BHARAT SUBEDI

+966*********

@ ad0vzf@r.postjobfree.com

CAREER OBJECTIVE

My goal is to become associated with a challenging company that offers the possibility of professional growth and career advancement opportunities where I could be able to share and further enhance my experience and knowledge by establishing a lasting relationship in the field of Hospitality service, utilizing my skills and experiences. Knowledgeable, creative, and resourceful Grill, Broil, Pastas, Sauté and pizza chef with a background of Casual Dining.

PERSONAL SKILLS

Meticulous;

Creative;

Responsible;

Curious;

Excellent customer service;

Team player;

Autonomous;

Dynamic.

KITCHEN SKILLS

Hands-on experience operating all Kitchen Equipment’s (Slicer, wall dicer, Buffalo chopper, Rational Oven, Salamander, Char broiler, Flat grill etc.)

Making of food base on casual dining.

COMPUTER

Computer Programming (Comprising of fundamentals & DOS, MS- Word, MS-Excel, MS-Power-Point, Page-Maker, Photoshop, Tally & Various Tools and Projects.) WORK EXPERIENCE

Kitchen Manage Sep. 2019 - Present

The Cheesecake factory, (Alshaya International Trading co.) Ajdan Walk, Saudi Arabia Duties/guidelines:

Staff and Manager Development;

Culinary Excellence;

Workplace and Food Safety;

Flawless Shift Execution;

Financial Performance;

Dynamic Leadership.

Line cook Jan. 2018-Sep. 2019

The Cheesecake factory, (Alshaya International Trading co.) Ajdan Walk, Saudi Arabia Duties/guidelines:

Setting up and stocking stations with all necessary supplies; Preparing food for service (chopping vegetables, butchering meat, or preparing sauces etc.); Cooking menu items in cooperation with the rest of the kitchen staff. Chef De Partie 2014 - 2017

The Balcony Bar and Restaurant, Johor, Malaysia

Duties/guidelines:

To ensure the department is operated appropriately; To write the production list and look into the operational requirements; Taking care of Critical situations for operation;

Maintaining the quality of products;

Assist KM C and Chef de Partie in training and developing Commis and Trainees, setting them up for success;

Follow FIFO and arrange chillers and dry store as per hygiene standards; Maintain Top 10 Food quality MUST.

Steward Dec. 2005 – Dec. 2009

Dilkhus Restaurant, New Delhi, India

Duties/guidelines:

Maintaining absolute guest satisfaction is in Highest Priority by following operation procedures of the restaurant.

EDUCATION

Passed 10+2 from HSEB 2007

Haraiya higher secondary school

Passed SLC from Haraiya Ma Vi 2004

Haraiya higher secondary school

PROFESSIONAL CERTIFICATIONS & AWARDS

World chefs Certified Sous Chef Feb. 2022

(City & Guilds by credly)

Basic Food Safety Aug. 2021

(MH Alshaya Co.)

Diploma in computer Programing June 2005

(Basic Fundamentals)

LANGUAGES

English

Nepali

Hindi

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