Curriculum Vitae

PERSONAL INFORMATION

Subash Pokhrel

*** ****** ********, ********

Middlesex, Greenford

acr9mj@r.postjobfree.com

Skype id: suabshkpokhrel

WORK EXPERIENCE

Head Chef (3/7/2015- Present)

Ignite Group, Bumpkin Restaurant and Bar (United Kingdom)

Overall responsibility for daily Operations on the kitchen

Liaising with purchasing companies for daily food orders

Maintaining the profit margins on food

Producing menus and daily Specials including Starters, Mains and Desserts.

Managing, Training and recruiting a brigade of chefs.

Manage the day to day food administration ensuring systems compliance

Comply & implement all Health and Safety and Food Hygiene requirements

Ensure temperature records and food labelling are maintained and up to date

Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept

Ensure all food is served to specification

Promote a positive perception of the company at all times both internally & externally

Attend

All kitchen staff to be trained on dish specification and how to achieve food margins

Orders of food stock appropriate to sales levels and not over ordered

All sub standard food is returned with the appropriate paperwork and the supplier contacted Supplier issues to be cascaded to senior managers.

Sous Chef

(10/02/2015 - 2/7/2015)

Ignite Group, Bumpkin Restaurant and Bar (United Kingdom)

Handling whole Kitchen in the absence of Head Chef

Controlling stocks and wastages

Dealing with the Suppliers directly and visiting them

Cooking Food From 100% of fresh and British Farm product

Attending the meeting and organising the trainings to the Junior Staffs.

Making Kitchen Rotas

Handling all the paper works and invoices as well as Counting Stocks every week achieving the Relevant GP.

Running the hot pass section ensuring the food plated as Specs with appropriate cooking temperature

Helping Executive Chef in Making the New Menus

Delivering Chefs special every day In the Restaurant

Recording the Kitchen book in daily basis regarding all the activities which should be followed while cooking.

ensuring all the equipment in kitchen are safe to use, if not dealing with the maintenance.

Junior Sous Chef (28/07/2014 -10/02/2015)

Ignite Group, Bumpkin Restaurant and Bar (United Kingdom)

Cooking tasty nutritious, seasonal and well balanced food for the customers

Assisting in the preparation of food under the supervision of Head Chef

Deciding on the Quantities of food should be cooked and size of portion to be served

Creating Dishes for the Clients with special Dietary requirements, Cultural needs or Allergies.

Negotiating with sales representatives on the price of orders and supplies and placing the orders

Maintaining the Correct level of fresh, frozen and dried food in the store room

Minimizing food wastage by presenting Chefs Special every day in a special Board.

Assisting head chef in making Rotas, Stock and Budgeting of the kitchen.

Assisting Head chef and Executive chef in menu planning

Chef de Partie (02/11/2013–27/07/2014)

Bumpkin Restaurant and Bar, London, (United Kingdom)

Cooking well nutritious, fresh tasty and seasonal food to the customer satisfaction

Assisting in the Basic preparation of food under the supervision of Head Chef

Looking and taking care of Grill and Sauce section with the appropriate mis-en-plus.

Labelling and arrangement of the foods in the store room and walk-in- fridge.

Assisting the Head chef and Sous chef in supplies, orders and stock as well as menu planning

Making sure all the work area is neat and tidy.

Trimming, Chopping, Cleaning as well as Portioning the meat and fishes with the company's standard.

Ladder Chef/ Demi Chef de Partie (Salad Section, Tandoor Grill Section)

(02/11/2010–31/10/2013)

Amaya bar and Grill, London, Michelin Star, Fine Dinning (United Kingdom)

Assisting Head chef in basic preparation of food

Taking the responsibilities of salad section creating beautiful and delicious hot as well as cold salad.

Preparing all the foods for Tandoori section ready to get cooked

Worked in a tandoor section cooking different kind of Naan bread and Rotis.

Chopping, Trimming, portioning and Marinating different kind of fishes and meats.

Creating natural colours for the food using different kinds of herbs and spice.

Making different kind of kebabs and Chutneys

Mainly specialised in Tandoori Foods to the maximum customers Satisfaction maintaining the Michelin Star Standard.

Trainee Chef /Commis

Shangri-La-Casino, Kathmandu Nepal (2007-2010)

Worked as a trainee chef helping head chef and sous chef during daily services.

Preparing food and doing Basic cooking under the supervisory of section chef or Head chef

Ensuring Cleanliness of kitchen in a High Standard

Working is every section as a training and helping the senior chefs in need.

Responsibility to Support Kitchen staff in maintaining High Culinary standards.

Restoring and labelling appropriately all the leftover foods and keep the Restaurant clean.

Qualification

Diploma in Hospitality through Recognition of Prior Learning (RPL)

Australian Hospitality Skills Recognition MEFZE (2014)

Level 3 Award in Food Safety in Catering

Ielts Score: Each band 5, Aggregate 6.5

Bachelor In Business Studies EQF level 6 (2010)

Tribhuwan University, Kathmandu (Nepal)

10+2 Intermediate In Commerce EQF level 5(2007)

Everest International College, Siraha, Lahan (Nepal)

School Leaving certificate (SLC) (2005)

Bastipur Mavi, Bastipur, Siraha Nepal

Language Known

Nepali, Hindi and English

Computer skills

Good command of Microsoft Office suite such as Ms. word, Ms Excel, Ms PowerPoint and had the 6 months training of tally 9.0.

Reference

1. Lorena Andrade

General Manager

Queens wood Restaurant (Present)

Battersea Square

Bumpkin Restaurant (previous)

South kensington

+447*********

2. Gopal Oli

Chef de partie

Bumpkin Restaurant

South kensington

acr9mj@r.postjobfree.com

3.Ranjan Poudel

21 Stancliffe House

2Brunswick Road

Sutton, Surrey

SM1 4DF

England

+447*********

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