● Ramesh Bahadur Magar

● Email admrvo@r.postjobfree.com

● Contact no +974********

● Address Doha Qatar

● Position Applied for DCDP

● Summary

● Over 10 years of experience in the area of Hospitality industry, largely involved in F&B production Worked extensively in the area of hot cold A la cart and Italian Kitchen in leading hotels of the world. Have been involved in providing service for multi skill and multitasking

● Highlight

● Well conversed English communication and can deal with all level of personalities with excellent creative ideas, have strong organizational skills, a fast learner and able to handle under pressure in demanding work environment team player flexible, punctual, and hard working person.

● Skills

● Recipe and menu planning

● Food plating and presentation

● Baking and broiling skills

● Sanitation guidelines

● Operation monitoring

● Recordkeeping and reporting

● Cleaning and sanitation

● Meal preparation

● Quality control

● Skill development

● Safe equipment operations

● Performance assessments

● Relationship development

● Weight management

● Employment history

● Radisson Blue Hotel Doha Qatar

● Working as a Demi chef De partie from 05/05/2019 to till date

● My duty and responsibility

● Fresh quality and tasty food well presented in a hygienic environment to ensure guest satisfaction at all time.

● Preparing food in a timely manner for service to the highest standards

● In charge of all the Outlet A la cart

● Cheek A la carte mise-en place (produce all items related to the designated part of the menu to the hotel’s standards in order to satisfy guest expectations

● Assists with menu development and follow recipes.

● Managing the daily workload and delegating where necessary

● Managing mise-en place, stock management, observing all health, safety and hygiene rules

● Keep wastage to a minimum and to maintain relevant record.

● Plan and organized preparation list and workflows.

● Take in charge in the absence of sous and CDP

● Observe and support the daily food production and ensure deadlines are met.

● Impart knowledge and train the staff to encourage high standard.

● Maximize Quality while containing food and labor cost.

● Hotel Blue Horizon (P) LTD Kathmandu Nepal

● 2nd march 2001 to 4thJune 2002 Cook helper

● Hotel Dwarikas Kathmandu Nepal

● 10th Jan 2004 to 2005 Feb 15thCommis 2ndcook

● Chinese Chufang Restaurant & bar P.V.L.T.D Kathmandu Nepal

● 20th Feb 2005 to 15th march 2007 Chinese Cook

● Kuredu island Resort & Spa Maldives

● 10th march 2008 to 5th April 20015 Commis chef

● Royal Penguin Boutique Hotel & spa Kathmandu Nepal

● 19th July 2016 to 19th April 2019 Demi chef De partie

● Academic qualification

● 10+2 passed from United Academy Higher secondary school KumaripatiLalitpur Kathmandu Nepal

● SLC passed from Padmodaya Ma. Vi. Ramshahpath Kathmandu Nepal

● Professional Training

● Culinary Arts Diploma course 1 year from Hotel & Restaurant training school (A private school in the public service) from 17th may 2002 to 10thJune 2003.

● Social Skill of Customer Care and Complaint Handlings Dwarikas Hotel in Kathmandu Nepal

● Basic computer course in Kathmandu Nepal,

● Food Safety Asia training in Kuredu Island Resort in Maldives.

● HACCP Level 1 Level 2 training in Kuredu Island Resort in Maldives

● Basic fire safety training in Radisson Blue Hotel Doha Qatar

● Yes, I can, training in Radisson Blue Hotel Doha Qatar

● HACCP, Level 2 training Radisson Blue Hotel Doha Qatar

● Language Know

● English Hindi and Nepali

● Interest

● Football, swimming, and listening Music Travel more countries and collect more culinary job experience and create new dishes

● Personal details

● Nationality: Nepalese.

● Passport No: 08052609

● Issue date: 09 NOV 2014

● Expiry date: 08 NOV 2024

● Marital Status marred

● Sex: Male

● Permanent Add: Ramechhap VDC 5 Deurali Nepal

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