sujan shrestha

Email:- adqce1@r.postjobfree.com

Mobile No :- 00977-986-***-****

November 29,2019

January 08, 2022

Professional History

Facco Catering Company

Chef de partie

Abu Dhabi, UAE

Responsibilities

standard and the quality set by the management

Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.

Coordinates daily tasks with the Sous Chef.

Responsible to supervise junior chefs or commis.

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

Ensure that the production, preparation and presentation of food are of the highest quality at all times.

Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Knowledge of all standard procedures and policies pertaining to food Takes care of daily food preparation and duties assigned by the superiors to meet the preparation, receiving, storage and sanitation.

Follows good preservation standards for the proper handling of all food products at the right temperature.

Operate and maintain all department equipment and reporting of malfunctioning.

Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.

Personally responsible for hygiene, safety and correct use of equipment and utensils

Centro Shaheen Rotana Aug 06,2016

Chef de Parie, Jeddah, Saudi Arabia, Aug 05,2018

Supports the Executive Sous Chef in directing and organizing the activities of

the kitchen which will include establishing and maintaining a good culinary standard of

authentic Asian foods. He/She Will develop a wide range of Asian dishes and train thecooks. He/She will identify and assist in the purchasing of foods relating to the menus.

Insure the proper use and maintenance of kitchen equipment as well as

employee hygiene and safety

Achieve the set budgeted goals.

He/She should be very much ‘ hands on ‘ with regard to Asian food production

Needs to ensure that all the cooks are following his recipes accurately.

He/She should be seen at service times at the buffet areas either cooking ‘

live stations ‘ or intermingling with guests.

Monitor, taste and sample all foods before the start of each service.

He/She will be requested to cook Asian dishes for special party when required

Cristal Hotel Oct 2014 - Feb 2016

Chef De Partie, Abu Dhabi, UAE

Reports directly to and communicates with the Executive Sous chef on all pertinent matters affecting Kitchen operations.

Interacts with guests as well as individuals outside the hotel industry including travel industry representatives and suppliers.

Controls and analyses, on an ongoing basis, Kitchen cost to ensure performance against budget.

Monitors and controls the inventories for operating equipment and supplies.

Performs related duties and special projects as assigned.

Sujan shrestha - Page 2

Beach Rotana Hotel

Demi chef De Partie, Abu Dhabi UAE June 2004 - Feb 2012

Supervises the overall activities of Kitchen operations.

Monitors Kitchen particularly guest contact personnel, to ensure known repeat guests and other VIP’s

Receive special attention and recognition.

Co-operates, co-ordinates and communicates with other Department Heads, as required.

Schedules and regularly conducts routine inspections of areas under his/her control.

Creates and promotes, on a regular basis, different theme nights and menus in all restaurant outlets.

All menus are constantly updated, paying special attention to seasonal availability.

Coordinates exchange of information between departments within the Kitchen and direct exchange of Information with other departments, such as Food and Beverage, Front Office and Maintenance.

Yas Island Rotana May 2012 – March 2014

Demi Chef De Partie, Abu Dhabi, UAE

To Support directly the supervisor or Sous Chef in the Daily operation and work.

To take full responsibilities of his section when his immediate supervisor is not there.

To work according to the menu specifications (Pictures or Portion) by senior chef.

To keep working area at all times in hygienic conditions according to the rules set by the hotel Municipality.

To communicate to his direct supervisor in all relevant and important matters to his direct staff.

To control food stock and food cost in his section.

Utilizes leftover food and converts unconsumed cooked food to other dishes, if possible.

Checks on requisitioned food supplies to determine freshness, quality and quantity.

Ensures that kitchen utensils and equipment are handled and used properly.

Ensures the cleanliness and maintenance of equipment, work areas and cold rooms, in coordination with other kitchens and the Stewarding Section.

SPECIAL ACHIEVEMENTS

Excellent interpersonal skills, hard working and quick learning abilities.

Atitude to excel by taking initiatives and accepting responsibilities cheerfully and performing to the optimum level.

Computer Operations & Literacy

Microsoft Word, Excel, Power Point, Page Maker, Internet Usage & Able To Work As End-User In Most ComputerApplications

Other Courses:

One year cooking and baking in CTEVT (Council for technical Education and vocational training) Tourism Training center Pokhara in government Centre in Nepal.

Three Days Rotana Orientation Program.

The Basic food hygiene training in Beach rotana Hotel from 2006.

Essential food safety training from Abu Dhabi food Control Authority centre in 2006

Essential food safety training from Abu Dhabi food control authority center in 2009.

Essential food safety training from Abu Dhabi food control authority centre in 2015.

Professional & Community Activities

Haccp Training, Food Safety Training, Health & Safety Training, Hygiene/Sanitation, Fire Fighting Training, Kitchen Layouts, Basic Cooking Principles, Kitchen Organization, International Cuisine, Food Production, New Trends Culinary.

Education :-

School Leaving Certificate from 1998 A.D

Two year college Diploma from 2001 A.D

Personal

Nepali Citizen, Excellent health, height 5’1”, weight 60kg, Born Decmber 28, 1978

Married 2011, 1 Children living in Katmandu

Enjoy listening music and gym as hobbies

Fluent in English, nepali and Indian(hindi).

Personal and Passport Details:

Personal Details

Passport Details

Date of Birth

28– 12 – 1978

Passport Number

PA0135241

Gender

Male

Date of Issue

18-02-2022

Nationality

Nepal

Date of Expiry

17-02-2032

Civil Status\/

Married

Place of Issue

Kathmandu,Nepal

References:-

1.Sous Chef

Mustafa

Centro shaheen Rotana Hotel

Jeddah, Saudi Arabia

Mobile No:-009***********

2.Jaya khatrzi ( Beach Rotana Hotel )

Human Resource co-odinater

Phone No:-00971-0508208432

E-mail:- adqce1@r.postjobfree.com

3.Subin ( Fassco Catering company )

Sous Chef

Abu Dhabi, UAE

Mobile No-00971-0558593765

Sincerely

Sujan shresth

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