PRAKASH NEUPANE

Mob No: - +971********* Email adds: - ac9n4y@r.postjobfree.com

Career Objective

A fulltime chef in kitchen and ability to lead team to the success, looking for an opportunity in a prestigious organization where I can expose my experience of hospitality, a challenging environment that encourages continuous learning and creativity, provides exposure to new ideas and stimulates personal and professional growth. To achieve success and obtained in knowledge in modern hospitality field and to strive for career development there by benefitting the organization and serve to the best of my ability.

Experience

7 years of professional experience with many International Japanese Master chefs, (chef Nakamura, chef Kosume, chef pong, chef Kotaro Hayashi and chef Somkid at Megu, Edo, and Café Edo, Namu, Morimoto

Currently working at Morimoto Dubai, Renaissance Downtown as a Sushi Sous chef since October 2017, owned PIC certificate with merit

W Dubai as a Sushi Chef De party (Namu Japanese Restaurant) since December 2016 to September

The Address Dubai Marina as a Demi Chef De Partie (Japanese kitchen) from May 2015 to December 2016

The Leela Palace, Hotels and Resorts Chennai as a Chef de partie in Japanese Cuisine (SPECTRA) from 9th DEC.2013 to March 2015

ITC Grand Chola a Luxury Collection, Chennai as a Commi-II (PANASIAN) from 19th Mar.2012 to 28th NOV.2013

ITC Maurya a Luxury Collection, New Delhi, as a job Trainee for 9 months (20 June 2011- 5th Mar.2012) In Japanese and Asian cuisine

ITC Maurya a Luxury collection, New Delhi, as a trainee from 20th Dec 2010 to 16th Jan 2011

Core Competencies

Special meals preparation

Proper portioning

Garnishing

Substitute items preparation

Regulating temperature

HACCP maintenance

Food logs maintenance

Quality monitoring

Assets protection

Achievements and Awards

●Awarded silver medal in practical cooking competition from Emirates Salon Culinary UAE 2016

●Awarded silver medal in Address Hotels cooking competition 2016

Awarded silver medal in live cooking competition from South India Culinary association-2014

Awarded Silver Medal in AHAAR Competition from the Culinary Art India 2011

Awarded Most Dedicated Student for the Session 2010-11, IHM Pusa, New Delhi

Commendation and appreciation from The Leela Palace Chennai

TSI Quality services person-in-charge Award level-3 with Merit

Fire Marshal Level-1 and 2, by SAFER fire safety consultancy

Completed ‘SKILLS’ Train the Trainer Program

Education

●Craftsmanship Course in Food Production and Patisserie (CCFP, Diploma in Hotel Management) from Institute of Hotel Management Pusa, New Delhi 2010-11 with First Position

● Bachelor of Arts in Tourism Studies (BTS) from Indira Gandhi National Open University (IGNOU), 2014

●12th from Higher Secondary Education Board (HSEB) of Nepal, 2008-2009 in First Division.

●School Leaving Certificate (10th) From Nepal, 2006-2007 in First Division.

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