Chef

CURRICULUM VITAE

PERSONAL DETAILS

Name : Dipen Rai

Date of birth : 4 March, 1989

Gender : Male

Marital Status : Single

Nationality : Nepali

Permanent Address : Mahadevsthan 08, Khotang, Nepal Current Location : Dubai, U.A.E.

Telephone No. : +971-*********(Mobile)

Email Address : *****.**********@*****.***

PERSONAL PROFILE

As a Bachelor of Hotel Management and after obtaining first relevant international training experience in two different hotels in Malaysia and India and a past employee of the Radisson Blu Resort in UAE, Grand Hyatt Doha, Qatar, Radisson Blu Hotel Doha and Intercity Hotel Jaddaf Dubai. I am ready to take on new responsibilities to further my professional career. My key strengths include strong analytical and logical skills, an eye for detail, communication and interpersonal skills.

I am a team player and like to help others progress. At the same time I work well independently. As a highly motivated and driven individual I strive on taking up challenges. INTERESTS

• Food and Wine

• Sports

• Travelling

EXPERIENCE

15-09-2019 Commis Chef (Bistro Lounge/All day dinning) 07-06-2020 Intercity Hotel, Dubai

• Opening hotel team member.

• Preparing and serving food items for a la carte according to the recipes and standards

• Maintaining proper rotation of product in all chillers to minimize wastage/spoilage

30-05-2018 Commis I (Cold Kitchen)

16-08-2019 Radisson Blu Hotel Doha, Qatar

• Consistently offering professional, friendly and proactive guest service while supporting fellow colleagues

• In charge of a shift in the off days of or the absence of Chef de Partie

• Preparing and serving all food items for a la carte order buffet menus according to hotel recipes and standards

• Actively sharing ideas, opinions and suggestions in daily shift briefings

• Maintaining proper rotation of product in all chillers to minimize wastage/spoilage

• Ensuring storeroom requisitions are accurate

• Having the full knowledge of all menu items, daily features and promotions

• Ensuring the cleanliness and maintenance of all work areas, utensils, and equipment

• Following kitchen policies, procedures and service standards

• Following all safety and sanitation policies when handling food and beverage

• Other duties as assigned

11-10-2014 Chef

21-03-2018 Pastry Institute of Nepal

• Daily production of bakery and pastry items

• Stock taking and record keeping

• Coordinating with other chefs in the daily operation

• Making sure that all the equipment and utensils used are clean well maintained

• Following the company safety and sanitation policies 28-11-2013 Commis Chef

26-04-2014 Grand Hyatt Doha, Qatar

• Assisting other chefs in the kitchen

• Preparing food according to the recipe and standards of the hotel

• Ensuring that the stored food items in the walk-in chillers are not expired and labelled according to the day

• Maintaining the cleanliness of the work area

• Ensuring dry stores are well arranged and taking stocks

• Posting food order in the hotel computer system

• Other duties as assigned

30-07-2012 Commis III

06-10-2013 Radisson Blu Resort Sharjah, U.A.E.

• Preparing the mise-en- place for the daily orders

• Making sure that the hygiene standards are well maintained while producing food

• Assisting senior chefs in the daily operation

• Checking expiry dates in the walk-in chillers and making sure things are organized

• Preparing and serving all food items for a la carte order buffet menus according to hotel recipes and standards

• Other duties as assigned

24-05-2011 Trainee

20-09-2011 Vivanta by Taj Holiday Resort Goa, India 06-10-2010 Trainee

31-03-2011 Rebak Island Resort, Langkawi, Malaysia EDUCTIONAL PROFILE

SCHOOL / COLLEGE /

UNIVERSITY DEGREE BOARD YEAR GRADE

Serene Valley School SLC HMG 2006 1st division

Gyanodaya Higher Secondary School 10 + 2 HSEB 2008 1st division IST (International School Of Tourism

& Hotel Management)

HIGHER

DIPLOMA

SALZBURG

UNIVERSITY 2011

Passed with

merit

TRAININGS AND CERTIFICATIONS:

• Highfield Level 2 (HACCP) Award in Food Safety in Catering (January, 2019)

• Certificate of completion on Fighting Food Waste in Hotels by Lobster Ink (January, 2019) REFERENCE:

• Justine Joseph

(Executive Chef) Intercity Hotel

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

• Moussa Kassem Hadla

(Executive Sous Chef) Radisson Blu Hotel Doha

Mob: +974-********

Note: I hereby state that all the above given information are accurate.

Contact this candidate