

2007

School leaving Certificate 

Work History

Hyatt Capital gate

Jun 2014Present

Commis Chef(Bakery)

I was transfered to hyatt capital gate as commis chef which i asked to  even if i worked for three and half year in order to learn more in the field of bakery.

Here i work under chief Baker. I produce all Bakery Items starting from night  i produce muffins croissants (cheese, zattar, plain , chocolate), breads loafs, Brioche, quiche , cinnamon buns, butter cakes and others. I also produce french breads, baguettes, Ciabatta, Panini, burger buns, Pretzels, focaccia, including many germans, french , Italian and other Arabian and Europeans bread.

(Hyatt Regency Kathmandu

Dec 2010May 2014

Commis chef(pastry and bakery)

Started my job with Hyatt regency as a commis chef in pastry and Bakery department. 

My job was to work under Chef de party producing all ala carte desert , function deserts, making cakes of order . I used to have a round shift . I also used to work in bakery department producing all breads of the day like bread roll for lunch and dinner, loaf breads(brown and white), International breads for functions , sandwich bread like ciabatta, panini, and all other.I also used to do night shift for placing breakfast producing all croissant , muffins and other morning bakery.  

Portfolio

Certifications

S

Park Hyatt Abu Dhabi Hotel and Villas

Dec 2014Dec 2014

Task force certificate

This is to certify that MR.Saroj Rayamajhi  was part of the support team at Park Hyatt Abu Dhabi Hotel and Villas, from December 3 to 17, 2014.

During this period,  Saroj played as important role as Commis Chef, in our Pastry and Bakery Kitchen, ensuring a sucessful operation at all times.

we would like to wish him all the best in his future endeavors.

Your sincerely,

Bobby bang

Director of Human Resources

Hyatt Regency Kathmandu

Dec 2010May 2014

Training Sessions 

This is to certify that MR. Saroj Rayamajhi has successfully completed the following training sessions during his tensure(15 December 2010 to 23 May 2014) at Hyatt Regency Kathmandu.

Compliance Program 2013

HACCP and Food Safety Training

Changing the Conversation

Path to Authentic Hospitality 1

Human Trafficking Training- Classroom Session

Hyatt Thrive- Environmental Awareness

Fire Safety and Evacuation Awareness

Active Shooter and Terrorism Awareness

Grooming Standard Session

We wish him all the best for his future endeavour.


Best Regards, 

Kiran Adhikari

Training Manager

Hyatt Regency Kathmandu

Hyatt Regency Kathmandu

Feb 2010Jul 2010

Industrial Trainee and on the job trainee

Completed Training at Hyatt Regency Kathmandu from February 01, 2010 to July 31, 2010 in the following capacities in the Food and Beverage Production Department.

February 01, 2010 to February 28, 2010                                -  Industrial Trainee

March 01, 2010 to July 31, 2010                                                -   On the job Trainee

Best Regards,

Chop lal Pandey

Hyatt Regency Kathmandu

Hotel Manaslu (p) Ltd.

Apr 2009Nov 2009

Cook Internship 

Completed Cook internship in Continental, Chinese and Indian Cuisine from 20th April 2009 to 19th November 2009.

During his Internship period, he was sincere, hard working and honest.

Rajib Das Shrestha

Director F&B

Hotel Manaslu (P) Ltd 

Text Section

Skills

Language

Fluency in English , Nepali , Hindi

Extra curricular activities

Interests in writing poems, reading books, making new friends, playing guitar, dancing, listening music, Traveling, shopping, playing games, Basket Ball, Football, Ping Pong etc 

Cooking skill

I m also a versatile person and can work in any kitchen with a hotel requirement because I am trained in hot kitchen and cold kitchen which I have mention in my certification.   

Communication Skill 

I have good communication skill with different of kind people and have convincing skill and leadership quality.

I m fluent in english writing specking and listening . 

Knife Skill

I m well skill in handling the Knife .

Parts of knife

Sharpening Knife 

Common Types of Knife

Storing Knife

Cutting technic



Oven handling Skill

I can bake all kinds of breads, cakes, sponges, tarts, pies and all baking items by controlling  heat and temperature required for the respective product. 

Reference

  • sous chef

Michele muller

Hyatt Capital Gate ADNEC, Abu Dhabi, UAE

 

  • Pastry chef

Robert Dolare

Hyatt Capital Gate ADNEC, Abu Dhabi, UAE

+971502657693

 

  • Chef Baker

Bijoy Mathew

Hyatt Capital Gate ADNEC, Abu Dhabi, UAE

+971507339548

 

  • Pastry Chef

Deepak Shrestha

Hyatt Regency Kathmandu, Nepal

+9779841296689