Head Chef Food Preparation

RAJ SHERSHINGH

KHANAL

C hef

ADDRESS : **** *

-

* . **** * * **** phase 1, Don B os co Road,

N aig ao n (east) Distric t : palghar, s tate ; Maharashtra - pin code 401208

PROFILE

A dedicated and innovative Head chef with over 5 years, experience in the management of the kitchen operations and food preparation, safety conscious and skilled in the application of health and safety procedures with profound knowledge of food and hygiene regulation. Experience in hotel

& restaurant conference and event at prestigious establishments. Passionate about working with fresh produce creating innovative dishes & improving. EDUCATION

• HSC PASSED

• DIPLOMA HOTEL MANEGMENT

• INDIAN INSTITUTE OF HOSPITALITY AND MANEGMENT, MUMBAI - MAHARASHTRA CONTACT PERS ONAL DETAILS:

PHONE: DATE OF BIRTH : 18/04/1989

+918********* GENDER : MALE

What’s app NO: NATIONALITY : INDIAN

+918********* RELIGION : HINDU

SKY LIVE: MARRITIAL STATUS : MARRIED

.cid.12bc8809d41eeea2 LANGUAGES : HINDI, ENGLISH, BASIC FRENCH. EMAIL:

***********@*****.***

CUINSINE SPECIALTY PASSPORT DETIALS :

• INDIAN PASSPORT NUMBER : X9183978

• CONTINENTAL PLACE OF ISSUE : KINSHASA, CONGO

• ASIAN FOOD DATE OF ISSUE : 09/05/2023

DATE OF EXPIRY : 08/05/2033

HOBBIES :

FRUITS CARVINGS & LIST EN ING MUSIC

Career Summary

1. WESTERN GRILL RESTAURANT

GEORGE TOWN LENORA GUYANA, SOUTH AMERICA.

30TH MAY, 2023 TO TILL DATE Head chef

KEY RESPONSIBILITIES: Commanding a team of 6

kitchen staff, checking the freshness and availability of food and ingredients Planning menu’s and ensuring

uniform serving sizes and meal quality. prepared meals for dining service with an average of 60 table. Ensured that standards of hygiene were maintained.

Daily menu planning preparing steak, western foods Indian curry and dessert.

2. HOTEL THE PALMS AT MOGADISHU AIRPORT, SOMALIA.

March 2021- 3 DEC 2022 Head chef

KEY RESPONSIBILITIES:

Commanding a team of 12th kitchen staff, checking the freshness and availability of food and ingredients Planning menu’s and ensuring uniform serving sizes and meal quality. Prepared, meals for dining service with an average of 90 table for dinning and 60 rooms, breakfast buffet Ensured that standards of hygiene were maintained and improved wherever possible. 3. RING OF FIRE (HRA FOODS) AT ANDHERI WEST, MUMBAI Jun 2020 To march 2021 Head chef

KEY RESPONSIBILITIES:

Daily menu planning,preparing Indian,continental & Asian dishes,Control food cost Facilitating daily food orders, ensuring the maintenance of stock and minimization of waste. 4. SONIA HOSPITALITY LEISURE CO. LTD

IN PATTAYA, THAILAND.

March 2018 to Feb 2020 -2 years Head chef

KEY RESPONSIBLITIES:

Commanding a team of 20 kitchen staff, checking the freshness and availability of food and ingredients Manage & maintain food hygiene, daily menu planning, planning food order 150 rooms breakfast buffet and prepared meals for 80 table dining restaurant participating in staff as e; as client meetings guest satisfaction result and date to identify faults.

5. HOTEL GREAT EASTERN LIMITED,

SHAOXING, CHINA.

Jun 2017 TO Feb 2018 Sous chef

KEY RESPONSIBLITES:

Ensure the cleanliness and maintenance of all work areas. Utensils and equipment Daily menu planning, general food preparation work.

6. HOTEL SAIEMAA’S AT THANE WEST, MUMBAI

Nov 2016 To May 20 Sous chef

KEY RESPONSIBLITES:

Maintain working environment, work creativity, continuous improvement and constructive criticism are the standard. General food preparation work. 7. Hotel Haveli inn resort AT THANE W, MUMBAI

COMMI CHEF 2009 START 2 YEARS

ADDITIONAL INFORMATION:

Technical skills, Microsoft office, including word, excel. Raj Shershingh Khanal

Contact this candidate