Sonam Wangchuk
Como,WA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Top-notch professional with expertise in menu development, kitchen management and staff training. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Experienced with continental cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Internship Student
Le Meridien Hotel
01.2017 - 05.2017
- Reported back to instructor to receive day-to-day tasks and responsibilities.
- Communicated effectively with faculty and staff and accepted critiques and suggestions for areas of improvement.
- Sorted, organized, and maintained files.
- Interacted with customers by phone, email, or in-person to provide information.
- Analyzed problems and worked with teams to develop solutions.
Internship Student
Hotel Kisa
03.2018 - 05.2018
- Reported back to instructor to receive day-to-day tasks and responsibilities.
- Communicated effectively with faculty and staff and accepted critiques and suggestions for areas of improvement.
- Sorted, organized, and maintained files.
- Interacted with customers by phone, email, or in-person to provide information.
Food Production Trainer
NLD Institute
08.2019 - 08.2022
- Implemented scheduled maintenance, retooling production status sheets and driving number of tasks to achieve scheduling effectiveness.
- Enforced health and safety protocols to promote safe working environment.
- Monitored inventory levels and restocking schedules to avoid production delays from unavailable materials.
- Planned operations to meet established schedules, factoring in order demands and business forecasts.
- Evaluated employee performance and provided feedback and training as needed.
- Prepared and maintained production reports and personnel records.
Head Chef
The Basement Restaurant
10.2022 - 08.2023
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Mentored kitchen staff to prepare each for demanding roles.
Education
Bachelor of Science - Hotel Management And Catering Technology
Chandigarh University
Chandigarh State Hwy, Punjab, India05.2018
Skills
- Staff Supervision and Coordination
- Food Preparing, Plating and Presentation
- Create Recipes
- Food Safety
- Temperature Monitoring
- Kitchen Management
- Performance Tests Conduction
- Disciplinary Action
- Estimate Food Needs
- Station Preparation
- Kitchen Equipment Safety
- Cooking Technique Demonstrations
Accomplishments
- Received certificate of appreciation for building up the competency based curriculum in Bhutanese food production NC2(national certificate) and Bakery and confectionary NC2 at NLD training institute, Thimphu, Bhutan.
Certification
- Attained a workshop on Bhutanese Agriculture and Food Regulatory Authority (BAFRA) in Thimphu Bhutan.
References
Available upon request
Timeline
Head Chef
The Basement Restaurant
10.2022 - 08.2023
Food Production Trainer
NLD Institute
08.2019 - 08.2022
Internship Student
Hotel Kisa
03.2018 - 05.2018
Internship Student
Le Meridien Hotel
01.2017 - 05.2017
Bachelor of Science - Hotel Management And Catering Technology
Chandigarh University