Curriculum vitae
Rajan Kumar Khanal Khatri
Kempinski Hotel Ajman, U.A
Po box3025
Mob. No. +971 50 5344513
Career Objectives
I work with team to achieve overall company goal. The are lots to share but just waiting for the chance to prove myself. I am looking for challenging chef d partie I am well experienced, qualified professional chef as I mentioned in the CV below. My strength are team work, can do attitude, willing to learn, highest standard of preparation and presentation. Adjustable, passion about food, fast leaner, eye for details,
Basic Function
Good knowledge f&B kitchen - Indianchaines:Continental: Italian: Arabic cuisine: BBQ live cookingto ensure check the miss en place, buffeand A la cart is correct to enhance the service time &HACCP
Personal Details
Date of Birth: 26-06-1983
Religion: Hindu
Nationality: Nepali
Permanent Address: Beltar-8, Udayapur, Nepal
Sex: Male
Marital Status : Single
Height: 5’ 4”
Fathers Name : Minbhadur Khanal
Passport details
Passport number: 2369533
Passport issue: 2005
Passport expiry: 2015
Visa type: Employment
Visa issued: 15-10-2007
Visa expiry: 2011
Personal Work Experience
Kempinski Hotel Ajman (*5)
From 15 march 2008 as Demi chef Di Partie in Hot kitchen till now day
Habtoor Grand Resort & Spa Jumerah Beach (*5)
From 10 July to 10 marchr2008 as commiss 1 in hot kitchen
Hotel Radisson Lazimpart Kathamandu Nepal (*5)
From April 2001 to December 2003 as trainee in Italian kitchen
Hotel Himalaya Kathamandu Nepal (*4)
From January 2004 as Assistant Cook in main kitchen
Major Duties & Responsibilities
To work as directed on station of assignment under appropriate Chef de
partee
Set up station properly and on time for each service period.
Make sure all food is prepared by recipes designated by Chef de Partie.
Make sure food quality and quantity meets hotel standards.
Make sure food is sent to correct area on time.
Notify Supervisor of any problems or complaints as and when they arise.
Be able to work in another area when needed and take part in cross training
when directed.
Be able to assist in same day preparation and advance preparation for
another station as instructed by the Supervisor..
Follows the clean as you go policy and keep work area clean at all times.
Do not leave the kitchen without first seeing your supervisor to check your
station.
All food items for storage must be covered with vita film, dated, labelled and
Initialled by person who made it or used it. Rotation of food-old first, newest
last.
Professional Course
Grooming and hygiene training (from Johnson diversely)
Nepal Academy of tourism & hotel Management school kathamandu Nepal
Achievement
Awarded by Habtoor Grand Resort & Spa displaying great team work as well as culinary skill in new year & big gulf Gala dinner
Excellent Award SARK committee in 5 October by Hotel Radisson
Employee of the month march 2009 by kempinski Hotel Ajman
Merit Certificate: local fish live cooking (The Emirate Salon Culinary Guild, Dubai)Feb 2008)
I feel that experience and my qualification I have given me different skill by
which can effectively meet your need and could learn more.
Academic Qualification
SLC- Education Board of Nepal
I Ed Tribhuban University Nepal
Reference:
Chef Vinon yourgu Beast regards
Phone number -971-506305436 Rajan khanal