Chef
Resume:
CONTACT MOHAN GHIMIRE
adwo99@r.postjobfree.com
Coral court,flat 7
Triq San gorg
San pawl il-bahar
To work in an environment which encourages me to succeed and grow professionally where I can utilize my skills and knowledge appropriately. Qawra palace hotel
Chef De Partie
1)Estimates the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.Ensures that the production,preparation,and presentation of food are of the highest quality at all time. 2)follows the instructions and recommendations from the immediate superiors to complete daily tasks.coordinates daily tasks with the sous chef 3)Ensures the highest levels of guest satisfaction,quality,operating and food cost on an ongoing basis
4)knowns all standard procedures and policies pertaining to food preparation, receiving storage,and sanitation
5) follows good preservation standards for the proper handling of all food products at the right temperature
6)Ensure effective communication between staff by maintaining a secure and friendly working environment
7)Ensure adherence to all relevant health,safety and hygiene standards Ocean basket
Chef De partie
1) Estimates the daily production needs and checking the quality of raw and cooked food products to ensure that standards are match. Ensure that the production, preparation,and presentation of food are the highest quality at all time . 2)follow the instructions and recommendations from the immediate superiors to complete the daily task.coordinates daily tasks with the sous chef. 3)prepare different cuisine such as international, continental,Mediterranean ect.prepares setup for the live station for bbq night and staying at the live station 4)prepare food efficiently as well as increase the speed of delivery and maintains hygiene standards(HACCP) in the workplace,maintaining the walk-in Youkkaichi hanten Nagoya, japan
Sous chef
1) organized the kitchen staff
2)follows the instructions and recommendations from the head chef to complete the daily tasks
3)Ensure the highest level of costumer's satisfaction,quality,operating 4)arranging the staff schedule
5) preparing and tasting the new menu with the head chef OBJECTIVE
EXPERIENCE
4/2009
9/2011
28/07/2016
23/3/2013
Shree nayakinan secondary school
School leaving certificate
B grade
Orchid science and management college
+2level
B Grade
Yokkaichi University Nagoya japan
IT business
B
Kyusyokokusai kyoiku school
Japanese language
B
1)Courteous 2)Body language 3)Positive attitude 4) Good knowledge of responsibility to handle staff and coustomers 5) Excellent presentation skills 6)Focus oriented 7) Ability to work efficiently under pressure 8) Excellent use of various cooking methods,ingredients, equipment,tools and processes 1)Accounting concept of tally 2)6 month training on diploma hardware Learning new languages
Reading books
Love to cook new recipe
1)English 2) Japanese 3)Hindi 4) Nepali
EDUCATION
SKILLS
INTERESTS
LANGUAGES
Contact this candidate