1. Rajendra Tamang
P.O Box 48122, Jeddah 21572
Rosewood Jeddah, Saudi Arabia
Mobile: +966572951570/ 009779803098080
Email: rajendratamang820@gmail.com
Objective
To prepare and provide the highest quality of food maintaining hygiene & in order to achieve optimum
level of guest satisfaction & organizational profitability in a team atmosphere with a high employee
moral.
.
Achievements & Skill Summary
 Posses a good knowledge in kitchen department
 Good command of written and spoken English.
 Has experience in pre-openings.
 Well experienced in planning, supervising and managing the entire kitchen operation,
maintenance of inventory levels for smooth functioning of the kitchen.
 Financial Management- Inventory, cost controlling,
 Employee Development. On Job and Off Job trainings to trainee commis
 Star of the year 2010 – Rosewood Jeddah Saudi Arabia.
 Specialized in La-Mian noodles( professionally skilled in preparing home made noodles)
 Achieved # 3 in Restaurant Category for Market Matrix (Guest Satisfaction Tracking Index) 2013
in overall Rosewood Properties..
 Achieved Basic & intermediate Food Hygiene from Johnson and boecker
 Certificate of appreciation received for contribution of ARAB ECONOMIC SUMMIT 2013 held in
Al Faisaliyah Rosewood Riyadh.
 Received the Best Award Certificate from Cross Exposure at Rosewood Beijing in China.

2. Professional Work Experiences
 Junior Sous Chef Noodles Restaurant
Rosewood Jeddah, KSA (5*Luxury - Rosewood Hotels & Resorts) 2012 – Till Date
(Awarded as the Middle East’s Leading Luxury Hotel and Saudi Arabia’s # 1 Luxury Business
Hotel in 2014.Best Guest Review Award for 2013 by Booking.com and the 2014 Certificate of
Excellence by TripAdvisor.com)
Joined Rosewood Corniche which has over 127 rooms overlooking the Red Sea with three
Restaurants and a Lobby Lounge. Handling Two Restaurants Noodles (Chinese-80covers) and Ginza
(Japanese-60covers) with 7 staff and serving 170 Guests on a daily Basis.
Duties and Responsibilities -
 Fully in charge of the kitchen operation while chef de cuisines absents.
 Handling store room requisitions, assisting chef for special menus maintaining restaurant food
cost .
 Handling guest complaints.
 Coordinated with chef for the monthly Department Employee Development Schedule and
training Activities.
 Inspects kitchen area and ensures cleanliness, and food hygiene.
 Manage all aspects of the kitchen operations including selection, developing new menus for
promotion
 Responsible for creating and implementing new standard operating procedures in the kitchen.
 Manage and control all aspect of stock management within the outlet ensuring they adhere to
procedures.
 Monitor s all aspects of food and quality.
 Ensure all guests are welcomed and in a polite and friendly manner and receive the utmost
attention at all times.
 Maintain the department facilities, standards of presentation and levels of service to a level that
archives and exceeds company brand standards, meets health, safety and hygiene standards
and complies with company safety and fire regulations and procedures.
 Ensure the day-to-day operations run smoothly and efficiently, in line with Company standards,
and with oblivious attention to detail.
 Set and maintain the highest standards of grooming all times in line with the company policy.
 Conduct monthly communication meetings with all team members.
 Work in cooperation with the Head chef on new products, menus, promotions and other related
activities.
 Work with F&B Cost control to ensure stoke takes is carried out in a timely manner and ensure
food cost control targets are maintained.
 Ensuring guest and colleagues are served through environmentally-sound decisions.
 Development Schedule and trainingActivities.

3.  Chef de Partie – Main kitchen
Rosewood Jeddah, KSA 2010 – 2012
.
Moved to main kitchen in charge of buffet operation (main dining) and ala carte service(room service
orders)
Duties and Responsibilities –
 Handling kitchen pre preparation
 Member of pre-opening team of the hotel.
 Making weekly duty schedule for both the Permanent staff.
 Knowledge in proper handling of equipments
 Ability to control different staff to their maximum strengths
 Controlling food cost in the kitchen..
 Monitor s all aspects of food quality and hygiene.
 Set and maintain the highest standards of grooming all times in line with the company policy.
 Demi chef – Japanese kitchen ( Ginza I chome ) Rosewood Jeddah 2010-2008
The # 1 restaurant in Jeddah for restaurant category in trip advisor 2008, and # 4 rosewood
hotels for best restaurant in all rosewood group.
( forty five capacity luxury up market restaurant serving authentic Japanese cuisine )
Specializedinsushi skillsandculinaryknowledgeforJapanese chef.
Duties and Responsibilities
 Handling kitchen pre preparation.
 Controlling food cost in the kitchen
 Team worktowardsall colleagues.
Commis I – pastry kitchen Rosewood Jeddah 2009-2008
 Worked in the pastry as a commis one preparation of pastry items( variety of
muffins,cakes,pastry ,bread rolls and hard rolls)
Cook – hotel mini pan jab – India 2000- 2007
Specialized in Chinese and Indian cookery, started my culinary journey working in the ki tchen
Professional Training & Skills
Successfully completed the following trainings:
Food hygiene training Johnson and Boeker Level One and Level two Rosewood Jeddah
Saudi arabia
Fire and safety training rosewood Jeddah Saudi Arabia
Rosewood discovery (customer service) training program
Computer Knowledge
 Fluent in fmcc, inventory and food purchase order operating system
 Experience with MS Office, Internet Explorer

4. Language Proficiency
Fluent in English, Arabic, Hindi,
Educational Qualification
 Higher Secondary School Leaving Certificate 2005St.Manmohan college Katmandu Nepal,
Successfully passed Advance Level on the Field of Commerce and Finance
 Secondary School Leaving Certificate 2001
Govt. board of Nepal.
Personal Details
Date of Birth : 18.03.1980
Nationality : Nepalese
Sex : Male
Civil Status : Married
Religion : Hindu
Height : 195 Cm
STRENGTHS
Willingness to learn new things, Ability to communicate well with others and hard working
Character Reference
Mr. Ahmed Al Bik
Managing Director
Rosewood Georgia, Vancouver, Canada
Ahmed.albik@rosewoodhotels.com
Chef Maurizio Panicali
Executive Chef
Rocco forte Jeddah, KSA
Maurizio.panicali@gmail.com
Mob:- +966543232856