Presently working as a Ex. Chef at male

1. EXECUTIVE CHEF
Committed to cook, lead and delegate to run a successful modern style 21st
century culinary
experience.
PERFORMANCE SUMMARY:
Highly accomplished and driven culinary professional, a perfectionist with 1+ years of diverse
experience as an executive chef in At Trans Maldivian Air ways, 23 nationalities staffs and, 5
star deluxe lounges + 1 restaurant. Demonstrated ability to develop and lead strong culinary
teams with a track record of streamlining operations and delivering the highest levels of food
quality and hospitality. Always walk the talk concept…..
• Inventive finesse and genuine passion for modern style food cookery and presentation
• Broad knowledge regarding Fusion cuisines of the Culinary
• Strong business sense and expertise in budgeting
AREAS OF EXPERTISE
 Recipe Development  Kitchen Operations  Cost Control
 Quantity Conversions  Quality Assurance  Inventory Check
 OSHA Compliance  Financial Planning  Menu Recommendation
 Sanitation Maintenance  Material Procurement  Beverage Selection
 Diverse Audit  Ecolab Audits  FSMS
 ISO 2200 - 2001  HACCP  Winner of Wine testing
 S.M.ATraining  TripAdvisor  Re-invent
KEY ACHIEVEMENTS
• Maintained the restaurant food costs below 32% of the total budget as compared against
standard industry costs of 37%
• Attained 100% guest satisfaction, tracking service level during employment by streamlining
kitchen operations and delivering high quality food and safety & healthy food with presentation.
• Always introduced additional cuisines and some of own signature dishes to the menu and
Vicky Kumar Thapa
Vill. Gaushala, ward no 9, Dist. Mahottry, Zone Janakpur Dham Nepal
E-mail vickykumar_thapa@yahoo.co.in Contact + 960 7924508
Skype vickykumarthapa
Passport 07732797
Married status Married, DOB 28th
Dec
Language known English / Hindi / Russian Elementary

2. adapted authentic recipes to bring re innovation which was highly commended by the
management.
PROFESSIONAL EXPERIENCE
With 14 year of Experience & train the trainer programs.
Trans Maldivian Airways Male City, (Maldives)
Executive chef from 30th
August 2014 to present…
• Ensure the delivered food is of excellent quality and is prepared under hygienic conditions
• Set the menu and update the same regularly based on seasonal preferences and food availability
• Carryout financial planning and control food costs
Radisson Blu, hotel & Resorts, Goa Cavellossim India
Sous Chef, promoted by management as an Executive Sous chef within 6 months
• Ensured timely procurement of all raw ingredients
• Coordinated with all work stations to synchronize orders & empowered to the colleagues.
• Developed and adapted various recipes for menu updating
Always distinctive with roots and global cooking for the 21st
century .while the preparation infuses multi-
cultural influences such as traditional ingredients and presented in a refined French style.
Equipped with everything from a rice paddle and modern style.
Worked at Vivanta by Taj, Panaji (Goa) the Lalit & Golf Spa Resorts (Goa)
Red Hot Chili Pepper (Kolkata) Tai – Tai Fine dining Restaurant with Pub (Bangalore), Hotel Royal
Orchid (Bangalore), Ohir’s Cuisine Court (Hyderabad), Ohir’s Banjara pre - opening Team (Hyderabad)
EDUCATION
(Private College) Agarwal College Diploma in Culinary Arts (Mohali, India) batch 2001-2002.
AFFILIATIONS
Awarded by the Times of India.
5 star Rated by Trip Advisor
Most of Time Got Every month Best Employee of Award.
Appreciation Letter & Awarded by Goa C.M Mr. Parrikar.
Trained under top ten Asian Chefs.
Chef Richard Graham, Chef Shaji M.S, (India) Chef Gregor Paff, (Germany)
Chef Shaun Konverty, (New Zealand) Chef Nath (Thailand) & Chef Lee (China)