HARI KRISHNA
Bhaktapur ,Nepal
Summary
Seeking sponsorship opportunities from employers.
A sociable, personable, service-focused candidate with excellent culinary experience across multiple settings and diverse cuisine. Have Strong knowledge of kitchen management, staff allocation and performance monitoring. Good business acumen can effectively cost control and wastage; and provide creative and innovative menus. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Skilled Baker with exceptional knowledge of baking times, methods, temperatures and flavours. Well-versed in proper function and maintenance of bakery utensils and equipment. History of keeping costs under control and meeting demanding business objectives while attracting customers with tasty, beautiful dessert creations. Bringing 25 years of experience in culinary environments.
Well-qualified culinary professional adept at creating dough, ice creams, sorbets and pastries that delight diners. Excellent multitasking and communication skills.
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in Executive Pastry, bakery and confectionery chef with skills in concept development and high-quality restaurant operation.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Executive Pastry Chef
Act Hotel and Hotel 72
12.2022 - 03.2024
Executive Pastry Chef
Hotel Crown Imperial
05.2017 - 01.2019
Executive Pastry chef
GRAND EXCELSIOR HOTEL MOBH GROUP OF HOTEL
01.2015 - 03.2018
Chef De Partie
Rotana Group of Hotels
04.2005 - 09.2014
Commis-1
Mafraq Hotel
02.2003 - 03.2005
Commis-iii in Pastry & main kitchen
Everest Hotel
04.2000 - 04.2002
Education
Skills
- Strong communication capability by succeeding day-to-day operations
- Maintain the quality and consistency of food in the Pastry Kitchen, Cold Kitchen and Hot Kitchen
- Staff training, motivation and development
- Excellent interpersonal skills, I can do it attitude, and I can work under pressure
- Adept at organising and prioritizing workloads to maximise productivity without compromising the quality of output
- Pastry Techniques
- Baking Expertise
- Food Cost Analysis
- Menu development
- Recipe creation
- Flavor Pairing
- Interact with all the CDP and COMMI'S for smooth operations
- Implement the HAACP rules by giving excellent food service to our valued customers
- Nutritional knowledge
- Creative Flair
- Fondant handling
- Precision measuring
- Pastry preparation
- Training staff
- Food Plating
- Catering expertise
- Creativity and Innovation
- Glazing and Icing application
- Decision-Making
- Management
- Equipment Cleaning
- Oven Operation
- Restaurant Experience
- Ingredient Sourcing
- Recipe Development
- Plating
- Dessert Preparation
- Menu Planning
- Inventory Rotation
- Icings and fondant
- Presentation management
- Restaurant background
- Catering understanding
- Customer Service
- Reliable and Responsible
- Attention to Detail
- Critical Thinking
- Clear Communication
- Team Cooperation
- Food Safety
- Kitchen Safety
- Opening and closing duties
- Dough Preparation and Baking
- Active Learning
- Order Taking
- Cake and Pastry Decoration
- Microsoft Office
- Adaptive and creative
- Stock Rotation
- Basic Mathematics
- Quality Control
- Inventory Maintenance
- Ingredient Preparation
- Quality Evaluation
- Cooking Machinery Operation
- Recipe creation and conversion
Certification
- Completed Food Hygiene training from Wamo food safety under sharjah municipality in the month of June 2012.
- Completed on Job Training and a certified Department Trainer in Sharjah Rotana from Mrs. Justine Ormandy Area Director of Employee Development of Rotana Group of Hotels.
- Completed Destination Leadership Supervisory Training.
- Underwent Six months of Training in EVEREST HOTEL KATHMANDU NEPAL.
- Worked as a Senior Bakery and Pastry Cook in Alimas Bakery Café in Kathmandu NEPAL
- Diploma in computer course including MS word, MS excel, power point
Additional Information
Revenue Management, To ensure that food costs are maintained according to the budget., Minimize the wastage, food cost from the daily kitchen operation., Meet the budget target according to the hotel operation.
Languages
Fluent in Reading Writing & Speaking English, Hindi, Nepali.
Personal Information
Date of Birth: 04/22/77
References
Chef Saher Azhar, F&B Director, Act Hotel, Sharjah, 0569972649
Hobbies and Interests
* New dish preparation
* Designing menu
* Collaborating with a different company
* Exploring different cuisine
* Sharing of knowledge and motivating line chefs
* Travelling and exploring the dishes from the root
Timeline
Executive Pastry Chef
Act Hotel and Hotel 72
12.2022 - 03.2024
Executive Pastry Chef
Hotel Crown Imperial
05.2017 - 01.2019
Executive Pastry chef
GRAND EXCELSIOR HOTEL MOBH GROUP OF HOTEL
01.2015 - 03.2018
Chef De Partie
Rotana Group of Hotels
04.2005 - 09.2014
Commis-1
Mafraq Hotel
02.2003 - 03.2005
Commis-iii in Pastry & main kitchen
Everest Hotel
04.2000 - 04.2002
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