Pramila Tamang
Lismore,NSW
Summary
Accomplished culinary professional with 11+ years of experience in Culinary Industry. Currently working at one of the most recognised brand in Australia. I hold a Diploma In Hotel Management and i did my trainings in Hyatt Regency Kathmandu, Nepal and worked in Dubai,Abu dhabi,UAE willing to work in challenging environment to enhance the productivity of the Company.
Overview
13
13
years of professional experience
Work History
Sous Chef
Hotel Metropole
10.2023 - Current
- Monitored food production to verify quality and consistency.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Planned and directed high-volume food preparation in fast-paced environment.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie
Hotel Metropole
07.2023 - 10.2023
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Planned and directed high-volume food preparation in fast-paced environment.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Disciplined and dedicated to meeting high-quality standards.
Demi Chef De Partie
Movenpick Hotel,Dubai
10.2022 - 07.2023
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
Commis I
St. Regis Saadiyat Island Resort
04.2019 - 09.2022
- Olea Kitchen, Mazi Kitchen
Commis II
St. Regis Saadiyat Island Resort
09.2017 - 04.2019
- Olea Kitchen (All Day Dining Kitchen)
Commis III
St. Regis Saadiyat Island Resort
03.2017 - 04.2018
- Worked flexible hours across night, weekend, and holiday shifts.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Skilled at working independently and collaboratively in a team environment.
Kitchen Trainee
Hyatt Regency
01.2011 - 07.2011
- All Day Dining Kitchen
Education
Higher Standard (12th Standard) -
Rehdon Higher Secondary School
Intermediate Level - USA Cheese Specialist*tm Certification Program
ICCA International Centre For Culinary Arts Dubai
Dubai02.2023
Associate Level - USA Cheese Specialist*tm Certification Program
ICCA International Center For Culinary Arts
Dubai02.2023
Diploma in Hotel Management -
Nepal Tourism And Hotel Management
01.2012
High School (SSLC) -
Shabarigiri High School
01.2010
Skills
- Hardworking And Result Oriented
- Self Motivated And Quick Learner
- Analytical Skills
- Able To Adapt With The Changing Environment
- Organizational Skills
- Skillfully Multi-Tasking And Resilience
- Effective Communication
- Well Knowledge In Pastry And Bakery
- Well Knowledge Of Salads
- Excel Sheet
- Microsoft Words
- Power Point Presantation (PPT)
Accomplishments
- Participated In Prime Minister Officers Event (PMO) In St Regis Saadiyat Island
- Participated In SIAL 2021 Middle East Abu Dhabi (Abu Dhabi International Food Exhibution)
Personal Information
- Passport Number: 12362291
- Passport Date Of Issue: 05/09/23
- Passport Place Of Issue: Kathmandu, Nepal
- Passport Expiry Date: 04/03/31
- Date of Birth: 07/21/91
- Gender: Female
- Nationality: Nepali
- Marital Status: Single
Attributes
- I Am An Excellent Communicator, With A Friendly Personality.
- Self-Confident And Motivated To Take Up Challenging Assigments.
- Capable Team Player To Work With People At All Levels With Strong.
- Interpersonal & Communication Skills.
- Capable To Work In Challenging Environment.
References
- KUSHAN PERERA, Executive Sous Chef, St Regis Saadiyat Island Abudhabi, Kushan.Perera@Stregishotels.Com, +971507810134
- JAKSON P THOMAS, Sous Chef, Hilton London Bankside, Jacksonthomas20@Gmail.Com, +447442413391
Current Responsibilities
Supporting the Chef de Partie or Sous Chef in the daily operation and work
Work according to the menu specifications by the Chef de Partie
Controling food stock and food cost in the section
Preparing the daily mis-en-place and food production in different sections of the banquet kitchen
Folloing the instructions and recommendations from the immediate superiors to complete the daily tasks
Ensuring the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
Disclaimer
I hereby declare the above given information is correct & complete to the best of my knowledge & belief.
Timeline
Sous Chef
Hotel Metropole
10.2023 - Current
Chef De Partie
Hotel Metropole
07.2023 - 10.2023
Demi Chef De Partie
Movenpick Hotel,Dubai
10.2022 - 07.2023
Commis I
St. Regis Saadiyat Island Resort
04.2019 - 09.2022
Commis II
St. Regis Saadiyat Island Resort
09.2017 - 04.2019
Commis III
St. Regis Saadiyat Island Resort
03.2017 - 04.2018
Kitchen Trainee
Hyatt Regency
01.2011 - 07.2011
Higher Standard (12th Standard) -
Rehdon Higher Secondary School
Intermediate Level - USA Cheese Specialist*tm Certification Program
ICCA International Centre For Culinary Arts Dubai
Associate Level - USA Cheese Specialist*tm Certification Program
ICCA International Center For Culinary Arts
Diploma in Hotel Management -
Nepal Tourism And Hotel Management
High School (SSLC) -
Shabarigiri High School
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