Kiran Thapa
Eatons Hill Hotel
Strathpine,QLD
2
Languages
1
Certification
12
years of professional experience
Embraced opportunities to explore new culinary techniques, fostering self-confidence and driving success in achieving culinary milestones.
Work History
Chef
11 Months- Created diverse menus that reflect seasonal ingredients and customer preferences.
- Supervised kitchen staff to ensure efficient service and adherence to food safety standards.
- Developed training programs for new chefs, focusing on culinary techniques and best practices.
- Collaborated with management to enhance dining experience through innovative dish presentations.
SOUS CHEF
2 Years 6 Months- Creating menu items, recipes and preparing high-quality dishes.
- Managing daily requirements, functions, and last-minute events.
- Responsible for hiring, training, and mentoring junior chefs and kitchen staff.
- Ensure the highest level of guest satisfaction, presentation and qualities.
- Reporting kitchen malfunctioning, broken equipment, and electronics.
- Ensuring effective communication between departments.
- Daily feedback collection and reporting of issues as they arise.
- FULL TIME.
SOUS CHEF
1 Year- Preparing, cooking and presenting high quality dishes within the specialty section.
- FULL TIME.
CHEF DE PARTIE
6 Months- Preparing menus in collaboration with colleagues.
- Ensuring adequacy of supplies at the cooking station.
- Follow the guidance of the sous chef or executive chef and have input in new ways of presentation or dishes.
- Put your effort in optimizing the cooking process with attention to speed and quality.
- Informed strict health and hygiene standards.
- Help to maintain a climate of smooth and friendly cooperation.
- Ensure the cleanliness and organization of designated food.
- To ensure all preparation of the designated section is complete and ready for each service.
- FULL TIME.
DEMI CHEF DE PARTIE
11 Months- Be responsible for quality control of the stock and prepared food.
- Report to chef de parties or sous chef of any problems or complaints as when they arise.
- Assisted chef de parties in training and developing second cooks and new staff, setting them up per success.
- To ensure that food standards are maintained according to established recipes and standards.
- Maintains food preparations, garnishes menu items, including buffet preparation to current specification of the restaurant.
- FULL TIME.
COMMIS CHEF
2 Years 5 Months- Compiling all food orders for sections under my supervision, ensuring food standards and cost are counted and at par with the standard; deliveries and wastage are all checked and recorded in line with company and food standards.
- Assisting in development and planning of menus including food trends.
- To work as directed on station of assignment under appropriate executive chef and sous chef.
- Be able to assist in same day preparation for the mise-en-place.
- Make sure our quality and quantity meet our standard.
- To ensure minimum food wastage.
- To assist and follow up HACCP procedures in products.
- FULL TIME.
COMMIS CHEF
2 Years 6 Months- Responsible for the kitchen section.
- Responsible for kitchen production.
- Has the skills and knowledge on cleaning and preparing meat and fish items for service.
- Good knowledge in food safety and HACCP and practiced it on daily basis.
- FULL TIME.
Education
Certificate IV - Kitchen Management
High School
Skills
Delivered exceptional culinary experiences across American
Italian
Asian
and Lebanese cuisines.
Achieved high levels of teamwork
contributing to a cohesive kitchen environment.
Demonstrated leadership that improved team performance.
Successfully planned work schedules to maximize efficiency.
Effectively assigned chef duties
aligning with operational needs.
Produced accurate budget forecasts that supported financial health.
Utilized Windows
MS-DOS
and MS Office to streamline processes.
Applied web technologies like HTML and internet concepts to enhance digital engagement.
Earned a diploma in computer studies from Nexus Open Institute
enhancing technical proficiency.
Certification
- Completed intensive training on hazard analysis critical control point (HACCP).
- Nepal government certificate in cooking skill (CTEVT).
- Certificate from Accor.
- Certificate of recognition from Hilton.
- Certificate of achievement from crown plaza hotel.
- HORECA Medalist.
Languages
English
Nepali
Disclaimer
I hereby assure you all above given details are true and if you give me an opportunity to serve in your prestigious organization I would do best of my knowledge and best to my superiors. KIRAN THAPA
PERSONAL DETAILS
- Father name: Rim Bahadur Thapa.
- Date of birth: 08 March 1995.
- Languages: English and Nepali.
- Height: 5.7
- Sex: male
PASSPORT DETAILS
- Passport no.: PA2739456
- Date of issue: 24 April 2024
- Date of expiry: 23 April 2034
Timeline
Chef
Eatons Hill Hotel
09.2025 - CurrentRead More
SOUS CHEF
COPTHORNE MILLENNIUM HOTEL, KUWAIT
07.2022 - 01.2025Read More
SOUS CHEF
AL KOUT BEACH HOTEL, KUWAIT
06.2021 - 06.2022Read More
CHEF DE PARTIE
ACCOR, IBIS HOTEL, KUWAIT
11.2020 - 05.2021Read More
DEMI CHEF DE PARTIE
HILTON GARDEN INN(PRE-OPENING), KUWAIT
11.2019 - 10.2020Read More
COMMIS CHEF
CROWN PLAZA HOTEL, KUWAIT
05.2017 - 10.2019Read More
COMMIS CHEF
SHANGRI-LA HOTEL, NEPAL
02.2014 - 08.2016Read More
High School
Read More
Certificate IV from Kitchen Management
Read More