Anil Regmi

Hard working senior chef with 7 years of professional experiance in Pan Asian cusine assisting head chefs with food preparation and other various kitchen duties.

Sous chef - Koh Thai Noodles - Plymouth, United Kingdom

(2024-08)

Thai oriented restaurant that specilises in Korean and Chinese cuisine

• Daily clean up to meet hygiene standards.
• Daily prepartion of various sauces and curry paste used in service.
• Daily mise en place for service.
• In charge of cost management and inventory management.
• Profiency in maintaing my station during a busy service.
• Communication with customers to meet their expectations and uphold them.
• Cook daily staff meals in the morning and evening for all members of staff.

Senior Pan Asian Chef - Aleyah's Kitchen - Broadstone, United Kingdom

(2023-11 - 2024-08)

A fussion restaurant that specilises in Thai and English cusine

• Daily clean up to meet hygeine stanadards.
• In charge of cost management, inventory management and hygiene standards.
• Daily preparation of mise en place for service.
• In charge of 2 chefs in the Thai section.
• Extensive contribution to menu planning, development and execution.
• Plating dishes up to standard as instructed by the head chef.
• Cook staff meals for all members of staff.

Senior Chef de Partie - Cafe De Bangkok - Cochi, India

(2022-06 - 2023-07)

Authentic Thai cuisine that specialises in freshly prepared food

• Daily clean up to meet hygine standards.
• In charge of cost management, and inventory management.
• Daily prepartion of fresh Thai curry paste.
• Manage 10 chefs in their day to day duties.
• Communicating with customers to provide the best service.
• Contribute to menu planning, development and execution.
• Ensure dishes meet quality and presentaion standards set by the head chef.
• Plating dishes up to standard as instructed by my sous chef and head chef.

Demi Chef de Partie - The Mayflower - Chennai, India

(2021-01 - 2022-01)

Pan Asain and Continental styled restaurant

• Keep up with hygiene standards.
• Developed my wok skills further and becoming more proficient in my station.
• Managing mise en place for service.
• In charge of Pan Asian section.
• Responsible for the production of bao buns and dumplings.
• In charge of inventory management of the Pan Asain section of the restaurant.
• Participated in various special banquets, catering events.

Commi I - Kommune bar and kitchen - Chennai, India

(2019-01 - 2021-01)

Multi cuisne restaurant bar in the heart of Chennai

• Daily clean up to meet hygenic standard.
• Develped my proficeinecy in my wok skills.
• Managing and preparing fresh ingrediants for service.
• Weight management of all ingrediants for service.
• Responsible for making bao buns and dumplings for service.
• Participated in various special events, catering and banquets.

Commi II - Desire restaurant - Chennai, India

(2017-01 - 2019-01)

Pan Asian focused cusine in the heart of Chennai

• Daily clean up to meet hygenic standard.
• Help with managing restocking.
• Managing and preparing fresh ingrediants for service.
• Learn and hold excellent knowledge of various stations in the kitchen, while maintaing the high standards set out by the head chef.
• Cook staff meals every morning and evening for all staff members.
• Work and help develop new menu with the head chef.

Commi III - Young Doo - Chennai, India

(2016-01 - 2017-01)

Authentic Korean cuisine restaurant in the heart of Chennai

• Daily clean up to meet hygenic standards.
• Managing and preparing vegetables and various type of meats for service.
• Help with restocking ingrediants.
• Participated in special events, catering and banquets.

10th Pass - Nepal Board (2015-04 - 2016-04)