MR.RAJAN SHRESTHA

Address: – Arghakhanchi, Nepal

Date of birth: – 12 Oct 1995

Marital status: – single

Phone: – +9779847845365

Email: – [email protected]

Professional summary                                                                                                                                                                                                                                                                                                                                                                                                       Passionate about gustronomy and love creating mouth-watering dishes. Extremely organized and meticulous about paying attention to every detail. Experienced  Chef with a demonstrated history of working in the food & beverages industry. Skilled in Cooking, Menu Costing, Leadership, Menu Development, experience about multiple cuisine (western, Indian,South Asian, Nepali and much more). Strong operations professional with a Level 2 and level 3 focused in Culinary Arts/Chef Training from Berjaya college , Malaysia.

Core qualifications(Level 2, 3 Malaysian skill certificate food preparation and production.2015-2017)

Experience

Working as a CDP  at Sagoon restaurant and bar pvt.ltd. (Pokhara,Nepal) 19 August 2019 to running.- With Sagoon team I completed tasks like Kitchen setup and menu develop, explore new dishes, under multi cuisines and monitor commis  chefs. Following such as Haccp, safety and hygiene’s.

Worked as a CDP at alfanzoo resort (pokhara,Nepal) 10 Oct 2018 to 15 August 2019. –  At Alfanzoo Resort at same time it my first experience in Nepali in tribatian food. And I share experiences. I did kitchen set-up, menu develop, provide Training for staffs about western and Indian cuisines, safety and hygiene and all that things that’s should be able to  kitchen standard.

Worked as a continental chef at maybe there club (Bhopal,MP, India)  15 Nov 2017 to 15 Aug 2018.- (I was starting at this club as a continental chef and develop Western menu and dishes while I was learning Indian cuisines too.)

Work at twenty eight t telawi as a commis 1  (Bangsar, Malaysia) 2 Dec 2016 to 30Apr 2017.
At this restaurant it’s my first experience with Fusion food preparation and production. I learn time management skill, grill and conventional ovens hack, handling recipes by given chefs.

EMPIRE HOTEL SUBANG (Subang Jaya, Malaysia)2November 2015  to 2November 2016.
Successfully competed trading at had been attended with empire hotel KITCHEN ART BRASSERIE

restaurant kitchen and  DI WEI restaurant kitchen  and BANQUET SERVICE department. As a

trainee I was learning all the standard and quality details by professional chefs and experience

hoteliers. I did multiple tasks in multiple kitchen,  fire and safety, food and safety training.

Duties

Preparation high quality meal under HACCP.
Able to work in team.
Ensuring that all kitchen staff follows.
Hygiene ,health and safety  guidelines
Skills

Menu developing.
Cost handing and able to play with multiple cousin.
Able to handling and creating dishes.
Able to ordering and inventory items.
Hood play skills with equipments.
Mentoring commis chefs.
Good communication skill with management and juniors alike.
Education

Food preparation and production level 2,3(SMI)  Berjaya college (KL,Malaysia ) 2017
Diploma in Hardware and Networking, Certified Public Accountant.College of software engineering ( Butwal,Nepal) 2014
Higher education in Commerce (HSSEB). Shress  Adarsha higher secondary school (Dang,Nepal) 2013
Language    Redding       writing speaking

English                  4 3             4

Hindi                     5 5         5

Korean                 3 2             1

Nepali                  5 5           5

References

Chef Vijay +60122334142 (BARFLY) Malaysia

Chef Krishna +977980-6651485

Chef madan +977 981-4196708