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Applicant 3


   
                                   P Lama 

 

 

 

Mobile Number :-

 

Permanent home address:-

Kathmandu-35, old sinamanga, pepshikola, Nepal.

Home phone:-

 

About Me

 

DOB & PLACE:

 

27 April,1984

Kavrepalanchok, Gahate-3 Nepal

 

Height:  5’6’’

 

Passport No: 06974647

DOI – 14/01/2014

DOE – 13/01/2024

 

Visa Status :

           Residence

 

Nationality:

          Nepalese

 

Language:

 

Nepali, English and Hindi

 

 

https://ssl.gstatic.com/ui/v1/icons/mail/images/cleardot.gif

 

Education

 

College:

 

School leaving certificate

Pass out: Nov 2000

Shree Laxmi Narayan secondary school

Shikhar Ambote-6, Kavre, Nepal.

Certificate level (Management) commerce.

Pashupati multiple Collage, Katmandu, Népal.

 

Computer Skills

 

MS Office and Excel Applications, Power Point  Software Applications, Fidelio and other Hotel Property Management Software Applications

 

TRAININGS & SEMINARS

Essential food safety training Conduct by

8    RWTUV Middle East.

8   Member of TUV NORD Group.(Abu Dhabi food control authority

 

 

 

 

 

Competency Summary

 

Experiences:

8   Sous Chef

8   Head Chef

8   Japanese Chef

8   Japanese Cook

8   Japanese Commis

8   Sushi Commis

 

Reason for leaving -              get new opportunity and sear my experience, skills and knowledge to get achievement of new company.

 

Skills:-

Team player; eye to details and quality; Enthusiasm with strong and effective communication skills, analytical thinking, problem solving and decision making; strong ability to learn, adopt, improve new responsibilities, initiative and commitment to achieve.

Express excellent Personal Presentation and Grooming Disciplines that will reflect and complement the highest standards of the company, Food and pastry in particular.

Creative, Involve Menu planning, Food designed and presentation same like Zuma, Nobu, Nozomi.

 

 Career History

 

 Food international                                 28 September 2015 to till           

 Riyadh, kingdom of Saudi Arabia

 

Japanese Sous Chef

Yokari Fine Dining Contemporary Japanese Restaurant 

8   Capacity of restaurant total 120 single and family section. Kitchen 13 team member.11 junior chef will report me.

8    To report and assist the executive chef in menu creation and development, ensuring innovation, quality and sourcing of products are of the upmost standard.

8   To be a key leader in the kitchen team, assisting, in recruitment of all positions and promoting training and development of skills and techniques to all.

8   To ensure standards of hygiene and cleanliness prevail with good practice in food and health safety, and equipment use and maintenance.

8   To be financially astute with proper concern for the profitability of the business, assist in carrying out proper stock takes, costing, purchasing and waste management.

8   to be a key contributor the executive chef, director of operation and senior management as and when required, carrying out  operational duties, other business as it arises and performing any reasonable task as required.

 

Sushi maru Japanese Restaurant               15th January, 2014 to 31st may 2015

Abu Dhabi city gulf, UAE

 

Head Chef

Sushi Maru

8   Report to owner/Manager and manage the 10 kitchen team include stewarding. They will report me.

8   Capacity of restaurant 85 with 3 privet rooms.

8   Creative food production to satisfy the customer. Passionate about quality food, fresh ingredients and delivering

8   Outstanding menu. Training to the junior staff. Menu planning

8   Supervise, manage and coordinate activities of junior cooks and employees engaged in food preparation

8   Provide a proactive service, excellent analytical skills, logical approach to complex matters and ability in strategic thinking and planning.

8   Initiate good working relationship with colleagues and all other department

8   Responsible for the quality of raw and cooked food products to ensure the standards are maintained.

8   Excellent written and verbal communication

8   To maintain a high standard of personal appearance and hygiene at all times

8   Checking the Quality and taste of the food before it goes out in the kitchen.

8   Financially astute with proper concern for the profitability of the business, assist in carrying out proper stock take, costing, purchasing and waste management.

 

 

Grand Millennium Al Wahda          6thmay,2012 to12 January,2014

Abu Dhabi, UAE

 

Japanese Chef

“Toshi- Asian Restaurant”

8   Report to sous chef and capacity of restaurant 98.1 privet rooms, live sushi bar and 8 person teppanyaki live table.

8   Supervise and coordinate activities of 4 junior cooks and employees engaged in food preparation in my cuisine. They will report me.

8   Creative food production to satisfy the customer. Passionate about quality food, fresh ingredients and delivering to guest.

8   To support and help the Sous Chef in maximizing morale and productivity.

8   To have a complete understanding, and adhere to the company’s policy relating to fire, hygiene and safety.

8   Establish good relationships with a convincing power and excellent customer service.

8   Disciplined, self-motivated and result oriented.

8   To help and Developed the junior cooks in preparing food items according to the standards recipes.

Intercontinental Hotel       30th August 2010 to 25th April 2012

Abu Dhabi, United Arab Emirates

Japanese cook

“The Yacht Club - Japanese Restaurant”

8   To report to sous chef for the duty punctually wearing the correct uniform and name badge at all times. Support the sous chef, line chefs as well as other kitchen employees in food production.

8   Assists kitchen staff in maintaining high cuisine standards for function clients as well as delegates.

8   To set up the mise-en place stations for the various meal periods according to the performance standards.

8   To minimize wastage of all food item

8   To collects food requisitions from the commissary kitchen as directed

8   To break down mise-en place station at the end of meal periods and store properly.

8   Ensures Inn compliance of all company policies and procedures.

8   Can work minimum supervision

 

Al Ain Rotana Hotel                   From 1st Feb 2009 to 16th August 2010

Al Ain, UAE

 Sushi Commis Chef

“Zest international cuisine”

8   Report  to Sr. Chef de Parties

8   Can adapt to any kind of working environment

8   To report for the duty punctually wearing the correct uniform and name badge at all times.

8   To set up the mise-en place stations for the various meal periods according to the performance standards.

8   Assists the chefs in ensuring that food is prepared and served to the clients on time.

8   Assists the chef in ensuring that health and safety standards are upheld in the kitchen.

8   Assists the chef in making requisitions for food.

8   Assists the kitchen staff in storing all food

 

Amwaj Rotana resort and hotel              3rd  Feb 2008 to 31st  Jan 2009  Commis Chef

pre-opening staff

 

References

1. Mr. Jae Hak Lee Executive sous chef at intercontinental hotel Abu Dhabi. Email Id:- jaehak.lee@ihg.com

 

2. Mr. Bhupal Tamang Executive chef at City Seasons Hotel Dubai. Email Id:- bhupal.tamang@cityseasonshotels.co

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3.Mr. Ronnachai wasit Executive Sous Chef at Siripanna Villa Resort & Spa, Chiang Mai.Email Id:- ronnachai_k@windowslive.com

 

 





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