Sous chef

PEMBA TSHERING BHUTIA

Contact number :+968-********

E-mail Add : ****************@*****.***

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

Address : holiday inn, Al seeb muscat, Oman

Nationality : Indian

Date of Birth : November 27, 1986

I am ambitious, enthusiastic and versatile individual, with excellent communication skills. My aim is to work in a challenging environment that encourages conditions for learning and stimulates personal and professional growth and provides new ideas and creativity. Being a professional in the hotel industry, I have a valuable experience in communicating with different people socially and professionally. I hope to work for a multi-national organisation with opportunities for a well defined and structured career.

EMPLOYMENT HISTORY

4th January 2019 till present

Holiday inn,

Al seeb, Muscat, oman

SOUS CHEF

Job Responsibilities

Ordering the stocks from the suppliers

Planing the menu for the events n working close with head chef

Maintaining the food cost under control

Conducting versions type of training for the staff

Implementing new idea or setup for the restaurant outlets.

May 2013 to December 2018

Radisson Blu Hotel

Yas Island, Abu Dhabi

U.A.E

SENIOR CHEF DE PARTIE

Present operating Area: Assymetry all day dining (Radisson Blu)

Position Held: CHEF DE PARTIE

operating Area: (main kitchen, all day dining)

Job Responsibilities

Handling all the banquet function as well as working in room service.

Handling all types of outside catering function as well as inside the hotel function.

Maintaining the cleanliness of the kitchen.

Setting out the menu for the buffet and supervising the team.

Placing the requisition for the store.

Supervising the kitchen staff.

Operating Area: Filini (Italian specialty restaurant) worked in all sections

Job Responsibilities

Worked in Pasta, Main Course, pizza and Antipasti Sections

Live Counter food preparation

Placing Al a Carte orders

Placing the requisition for the stores

Maintaining the record for hygiene

Handling the restaurant in absence of chef de cuisine

Help the banquet kitchen during busy time

May 2007 till April 2013

HYATT Regency Kolkata

JA-1, Sector lll, Salt Lake, India

Position Held : DEMI CHEF DE PARTIE

Operating Area: La Cucina (Italian specialty restaurant) worked in all Sections

Job Responsibilities

Worked in Pasta, Main Course, Pizza and Antipasti Sections

Live Counter food preparation

Placing Al a Carte orders

On Sunday – Food with Wine

Operating Area: Coffee shop. (1 year)

Worked in hot kitchen

Making the buffet food

Placing the Ala carte order of the restaurant as well as the room service

Operating Area: Commissary & Butchery. (5 months)

Job Responsibilities:

Cutting vegetables

Receiving and storing vegetables

Cutting of meat

Receiving and storing meat item.

I worked in food promotion of Italian Cuisine with Italian Chef from Hyatt Regency Mumbai, India. Checked on the Guest Satisfaction by Guest Interaction and during all the tenure of my work experience I worked in a Display/Show Kitchen.

INDUSTRIAL PLACEMENT

May2005 – october2005 Training in all major departments of the

Marriott resort Hospitality Industry – Front Office, House

Goa, India Keeping, F & B Service, Food Production

Handling and taking orders, serving Banquets and learning 24 hrs Café Operations, Buffet setting, Serving Lay Over Passengers or Crew Members

Preparing the Restaurant for Breakfast, setting covers, and arranging it for opening operations

Arranging rooms and making them up for reuse after departures of guests

Taking Inventory and refilling the minibar

ACHIEVEMENTS

Awarded the best employee of the year 2017 from Radisson blu, Abudhabi

Awarded the best employee of the month October 2017 from Radisson Blu, Abudhabi

Awarded as a best improvement award 2007 from the college.

Awarded as a Hystar platinum from Hyatt Regency Kolkata 2009.

Awarded as the best employee of the month on August 2014 from Radisson Blu Abu Dhabi.

Awarded as the bronze medal in live cooking competition held by the Emirates culinary guild in Abu Dhabi2015.

Awarded as the bronze medal in live cooking competition held by the Emirates salon culinary in Dubai 2015

EDUCATION

JULY 2004-JULY 2007

GOOD SHEPHERD INSTITUTE OF HOTEL MANAGEMENT

Three years diploma in hotel and catering(full time,3 year diploma including 22 weeks industrial training)

APRIL 2002-MARCH 2004

R.K.S.P. HIGHER SECONDARY SCHOOL,

DARJEELING

Class 12th(10+2, higher senior secondary)

Stream-humanity(West Bengal board)

KEY SKILLS

Computer literacy

Customer service

Excellent communication skills

Work well under pressure

Work well both in team and independently.

LANGUAGES

Fluent in ENGLISH, HINDI, BENGALI, NEPALI.

Working knowledge in ITALIAN.

REFERENCE

Emanuele Di Tullio

Italian chef de cuisine

Hilton Garden Inn,

Dubai

Mob: +971*********

Robi Philip

Chef de cuisine

Radisson Blu. Abu Dhabi

Mob: +971*********

Ashwani Kumar pathania

Pastry chef

Hyatt Regency, Dubai

Mob: +971********

Sanjeewa athulathmudali

Executive chef

Radisson Blu hotel

Abudhabi, yas island

Mob- +971-**-***-****

Arghya patria

Executive sous chef

Radisson Blu hotel

Abudhabi,yas island

Mob- +971-**-***-****

Contact this candidate