Sous Chef Food Safety

Pasang Lama

*** **** ***, *** *********, CA ***21

Email: **************@*****.***

Phone number: +1-415-***-****

Portfolio (Instagram): lma_psng

Professional Summary

Highly skilled Sous Chef with extensive international experience in fine dining, luxury hotels, and high-volume restaurants across the U.S., Australia, UAE, and Nepal. Passionate about crafting exceptional culinary experiences, maintaining high kitchen standards, and leading teams to execute creative, high-quality dishes. Adept at menu planning, food cost control, hygiene compliance, and training kitchen staff.

KEY SKILLS & EXPERTISE

Culinary Leadership & Kitchen Operations: Team supervision, training, and performance management, high-volume kitchen operations, fine dining, à la carte, buffet, and banquet service.

Menu Development & Execution: Seasonal menu planning and dish innovation, recipe standardization, strong expertise in Continental, Asian, and fusion cuisines.

Food Preparation & Cooking Techniques: Expertise in grill, seafood, meat preparation, sauces, and stocks.

Food Safety & Hygiene Compliance: HACCP compliance, sanitation, and food handling.

Inventory, Cost Control & Supplier Management: Food cost optimization, portion control, waste reduction.

Service Coordination & Communication: Collaboration with front-of-house teams, guest feedback management.

PROFESSIONAL EXPERIENCE

Worked as Sous Chef in La Societe at Hyatt Regency Downtown SOMA, San Francisco, CA from July 16, 2022-Dec 7, 2024.

Led kitchen operations, supervising culinary staff and ensuring efficient service in a high-volume environment.

Assisted in menu planning and recipe development, incorporating seasonal and locally sourced ingredients.

Managed inventory, ordering, and food cost control, reducing waste and optimizing kitchen efficiency.

Ensured strict compliance with HACCP and food safety regulations.

Coordinated with front-of-house staff to maintain seamless service and enhance guest satisfaction.

Worked as Sous Chef in Charmaine Roof top bar at Proper Hospitality, San Francisco, CA from Dec 6, 2021- July 16, 2022.

Directed kitchen activities in a high-volume environment, ensuring smooth execution.

Coordinated with the executive chef for menu planning and ingredient selection.

Implemented food safety protocols, maintaining kitchen cleanliness and organization.

Assisted in menu development, ensuring creativity and adherence to restaurant standards.

Managed kitchen workflow, optimizing efficiency during peak service hours.

Worked as Sous Chef at Ikon Hotel Group, Lalitpur, Nepal from Dec 5, 2020 – Nov 4, 2021.

Oversaw all kitchen activities, including menu execution, food prep, and plating techniques.

Monitored inventory, managed kitchen budgeting, and reduced food costs through strategic planning.

Coordinated with the executive chef for menu planning and ingredient selection.

Led a team of chefs, providing guidance and training to maintain high food quality and hygiene standards.

ADDITIONAL EXPERIENCE

Worked as Chef-De-Partie at Cha Cha Char Steak House from 3 Dec 2018 to 27 Feb 2020, Brisbane (Australia).

Worked as a Casual Chef-De-Partie in Felons (Howard Smith Wharves) from 20 Nov 2018 to 18 August 2019, Brisbane (Australia).

Worked as a chef-De-Partie in Black Hide Steak House (Treasury) from 14 May 2018 to 18 Nov 2018, Brisban (Australia)

Worked as a Chef-De-Partie in Kitchen Department (Rosso) in Amwaj Rotana Hotel, UAE from 1 Feb 2018 to 3 May 2018.

Worked as a commis 1 in kitchen Department (Farriers) in Meydan Hotel, UAE from 19 Sep 2016 to 28 jan 2018.

Worked as commis 2 in kitchen Department in Pullman City Centre Hotel (Accor), UAE from 23 may 2015 to 2 Sep 2016.

Worked as Commis 3 in Kitchen Department in Ayla Bawadi Hotel, Al ain, Uae from 28 June, 2014 to 13 May, 2015.

Education & Certifications

Completed Higher Secondary Education from British Gurkha Academy H S School

Completed School Leaving Certificate from Bhrikuti Ma Vi Boudha Mahankal .

Completed Diploma in Culinary Arts (Based on Australian Hospitality & cookery method) from Academy of Culinary Arts & Hospitality Management (www.culinaryarts.com.np ), Nepal, in Partnership with the Culinary Solution Australia International (www.csai.com.au )

PERSONAL STRENGTH

Problem-solving & decision-making under pressure.

Team player with strong leadership qualities.

High attention to detail, consistency, and plating aesthetics

Ability to work in fast-paced, high-stress environments.

Passionate about continuous learning, culinary trends, and innovative techniques.

Food Safety, Hygiene & HACCP Compliance.

REFERENCES

Available upon request.

Contact this candidate