RAJAN TIMALSINA

AGNI INDIAN RESTAURANT AND BAR

*** ******** **** **********,

NORTH CAROLINA.

Email: adc6x8@r.postjobfree.com

PROFESSIONAL EXPERIENCE

AGNI INDIAN RESTAURANT AND BAR SEPTEMBER 2015 TO 2019 April

EXECUTIVE CHEF

Responsibilities

In charge for the food orders.

Prepare the buffet create for daily basis

Organizing the operation and training to the junior staff.

Responsible for handling/storage of all food items accordance with Restaurants standards.

Organization and maintain sanitation, cleanliness/health accordingly to regulations.

Quality preparation of all menu items in outlets

CLAY OVEN INDIAN RESTAURANT SHELBYVILLE RD AND MASALA INDIAN RESTAURANT RICHMOND KENTUCKY AUGUST 2014 TO 2015 SEPTEMBER

Responsibilities

In charge for the food orders.

Prepare the buffet create for daily basis

Organizing the operation and training to the junior staff.

Responsible for handling/storage of all food items accordance with hotel standards.

Organization and maintain sanitation, cleanliness/health accordingly to regulations.

Quality preparation of all menu items in outlets

CELEBRITY CRUISES (CENTURY, CONSTELLATION MILLENNIUM, ECONOIX AND SOLSTICE) MIAMI FROM APRIL 2011 TO AUGUST 2014CELEBRITY CRUISES FROM JULY 2010 (MILLENNIUM )MIAMI,FLORIDA USA.

SOUS CHEF

Outlet ASST. Chef of Olympic fine dining kitchen which very busy outlet and only one specialty outlet in celebrity cruise millennium, Miami.

Report to outlet chef and Executive Chef

Directly involved with the set up of the specialty outlet and all related outlet.

Prepare weekly orders for all perishable and non perishable food.

Attend daily morning head of kitchen meetings and weekly operational meetings.

Report to Executive chef.

Conduct daily briefing with the Olympic kitchen management team.

Ensure that all kitchens produce a consistently high standard of culinary product, according to current menus and set standards.

Effectively delegate responsibilities to and support the Executive Pastry Chef, Executive Sous Chef and Chief Steward.

Present during peak hours of business at service passes and make rounds of all production areas.

Fully involved and actively encourage all forms of training within the kitchen.

Conduct twice monthly kitchen maintenance walk through.

Assist Food And Safety Officers to do kitchen safety and hygiene audit walk through once every month.

Actively involved with setting up activities for the kitchen and stewarding staff i.e. fishing trips, picnics and sports activities.

KANUHURA LHAVIYANI ATOLL (Now Under Sun Resorts Ltd. And Before One And Only Resorts, April 2010 to july 2010)

SOUS CHEF

Outlet Chef of Olive Tree Kitchen which very busy outlet in Kanuhura with poolside, Handhuvaru Bar,In-villa dinning, Kids club, 100 room 5* deluxe resort in Maldives.

Report to Executive Chef

Directly involved with the set up of the Mediterranean outlet and all related outlet.

Prepare weekly orders for all perishable and non perishable food.

Attend daily morning head of kitchen meetings and weekly operational meetings.

Report to Executive chef.

Conduct daily briefing with the Mediterranean kitchen management team.

Ensure that all kitchens produce a consistently high standard of culinary product, according to current menus and set standards.

Effectively delegate responsibilities to and support the Executive Pastry Chef, Executive Sous Chef, Sous chef and Chief Steward.

Present during peak hours of business at service passes and make rounds of all production areas.

Fully involved and actively encourage all forms of training within the kitchen.

Conduct twice monthly kitchen maintenance walk through.

Assist Food and Safety Officers to do kitchen safety and hygiene audit walk through once every month.

Actively involved with setting up activities for the kitchen and stewarding staff i.e. fishing trips, picnics and sports activities.

ZITAHLI RESORTS AND SPA, Maldives (2008 June, to 2010 april )

CHEF DE CUISINE

Pre-opening team member of the 50 room 5* deluxe resort

Report to Executive Chef

Directly involved with the set up of the Mediterranean outlet.

Prepare weekly orders for all perishable and non perishable food.

Worked with two Executive Chefs Since the opening.

Attend daily morning head of kitchen meetings and weekly operational meetings.

Report to Executive chef.

Chef Day off Attending Management team briefing and other related things.

Conduct daily briefing with the Mediterranean kitchen management team.

Ensure that all kitchens produce a consistently high standard of culinary product, according to current menus and set standards.

Effectively delegate responsibilities to and support the Executive Pastry Chef, Executive Sous Chef, Sous chef and Chief Steward.

Present during peak hours of business at service passes and make rounds of all production areas.

Fully involved and actively encourage all forms of training within the kitchen.

Conduct twice monthly kitchen maintenance walk through.

Assist Food and Safety Officers to do kitchen safety and hygiene audit walk through once every month.

Actively involved with setting up activities for the kitchen and stewarding staff i.e. fishing trips, picnics and sports activities.

DUSIT THANI DUBAI HOTEL DUBAI, UAE (2006 Jan, to 2008, may):

5 star hotel, Thai Chain including 360 rooms, 6 outlets and banqueting conference facilities

JUNIOUR SOUS CHEF

Part of the Pax Restaurant opening team

Working for pax Italian and California restaurants(international)

Specialized in indian, italian, french and banqueting

Responsibilities

In charge for the food orders.

Organizing the operation and training to the junior staff.

Responsible for handling/storage of all food items accordance with hotel standards.

Organization and maintain sanitation, cleanliness/health accordingly to regulations.

Quality preparation of all menu items in outlets.

