Mr. Prabhat Shrestha

Sahari Village, Ras Al Khor, Industuial Area 3

Cell: +971556112245

[email protected]

Objective:

Experienced cook actively seeking a position in the culinary field that will offer me the opportunity to continue to learn and develop my skills and help me realize my ultimate goal of becoming a master chef.

Qualifications Summary:

8+ years of professional experience in cooking.
Extensive knowledge in all areas of restaurant, bar and five star hotel operations.
Experienced in planning dinners and other events.
Exceptional ability to lead and train staff and organize and coordinate activities.
Outstanding skills in cooking and preparing a variety of foods, strong knowledge of food preparation and presentation methods, techniques, and quality standards, along with inventory and ordering methods.
Strong ability to use standard food preparation utensils such as knives, spoons, tongs and whips.
Maintain hygienic and safe kitchen.
Ability to work in a multicultural environment.
Employment History:

1. Empoyer: Grand Hyatt

Dubai, United Arab Emirates

Position: Chef de Parties

Duration: since April 2015 and ongoing

Major Responsibilities:

·       To assist in the kitchen, contributing to the overall success of outlets and banquets, in accordance with the hotel’s standards and financial goals.

·       To handle guest and employee enquiries in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

·       To produce a consistent and high-quality product, provide a courteous, professional, efficient and flexible service at all times, following Grand Hyatt

·       To be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division or any other Department of the hotel as assigned.

·       To ensure that the Place of Work and surrounding area is kept clean and organized at all times.

·       To monitor operating supplies and reduce spoilage and wastage.

Achievements

ü  Opening team of new out let The Collective Grand Hyatt Dubai.

ü  Opportunity to work in open and live kitchen.
2. Employer: United Nation International Organization for Migration

Damak, Jhapa, Nepal

Position: Chef

Duration: Since April 2012 – 2015 February

Major Responsibilities:

·        Cook and serve food in a professional manner (Chinese, Indian, Italian, Continental, Thai)

·        Prepare Pizza.

Innovate new menu every week for weekly special.
Take stocks and coordinate ordering of food and non-food items.
Carry out regular checks of kitchen equipment’s and ensure all equipment’s are hygienic and in safe working order.
Maintain a clean and safe environment for all staff related to the kitchen.
Achievements

ü  Conducted cooking classes for Refugee Officers, Department of Homeland Security (DHS)

ü  Weekly menu innovated by me is best seller.

3. Employer: Hyatt Regency

Kathmandu, Nepal

Position: Casual Chef

Duration: October 21, 2009 – January 16, 2012

Major Responsibilities:

Setting up all kinds of ingredients needed while cooking and serving. Prepare roast, sauce, meats, fish and vegetables, and baking desserts.
Helped develop menus, maintain food inventory, and prep for large scale cooking.

Special skills gained: healthy and nutritional cooking, cooking basic and convenience foods, baking with and without mixes, preparing soups, sauces and stocks, meat cutting, and butchery.

Achievements

ü  Opportunity to work with corporate chef from different countries.

ü   Opportunity to prepare food for major functions and VIPs.

4. Employer:  Hyatt Regency

Kathmandu, Nepal

Position: Cook Trainee

Duration: July 21, 2009 – October 21 2009

Major Responsibilities:

Setting before cooking, cooking and serving at two locations, prepping roast, sauce, meats, fish and vegetables, and baking desserts.
Special skills gained: Healthy and nutritional cooking, cooking Basic and convenience foods, baking with and without mixes, preparing soups, Sauces and stocks, meat cutting, and butchery.

4. Trainings:

·       Food Preparation and control basic training from Nepal Academy of Tourism and Hotel Management (NATHM) Rabi Bhawan Kathmandu, Nepal

·       Frist Aid Training.

·       Basic security in the field.

·       Advance security in the field.

Education:

Intermediate degree in Management under Higher Secondary Education Board

Personal Details:

Date of Birth:                               1st July 1989

Gender:                                         Male

Marital Status:                              Single

Nationality:                                   Nepali

Permanent Address:                      Lubhoo 3, Lalitpur

References

Mr. Serge (executive sous chef)

Grand Hyatt, Dubai, UAE

Mail id: [email protected]

Mr. Keshab Ram Shrestha (Executive Chef)

Hotel shankar, Kathmandu

Work: +977 1-4410151

Cell: +977-9841210447