Service Manager

Location:

Astoria, NY

Salary:

avobe 25$ hr

Posted:

June 19, 2017

Contact this candidate

Resume:

NARAYAN PRASAD BHANDARI

**-** **** ******, *** fl., Woodside, Queens, NY, 11377 • 646-***-****•*****************@*****.***

OBJECTIVE: Looking forward to a hospitality industry that offers a challenging, stimulation, environments to word in and provides scopes for individual development, which offers attractive prospects for long term personal development and career growth.

HIGHLIGHTS:

Well conversed English communication and can deal with all level of personalities with excellent creative ideals, have strong organization skills, a fast learner and able to handle pressure in demanding work environment.

Basic food hygiene training from Dubai Municipality

Telephone technique (HOW MAY I HELP YOU?) standard of hospitality industry by basic computer including Microsoft word, excel, PowerPoint, page maker, E-mail Internet etc.

EDUCATIONS:

6/2002- 6/2004 Shree Janjivan secondary school, Nepal

High school Diploma

EXPERIENCES:

01/21/17-till date CIPRIANI CLUB, 55 Wall St, New York, NY 10005

Junior Sous Chef

Responsible for a majority of the same duties and responsibilities, such as inventory, kitchen staff management and food preparation.

Ensure a creative and consistent daily soup rotation, communicate with the saucier to come up with different kinds of soups varying in textures and influenced by the season and market availability. Create garnishes to compliment soups and participate in the creative presentation of the dish

produce sauces, condiments, dressings based on specific recipes.

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.

Prepare all menu items following recipes and yield guides, according to departmental standards.

Inform Chef of any foreseeable shortages before items run out.

11/15-01/17 Raagini Restaurant, 924 Atlantic Ave, Baldwin, NY 11510

Curry Chef

Have a full operational knowledge of all recipes, standards, portion sizes and presentation style of dishes produced within the kitchen

Discuss food preparation issues with the manager and other staff and monitor the preparation and presentation of the dishes,

Check the freshness and quality of ingredients

responsible for the supervision and training of the junior kitchen staffs

Prepare curries, sauces and desserts as and when required,

10/13 – 08/15 KASARA JUNGLE RESORT, NEPAL

Sous Chef

produce sauces, condiments, dressings based on specific recipes.

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

Maintain complete knowledge of correct maintenance and use of equipment, properly and safely.

12/07- 4/13 THE PALACE HOTEL, Old Town, Down Town, Burj Khalifa, UAE

Demi Chef De Partie

Started as a Commis-2 and promoted to Commis-1 and Demi chef de party consecutively.

Studies the menu content. Prepare mis en place. Cook, plate and serve food with speed and accuracy according to established Company recipes and presentation.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Monitoring portion and waste control to maintain profit margins

Managing and training any demi-chef de parties or commis working with me

Helping the sous chef and head chef to develop new dishes and menus

03/06 – 10/07 GRAND HYATT HOTEL, UAE

Commis 3

Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues

Assist in the preparation and service of all food items for a menu according to hotel recipes and standards

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment