Chef Customer Care
Resume:
KESHAB RAJ DHAKAL
KSA - JEDDAH
***************@*****.*** / skype – keshabrajdhakal
OBJECTIVE
To acquire a position in a company with room for growth and development opportunities, I am open minded and willing to accept any challenge.
PERSONAL ATTRIBUTES
Self-motivated, goal oriented hard working
Quick to learn new skills
Ability to supervise and teach fellow colleagues the knowledge that I have learned
Ability to train new colleagues in standard operation procedures with regards to recipes and procedures
Adaptable to changing environment
EMPLOYMENT HISTORY
CAFFE CONCARTO (KSA- RIYADH/JEDDAH)
PASTRY SOUS CHEF (MULTI BRAND INCHARGE FOR PASTRY) JAN. 2017 TO TILL DATE
ROSE KAZAN RESTAURENT (KING SWEET)
PASTRY CHEF, May 19th 2016 to AUG 15th 2016
In charge all hot kitchen /cold kitchen and pastry.
Menu planning and creating new items.
Ordering and deal with supplier.
Controlling food cost and monitoring production and wastage.
Checking consistency of food keeping standard of food.
Train the team and floor staff about menu and new items.
Checking hygiene and train the team about good hygiene.
JONES THE GROCER, AL MANARA, DUBAI
SOUS CHEF (PASTRY) January 1st 2014 to April 21st 2016
In charge of 8 man baking and pastry team, in charge of production for multiple outlets in Dubai
Oversee all production of pastry and baked goods
In charge of all ordering and procurement of all items relating to my department
Work with my CDPs to ensure all colleague development and training is up to standard
Current average food cost of 18.5%
Implementing and creating bi-weekly bakery and pastry specials with the Exec Chef for all outlets within Dubai and Abu Dhabi
CHEF DE PARTIE (PASTRY) Feb. 6th 2011 to December 2013
On Head Chefs absence I oversaw the 6 outlets in Abu Dhabi in regards to all pastry and bakery production sent to satellite stores
Working directly with Pastry Sous Chef and regional head chef to ensure all standardized recipes and procedures are followed
Training new staff on standardized recipes
Worked with Sous Chef and Head Chef to create and implement new specials
ST MAXIMS STEAKHOUSE, MALL OF EMIRATES, DUBAI June 2009 to Feb. 2011
CHEF DE PARTIE
Worked throughout all the stations in the kitchen, hot and cold
Reported to the Head Chef and worked with him for all ordering and procurement for the restaurant.
Created specials and new menu items in conjunction with the Head Chef
Worked on-site and off-site for all catering functions related to the restaurant
Created standardized recipes of specials and new menu items
Responsible for hiring, interviewing and scheduling of all staff in the kitchen
Oversaw the training program, ensuring colleague development and recognition
COMMIS 1 December 2006 – June 2009
Reporting to Chef De Partie as well as Head Chef
Check FIFO of all items in the station, as well as chillers and dry store
Responsible for proper labelling and rotation of all items in the kitchen
Assist the head chef in preparing and cooking the food for standard cuisine
To provide and maintain high service and customer care standards to the guests
Responsible for training staffs for various aspects of the kitchen operation
EDUCATIONAL BACKGROUD
RAM MANI COLLEGE – NEPAL
INTERMEDIATE EDUCATION
Aagman Manpower Hotel Training Center, Nepal
Attended Food Production and Control Cook Training and achieved “A” position
Highfield Awarding Body for Compliance, UK
Has successfully passed Level 3 (person in charge) Award in Supervising Food Safety
PERSONAL INFORMATION
NATIONALITY : NEPALI
BIRTHDAY : OCTOBER 05, 1977
STATUS : MARRIED
VISA STATUS : EMPLOYMENT.
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