Executive Chef De
Resume:
NAME: RAM BAHADUR SUNAR
********@*****.***
Summary
An accomplished and award-winning chef with a solid background in operations and experience of working in multiple discipline restaurants and cuisines from 5-star hotels, quality casual dining, fast casual and dark kitchens. Key stakeholder in the Culinary Team having worked on many pre-openings and launches, NPD and EPD projects across the brands and division. Good working knowledge of hospitality systems and management, proficient in recipe creation and writing, costing and analysis.
Achievements
Silver Medal with Merit Certificate from Horeca Hospitality Salon Culinaire Competition Category [Kuwaiti Dessert] in 2020
Bronze Medal with Merit Certificate from Horeca Hospitality Salon Culinaire
Competition Category [Kuwaiti Traditional Dish] in 2020
Merit Certificate from Horeca Hospitality Salon Culinaire Competition Category [Best Burger Competition]in 2020
Certificate of Culinary Recognition from M H Alshaya Group in July 2020
Certificate of Recognition for Alshaya Culinary Standard program from Alshaya Group in Sep 2020
Silver Medal and Merit Certificate from Horeca Hospitality Salon Culinaire Competition Category [Kuwaiti Traditional Dish] in 2022
Qualifications
+2 Pass, Higher Secondary Education Board Nepal -2004
Personal Details
Date of Birth : 31 Aug 1982 Place of Birth : Nepal
Passport No : 08558423
Date of Issue : 01 Mar 2015
Date of Expiry : 28 Feb 2025
Gender : Male
Marital Status : Married
Nationality : Nepali
Religion : Hindu
Blood Group : B + Positive
Hight : 5.7”
Weight : 70 kg
Passport details
Passport No : 08558423
Date of Issue : 01 MAR 2015
Date of Expiry : 28 FEB 2025
Presently work:
Position: Jr.Sous Chef
Company: Laduree Paris Group
Department: Food & Beverage Culinary
Previous: Job Profile
M H Alshaya – Culinary Division (NPD) – Joiner Food Development Chef – 6TH July 2018 to15th March 2023
Worked for the Culinary Team and FSQA and multiple brands for 5 years starting as a Commis I I work on Brand, Menu and Recipe Development including the creation and launch of Alshaya franchise brands for which I run the quality audits and checks. I am also responsible for the support four season hotel and of the Alshaya Culinary Academy for day-to-day operations, tastings, workshops,,Chef’s competitions.Manu Creation, Food Costin and Product Validation.
Brands included:
Veranda Restaurant – Commi I : 9th Jan 2018 to 5th July 2018
Amiti Noura : 7th July 2018 - 1st Oct 2018
Le Pain Quotidien : 10th Oct 2018 - 15th Dec 2018
400 Gradi” : 25th Dec 2018 - 15th Feb 2019
Ishreen : 2nd Mar 2019 - 5th July 2019
Al Jazeera Airways : 15th July 2019 - 5th Sep 2019
Dean & DeLuca Catering, : 7th Sep 2019 -13th Nov 2019
Dean & DeLuca Waterfront : 20th Nov 2019 -13th Mar 2020
Virtual Brands, Diyay, Bu Burger : 05th July 2020 - 10th Dec 2020
The Cheesecake Factory : 05th July 2020 - Dec 2021
PF Chang’s : 07th July 2021 - Dec 2022
Job Profile
•, produces, and bakes breakfast pastries, breads, rolls, and some desserts.
•Decorates baked goods, such as cream pies, using a pastry bag.
•Sets time and speed controls for mixing machines, or blending machines, so that
•ingredients will be mixed or cooked according to instructions.
•Measures or weigh flour or other ingredients to prepare batters, dough’s, fillings, or
•whipped cream, using scales or graduated containers.
•Prepare garnishes as needed for baked goods.
•Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration.
•Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products.
•Utilizes any and all leftovers into usable products.
•Cleans, breaks down, and puts away all baking equipment including ovens, mixers, proofer, floors, freezer, and refrigerators.
•Basic Knowledge GOLD & AIMS.
•Examine filled tray for completeness, & appearance, & store completed trays in refrigerated storage cabinets to be sent to dining room.
•Work in any station of the kitchen when necessary or as requested by Executive Chef/Head Chef/Chef De Cuisine/Production Manager/Chef de Partie /Head Baker/ Head pastry Chef.
•Familiarize to all sections of the kitchen, can cover all sections.
•Clean and arrange working area before leaving. Mention all the kitchen equipment and plate wear.
•Completely understands and adheres to the Company’s policy relating to fire, hygiene and safety.
•Always maintain a high standard of personal appearance & hygiene. Attend all meetings & training as required by the Management. Respond Positively to changes in the department as and when necessary. Always provide a courteous & professional service.
•Ability to work cooperatively in a team environment.
•Expert in kitchen teamwork.
•Familiar with practice, procedure, technique and methods of cooking system and different recipe.
Reference From Supervisor Chef
•Name: Prathamesh Satish Kumta
•Position: Executive Chef
•Hospitality Division
•Alshaya Group
•Phone: +965-********
•Mobile: +965-********
•Email: **********.*****@*******.***
Reference From Executive Chef
•Name: Frank Bordoni
•Position: Head of Culinary
•Hospitality Division
•Alshaya Group
•Phone: +965-********
•Mobile: +965-********
•Email: *****.*******@*******.***
Job Profile:
Al Khaldiya Restaurant – Commi I - 26th Sep 2010 to 27 Jun 2017
Job Description
●Taking Responsibility to cover all the department as Required by Chef De Partie, Kitchen manager, build good relationship with others, Attending ongoing training, meetings company’s standard procedures etc.
●Always following the company’s policy, rules and regulation related to local Government health & safety and food standard quality “HACCP”
●Train new employees according to company’s policy ● Handling paperwork preparing the financial records.
●Looking Stock levels control &labelling validity date “FIFO” system and ordering to suppliers in advanced Ordering receiving items. and inventory weekly or monthly.
●Cleaning of equipment tools, workstation Sorting of stores equipment.
●Establish and maintains effective employee working relationship.
●SOP (Standard Operating Procedures) Awareness.
●Completely understands and adheres to the Company’s policy relating to fire, hygiene and safety.
●Receiving raw materials from suppliers that meets brand standard.
●Prepare food recipes according to brand standards.
●Implement all Food Hygiene and safety Practices when dealing with food.
●Food Labelling with Shelf-life and Packaging.
●Storing Food properly to HACCP (Hazard Analysis and critical point control) Standard.
●Comply with Sanitization procedures and Food Handling techniques.
●SOP (Standard Operating Procedures) Awareness.
Job Profile:
Hotel Diyalo (Nepal) - Commi II - 01 Sep 2005 to 10 Aug 2010
Job Description
Maintain the cleanness & hygiene at all the times. Prepare and cook the food as standard method.
Good Knowledge in kitchen operating procedures Hard working ability to perform well under pressure Storing Food properly to HACCP Standard.
Always maintain a high level of cleanliness.
Respond positively to changes in the department as and when necessary.
Flexible in working any shifts.
Excellent knife skills
Basic knowledge Ms office Word, Ms office excel
Reference From Executive Chef
I hereby declare that the above-mentioned details are correct & true to the best of my knowledge & belief.
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