Soniya Sherpa
Minto,Australia
Summary
Hardworking individual seeking the post of a Che de partie in a hospitality setting, making the most of knowledge and experience in culinary arts, preparing food in accordance with employers' standard in a team-oriented and busy environment.
Overview
1
1
Certification
Work History
Chef de partie
Le Bistrot du coin
Camden, NSW
- Producing and cooking menus items during the service at high speed and to defined quality standards
- Completing appropriate levels of food preparations in a time
- Detailed cleaning of all Equipment and facilities at the end of shifts.
Kitchen manager(cook)
Dome café
Byford, WA
- Producing and cooking menus items during the service at high speed and to defined quality standards
- Completing appropriate levels of food preparations in a time
- Ordering and receiving order, ensuring they are suitable in quality, quantity and price
- Managing wastage level
- Managing the staff at the different station and coordinate food orders
- Detailed cleaning of all Equipment and facilities at the end of shifts.
Commis
Jumeirah al Naseem Madinant Jumeirah
Dubai, UAE
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Prepared all types of soup, sauces and other dishes according to the recipe
- Select fresh fruit and vegetables to make high quality dishes
- Prepared the pasta, pizza and other dishes
- Taking suggestions and feedbacks from CDP and Sous chef to improve quality of dishes
- Properly labelled and stored all the raw ingredients including production seafood and dry goods in the appropriate storage room.
Commis
Fairmont Dubai
Dubai, UAE
- Assisting to demi chef and chef de Partie in assigned section in day-to-day operation
- Is responsible to keep the area clean and hygienic according to the standard of hotel by following HACCP measures
- Is responsible to attend daily briefing and reporting chef de cuisine or sous chef in duty
- Is responsible to gather and place all the ingredients into work stations to meet shifts needs
- Learn specific cutting techniques for chopping vegetables and fresh spices
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation in kitchen.
Education
01.2019
Skills
- Culinary arts
- Knife Skills
- Hospitality
- Food presentation
- Kitchen Organization
- Sushi preparation
- Plating and presentation
- Team Management
- Salad preparation
- Dish preparation
Certification
I certify that the given my bio data describe the details of my qualifications, skills and knowledge
Personal Information
- Date of Birth: 10/28/97
- Nationality: Nepali
References
- Chris McGrath , Executive Chef +61425376604
- Catherine Blizard, manager, +61413108707
- Christian Goya, executive chef, +971508422907
- Saveesh nair, chef de cuisine, +971502116478
- Amrit Paudel, Human resource manager, +977 1 445121
Training
05/23/18, 08/30/18, Gokarna Forest Resort, Gokarna, Kathmandu, +977-01-4451212, www.gokarna.com, info@gokarna.net
Timeline
Chef de partie
Le Bistrot du coin
Kitchen manager(cook)
Dome café
Commis
Jumeirah al Naseem Madinant Jumeirah
Commis
Fairmont Dubai
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