Quality Training

RESUME

KUMAR SHERESTHA

No. *** *rd main Austin Town layout neelsandra

Bangalore

E-mail id – kumar.sherestha@rediff mail.com

Mobile No. 91-720*******, 990-***-****

Working Experience

Presently working LACASA tesco resort Bangalore as ex chef

BRISTO TOK YO Bangalore –from Jan 2010 to may 2011 working as a head chef in Asian western continental menu.

JOB REPONSIBILITY - Handling team of 15 subordinate responsible day to day operation, menu planning food costing and controlling food cost as per menu standard

Bistro HITSUJYA TOKYO JAPAN- from Dec 2008 to Dec 2010 working as a head chef in asia western and continental menu

JOB RESPONSIBILITY -- handling team of ten subordinate responsible of day to day operation

Ala – CARTE menu in terms of menu planning maintain quality and taste of food as per the standard recepies

Taj gateway Bangalore 15dec2000 to Nov 2008 working as comie 1

JOB REPONSIBILITY team of ten subordinate responsible responsible for buffet up keep

Responsible for day to day operation planning and coordination with other department.

Responsible for potluck café (coffee shop), lobby lounge and ird in terms’ of menu planning,

Maintaining quality and taste of food.

Canopy restaurant 1999 dec to 2000 dec

Joined as commi 1 promoted as d.c.d.p. worked as 115/covers multi cusion restaurant

And 1000/covers banquets facilities

JOB REPONSIBILITY handling team of 15 subordinate responsible for buffet up keep day to day operation

Responsible of day to day operation planning and coordination with other department. Working as counter chef (job includes preparation of order sheets, store requisition, placing order and looking for

Food pickup as per standard

Caesar’s restaurant Bangalore

JOB REPONSIBILITY handling team of 10 subordinate responsible for day to day opratation planning

And co-ordanatation with other dept heads. Responsible for food cost and ordering

Planning the menus and buffet up keep and a-la-carte standardization

Hotel madhu Bangalore 1996 to 1998

Join as commi 1 and promoted to chef in- charge 75/ covers multi cusion restaurant and 100 rooms.

JOB REPONSIBILITY responsible for a-la-carte and buffet pick up. Responsible for mis-an-place for

Day operation. Worked on various menus like Thai, Chinese.italian, Arabic etc. responsible for salad making, fruit display etc.

Worked in 3 years food production training in rice bowl Bangalore on of the best south east Chinese restaurant. Responsible for a-la- carte presentation, buffet pick up, cheeking vegetable supply and

Coordation with f & b service for banquette.

Responsible for making order sheets, placing orders and food pick up as per standard.

Trainings experience

Hotel taj residency Bangalore in memorise of china 1 months cross exposure training done

Under master chef in 2000.

Hotel taj mahal Delhi in house of Ming 1 months cross exposure training done Under master chef in 2004.

Educational & professional qualification

S.S.l.C -18-06-1995.

Computer knowledge- m. m. s, browsing –mail.

Area of specialization- Chinese& cont

Working efficiency- having working knowledge of Chinese, thai, cont, Indian and tandoor

Strength:

• Food Cost control/without Compromising with quality .

• Ready to Accept new Challenge & Always keen to learn

Personal Profile

Father’s NAME : HARKA PRADHAN

FRATHER’S Profession : BUSINESS

D.O.B : 25-12-1976

Permanent Address : Bahundagi word no three

Badakhal jhapa Nepal

Phone no. : 720-***-****, 990-***-****

Language known : English, Hindi, Nepali, Kannada & Tamil

Passport Details:

PASSPORT NO. : 3823362

DATE OF ISSUE : 22/11/2007

PLACE OF ISSUE : At jhapa

DATE:

Place:

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