SUMAN LAMA

Ph.no: +977 9865087227

Email:[email protected] -16

DOB: 1995 Feb 21

Position: Cook/Chef

Personal Summary

Hard workings with positive attitude, pro-active cook who is more passionate about food and its quality. Having a good team spirit, co-operation, friendly with excellent organizational skills along with highly effective and efficient in managing kitchen operations and also supervise staff and train new staff too. Fully aware of health and safety issues and complaint with the regulatory requirement for food handling, cleanliness and sanitation.

Employment Objectives

To utilize my skills, communication within team members and academic in the management and development of sustainable friendly environment and eager to challenge myself for new workplace in order to increase skills and knowledge in hospitality

Work History

Full time cook at Restro D’Mama fron 1st Oct 2010 to 30th Nov 2012

Cook at Blue Orchid Thai Restaurant, Caloundra, Qld, Australia from Feb 2014 to 2015 March

Cook at Miss Kay’s Burger Brisbane, 2015 20 April to Feb 2018

Cook at Newtown Hotel, Anzac Avenue, Toowoomba from 16 April 2018 to May 20, 2018

Level of Education reached:

Diploma of Business, TAFE QLD East Coast, Australia Dec 2014

Educational and professional Training:

High School from Prerana HSEB School, Bharatpur 12, 2012

Cert IV in  Commercial Cookery from Australia Meee College, 10/10/2016

Area of Expertise

Wastage control

Kitchen Hygiene

Food planning and production

Management for functions and events

Kitchen Management

Responsibilities and duties

Cooking fresh food in good environment and assisting administration duties and management of the catering the staff

Preparation of all foods required for the service with some back up

Keeping all area neat and tidy and ensuring all the foods are prepared and produced in a hygiene environment at all times

Making sure all the meals are presented on time

Handling and supervising in absence of chef

Dealing with any employee or kitchen issues or queries

Ensuing cost efficiency related with kitchen and monitoring employee productivity and assisting in management and training of staff

Making sure stock control and rotation procedures are implemented by all staff and assisting chef in ordering stocks or ordering by myself in absence of chef

Key skill and competencies

Integrity and ethics, Leadership, Training, Teamwork, Recognition and Continuous Improvement

Food handling experience

Maintaining HACCP standard

Ability to deal quickly with the issues and resolve problems

Friendly behavior

Responsible for stock control

Able to work extra or overtime at short notice if required

Other duties

Responsible for efficient and proper running of kitchen including food preparations, production and service as well as supervising food with good presentation

References

Suraj Poudel  M.D of Restro D’Mama

Ph.no: 056-570348 (Nepal)

Steven Melrose (Owner of Blue Orchid Thai Restaurant, 22 Bulcock St, Caloundra, mbl.no; +61407640006)

Matt Lee (Owner of Miss Kay’s Burger, Brisbane, mbl.   no: +61431901639)

Donalea manager of Newtown Hotel, 2/260 Bridge St. Newtown QLD 4350,

+6146323688 or head chef mbl.ph: +61423659887)