Food Safety Chef

Nationality: Nepalese ar/

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

Phone:+977**********

Passport number:11113763

DOB: 14.03.1985

Available from June 2020

Website: http://www.linkedin.com/in/

simkhadaked Address: Nagarjun 01,

Kathmandu; Nepal.

Skype -Thal Prasad

Simkhada

12-04-2018 —31-05-2020

Viking Ocean Cruise 26-03-2018 — 12-04-04-2018

Regent Palms resort Turks and Caicos

islands.

27-05-2016 — 09-02-2017

Thal Parasad

Simkhada

Objective

A highly motivated young energetic,as well capable professional chef with a real passion for preparing popular, healthy and nutritious meals. Having a 'hands on' approach to all areas of the kitchen Western,Italian & Asian wok, also Indian Curry and Tandoori. Possessing excellent organizational and administrative skills. A quick learner who can effortlessly fit into a existing established environment, and also achieve their best when preparing meals.To gain international Experience

& knowledge of various culinary skills & kitchen operation. Work experience

M/Y Dubai ; Royal Yacht ;162mtr; UAE.

Sous chef

Ensure VIP customers served well-on-time and effectively. Plan of menus and meals during the trips.

Maintaine high food quality and presentation, Supervise the preparation and service of food for the Royal family. Train and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties and Monitor food expenditure, Performe product inventory.

Help executive chef to pick and train kitchen stuff. CDP, Sous Chef.

Professional preparation and distribution of daily meals (including breakfast, lunch, Tea Time, dinner, etc.) accordance with Executive Chef Manual and menu cycle

Assistance in supervising, training and motivating of galley team Ordering of stock in cooperation with Executive sous ChefEnsuring perfect order and cleanliness in accordance with HACCP rules

Cost control for galley within the budget in cooperation with Executive Chef Separation and disposal of waste / garbage

Snr, Chef De Partie fine dinning restaurant.

Maintain proper rotation of product in all chillers to minimize wastage/spoilage Prepare all menu items, daily features and promotion. Prepare menu for chef special or festive season. Cr eate new recipes and write menus Take a fully in-charge during absent of Sous chef and run outlet dally operation. To create an environment that delights the customer and encourages feed back. Maintaining a safe and hygienic kitchen environment always. Thal Parasad Simkhada 1

Shangri-la's Villingili Resort & Spa,

Maldives

05-03-2013 — 29-04-2016

Hotel president, Punjab India 2008 — 2011

Rawang spice house Sdn.BHD 27-11-2005 — 2008

Bachelor's Degree in Business Studies 2004 — 2007

Diploma in Hotel management & Tourism

Technology.

07-09-2001 — 07-09-2003

Higher Secondary Education 2001 — 2003

Chef De Parties fine dinning and All day dinning restaurant. Manage the Culinary team in delivering an excellent dining experience. Works closely with the chef de cuisine or EX-sous chef in ensuring smooth operations of the assigned Culinary sections in producing fresh and top quality products.

Ensures and maintains proper stocks, maintains cleanliness and order at the workplace at all times. Manages and monitors the food cost and liaise with departments on matters relevant to hotel operations. Consistently abides the Shangri-La food safety practices. Report maintenance, hygiene and hazard issues

Comply with hotel security, fire regulations and all health and safety and food safety legislation. Continually strive to improve food preparation and presentations Maintain proper rotation of product in all chillers to minimize wastage/spoilage Organize buffet dally,breakfast, lunch and dinner as well a-la-crate service. Create new recipes and write menus

Chef de parties

To ensure the production food is of consistent quality and cost per company standard according to function organize team for banquet dally lunch and dinner. To assist and to follow all HACCP procedures in production and kitchen maintenance To assist the sous chef in directing and leading the Commies and Trainees Monitoring Quality and specification all items delivered and report direct to Sous chef. Relieves sous Chef and take in charge in his absence. To create an environment that delights the customer and encourages feed back. Commies cook, Demi chef.

To maintain proper rotation of product in all chillers to minimize wastage/spoilage To follow kitchen policies, procedures and service standards To follow all safety and sanitation policies when handling food and beverage To create an environment that delights

Education

Pashupati Multiple Campus Kathmandu Nepal

Humanities & Social science,Management/Education.

Silver Mounten, Institude of Hotel Management, Kathmandu Nepal. Classes in Restaurant and Facility Operations Courses Food Preparation, Kitchen,Management,

Patisserie and Confectionery, International Cuisine Nutrition courses

Coursework in Pastry Arts.

Well training about all kind of international cuisine (practical & theory ) Ideal English Higher Secondary School.

Language Known

Thal Parasad Simkhada 2

English, Hindi, Punjabi,Tamil, Bhasha Malay & Indonesian, Mother Tongue- Nepalese. Area of experience

Seasonal dishes,five Cooking methods( braising,flambeing,grilling,poaching,sauteing).Food preparation,Contract catering,Baking skills, Food costings,Staff supervision,Fine dinning.banqueting, Training and certification

• Certificate of Hospitality and tourism management for Florida Atlantic university.

• Certificate of Managing in Dufficult times, course of learning Chef, Building Resilience as a leader, working with the difficult people.

• Certificate of Food safety and Hagiene an the Catering Industry

• Certificate of Food Hiegene training level 2

• Professional membership from south African chef association

• Certified From Shangri-la Food Safety(HACCP)

STCW and SOLAS all documention for see fair sarvice include medical and yello fever ad well seaman book Other skills,

Enforcing strict health and hygiene standards in the cooking & food preparation area. Strong desire to instil good practice and procedures in those working with Mentoring, training and supporting junior chefs. Good communicator,Determined to learn,Self motivate Creative flair, Excellent command in English language.Very knowledgeable in Food & Hygiene Sanitation standards, Highly motivated and passionate to do the job,Flexible, able to work long hours and assist in other areas whenever needed, A great team player and a good trainer, Proactive, vibrant and engaging to guests and colleagues Interests

Cooking different type of food, Playing cricket & Volleyball, listen music watching cooking class in TV show. Thal Parasad Simkhada 3

Reference

Stefan Schmid; Captian MY Dubai; +971*********; ******@*****-*****.*** Anthony Mauboussin; Culinary director Viking Cruise; ******@*******.**; Filippo Abisso; Exucative Chef Shangri-la Hotel and resort; *******.******@********.***

Contact this candidate