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CDP-Prabin Tamang4

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CDP-Prabin Tamang4

  1. 1. Prabin Tamang Address: Al Wafu Building Apt 402 Al Barsha UAE Mobile : +971 56 213 5269 E-mail : Pralou03@yahoo.com Career objectives I want to build and develop a career working as a Chef in a dynamic and challenging team environment. I want to display the abilities and skills I’ve gained both in training and through experience, and to utilize them as a leader so that I can grow professionally and benefit me and my employer. Employment ATELIER M RESTAURANT AND LOUNGE DUBAI SOUS CHEF 2013 – 2015  Responsible for daily ordering and stock take  Ensure mise-en place is up to company standards and ensure quality of all food items in the line  Assist head chef in development of new menu items  Control all HACCP documents and ensure kitchen is kept to high standards of cleanliness  Training of new chefs coming in to the kitchen  Attending all management meetings and ensuring effective steps are put in place to achieve these goals
  2. 2. OKKU DUBAI RESTAURANT AND LOUNGE DUBAI Chef de Partie/Sushi Chef 2009 – 2013  Responsible for overseeing the daily setup and prep for the hot line which consist of three stations Grill, Sautee, Robata Grill  Supervised the training of the line chefs and Prep chefs.  Helped butcher, prepare, portion, order and inventory of meats and fish in accordance with standards and plating guide specifications as well as maintaining organization, cleanliness and sanitation of work areas and equipment  Prepare and make all aspects of sushi, including Sashimi, Nigiri, Carpaccio’s and ceviche’s  Assist Corporate Head Chef with menu development  Checking incoming deliveries to ascertain quality suitable for service  Controlling Stock takes on a weekly and monthly basis  Chef in Charge of the kitchen when the Chef or Sous Chef was busy  Assure quality control, health & safety procedures and minimize waste  Responsible for delivering high guest satisfaction  As PIC adhere to all HACCP guide lines and Protocols TERIYAKI EXPERIENCE, GCC CORP. DUBAI SUSHI CHEF 2003 – 2009  Responsible for overseeing the daily setup and preparation for sushi, sashimi and Nigiri  Supervised the training of the line chefs and Prep chefs.  Upholding company standards in accordance with the plating guidelines as well as maintaining a clean and sanitize counter while making and serving the guest at the sushi counter.  Responsible for all ordering and monitoring of supplies for the kitchen  Checking incoming deliveries to ascertain quality was suitable for service  Responsible for delivering high guest satisfaction  Adhere to all HACCP guide lines and Protocols
  3. 3. MRS. VANELLIS ITALIAN, GCC CORP. DUBAI COMMIS 1 2001 – 2003  Responsible for handling food production in the central kitchen  Responsible for preparation and cooking during daily service  Dealing with all the purchasing and logistics for the central stores, which Supplies three restaurants  Checking incoming deliveries to ascertain quality was suitable for service  Responsible for delivering high guest satisfaction at the front counter  Adhere to HACCP rules STRENGTHS: Proven ability to produce quickly under pressure without sacrificing quality. Basic cooking techniques. Full range of managerial skills and understanding of all key HACCP rules. EDUCATION AND QUALIFICATIONS  Higher Secondary Education Board  School Leaving Certificate ADDITIONAL TRAINING  First Aid - Certificate  HACCP Training  Health and Safety Level 3  Personal In charge Level 3 PERSONAL DETAILS NATIONALITY: Nepali PC SKILLS: Basic knowledge about Microsoft Office, Internet for research
  4. 4. LANGUAGES  Nepali  English  Hindi  Philippines INTERESTS  Cooking  Singing  Dancing  Playing Games REFERENCES Available on request

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