Target job location : All over the world

Career objective : Looking forward to work for an organization with fully sincerity and honesty that utilizes my qualifications and skills to the best of my ability provides me the opportunity perform to challenging, inspiring, constant, learning environment provides scope for individual development, which offers attractive prospects for long term development and career growth.

Personal Information

Birth Date : 16-May-1978

Gender : Male

Nationality : Nepali

Passport No : 07892184

Marital Status : Married

Professional Experience

Nov. 1999 to Jan. 2000 : At this time I worked at Chinese restaurant at the post of Comi ll

Feb. 2000 to Apr. 2004 : At this time I worked at wolima restaurant hot,cold,and butcher at the post of Comi l

May. 2004 to Dec. 2006 : At this time I worked at mina restaurant butcher,hot kitchen and cold kitchen all rounder at the post of Comi l

Jan 2007 to July. 2009 : At this time I worked at diriyah hoel cold kitchen, hot kitchen and butcher all rounder at the post of Demi Chef de partie

Oct. 2009 to Oct. 2010 : At this time I worked at holiday inn olaya hot kitchen at the post of Demi Chef de

Partie

Nov. 2010 to Apr. 2011 : At this time I worked at Executives Hotel hot kitchen at the post of Chef de partie

Apr. 2011 to Dec. 2011 :At this time I worked at Holiday Inn Izdihar hot kitchen at the post of Chef de partie

Jan 2012 to till now : I am present working at Al Mashreq boutique Hotel at the post of Sous Chef kitchen incharge .

Education

High School from Shree Narodaya Secondary School +2 banijya capus butwal( From Syangja)

Language

Language Skill level

English : Good

Arabic : Good

Hindi : Good

Nepali : Mother tongue

Computer skills

Surfing.

Internet.

Searching.

Social Networking.

E-mail

Ability

Soup, Sauces, Starch & Vegetable Cookery.

Arabic,Moroccan, Asian( indian,,thai,,Chinese,) and Continental hot food and butcher.

Breakfast, Lunch and Dinner and Outside Catering Operation.

Ordering the kitchen stores and purchase order.

Maintaining standard hygiene ISO 2000 (Personal & Kitchen).

Listening to the in charge chef and to act according to the policies & standards of hotel.

To coordinate with other Kitchen Departments and Stores etc.