NABIN SUNAR

DUSTY’S DUBAI

P.O.Box –***, Dubai U.A.E.

E-mail:ac5p57@r.postjobfree.com

Contact No. : 009***********

SUMMARY

Passionate about food and hygiene, a Chef experienced in working in a busy kitchens, serving food in an attractive way. I am adaptable, conscientious, enthusiastic, and self-motivated individual with exposure to a wide range of areas. I have strong customer orientation. Work well under pressure.

EXPERIENCE

Sous Chef,DUSTY’S Casual Dinning Restaurant,Dubai,1st June 2018-present.

Help in the preparation and design of all food and drinks menu.

Produce high quality plates both design and taste wise.

Ensure that the kitchen operates in a timely way that meets our quality standards.

Fill in for the Executive Chef in planning and directing food preparation when necessary.

Resourcefully solve any issues that arise and seize control of any problematic situation.

Manage and train kitchen staff, establish working schedule and assess staff’s performance.

Order supplies to stock inventory appropriately.

Comply with and enforce sanitation regulations and safety standards.

Maintain a positive and professional approach with coworkers and customers.

Junior Sous Chef, DUSTY’S Casual Dining Restaurant,Dubai,1st July-30th May 2018.

Ensure consistent and smooth running of food production.

Perform other administrative tasks as will be communicated by superiors.

Ensure effective stock purchase, its receipt and storage.

Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly

Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature.

Ensure that the kitchen staff work harmoniously in order to ensure timely production of quality foods.

Give appropriate support or guidance to members of kitchen when need arises.

Chef de Partie, DUSTY’S Casual Dining Restaurant,Dubai,27th March 2016-30th June 2017.

To work with a progressive organization in which I can contribute my skills and experience to enhance my own productivity at the same in time achieving the organizational goals & objectives with attribute of time Quality and discipline.

Season and prepare a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes.

Attend to day-to-day problems and needs concerning equipment and food supplies; detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and other unusual conditions.

Chef demi Chef de Partie, PACHA IBIZA DUBAI,6th October 2015-20th March 2016.

Ensured good customer relations were maintained at all times.

Ensure all food preparation meets standards.

Ensure consistent delivery of quality and well presented food.

Work effectively within the kitchen to ensure high customer service Standards.

Demi Chef de Partie, ZETA, Pan Asian Restaurant, The Address Downtown Dubai,2nd Nov 2014-1st Oct 2015.

Familiar with different types of cooking skills practicing good hygiene standards.

Organizing all kinds of live stations under F&B operations.

Carve and display meats, vegetables, fruits, and salads; replenish service lines as necessary.

Record inventory of supplies and order stock from main store room; estimate daily and weekly requirements and replenish items as appropriate.

Instruct and functionally supervise the activities of other employees performing the same or related duties.

Demi Chef de Partie(pre opening) Choix Par Piere Restaurant at Hotel Intercontinental Dubai Festival City,1st Mar 2014-16th Oct 2014.

To work as directed on station of assignments under appropriate first cook.

Set-up station properly and on time for each service period.

Make sure all food is prepared by recipes designated by head chef.

Commis I, Main Kitchen at Hotel Intercontinental Dubai Festival City,1st Feb 2013-28th Feb 2014.

Maintain clean work areas, utensils, and equipment.

Perform miscellaneous job-related duties as assigned.

Preparing mis-en-place for the advised section and organized according to the supervision of Sous Chefs Perform miscellaneous job-related duties as assigned.

Commis II, Cold Kitchen at Hotel Intercontinental Dubai Festival City,30thAug 2011-30th Jan 2013.

Make sure of food quality and quantity.

Notify supervisor of any problems or complaints when they arise.

Be able to work in another area when needed and take part in cross training when directed.

BOH, Papa John’s Pizza, Dubai,8th Nov 2009-30th Jul 2011.

Maintain clean work areas, utensils, and equipment.

Perform miscellaneous job-related duties as assigned.

Cook Helper, Hotel Star Light,Pokhara,Nepal,13thApr 2007-17th Jun 2009.

Ensured all stations were properly set prior to service.

Ensured all fridges and food storage areas were maintained.

SKILLS

•Great team players and an excellent in time management.

•Excellent communications skills.

•Very good knowledge of customers handling and customers service.

•Excellent in satisfying the guest and target the achiever.

TRAINING

DIPLOMA COURSE in FOOD PRODUCTION at Standard Hotel & Language Training Institute,Pokhara,NEPAL.

Customer care and communication skills training.

Food safety certification program held by Dubai Government.

Three month cook training in Hotel Shangrilla, Pokhara, Nepal.

HACCP Training.

First Aid Training program.

ACHIEVMENT

Winning Ways Star (employee of month) Month of October 2013 in Hotel Intercontinental, DFC, U.A.E.

•Winning Ways nomination for month of April 2013 in Hotel Intercontinental, DFC, U.A.E.

•Employee of month for June 21, 2017 in Dusty Dubai, U.A.E.

ACADAMIC QUALIFICATION

*Completed Intermediate(10+2) passed from Janapriya Higher Secondary School, Pokhara, NEPAL.

PERSONAL INFORMATION

•Father's Name : Ramsaran Sunar

•Permanent Address : Hemja-2,Kaski, Nepal

•Sex : Male

•Date of Birth : 10-04-1987

•Nationality : Nepali

•Marital Status : Married

•Date of Issue : 03-06-2014

•Date of Expiry : 02-06-2024

•Passport No. : 07445708

•Visa Status : Working

LANGUAGES

•Nepali, English and Hindi.

REFERENCE

Rohit Sharma, Sous Chef Specialty at Hotel Armani, Dubai, Contact No;+971*********.

Inaka weerasinghe, Head Chef at Crab Market Restaurant, Dubai, Contact No;+971*********.

I certify that the above particulars given in this application are true and accurate to the best of my knowledge. Waiting for the favorable reply.

THANK YOU!

NABIN SUNAR

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