JIRIMAN TAMANG

Mobile No: +971-*********

Email: adha8h@r.postjobfree.com

Summary

•Proven ability supervising and training new associates

•Efficiently handle inventory control to ensure waste

•Solid understanding and enforcement of safety procedures

•Ability to plan work schedules and assign duties in accordance to the work schedule

Career Objective

Positive and self-motivated Chef seeks challenging fast paced kitchen with an emphasis on quality food.

WORK EXPERIENCE

CURRENTLY WORKING PLACE YAMANOT JAPAL BAKERY PASTRY

NIKKI BEACH HOTEL RESORT & SPA

Work as Master Baker From 4th September – October 2019

AL HABTOOR CITY DUBAI ( ST REGIS HOTEL,W HOTEL,WESTIN HOTEL,POLO CLUB AND RESORTS HOTEL in Dubai U.A.E

Worked As Complex Chef Tournant / Bakery Supervisor02 October 2017 to2018 September

Meet daily production goals as per the requirement from management.

Perform all duties in order to assure smooth running of the operation.

Inform the Chef of all items in progress or action to be taken prior to my return

Maintaining work area in good sanitary order.

Focusing high quality finished products.

Follow the formulas on a consistent basis to keep good quality and cost.

Preparing the items that are needed for following days consumption.

Maintaining and sanitizing utensils, tools, machinery etc

Developing and creating new bakery products and recipes.

PRE-OPENING TEAM IN ATANA HOTEL Dubai ( TE-COM) as SOUE CHEF BAKERY AND PASTRY (on july20-07-2015 till SEPTEMBER 23 2017 )

Responsibilities:

Developing and creating new bakery products and recipes

Ensure daily production goals are met by the team as per the requirement from management.

Perform all duties in order to assure smooth running of the operation.

Inform the Chef of all items in progress or action to be taken well in advance

Maintaining work area in good sanitary order.

Focusing high quality finished products.

Follow the formulas on a consistent basis to keep good quality and cost.

Preparing the items that are needed for following days consumption.

Maintaining and sanitizing utensils, tools, machinery etc.

Ensuring that the food safety measures and rules are followed.

Approved Person In Charge by Dubai Municipality.

Assisting Hygiene Officer and Executive chef in maintaining Food Safety.

Participating in Supplier Audit

Mermaid Catering Services LLC, Abu Dhabi, UAE (01-04-2014 until 20 -07-2015)

Working as Chef Baker in the reputed firm

Responsibilities:

Meet daily production goals as per the requirement from management.

Perform all duties in order to assure smooth running of the operation.

Inform the Chef of all items in progress or action to be taken prior to my return

Maintaining work area in good sanitary order.

Focusing high quality finished products.

Follow the formulas on a consistent basis to keep good quality and cost.

Preparing the items that are needed for following days consumption.

Maintaining and sanitizing utensils, tools, machinery etc

Developing and creating new bakery products and recipes.

JW Marriot Hotel, Dubai (2011-2014)

Worked Chef de partie

Responsibilities:

•Daily controlling of production to make sure that standards are being met.

•Checking the setup of stations (a la carte or Buffet) are on time for each service period

•Make sure all food is prepared by recipes

•Make sure food quality and quantity meets our standards.

•Make sure food is sent to correct area on time (all restaurant outlet)

•Notify Sous Chef of any problems or complaints or solve immediately when they arise – EMPOWERMENT

•In Charge that professional work procedures are in place.

•Communicate any problems with outlets to the affected Department Head and the Sous Chef for follow up.

•Check Inventories to see proper storage and rotation of stock.

•Follow up to see proper completion of assigned levels on production charts.

•Give additional training to your co-workers.

•Check that all food items for storage is covered, labeled and dated according our 43 Point checklist.

•Checking the food rotation – first in – first out

•Checking that after service equipment, work surfaces and working area is clean.

•Make sure “Clean as you go” is always first priority.

•Participates and conducts on taste panels.

•Checking that appropriate Temperature log sheets filled out according to standard.

•Be aware of accident prevention and follow safe work habits. Zero accidents are our goal.

•Follow all kitchen regulations as outlined and directed.

•Control the overtime of your associates, give TFT whenever is possible.

