Sous Chef De
Resume:
Curriculum Vitae
Om Prakash Kafle
Viking Ocean Cruises
Daly City, CA, 94015-0000
********@*****.*** ********@*****.***
OBJECTIVE
To secure a position where my knowledge can be utilized for mutual benefits and result in appropriate enumeration and fringe benefits. Position preferred should provide opportunity for continue growth and enhancement.
PERSONAL STRENGTH
Self-motivated, with keen attention to details and has the initiative to learn.
Good Team Worker
Has good communication skills
Has eagerness to be train and learn new skills and ideas
Responsible enough to meet work deadlines
Patient and willing to work long and shift hours
Self-motivated and goal-oriented
WORKING EXPERIENCE
Viking Ocean C ruises
11th June 2018 to 8 January 2024 Sous Chef (pastry Kitchen)
Ramada plaza JBR Hotel Dubai (U.A.E)
2016 June To 28th April 2018 a chef De Partie (Pastry in Charge)
Job Missions:
Produce fresh, quality and tasty food well presented in a hygienic environment to ensure guest satisfaction at all time.
Perform basic kitchen tasks assigned by souce chef or exucative chef.
Implement all the food and beverage policies and procedures in the Kitchen
Recognize good quality products and presentation.
Know and understand all the Basic policies and procedures in food production.
Maintain all service standards established for the Kitchen.
Follow up and comply with the cleaning schedule established for the Kitchen
Assist the chef de partie in the production of the mise-en-place for the elaboration of the all menu according to receipt and fiche technique
Business Management
Achieve high quality production all over cost control.
Manage time effectively, by meeting deadlines on time.
Assist the Chef de Partie & Sous Chef in the production and distribution of food Item according to requirement
Communication
Communicate effectively with co-employees, immediate superior and other department heads. Capable of expressing clearly, listening and absorbing information
Attend regular briefings
Asset Management
Achieve maximum utilization of material, equipment and for quality and food cost control
Ensure that the cleanliness and maintenance of all equipment and working areas at the highest level possible at all times
Follows up maintenance and repairs to any machinery with Engineering
Security & Safety
Use all specific machinery in the appropriate matter with the necessary protection tools.
Be aware of hotel’s fire evacuation and emergency policies and procedure
Maintain and review a constant awareness of fire prevention and guests’ accidents procedures
Nova star cruise. Nova Scotia
(July.2014 to June. 2016) as a Pastry chef)
Celebrity cruise Worldwide
(NOV.2013 to June 2014) as a cook (pastry kitchen)
Radisson Royal hotel Dubai(U.A.E)
Nov.2012 TO NOV. 2013) D.C.D.P (pastry kitchen)
Fairmont BAB AL BAHR,Abu Dhabi (U.A.E)
FEB.2012 TILL 17 NOV.)D.C.D.P (pastry kitchen
Hotel Jal Tower Dubai (U.A.E)
Pre-opening) 08 Nov 2010 till 25 jan.2012.Commis I (pastry kitchen)
The Palace The Old Town Hotel Luxury)
May 2008 till 30 Oct 2010Commi II (pastry kitchen)
ACADEMIC QUALIFICATIONS:
S. L.C (School Leaving Certificate) Passed with Second Division from HMG of Nepal.
I-Com (Intermediate of Commerce) Passed from Tribhuvan University of Nepal.
ATD TRAININGS:
Successfully completed Basic Food Hygiene Training from International group Of Hotels in 2007.
Successfully completed Fire Evacuation training at Holiday Inn – Sharjah.
Have computer knowledge in MS- Word, MS Excel Power Point Page Maker,Email & Internet
STCW training from maritime international training center.
AWARDS ACHIEVED
Appreciation Letter from Black Jack in 2004
Appreciation Letter from Tiger Soldier in 2005
Appreciation Letter from Kellogg Brown & Root Services 2005
Appreciation Letter from Holiday Inn Sharjah
PERSONAL DATA
Date of Birth : 24th February 1979
Nationality : Nepali
Gender : Male
Civil Status : Married
Passport No : 2803597
Languages : Nepalese, English, Hindi
Visa Status : C1D USA Visa
REFERENCE: Available upon request
I hereby certify that the above mentioned particulars given by correct and true to the best of my
Knowledge
( Date) (Signature)
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