The document summarizes the qualifications and experience of an executive chef specializing in pan Asian and fusion cuisine. He has over 14 years of culinary experience working in luxury hotels, airlines, and restaurants. He is skilled in kitchen operations, recipe development, cost control, and ensuring food quality and safety standards. Currently he works as an executive chef for an airline in the Maldives, where he sets the menu, manages food costs, and ensures excellent food quality.

1. Executive Chef
Specialties Pan Asian & Western Food with Fusion cuisine
Creative & Strive for top culinary performance and high quality food production using finest
gourmet ingredients, Committed to cook, lead and delegate to run a successful modern style.
Always distinctive with roots and global cooking for the 21st
century .while the preparation infuses
multi-cultural influences such as traditional, presented in a refined French style. Equipped with
everything from a rice paddle and modern style.
EDUCATION
Agarwal College Diploma in Culinary Arts (Mohali, India) batch 2001-2002.
PERFORMANCE SUMMARY:
Highly accomplished and driven culinary professional, with 14 + years of experience with
Airlines, 5* luxury Hotels, Deluxe Lounges & Restaurants. Having. 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
Vicky Kumar Thapa
Vill. Gaushala, Post Office 45711 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.  ISO 22000 - 2001  HACCP  Winner of Wine testing
KEY SKILLS
 Built a wining mutually respectful environment between the front and back of the house,
resulting in improved productivity, customer service & staff longevity Restaurants’
Kitchen management, meticulously skillful in controlling supplies, staffing, budgets &
cost & Complete adherence to cooking standards, maintains cleanliness and hygiene.
Adapted authentic recipes to bring re innovate……
 Complex problem
solving
 Coordinating with
colleagues
 People Management
 Critical Thinking  Negotiation  Quality Control
 Service Orientation
 Judgment & decision
making
 Active Listening &
Creativity
PROFESSIONAL EXPERIENCE
With 14 year + of Experience
Trans Maldivian Airways Male City, (Maldives) (Aug 2014 to Present)
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
Certified with 9001, 14001, 18001 & BSI
Radisson Blu, hotel & Resorts, Goa Cavellossim India (15th Dec 2013 – Aug 2014)
Sous Chef, promoted by management as an Executive Sous chef within 3 months
 Managed the entire staff in the absence of the Executive chef
 Undertaking planning of daily kitchen activity
 Menu engineering for banquet functions
 Conducting sit-down dinners for high profile guest
 Ordering and purchasing of daily operational requirements
 Initiating coffee shop buffet
 Developed and adapted various recipes for menu updating
Junior Sous Chef
The Lalit Golf & Spa Resorts, Goa, (December 2012 – December 2013)
 Was handling the European, Pan Asian section & Meditarian Food (Fine Dining’s restaurant)

3. Chef de Parties
Vivanta by Taj, Panaji, Goa (August 2010 – December 2012)
 Liasoning with purchase and sales team
 Menu planning for entire functions
 Training staff on innovative cooking
 Maintaining food cost with high end product
 Organized food festivals like
 Thai food festival
 Moon festival
 Dragon boat festival
 Sushi festival
 TAMARI was awarded by the TIMES FOOD AWARDS 4 times in succession for best
restaurant in the city.
 Did 5 time hygiene audits from Diversy and 3 HACCP audits including ISO 22000 2001. (FSMS)
Chef de Parties
Indismart Group, Kolkata, (April 2009 – July 2010)
Senior Sous Chef
Red Hot Chilli Pepper, Kolkata, (March 2007 – February 2009)
Demi Chef de Parties
Royal Orchid Hotels, Bengaluru, (March 2005 – February 2007)
Trainee & Commi Chef
Hotel Ohri’s Cuisine Court, Hyderabad, (April 2002 – February 2005)
AFFILIATIONS
Awarded by the Times of India.
5 star Rated by Trip Advisor
Various Time Got Every month Best Employee of Award.
Appreciation Letter & Awarded by Goa C.M Mr. Parrikar. (Home Minister present)
TRAINED UNDER
Top Asian Chefs.
Chef Richard Graham, Chef Shaji M.S, (India) Chef Gregor Paff, (Germany),Chef Shaun
Konverty, Chef Nath (Thailand) & Chef Lee (China), Chef Nimish Bhatia (India)