DILIP MOKTAN TAMANG
Chef
Auburn
Summary
Determined Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 4 years of experience in busy, high-end restaurant environments.
Collaborative individual trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges
Overview
7
7
years of professional experience
7
7
years of post-secondary education
Work History
Demi Chef De Partie
Intercontinental Sydney
2 2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation..
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Worked in the busiest bar "ASTER"
- Closely worked with sous chef for opening a semi-fine dinning restaurant
- Handled the Breakfast operation , In room Dinning and A la Carte for Treasury Restaurant
Demi Chef De Partie
Un Dimanche á Paris
11.2021 - 01.2023
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Commis Chef
The Retreat Palm Dubai MGallery By Sofitel
06.2021 - 11.2021
- In charge of live kitchen( Vibe restaurant ) and support Ala Carte and Main Kitchen
- Maintaining, recording the HACCP records
- Work in Omelette Counter
- Live Pasta and Pizza and Proceeding with new varieties of dishes everyday
- Worked in theme nights (French, Mexican, Asian, Barbecue, Seafood
- Rotated through all prep stations to learn different techniques
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Commis Chef
The Bakery Cafe
11.2019 - 05.2021
- Part of opening team and I assisted chef for trails and platting
- Handling the breakfast
- Inventory and Stock Clearance
- Preparation of pasta and pizza with varieties of sauce
- Understanding of South Indian, Indian , Chinese, Japanese, Nepali Cuisine
- Planned and directed high-volume food preparation in fast-paced environment.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Culinary Trainee
Sheraton Grand Whitefield Hotel and Convention Centre
01.2019 - 07.2019
- Worked in Specialty Restaurant(Barbecue/ Grilling)
- Worked with the Gastro-Chef for Set Menu Dinner
- Supporting Sous chef with foods and miss en place for Wine Dinner
- Morning Breakfast/ Omelette Counter
- Live Kitchen (Pasta, Pizza, Nachos, Shawarma, Grilling)
- Grilling the steaks and seafood
- Preparation of salads and main course
- Worked in Club Lounge and anticipating with the guest about the food and services
- Work in Hot Section , Tandoor, and Grilling
- Grilled meats and seafood to customer specifications.
Culinary Intern
Hotel Del Annapurna
09.2017 - 01.2018
- Handling live pasta and pizza counter
- Worked in Continental/Indian Kitchen
- Operated tandoor for baking and cooking various Indian Dishes
Education
BACHELORS OF SCIENCE (HONS) - HOSPITALITY MANAGEMENT
10.2016 - 12.2020
Diploma - Culinary Arts and Hospitality Management
05.2018 - 10.2018
High School Diploma -
01.2014 - 01.2015
Skills
Sanitation guidelines
Food inventories
Food plating and presentation
Recipes and menu planning
Menu development
Food spoilage prevention
Portion standards
Cooking methods
Accomplishments
- Achieved certificate by completing environment awareness with accuracy and efficiency.
- Achieved a certification from US Ambassy for participating in 16th Birthday of Marine cops
Languages
Hindi
English
Nepali
French
Software
Powerpoint
Excel
Timeline
Demi Chef De Partie - Un Dimanche á Paris
11.2021 - 01.2023
Commis Chef - The Retreat Palm Dubai MGallery By Sofitel
06.2021 - 11.2021
Commis Chef - The Bakery Cafe
11.2019 - 05.2021
Culinary Trainee - Sheraton Grand Whitefield Hotel and Convention Centre
01.2019 - 07.2019
Academy of Culinary Arts And Hospitality Management (Affiliated WithLincoln University College, Malaysia - Diploma, Culinary Arts and Hospitality Management
05.2018 - 10.2018
Culinary Intern - Hotel Del Annapurna
09.2017 - 01.2018
Academy of Culinary Arts And Hospitality Management - BACHELORS OF SCIENCE (HONS), HOSPITALITY MANAGEMENT
10.2016 - 12.2020
Everest Florida Higher Secondary School - High School Diploma,
01.2014 - 01.2015
Demi Chef De Partie - Intercontinental Sydney
2 2023 - Current