Lok Bahadur Rokaha Magar is a demi chef from Nepal currently working at a resort in Ras al Khaimah, UAE. He has a Bachelor's Degree in hotel management and culinary training. Magar has over 7 years of experience as a demi chef and is knowledgeable in food handling, safety, and creating innovative menus and dishes. He is looking for new opportunities in the hospitality industry.

1. LOK BAHADUR ROKAHA MAGAR
Ras al khaimah, UAE
Mobile: +971569570549
Email: Magarlucky477@gmail.com
PROFESSIONAL SUMMARY
With a BAHM degree in hotel management. Experienced and talented Demi chef with a great range
of gastronomic knowledge and menu specialties. Comfortable operating in a variety of venues and
looking for new opportunities in DCDP post in the hospitality industry.
CORE QUALIFICATIONS
 Knowledgeable and certified in the proper handling of foodstuff and
keeping food areas clean and safe
 Solid understanding of adapting foods to tastes, diets, cultures, etc.
 Excellent approach to customer service, creating meals and menu that
match special events and occasions
 Constantly seeking fresh and innovative ways to enhance meals with
new recipes, variety in foods and distinctive plating arrangements
 Exceptional understanding of how to adapt apposite combinations and
ingredient
EDUCATION
 2013 HTA culinary school ( 2 years in service chef apprenticeships course
in Hilton worldwide).
 2012 European university, Cyprus, Bachelor’s Degree in hotel management
(BAHM)
 2006 Shiddharth campus, Nepal, management, High secondary school
education board (HSEB)
 2004 Janta secondary school, Nepal, School leaving certificate (SLC)
ACEVEMENT
 Gold medallist in first year chef apprentice course.
 Gold medal in first chef apprentice competition 2015 in Ras al khaimah.
 Hygiene certificate frommunicipality of Ras al khaimah.
 “SPIRIT OF CARE “Certificate of recognition of being nominatedfor
doubletree brand’s highest award.
 Star of the month.
 Star bonds certificate for guest comment, star bond for hard working, star
bond for handling the section when no seniors.
 Hilton membership card.

2. WORK EXPERIENCE
OCT 2013 pre-opening to Present double tree by Hilton resort and spa marjan Island, UAE, demi
chef work in breakfast, cold kitchen, hot kitchen butchery and now in our speciality restaurant vespa
Italian restaurant.
 Prepare and present high quality dishes within company guidelines
 Keep all working areas clean and tidy and ensure no cross contamination
 Prepare all mise-en-placefor all relevant menus
 Assist other departments wherever necessary and maintain good working
relationships
 Report maintenance, hygiene and hazard issues
 Comply with hotel security, fire regulations and all health and safety and
food safety legislation
 Awareness departmental targets and strive to achieve them as part of the
team

JUNE 2011 to DEC 2011 Grant resort, Limasol, Cyprus, trainee
 Ensuring good hygiene and health and safety at all times
 Preparing ingredients for the team
 Measuring dish ingredients and portion sizes
 Helping with deliveries of stock
AUG 2009 to FEB 2010 SO Nice Boutique, Ayia napa, Cyprus, trainee
 Keeping station sanitary and clean
 Practicing safe food handling
 Receiving and storing product properly
 Rotating old and new stock
REFERENCES
Danial Zschaetzsch- Chef the cuisine
Doubletree by Hilton Resort & spa, Marjan Island, UAE
Mobile no: +971501993024
Email: Daniel.zschaetzsch@hilton.com
Roberto saglimbene- Chef the cuisine
Doubletree by Hilton Resort & spa, Marjan Island, UAE
Mobile no: +971569954610, +971566066203
Email: Roberto.saglimbene@hilton.com