Resume

Nabin k.c

Disst: Arghakhanchi Dharapani *

Lumbani Zone

West Nepal

E-Mail- id: ac7efp@r.postjobfree.com

Contact no. +91-982******* /+973********

Best Achievements Till

Master chef season 4 as judge in North East in December 2014 Guwahati

Done Five day cookery live show golden tulip Udaipur

Best employees of 3 months from Hotel Piccadilly Lucknow(U.P)

Best employees of years 2003 to 2004 of ITC Rajputana Palace Sheraton, Jaipur

Strength

Sincere and willing to put good team player.

interpersonal problem solving abilities

Highly responsible & reliable

Able to work well under pressure in a fast paced environment

Able to work cohesively as part of a team

Able to focus attention on guest needs, remaining calm and courteous at all times

Educational Qualification:

12th pass from Padine camps Nepal.

06Month English Speaking courses

computer knowledge

Professional qualification

1 diploma Hotel management from MIFT Dehradun (part of Sikkim Manipal university Dehradun UK

Total Experience: -14.5 years running

Culinary skills:

Indian curry, kebab, Oriental Food Additional of western cuisine.

WORKING EXPERIENCE:

Designations:-Executive Chef

Property:-Ramee California Hotel Bahrain (Ramee Group of Hotel)

Durations:-20th April 2018 to till.

Responsibility: - Over all responsible for food production operation.

Designations:-Executive Chef

Property:-Hotel Haut Monde Gurgaon (Pi Group Of Hotel )

Durations:-5th June 2015 to 13th April 2018.

Responsibility:- Over all responsible for food production operation.

Designations:-Executive Chef (pre-opening team member)

Property:- Cygnett inn Repose Guwahati (Cygnett Group of Hotels)

Durations:-from 15th July 2014 to 1 June 2015

Responsibility:- Over all responsible for food production operation.

Designations:-Executive Sous Chef (HOD) (pre-opening team member)

Property:- Golden Tulip Udaipur (Golden Tulip Group of Hotels)

Durations:-From1st Sep 2012 to 10th July 2014

Responsibility:- Overall responsible for food production operation.

Designations:-Sous Chef ((pre-opening team member)

Property:-Sarovar portico Jaipur (Sarovar hotels India)

Durations:- from 5th Nov 2010 to 22th August 2012

Responsibility:- over all responsible for food production and helping the Executive chef operation.

Designations:-Chef De Partie ((pre-opening team member)

Property:-Tulip Inn, Lucknow (Golden Tulip Group of Hotels)

Durations:-9th Oct 2009 to 4 Nov 2010

Responsibility:- Over all responsible for banquet kitchen and Indian section.

Designations:-Demi Chef De Partie (pre-opening team member)

Property:- the Piccadilly hotel Lucknow

Durations:-From12th Aug 2006 to 31st Aug 2009

Responsibility:- Over all responsible for banquet kitchen and Indian section

Designations:-Commi - II

Property:-ITC Rajputana Jaipur (ITC Group Of Hotels)

Durations:-From1stMay 2003 to 20th June 2005

Responsibility:- Over all responsible helping the chef and tandoor section at Peshawari kitchen

Designations:-Commi -II

Property:- Empire Regency Jaipur (maple Group Of Hotels)

Durations: -17th Feb. 2002 to 30th Apr, 2003

Responsibility:- Over all responsible for Chinese section

Skill Summary

Good in Communication.

Good in leading in Motivation

Achievements.

Done Kebabs & Curry Festival at Peshawari Restaurant RajputanaJaipur

Done oriental food Festivals the pavilion Sarovar portico Jaipur(Rajasthan

Done Dakshin, Food Festivals the pavilion Sarovar portico Jaipur.(Rajasthan)

Done kebab & biryani Festivals terrace grilled Sarovar portico Jaipur (Rajasthan)

Done O.D.C the great India travel bazaar Jaipur(Rajasthan)

Done kashmiri food festivel Golden Tulip Udaipur

Done street food festival Golden Tulip Udaipur

Done kebeb and biryani beer food festival Golden Tulip Udaipur

Done the great india food festival Golden Tulip Udaipur

Kitchen Operations

Menu Planning along with portion standardization and supervision of

Food preparation.

Handle all aspects of Kitchen management including monitoring food production and aesthetic presentation of food and beverages.

Coordinate the work of the kitchen staff and manage the preparation of meals.

Experiment & present innovative ideas, styles new dishes and ensure cost control measures.

Maintain quality and consistency of food for enhancing satisfaction amongst guests.

Operations Management

Ensure cleanliness in the kitchen work area & that it is in order prior to commencement of food preparation. Conduct hygiene inspections and convey feedback to operating staff as well as managers for gaps in actual Vs standardized norms.

Handle the daily maintenance of logs for temperature, thermometer, fridges and deep fridges.

Guest Servicing/ Team Management

Ensure customer satisfaction by achieving delivery of service quality norms.

Execute policies & procedures in the operating systems to achieve greater customer delight.

Interacting with clients, handle guests requests & resolving complaints.

Training of the staff as according to the company’s specification & standard procedure.

Key Responsibilities

Significantly contributed in developing new menus in co-ordination with the HODs. Team.

Efficiently maintained the kitchen costs as well as requisitioning of stores.

Responsible for maintaining reasonable cost control in food preparation.

To keep wastage of food to the minimum at all stages of food production.

Skillfully handled the staffing for the kitchen along with training of the staff.

Setting standards and recipes for the food production department in the hotel and in the restaurants.

Responsible for food production in all the kitchens.

To implement menu changes when required.

To recommend the purchase of new items and delete the purchase of existing items which do not move Responsible for maintaining reasonable cost control in food preparation.

To keep wastage of food to the minimum at all stages of food production.

Involved in planning and carrying out Food Promotions in the outlets. (Specialty Restaurant, Coffee Shop Buffet and Banquets).

Conceptualizing and implementing variations for daily dinner buffet in the Coffee Chop and restaurant.

Responsible for the operations of both the F&B Outlets plus Banquets in the hotel.

Monitoring daily production and maintenance operations in line with various quality standards and maintaining documents for the same.

Preparing a la carte Monitoring daily production and maintenance activities in adherence with stipulated quality standards.

Language Known

English, Hindi, Rajasthani And, Nepali

Passport Details

Passport NO :- E 06051042

Date & place of issue: - 12/8/2012, Nepal

Personal Details

Father’s Name : Sh. Ram lal Chhetri

Date of Birth : 27th June, 1983

Nationality : Nepalese

Sex : Male

Religion : Hindu

Marital Status : Married

Height : 5’7”Feets

Weight : 80 kg.

Permanent Address

Dharapani Sana Auwal (one),

Distt. –Arghakhanchi lumbani Zone,WEST NEPAL.

Mobile no. 00977-984-***-****

Hobbies

Food Preparing, playing cricket, Traveling and Listening Music.

Reference

Chef Neeraj Katria Raj kamal Chopra

Executive chef Corporate chef

Westin hotel pushkar ITC fourtune Hotels

Contact Number +91-963****** +91-802*******

Place:

Date : (NABIN K.C)

Contact this candidate