SHERATION DUBAI CREEK, DUBAI, UAE (February 1999 until March 2006)

5 star hotel, 300rooms, 7 outlets and the biggest ballroom in the UAE,

DEMI CHEF DE PARTIE

Part of the opening team of the famous Italian restaurants Vivaldi Dubai with a high turnover of 180 covers.

Worked in all outlets example Indian, Italian, room service, French and banqueting.

SHANGRI-LA HOTEL, KATHMANDU, NEPAL (September 1997 to February 1999)

Which is famous five star hotels in Kathmandu,its facilities include 100 rooms,3 outlets kokonoor French restaurant, coffee shop indian restaurant, conference and banqueting hall.

demi chef de partie

PARADISE PLAZA HOTEL IN KATHMANDU. (September 1995 to sep.1997).

Its facilities include 45 rooms, 2outlets and a conference hall

EXECUTIVE CHEF

CULINARY INSTITUTE OF KATHMANDU (1996 to 1998)

ASST.INSTRUCTIOR

as a basic food preparation and control.

TARA GAON RESORTS HOTEL KATHMANDU NEPAL (1985 to 1995)

50 rooms and 6 branches and banqueting hall as A EXECUTIVE CHEF (this hotel is non star hotel).

EVEREST PANORAMA RESORT HOTEL (1997)

Worked asEXECUTIVE CHEF in Everest panorama resort hotel in Daman Nepal (this is very beautiful view side seen for Everest Himalaya.

PROFESSIONAL TRAINING:

Successfully Completed Basic Food Hygiene Course 09th Nov 2008 which is conducted By FOOD SAFTY ASIA (Authorized by MALDIVES municipality

Successfully completed the course crowd management from celebrity millennium 2010.

Completed the level 2 certificate in food safety from food safety Asia may 2010, Maldives

Attendedance FIRST AID TRAINING conducted from may 10 2010 to may 13.

Participating in one day fire Awareness training program from secura private limited from Maldives.

Attended a trainers development programmed specialization food preparation in zitahli resorts and spa.2009 march.

Completed Basic food hygiene training course from Becker food& safety, 2006 march in Dubai.

Attended HACCP awareness Training in jan.2008, Dubai.

Successfully Completed Basic Food Hygiene Course 09th Nov 2008 which is conducted By FOOD SAFTY ASIA (Authorized by MALDIVES municipality.

Completed modern Italian cuisine (techniques and presentation) from jan.4 to march 30 2006 in Pax Romana, Dusit Dubai hotel.

Attended Assured Safe Catering by Sheraton Dubai in May, 2000.

Attended a Trainers development programmed specialization foodPreparation in Soaltee holiday inn, Ktm on 22 July to 26 july1996.

Completed award of certificate of competence as a trainer in food preparation and control in 1997 Nov.

Diploma in typing in1986.

Completed one year diploma in culinary arts from KATHMANUD HOTEL AND RESTAURANT TRAINING SCHOOL, from 1995 to 1996.

Completed one Year Food Preparation and Control training From Hotel

Management Training center, inKathmandu, Nepal from 13 march1990 to 12th march 1991.

Successfully Completed Computer Course’s Word, Internet, Email training from Valley Computer Institute Katmandu Nepal in 2002.

Successfully Completed Basic Food Hygiene Course 09th Nov 2003 which is conducted By Johnson Diversey Gulf Fze (Authorized by Dubai municipality.

Completed Basic food hygiene training course from Becker foodsafety

Industrial Training:

Training in Hotel Yak & Yeti, five Star Hotel fromNov.06 1990 to Jan. 1991, and Kathmandu, Nepal.

Training in Hotel Himalaya, Four Star super deluxe hotel

06-01- 1991 to 05-3-1991 in Kathmandu, Nepal.

Reward:

Employ of the Month in October 2000, Dubai Sheraton Hotel & Towers, Dubai.

Employ of the Month in October 2002, Dubai Sheraton Creek Hotel & Towers, Dubai.

Five years service Award Jan.2005, Sheraton Dubai creek Hotel.

Nomination in employee of the month Jan.2005, Sheraton Dubai Creek Hotel.

Recognition of achieving public health Excellence awarded from Starwood hotels and resorts in 2000.

Nomination on employee of the month for Sept. 2006, Dusit Dubai Hotel.

Appreciation:

Professional Reference Letter from chef John A.Kotas Ex.chef of kanuhura maldives

Awarded the appreciation by General Manager of Zithali Resort Of Spa In 2010, March.

Reference letter from chef ueli Bachofner ex. chef of

Dholiyadhoo/Kudafunafaru 2009.

Chaine De Rotisseurs Luncheon Amical August 2002.

Zitahli pre-opening certificate from zitahli resorts and spa.2009.

Appreciation for the venation promotion “Venice at Vivaldi ‘’ Nov, 2004

Reference letter from chef Alisdair bletcher in zitahli resorts and spa 2008.

REFERENCES

Alisdair Bletcher

Executive Chef

Centara Resorts,Maldives

Email: adc6x8@r.postjobfree.com Bachorner

Executive Chef

Dusit Thani,Egypt

Email:adc6x8@r.postjobfree.com

Andrea Messini

Executive Chef and chief instructor

Restaurant Le Gemme di Artemisia Lake Garda (Italy)

Email:adc6x8@r.postjobfree.com

Jules-Henri Edourd

General Manager Zitahli Resorts and spa (previous General Manager)

Maldives

Email: adc6x8@r.postjobfree.com

Gregory Gomes

Executive chef

Imperial suites hotel Dubai

Email:adc6x8@r.postjobfree.com

Antonino cardillo

General manager at Zitahli Resort and spa

Kuda funafaru

Maldives

Email >adc6x8@r.postjobfree.com

John A.kotas jr.

Executive chef

Kanuhura lhaviyani Atoll,Maldives

Email:adc6x8@r.postjobfree.com

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