Team Member Social Media

ABOUT ME

me a valuable asset to any team.

My core strengths lie in being self-motivated, diligent, and disciplined. I am not just content with the status quo; rather, I possess an unwavering commitment to continuous learning and improvement. Every day is an opportunity for me to outperform my previous self, and this dedication reflects in my work.

One of my standout qualities is my innate drive to consistently better my performance. This attribute ensures that if given the opportunity to contribute to your team, the company will benefit from my passion for the job. I am not just an employee; I am a proactive and enthusiastic team member who consistently strives to deliver nothing short of the best.

Hiring me means bringing on board an individual who is not only passionate about the work but is also committed to adding significant value to the company. I look forward to contributing my best efforts and skills to help the company thrive and succeed. WORK EXPERIENCE

BUDDHI RAJ LAWATI

Date of birth: 01/11/1976

Nationality: Nepalese

Gender: Male

CONTACT

PADAJUNGI, KAMAL 5, JHAPA

57200 Nepal (Home)

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

(+977) 980-***-****

+977 980-***-****

(WhatsApp)

Menu Planning and Development:

• Country Variations: Chefs in different countries may focus on local cuisines and ingredients. For example, a chef in France might emphasize classical French techniques and dishes, while a chef in Japan might specialize in sushi or other traditional Japanese cuisine.

• Company Variations: In fine dining restaurants, chefs often create sophisticated and innovative menus to attract and satisfy customers. In contrast, chefs in casual dining establishments might focus on comfort foods or regional specialties.

Food Preparation and Cooking:

• Country Variations: Techniques, flavors, and cooking methods can vary widely. For instance, a chef in Italy might specialize in pasta-making and sauces, while a chef in India might excel in spice blending and tandoor cooking.

• Company Variations: Chefs in large hotels or catering companies handle bulk cooking and production, whereas chefs in small, intimate restaurants might prepare each dish individually with careful attention to detail.

Kitchen Management:

• Country Variations: Organizational structures and kitchen hierarchies vary. In some countries, traditional brigade systems dictate kitchen roles, while others may have more flexible or modern approaches.

• Company Variations: Chefs are responsible for managing kitchen staff, ensuring efficiency, and maintaining high standards of food quality and hygiene. The size and type of establishment greatly influence the scope and complexity of these responsibilities.

Quality Control and Hygiene:

• Country Variations: Standards for food safety and hygiene practices can differ. Chefs must adhere to local health regulations and ensure safe handling of food.

• Company Variations: Maintaining consistent quality is crucial. In chain restaurants, chefs must ensure standardized recipes and procedures are followed, while in independent

chef

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03/01/2000 – 03/06/2024

Hello, I'm Buddhi Raj Lawati and I am basically from the region of jhapa,Nepal. I bring to the table a robust set of qualities that make DIGITAL SKILLS

Microsoft Office Microsoft Word Social Media Facebook Microsoft Excel Microsoft Powerpoint Instag ram

HOBBIES AND INTERESTS

LANGUAGE SKILLS

MOTHER TONGUE(S): NEPALI

Other language(s):

Hindi

Listening B2 Spoken production B2

Reading B2 Spoken interaction B2

Writing B2

Arabic

Listening B1 Spoken production C1

Reading B1 Spoken interaction B1

Writing C1

English

Listening A2 Spoken production B1

Reading B1 Spoken interaction B2

Writing B2

establishments, they may have more freedom to innovate and adapt. Cost Control and Budgeting:

• Country Variations: Economic factors influence ingredient costs and sourcing strategies. Chefs must balance quality with profitability.

• Company Variations: Managing food costs, inventory, and portion control are critical in all settings. Chefs may negotiate with suppliers and adapt menus to optimize profitability. Creativity and Innovation:

• Country Variations: Cultural influences and trends shape culinary innovation. Chefs may experiment with fusion cuisine or reinterpret traditional dishes.

• Company Variations: Developing unique dishes or signature items can set an establishment apart. Chefs often collaborate with management and marketing teams to create appealing menus.

Customer Relations:

• Country Variations: Customer expectations and dining preferences vary. Chefs may interact directly with guests to ensure satisfaction.

• Company Variations: In some establishments, chefs have a public-facing role, while in others, they work behind the scenes. Customer feedback is crucial for continuous improvement.

• March. 2000 To Feb. 2003 Qatar Compass Catering (QATAR)

• Aug. 2004 To July 2005 Ess, Support World Wide Catering Service (IRAQ)

• July. 2005 To Aug 2008 Najlla International Catering Service With, (K.B.R)U.S. Army Camp (IRAQ)

• November 2009 To 2016 June Supreme Food Service Afghanistan Kabul. Working EXPERIENCE

Social Service, Travelling & Visit, Writing Poem & Article Engagement in Social Services

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Levels: A1 and A2: Basic user; B1 and B2: Independent user; C1 and C2: Proficient user EDUCATION AND TRAINING

PASSPORT DETAIL

ADDITIONAL INFORMATION

1995 LAKHANPUR-3 GOHABARI, Nepal

SCHOOL LEAVING CERTIFICATE SHREE BANI HIGHSCHOOL

1. Passport issue -23/MAR/2023

2. Passport expiry -22/MAR/2033

Passport no -PA1415649

• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM ESS.

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM KBR.

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM US ARMY.

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM BULGAREIA ARMY RECEIVED CERTIFICATE

& APPRECIATION LETT TER FROM KBR IRON CHEF.

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM US ARMY AIRBORNE RECEIVED CERTIFICATE & APPRECIATION LETTER PROMO CMA USA COMPANY.

• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM SLOVAKIA ARMY

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM POLISH ARMY

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM EL SALVADOR ARMY

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM ROMANIAN ARMY

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM US MARINE ARMY

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM Supreme food service Employee

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• of the month 3 time

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM NATO Force Afghanistan

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM Supreme food First Aid

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• RECEIVED CERTIFICATE & APPRECIATION LETTER FROM Supreme Fire Warden

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• Appointment

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•

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• Schedule.

1. ESS Training First Ald, Food Hygiene, and Health &Sefety: 1.June 200 2. HACCP, PPE, personal hygiene, COSHH, Manual handling, safe food handling & storage 3. Serv safe food safety trained and Certified, 11 April 2007 Serv safe food safety Training and AWARDS AND achivements

TRAINING

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RECEIVED CERTIFICATE & APPRECIATION LETTER FROM Supreme Module 1,2,3 Training KATHMANDU, NEPAL, 16/06/2024

BUDDHI RAJ LAWATI

4. Certified 9 July 2008.

5. Fire Extinguisher Training And Certified.31 December 2007. SKILLS

Driving Skills

Geographical Knowledge

Navigation and GPS

Customer Service

Safety Awareness

Time Management

Problem-Solving

Cultural Sensitivity

Mathematical Skills

Stress Management

Cleanliness and Hygiene

Regulatory Knowledge

Physical Endurance

Ben Schoning Operation Manager Supreme Food Service Email: ***.*******@*******-*****.**

Food Service Chef Manager ************@*****.***

• Place of Issue : Nepal

1. Declaration I hereby declare that all the above given information are true and correct to the best of my knowledge and belief.

Skill

WEBSITE

Passport Details

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