1. *CurriculumVitae*
Name : MilanGurung
Nationality:- Nepali
Age- 37 years
Email : minal1412@yahoo.com
MobileNo.14054744463
Head Chef:
Indian, Chinese,Continental
and MediterinianCuisine.
15 yearsexperienced inmany 5*
star hotels& Indian Restaurents.
Now At "GopuRam" Ok.city.
Career Objective:
To work in a reputable and challengeable organization that will challenge me and allow me to
effectively utilize my skills, creative talents and commitment to excellence while giving
me opportunity to enhance my knowledge and skills simultaneously offering the growth of
business and my career.Fully committed on responsibilities by adapting fexiblities as well as
puntuality on possessing reputation, commercial and initiative to further bolster a hotel's
culinary success.
Personal summary :
Highly motivated professional chef in world class hospitality proven experiences with extensive
knowdges, strong commitment and consistant for recognized. Passion for delivering solid
operational chef in-charge driven through by guest satisfaction.
*Academic Qualification*
1, “Diploma” - From Hotel Management & Training Institute centre - chiple- Pokhara,
Nepal.
2, Diploma - Professional skills (Responsible Business) in Radisson Sas hotel Riyadh. Computer
skills- Opera, fidelio (material control), email and other official using purposes etc.
3, Intermediate of Art - (Proficiency certificate) from Patan Multiple college -
Lalitpur,Nepal.4,S.L.C.passed - From “Bhairawa shram "secondary school” phujel Amdada-
5,Gorkha-Nepal. 5,TIGER & BOSS: Training In Guest Employee Relation & Basic Of

2. Supervisor Skills training From “The Yas Hotel”- Abudhabi & food hygiene exampassed from
A.D.F.C.A.- Abudhabi, * The yas hotel - Now named as ***** "Yas Viceroy" hotel
Abudhabi,tel.971-02 6560000. -
FoodHygieneandHACCP-spot checking passed from - DUBAI MUNICIPALITY--Auditors.
Skills*****
Team player: Eye to details and quality: Enthusiasm with strong and effective
commucation skills, analytical thinking, problem solving and decision making :
Strong ability to learn, adapt, improve new responsibilities, initiative and commitment to
achieve.Express excellent Personal Presentation and Grooming disciplines that will reflect
and
compliment the highest standards of the company. In-charge : checking to the assigned
areas that always meet the hygiene and accurate preparetion standards. Inspire - to
achieve 100% guest satisfaction & company profit from the team that is motto of my
successful career. Supervise : to the junior co-workers & report : to executive chef about
what's going on the operation. "Prevention is better than cure" - incase if problem
rised,immediately take action for right solution. Manage : the daily needs iteams make
availabled any time accordingly the volume of business. provide accurate productivity by
arranging correct manpower, resources & also diversity for the best and intutive service.
"Career" History *15years In culinary field*
Curry, Tandoori ,Appetizer +Deserts + "continental foods, Indo chinese" * *Head
Chef = Now Working At " Taste Of India" - Oklahoma,U.S.A.
i)*****Chinese Mirch --Massachussetts - Indo chinese***** Head chef
1)"India Palace" pensacola- florida - As headchef.
2)CARDAMON"-indian restaurent,Michigan- as chef.
3)Fusion & Flavour -indian cuisine,mobil,Alabama- head chef.
4),Celebrity Equinox ship"Chef de partie" Main galley, 5 months
5),Sr.Chef De Partie-"Metropolitan Palace"hotel,Dubai from 1feb.2012"
6), Chef de partie -“Yas Viceroy" Hotel- Abudhabi, UAE from 2009 to 2012"
#9 restaurants & equally competitor each other, Angaar - Indian cuisine
7), Demi Chef de Partie - "Radisson Sas" hotel - Riyadh, K.S.A. from 2006 to 2008
8), Commis 1–“Radisson” hotel- Ktm,Nepal from 2003to 2005- Main Kitchen

3. & "Butchery"
9),Cook - "Chicken Tikka Inn” LLC. “Indian Cuisine”- Dubai, from 2001 to 2003
10,Assistant Cook - “Lake View Resort” hotel-pokhara,Nepal from 1999 to 2000 "Main
Kitchen"
"Farm to Fork"- Skilled with knowledge of brands, place of production,direct deal with
supliers about quality and cost of all seafoods, meat and poultry iteams & *,Indian,
Continental & Arabic Foods with expert recipes - Butchery & cooking. Main Objectively focus
on -“Quality as well as Cost control” & system of FIFO. + CCP.
"Employee of the Month": with “Yes I Can” spirit in Radisson sas Saudi Arabia-march-
2007. "Certificate of Appreciation" from General Manager at "YasViceroy" Hotel-
Abudhabi,UAE. PRE-OPENING STAFF: “The yas hotel” Abudhabi & “LakeView Resort”
Pokhara -Nepal.
*Area Expertise* : Summary
:Organising and monitoring-controls of food quality and cost.
:Extensive knowledge of food safety and health regulations.
:Ability to follow detailed intructions and procedures.
:Placing foods orders with approved suppliers & wholeshalers.
:Implementing,monitoring and reviewing food safety systems.
:Ensuring that the assigned areas are always clean and tidy to-
meet hygiene standard.: Delegating tasks to junior staff.
:to be engaged in food preparation.: Help to menu planning.
:Adapt Time management : multi tasking.
I here by declare that the entire particular furnished above
are true and correct to the best of my knowledge and belief.