Chef Crew
Resume:
ABOUT ME
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high volume, fast-paced operations. Experienced with Continental cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills. Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety. Pursuing a position as a Commis Chef in the downtown area. Collaborative individual trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges in the role of Commis Chef. Commis Chef with more than 5 years of experience in restaurants. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment. Passionate Pastry Chef with ability to create wide assortment of baked goods. Artistically-adept individual designs and decorates dessert foods in pleasing style. Talented Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities. WORK EXPERIENCE
Commis III
Unique fast food Cafe [ 19/02/2014 – 22/11/2014 ]
City: Kathmandu
Country: Nepal
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. Planned and directed high-volume food preparation in fast-paced environment.
• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Measured high demand spices and commonly used ingredients for 3 stations. Prakash Karki
Nationality: Nepalese
Date of birth: 05/03/1996
Gender: Male
(+977) 984-***-****
Email address: *********@*****.***
Address: (Nepal)
Commis II
Ganesh Himal Hotel [ 07/12/2014 – 05/10/2015 ]
City: Kathmandu
Country: Nepal
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers. Planned and directed high-volume food preparation in fast-paced environment.
• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Measured high demand spices and commonly used ingredients for 3 stations. Commis I
Gourmet Foods [ 15/10/2015 – 02/12/2017 ]
City: Kathmandu
Country: Nepal
• Rotated with specialty chefs to learn pastry station and sauce preparation. • Planned and directed high-volume food preparation in fast-paced environment. •Supervised and enhanced work of 5 person team producing more than 100 plates per day.
• Ordered new ingredients and supplies to meet expected needs. • Worked with Chef de partie to learn stor• Rotated with specialty chefs to learn pastry station and sauce preparation. • Planned and directed high-volume food preparation in fast-paced environment. •Supervised and enhanced work of 5 person team producing more than 100 plates per day. • Ordered new ingredients and supplies to meet expected needs.
• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.age locations of fresh ingredients for daily use by station staff. Commis I
Mention Restaurant [ 12/12/2017 – 10/12/2018 ]
City: Egaila
Country: Kuwait
• Works in the designated station as set by Head Chef.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items
• Check and ensure the correctness of the temperature of appliances and food.
• Maintain correct portion size and quality of the food to the restaurant's standards.
• Minimize waste and maintain controls to attain forecasted food cost. Chef
Pixie Cafe & Bar [ 03/01/2019 – 08/06/2020 ]
City: Lalitpur
Country: Nepal
Lead, mentor, and manage culinary team.
Develop and plan menus and daily specials.
Create prep lists for kitchen crew.
Manage food costing and inventory.
Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Participate in interview process and selection of kitchen staff. Schedule staff and assist in human resources processes as needed. Bravo Cafe &Bar [ 12/07/2020 – Current ]
City: Kathmandu
Country: Nepal
Lead, mentor, and manage culinary team.
Develop and plan menus and daily specials.
Create prep lists for kitchen crew.
Manage food costing and inventory.
Maintain standards for food storage, rotation, quality, and appearance. Ensure compliance with applicable health codes and regulations. Establish maintenance and cleaning schedules for equipment, storage, and work areas. Participate in interview process and selection of kitchen staff. Schedule staff and assist in human resources processes as needed. EDUCATION AND TRAINING
+2
Shree Birendra Higher Secondary School [ 05/07/2013 – 10/09/2015 ] Address: Dolakha (Nepal)
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