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Ravi Gurung
Food & Beverage/Catering/Hospitality
Contact
Email:
*****************@*****.***
Tel:
Qualifications
Higher Secondary
Education from
Annapurna HS School,
Jyatha, Kantipath,
Kathmandu
Personal Particulars:
Name: Ravi Gurung
Nationality: Nepalese
DOB : 8th Feb. 1990
S/O: Rekh Kumar
Gurung
Add: Rapakot,
Syangja, Nepal
10th Oct 2016
To
2nd June 2020
LINE COOK TEXAS ROADHOUSE
MALL OF QATAR
ALSHAYA GROUP
PROFILE
Highly motivated and responsible cook with a passion for preparing popular healthy meals. A flexible and positive approach to all the area at the kitchen having excellent skills and a quick learner who can easily fit into an existing established environment and can motivate and encourage the team as well junior staff to achieve the best output during the shift. Qualities
Adaptable Disciplined Reliable
Confident Flexible Responsible
Key Skills.
Professional:
Highly experienced in Food and have knowledge about Fry and salad, cold-prep, butchering and bakery.
Highly proficient in menu forecasting and development
Proven ability to increase sales with superior customer service
Strong focus on training employees to recognize that “The customer is always right.” Extraordinary time management and organizational skills.
Superb proactive attitude to work.
Strong ability to promote superior quality customer service, cleanliness and safety.
Strong ability to solve practical problems effectively with internal and external customers.
Excellent skills in customer service and teamwork
Can adapt quickly and effectively to changing situations. Personal:
Ability to follow detailed instructions and procedures.
Can quickly adapt to changing situations.
Able to work with minimum supervision.
Physically fit with a lot of stamina and able to spend long hours standing up.
Time management
Multi-tasking
Ability to carry out duties well and never stop looking for bigger responsibilities.
Able to follow written and oral instructions.
Excellent ability in managing food and labour cost controls, general site accountancy and budget management
WORK EXPERIENCES AND TRAINED STATIONS
COLD PREP
Ensuring all the produce is clean and free of debris.
Prewashing all the equipment and sanitizing all the area before starting of the shift.
Checking all the equipment functioning well before the shift.
Preparation of all the products according to the prep sheet and following the store standards and monitoring of the wastages.
Preparation of vegetables, grating of cheese and working carefully with all dressing
Checking all the stock in the chiller and to informing the receiver to order. Page 2
BAKERY
Checking all the equipment with close to open procedure like oven, mixing bowl, proofer, knives, pizza cutter and the scale
Checking of all the prep sheet and finish all the prep before opening.
Making of dough, brownie, turtle pie and butter according to the recipe. MEAT CUTTER
Checking the prep sheet and equipment.
Weighing the logs and keeping them tracked before cutting.
Cleaning the meat logs very carefully for best cuts and better yield.
Making displays for attractive good looking steak.
Proper thawing of meat logs and labeling for the next cuts. HOST
Greeting guest with a big smile, highs and hellos
Sitting the guest for their appropriate tables with menus
Setting the tables with the cutleries and side plates.
Updating tables and quick table turns.
Receiving phone calls as per guest inquiry.
Leading the team on the floor
ACHIEVEMENTS AND CERTIFICATION
CERTIFICATES YEAR
Employee of the month February 2017
Best employee of the year December 2017
Employee of the month January 2019
Basic food safety 2017-2019
The Guest Focus Creating Win/Win Relationships the Guest Is Always Right THANKS & BEST REGARDS
RAVI GURUNG