Service Training
Resume:
CURRICULUM VITAE
Career Objectives:
To be able to obtain a challenging position in a dynamic organization, which offers opportunities for professional growth, based upon performance that will utilize my abilities, skills and experience to contribute effectively for the success of the organization.
Personal Details:
Last Name : Tamang
First Name : Uddav
Date of Birth : 10 sept1983
Gender : Male
Marital Status : Married
Nationality : Nepali
Permanent Address : Kavre, 08, batase, Nepal.
Passport number : 2755576
Phone : +1-441-***-****
Language : English, Nepali, Hindi
Interest : Sports, traveling & watching Movies.
Email : yjp5na@r.postjobfree.com
AREA OF PREFERENCE.
Specialized in specially (Nobu style), sushi & sashimi, fish cutting technique, Japanese hot and cold food, tempura section & Etc.
PROFILE
A young, energetic and talented chef with quality experience more than a decade in many different hospitality industries in Nepal and Maldives.
Operating experience of almost modern equipments used in kitchen and related environment.
An enthusiastic, attentive and always willing to learn new things are my key assets.
Checking daily’s mise-in place & preparing it. Assisting my senior chef on daily production and service.
Strong working knowledge in terms of wastage controlling and hygiene sanitation.
Extremely flexible to the work condition irrespective of place, people and demands.
Sound command at the job and fair co-operation with the colleagues as well as the management.
PROFESSIONAL EXPERIENCE
01. Currently continuing as sushi chef (Chef De Partie) in Angelo's Sushi Bar in Hamilton,Bermuda.
02. One & Only Reethi Rah Resort, which is the Five star luxury resorts at Maldives.
Sushi Chef (Demi Chef De Parte) since 18th July 2006 to 11 August 2012.
SCOPE OF WORK:
Assists the Sous Chef to lead, manage and organize all requirements for his respective Kitchen to the highest standards and in accordance to the standard operating procedures as emanated by the Executive Chef. Ensures proper sanitation in the outlet kitchen under his jurisdiction, adequate stocks of food & beverage, inter – department coordination and training. Carries full responsibility of the operating equipment including its inventory levels. Ensures to maintain the resort food cost at all times. Ensures and enforces the set service standard procedures by directing, supervising and motivating staff to perform to the highest level of service. Communicates with guest and shares feed back with Chefs and Management to ensure high levels of food and service quality and guest satisfaction are maintained at all times.
Major Responsibilities:
• Ensures the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Ensures that all mise- en places is correctly prepared prior to commencing service.
• Demonstrates excellent product knowledge of all food and special functions held at the resort.
• Participates in the service of any special functions or events organized by the resort.
• Coordinates functions and activities with the F&B department.
• Establishes and maintains smooth work relationships in the kitchen.
• Maintains and creates a working environment that reflects a sense of place.
• Organizes and coordinates special functions and events.
• Assists supervisors in generating work schedules for kitchen personnel, according to forecasted demand requirements.
• Delegates responsibilities to staff and ensures tasks are completed on a timely manner.
• Performs any additional or special duties, as directed by the Executive Sous Chef.
• Ensures that channels of communication are respected and information is disseminated to the correct receivers.
• Ensures excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
• Remains current on all resort happenings, including guests in-house, arrivals and departures, as well as daily events.
• Ensures maintenance work is completed, in a timely and professional manner.
• Ensures the resort Food cost is maintained at all times.
• Does regular spot checks on all expiry items.
• Ensures expiree dates are labeled on products that are required.
• Ensures all fixed assets are well maintained.
• Supervises the undertaking of physical asset inventories each month.
03. Royal Hana Garden Restaurant, Lajimpat Kathmandu, Nepal.
Japanese Chef since 13th January 2002 to 16th July 2006.
Major Responsibilities:
• Ensures the quality levels of kitchen production and presentation is maintained at its highest level at all times.
• Organizes and coordinates special functions and events.
• Maintains and creates a working environment that reflects a sense of place.
• Ensures that all mise- en places is correctly prepared prior to commencing service.
• Ensures the restaurant Food cost is maintained at all times.
• Ensures expiree dates are labeled on products that are required.
• Demonstrates excellent product knowledge of all food and special functions held at the restaurant.
• Ensures excellent communication and working relationships with colleagues are maintained and contribute to the team spirit.
04. Kruathai Restaurant & Bar, Thamel, Kathmandu, Nepal.
(Commis 1) since 05th January 2002 to 25th March 2003.
05. Hotel Swoniga PVT Limited Thamel, Kathmandu, Nepal.
(Commis 1) since 15th March 2000 to 27th December 2001.
06. Khumjung Hotel Training Center Pvt. Ltd. (Hotel Management & Tourism Technology) Maharajhunj, Kathmandu, Nepal.
Food & Beverage (Production) Training Course on 15th July 1998 to 14th January 1999.
EDUCATION
01. Elementary: School Leaving Certificate (S.L.C) HMG Board of Nepal.
PROFECTIONAL TRAINING
Exam Year Board
Food and Beverage Training
certificate
1999 Khumjung Hotel Training center, Kathmandu, Nepal
English language training course 2006 Bud language institute ason kamlakshi Kathmandu, NEPAL
CERTIFICATE OF AWARD
• Bronze Medal awarded by Hotel Asia exhibition & culinary challenge 2010. Where I was participated in the hot cooking beef.
• Nominated as the best employee of the month on December 2006 at one & only Reethi Rah Resort Maldives.
• Participating in one day fire Awareness Training program by Secura Company PVT LTD. On 3rd June 2007 to 06th June 2007, held at One & Only Reethi Rah Resort Maldives.
• Completed the Certificate level introduction to health and safety course held at One &n Only Reethi Rah.
• Completed the Foundation Level HACCP and end of course examination held at One & Only Maldives at Reethi Rah.
Completed the foundation level FOOD & HYGIENE course held at One & Only Reethi Rah, Maldives in 2006.
PERSONAL REFERENCES
01. Japanese Executive Chef.
Norimasa Kosaka ( Melbourne)
Email: yjp5na@r.postjobfree.com
02. Head Sushi chef(Sidney)
Rajendra Kumar Tamang
yjp5na@r.postjobfree.com
Executive Chef, (Hamilton)
Guido brambilla
yjp5na@r.postjobfree.com
Executive chef
Stefano Artosin
Hotel Amanpuri Phuket, Thailand
Email- yjp5na@r.postjobfree.com
Executive chef
Denial smith
One & Only Maldives at Reethi Rah, Maldives
Denielw yjp5na@r.postjobfree.com
yjp5na@r.postjobfree.com
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