1. CURRYCULAM .VITTE
NARAYAN PRASAD ARYA L
I am applying for the position of your Hotel/Resorts as a
Indian and tan door chef.
My goals and objectives seem to match your requirements
well. I am confident that I can perform the job effectively and
responsibly.
You may contact me at postal, telephone or in e-mail address;
if you need further details regarding my application (All
details in my resume) will be available at your convenience.
Thank you for your consideration.
Applicant:
NARAYAN P.ARYAL
PROFIL
MORE THAN 15 YEARS EXPERIENCE IN PROFESSIONAL
KITCHEN TEAM.SPECIALIZED IN INDIAN & TANDOORI CUISINE.
WORKING IN 5 STARS HOTELS, RESORTS AND RESTAURANT
IN INDIA-,QUATAR AND AFRICA(TANZANIA) .I HAVE AN ABILITY
TO LEAD IN ALL AREAS OF KITCHEN INCLUDING BUFFETS, ALA
- CARTE, BANQUETS AND RESTAURANTS.I HAVE ABILITY TO
HANDLE LATEST KITCHEN EQUIPMENT’S AND TOOLS. I CAN DO
MY JOB SINCERELY, DISCIPLINED AND CAN TAKE PRESSURE
2. ASSOCIATED WITH THIS
ACADEMIC EEDUCATION:
SECONDARY PASSED FROM NEPAL GOVT, HIGH SCHOOL.
COMPUTER EDUCATON: DIPLOMA IN COMPUTER APPLICATION(6 MONTH)
INTENDING
OCCUPATION
COOKING, Specialized in Indian & Tandoori cuisine
89(expert Indian cooking)
PERSONAL
CHARACTERISTICS
Ability to work on shifts can be leadership of a group.
Ability to take decision difficult situation .Ability to
learn new skill and teamwork skill I can do my job
sincerely, disciplined and can take pressure associated
with this.
WORK EXPERIENCE NEARLY 15 YEARS EXPERIENCE IN INDIA AND
OVERSEAS IN INDIAN AND TANDDORI
CUISIEN. .
JOB RESPONSIBILITY:
1•TO Report directly to the Executive chef and ensure day-to-day Kitchen Operation.
2. TO Prepare the Mia-en-place required for the Ala- carte and banquets and making
basic gravy and sauces for various food items for banquets and Indian kitchen.
3. TO Maintain cleanliness of kitchen equipment and Hygiene in the kitchen.
Regulate temperature of grills, ovens, freeze and other cooking equipment.
4. TO creating menu for special Occasion and verity of food festival and food
promotion.
5. Plan and create menus, incorporating requests of customers, Oversee consistent
delivery of high standard of quality food, and coordinate ongoing training to staff
6. TO make proper inventory and indent store, making D.P.O & D.P.R for Indian
kitchen department.
WORK EXPERIENCE
1. MARU MARU HOTEL, TANZANIA, AFRICA, 4 STARS LUXARY.
DATE OF WORK: 14 TH 2013 TO TILL DATE. 1 n half years till working
DESIGNATION: INDIAN AND TANDDORI CHEF (HEAD OF THE DEPARTMENT).
3. 2. HOTEL ARPIT PLACE, NEW DELHI, INDIA, 5 STARS DELUX
DATE OF WORK: JULY-1997 TO SEPTEMBER 2001. 3 years
DESIGNATION: COMMI CHEF
3. HOTEL RAMADA, DOHA, QATAR, 5 STARS LUXARY
DATE OF WORK: 15-11-2001 TO 10-04-2006, 5 years
DESIGNATION: INDIAN CUISINE (CHEF)
4. THE KENILWORTH HOTEL ,KOLKATA,INDIA 5 STAR DELUX
DATE: JULAI, 2007 TO JANUARY 2010.
SR, CHEF DE PARTIE
5. ROYAL EASTERN HOSPITALITY BANQUET COMPLEX WITH INDIAN
SPECIALITY RESTAURENT
DATE: MARCH 2011TO JANUARY 2013.
CHEF INCHARGE IN BANQUET AND INDIAN RESTAURENT.
TRAINING
From Month
&Year
To Month &
Year
Training/Certificate Training Organization
03 march
1997
June 1997 Hotel industrial
training.(Indian
kitchen
HOTEL royal, Nepal, 3
stars.
PERSONNEL : INFORMATION
E- MAIL
ADDRESS....................... ................ ....
.
PHONE
NUMBER ...........................................
PASPORT
NUMBER................ ...........................
MARITAL
STATUS................... ..........................
DATE OF
BIRTH.......... .............. .............. .........
..
NATIONALITY............................. ........
Aryalnarayan707@yahoo.com
+255776695785
2675720
MARRIED
20 -11-1982.
NEPALIES
HINDU.
MALE.
PLAYING, COOKING & CARV ING
