"Experienced Indian, Nepali, Tibetan food passionate about creating innovative dishes, aims to contribute culinary expertise and leadership skills. I'm committed to exceptional customer service and maintaining high standards." Able to adapt well to new environments and learn new process quickly to achieve outstanding results. Strong ability to multi-task and priorities, and able to organize. Seeking a new, challenge role in a charity which will utilize existing skills.
Fulbari Resort & Spa, Pokhara, Kaski, Nepal
•Preparing Ingredients: They meticulously prep ingredients for their assigned station.
•Following Recipes: Chef de Parties ensure consistency by adhering to recipes.
•Supervising Cooking: They oversee the cooking process, ensuring quality.
•Maintaining Tidy Workspace: Keeping their station organized and clean.
Lama Kitchen, New Delhi, India
•Controlling and directing the food preparation process and any other relative activities.
•Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
•Approving and "polishing" dishes before they reach the customer.
Wongdhen House Hotel, New Delhi, India
Managing and Supervising: Line chefs oversee kitchen staff,
ensuring smooth operations during service. They delegate tasks, monitor production, and maintain order in the kitchen. •Inventory and Set-Up: They replenish supplies, organize ingredients, and set up cooking stations. This includes checking equipment, utensils, and ingredients availability.
•Reporting to Executive Chef: Line chefs follow instructions from the executive chef. They communicate any issues, adjustments, or special requests.
Matriculation In Board of Higher Secondary School 1997 Kendriya Vidyalaya Bengdubi, Mirik - West Bengal, India
Intermediate In Boardof Higher Secondary School 1999 Kendriya Vidyalaya Bengdubi, Mirik - West Bengal, India