•Provide outlet with a minimum of inventory stock and maintain wastage levels at a minimum.

•Assure that imported food high cost items are used properly.

•Communicate with stewarding supervisor for cleaning schedule.

Fauehon Paris Dubai, UAE(2010-2011)

Worked as Chef de partie

Responsibilities:

•Check production schedule to determine variety and quantity of goods to bake.

•Measure and mix ingredients to form dough or batter, following recipes.

•Roll, cut, and shape dough to form rolls, pie crusts, tarts, cookies, and related products.

•Cut, peel, and prepare fruit for pie fillings.

•Place dough in pans, molds, or on sheets and bake in oven. Observe products while cooking and adjust controls.

•Mix icings and other toppings and decorate cakes, pastries, and other baked goods.

•Use a variety of kitchen tools, including electric mixers, pans, rolling pins, and cutting tools.

•May develop new recipes.

•General Activities

•Monitor baking process to identify needed adjustments.

•Get information from production schedules and recipes.

•Handle and move ingredients, tools, and cooking pans.

•Control mixing processes and oven controls.

•Implement products by following recipes or creating new ones.

Royal Ascot Hotel, UAE (2009-2010)

Worked as Chef de Partie

Responsibilities:

•Bake the items that are on the menu and have them ready in time for the morning and evening meals.

•Make specialty rolls and breads as needed by the menu or requested by the chef.

•Bake specialty breads and sweet dough, pastries, flat cakes, etc.

•Prepare and serve breakfast and assure that the menu is followed on a consistent basis as per schedule.

•Prepare items that are needed for the following day’s consumption.

•Keep working area in good sanitary order and rotate both stock and service finished as well as semi-finished goods to achieve the highest quality products.

•Perform all other duties when asked in order to assure the smooth running of the operation.

•Be an important part of the team that will make this operation a success.

Demi Chef-Bakery

2007-2009

Capital Hotel Group Dubai, UAE

Responsibilities:

•Handling croissant department, make a new item of croissants and brioche paste as well.(doughnut, brioche loaf etc )

•For supply inside Capitol hotel group and coffee Shop (Broadway Hotel, Capitol Residence, Savage Garden, Capitol Hotel) and outside customer (Orchestra Restaurant, Wittard-Chelsea Restaurant, etc)

•Handling bread department, make a new item of breads

•For supply inside Capitol hotel group and coffee Shop (Broadway Hotel, Capitol Residence, Savage Garden, Capitol Hotel) and outside customer ( Orchestra Restaurant, Wittard-Chelsea Restaurant, etc)

FRENCH BAKERY BARISTA COSTA STAR BUCKS CARIBOU.ETC.

•Knowledge of Italian Pizza

•Can work in Pastry department

•Responsible for inventory (stock and cost control)

•Responsible in quality products

Commas 1-Bakery

2001-2007

French Bakery, UAE

Responsibilities:

•To work as directed on station of assignment under appropriate Chef de Partie.

•Set up station properly and on time for each service period.

•Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.

•Make sure quality and quantity meets our standard.

•Noify Sous Chef or Chef de Partie of any problems or complaints as when they arise.

•Be able to work in another area when needed and take part in cross training when directed.

•Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.

•Be able to come to any and all kitchen meetings whilst on duty or otherwise.

•Follow clean as you go policy and keep work area clean at all times.

Education/Qualification

School Leaving certificate (S.L.C)

Training

Basic Food Hygiene in French Bakery

Basic Food Hygiene in Capitol Hotel Group

Basic Food Hygiene from Royal Ascot Hotel

Basic food Hygiene from JW Marriott Dubai

Person In Charge Level 3 certified by TSI Quality Services

Skills Summary

Excellent people skills and the ability to manage and supervise staff under busy conditions

MS Office

Languages

English Conversational

Personal Data

Birth Place Nepal

Birth Date August 31, 1981

Gender Male

Status Married

Religion Buddhist

Nationality Nepali

References

Hygiene Manager

Leena Varghese

Yamanot

Phone; +971********

Mobile; +971*********

Po box; 500555

I certify that, to the best of my knowledge and belief, this bio data correctly describes myself and my qualifications and my experience.

Jiriman Tamang

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