HACCP
HACCP
I'm multi cuisine chef de partie, with more than 13 years of experience within international hotel and Restaurant, Catering, Experienced in the Maldives,Dubai, Bahrain, Qatar ,India, Nepal, Experienced with larger teams up to 50 chefs, I have Completed ONE & HALF Years Diploma In F&B production and have completed basic food safety and Hygiene Course From Dubai,Qatar.Bahrain,Sharjah UAE.India
13 years and 8 months
I'm multi cuisine chef de partie, with more than 13 years of experience within international hotel and Restaurant, Catering, Experienced in the Maldives,Dubai, Bahrain, Qatar ,India, Nepal, Experienced with larger teams up to 50 chefs, I have Completed ONE & HALF Years Diploma In F&B production and have completed basic food safety and Hygiene Course From Dubai,Qatar.Bahrain,Sharjah UAE.India
• Cook menu items in cooperation with the rest of the kitchen staff, • Set up and stock stations with all necessary supplies, • Prepare food for (e.g. chopping vegetables, • Butchering meat,or preparing sauces) • Answer,report and follow SR,sous chefs or exeutive sous chefs instructions • Have full knowledge of all menu items,daly features and promotions • Strive to improve food preparation and presentations • Ensure that food come out simultanesously,in high quality and in a timely fashion • Enforce strict health and hygiene standards • maintain a positive and professional approach with coworkers and customers
• Manage a section within the kitchen with assistance of a demi chef de partie and commis chef • Ensure that disher are prepared and cooked according to the specific restaurant standards • Managing the development and supervision of the commis chef on the section,ensuring they are fully trained and understand their duties • Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated asappropriate • Ensure full understanding of the functional and ministration of the restaurant • Enforce strict health and hygiene standards • Maintain a detailed knowlwdge of the full menu and be able to explain dish descriptions
Managed shifts in the kitchen. • Indenting, receiving, work planning as per Banquets & A-la-carte requirements. • Assist the Sous chef in planning, co-ordinating & handling Restaurant & Banquet events. • Handled day-to-day operations of all areas within respective kitchens. • Follow daily HACCAP. • Actively involved in creating food according to Guests Needs
• Responsible for checking and cutting meat items and to check for vegetables as per requirement. • Ensure that food is hygienic and safe to consume by guest. • Ensure delegation of duties to outlet chefs as required for the smooth operation
I have successes fully Completed F&B PROUCTION One and Half Year Diploma coures from MAURYA'S Institute Of Hospitality And Management, Dehradun Uttrakhand India.In the academic year of July 2004 to January 2006
4 languages
Hindi
Full professional
Nepali
Full professional
English
Professional working
Arabic
Limited working
Nationalities
Nepalese
Date of birth
February 18th 1982
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HACCP
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