Uddap Thapa
Lalor,Nepal
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 18 Years background in hospitality industry.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Sous Chef
Velvet Beans Restaurant & Bar
2023.01 - Current
- Responsible for daily food preparation, supervising and helping food preparation, monitoring and controlling wastage, ensuring food quality, establishing and maintaining effective interdepartmental working relationships, maintaining health and safety procedures, ensuring guest satisfaction and food costs, and maintaining a secure and friendly working environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted with menu development and planning.
Chef
Cucina Restaurant & Bar
2019.01 - 2023.01
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Pataleban Vineyard Resort
2016.04 - 2018.12
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
Head of Department- Food & Beverage
GATE College Affiliated With EHL
2012.03 - 2015.03
- Planning of Food and Beverage department, event management, overseeing food and beverage preparation and service, supervising the department and outlets
- Event Management, Organizing Events and functions for different Embassy and delegates (Swiss, German, French, Norwegian, European Union, ICIMOD, GIZ).
- Develops formal training plans and conducts on-the-job training sessions for Food and Beverage department employee and students, taking day to day Food & Beverage practical and theatrical class for student.
- Dealing with complains and it's solutions, Making Staff rosters, Making reports Food cost, Food and Beverage Recipe files, Departmental checklists, Departmental reports.
General Manager
Casa de Case & Kancha ko Bhancha
2011.01 - 2012.02
- Establishing restaurant business plan, controlling purchases and inventory, maintaining operations and patron satisfaction, enforcing policies and procedures, and maintaining a safe and secure facility environment.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Controls purchases and inventory, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances and taking corrective actions.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
Cook
La Dolca Vita
2006.07 - 2009.12
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Managed daily preparation of diverse menu items according to guest preferences while ensuring timely delivery of orders.
- Consistently delivered exceptional taste experiences for customers using creative seasoning combinations tailored to individual palates.
- Maintained a clean and sanitary work environment, adhering to all health department regulations and guidelines.
Kitchen Trainee
Hotel Radisson Kathmandu
2005.06 - 2006.05
- Preparing parts of a major meal, assisting in the preparation of several parts of a major meal, preparing breakfasts, directing subordinates, preparing mise-en-place, assisting with other stations, collecting and storing items, and cleaning and maintaining kitchen equipment.
Education
Advance Diploma in Commercial Cookery, Trade Recognition, Australia Chef no. (4513-11) -
Abbey College, Sydney, Australia
12.2008
Diploma in Hospitality Management -
Holmes College, Sydney, Australia
12.2007
Skills
- Food & Beverage Service
- Food production
- Sales and Marketing
- Team building and supervision
- Multi outlet operation
- Organize, plan, prioritize
- Five star dining
- Menu development
- Business Management
- Management consultant
- Cost Control & Inventory
- Event Management
- Training & Hospitality
- Customer service
- Kitchen leadership
- Team Leadership
- Food Safety
Accomplishments
- Diploma in computer Application
- Basic Food hygiene
- Professional Development certificate (American Hospitality Academy)
- Basic First Aid Training from Red Cross Society
- Fire Training
- Total Quality Management Workshop
- Craft Trainer Certificate course
- GEC Training Master Trainer from St Regis, Abu Dhabi
- Employee of the month (October2014)
- Quality Award 2014 (ISO 9001:2008 Audit)
Languages
Fluent in Nepali and Hindi
Very good English verbal and written skills
Contact No
0499398867
Personal Information
- Date of Birth: 01/25/1987
- Gender: Male
References
On Request
Certification
Diploma in computer Application.
Basic Food hygiene.
Professional Development certificate (American Hospitality Academy)
Basic First Aid Training from Red Cross Society.
Fire Training
Total Quality Management Workshop
Craft Trainer Certificate course
GEC Training Master Trainer from St Regis, Abu Dhabi.
Employee of the month (October2014)
Quality Award 2014 (ISO 9001:2008 Audit)
Timeline
Sous Chef
Velvet Beans Restaurant & Bar
2023.01 - Current
Chef
Cucina Restaurant & Bar
2019.01 - 2023.01
Sous Chef
Pataleban Vineyard Resort
2016.04 - 2018.12
Head of Department- Food & Beverage
GATE College Affiliated With EHL
2012.03 - 2015.03
General Manager
Casa de Case & Kancha ko Bhancha
2011.01 - 2012.02
Cook
La Dolca Vita
2006.07 - 2009.12
Kitchen Trainee
Hotel Radisson Kathmandu
2005.06 - 2006.05
Advance Diploma in Commercial Cookery, Trade Recognition, Australia Chef no. (4513-11) -
Abbey College, Sydney, Australia
Diploma in Hospitality Management -
Holmes College, Sydney, Australia
Diploma in computer Application.
Basic Food hygiene.
Professional Development certificate (American Hospitality Academy)
Basic First Aid Training from Red Cross Society.
Fire Training
Total Quality Management Workshop
Craft Trainer Certificate course
GEC Training Master Trainer from St Regis, Abu Dhabi.
Employee of the month (October2014)
Quality Award 2014 (ISO 9001:2008 Audit)
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