Binod Sunuwar is applying for the position of Chef de Partie at Hilton Hotel and Resort in Abu Dhabi. He has over 15 years of experience working in kitchens in hotels in Nepal, Qatar, and the UAE. His objective is to take on a position of responsibility using his skills and positive attitude to help the organization achieve its goals. He has strong cooking and food preparation skills and understands food safety and hygiene standards. As Chef de Partie, he would supervise kitchen operations and staff to ensure quality food production and compliance with all policies and regulations.

1. Curriculum- vitae
Binod Sunuwar
+971503019534
Hilton Hotel and Resort
Abu Dhabi
o
Position applied for : Chef de Partie (Main Kitchen/Hot kitchen/All day Dining/Banquets)
CAREER OBJECTIVE
Seeking challenging career in hospitality Sector to get a position of responsibility, using my skills
and efficiency to communicate my ideas and views and commit myself for achieving
organizational objectives with the team effort and my positive attitude and performance
Personal profile
Able to think clearly and carefully even under pressure take necessary control in solving problems
and use experience and logical thinking to effect logical decision, efficient reliable and
hardworking. Relish responsibility and involvement.
PERSONAL DATA
Home Address : Sunsari,Nepal
Gender : Male
Date of Birth : 29 January 1980
Civil status : Married
Nationality : Nepali
Religion : Hindu
Email address : binod_sunuwar2001@yahoo.com
binod.sunuwar5@gmail.com
Education : SLC passed from center board of Nepal
Intermediate of commerce
Passed 2nd
year (12th
)-1999
1st
year (11th
)-1998

2. Public youth campus
Tribhuwan University, Kathmandu, Nepal
Language : Nepali, English and Hindi
Passport No.
Date of expiry
: 06962529
09 January 2024
WORK EXPERIENCE
Hilton Hotel And Resort (*****)
Abu Dhabi
Presently working as a Chef de Partie
Hot Kitchen
From June 2014 to till date
Radission Royal Hotel (*****)
Worked as Demi Chef de Partie
Main Kitchen
From October 2011 to march 2014
Intercontinental Hotel Doha, Qatar
Worked as a Demi Chef de Partie
All day dining
From 16th
june 2009 till 2011
Commis I
1st
April 2007 – 15th
june2008
Commis II
1st
April 2006- 31st Mar2007
Commis III
4th
June 2005 -31st
March 2006
Four season restaurant and bar
Worked as commies chef
1st
November2001-30th
November 2003
Nanglo international club
Worked as a commies chef
14th March2002-15 September 2002
Dream land restaurant and bar
Worked as a commies chef
1ST
January2001-12thSeptember2001
TRAININGS/ SEMINARS
 The Basic food hygiene training course by Boecker food safety
 Essential Food Safety training by Abu Dhabi food control authority
 Basic food hygiene training by Intercontinental Hotel
 Complete Fire Safety Training by chief engineer
 Basic knowledge of Computer
Jobs and Responbilities :
Skills and Knowledge

3. • Cooking – Ability to prepare and present meals utilizing culinary principles, standards,
techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food
displays, following recipes).
• Food Production and Presentation – Knowledge of techniques and equipment for preparing
and presenting food products (both plant and animal) for consumption, including
storage/handling techniques and sanitation standards.
• Originality – The ability to come up with unusual or clever ideas about products, services or
situations, or to develop creative ways to solve a problem.
• Customer and Personal Service – Knowledge of principles and processes for providing
customer and personal services. This includes customer needs assessment, meeting
quality standards for services, and evaluation of customer satisfaction.
Responsibilities
• Supervises kitchen shift operations and ensures compliance with all Food & Beverage
policies, standards and procedures.
• Maintains food preparation handling and correct storage standards.
• Recognizes superior quality products, presentations and flavour.
• Plans and manages food quantities and plating requirements for the specialty restaurant.
• Sets a positive example for guest relations.
• Communications production needs to key personnel.
• Participates in training specialty restaurant staff on menu items including ingredients,
preparation methods and unique tastes.
• Emphasizes guest satisfaction during all departmental meetings and focuses on
continuous improvement.
• Assists in developing daily and seasonal menu items for the kitchen.
• Ensures compliance with all local, state (e.g. Health Department) regulations.
• Follows proper handling and right temperature of all food products.
• Participates in associate progress discipline procedures.
• Empowers associates to provide excellent customer service.
• Handles guest problems and complaints.
• Ensures associates are cross-trained to support successful daily operations.
• Participates in the associate performance appraisal process, providing feedback as
needed.
• Understands the impact of departments operation on the overall hotel financial goals and
objectives and manages to achieve or exceed budgeted goals.
• Uses all available on the job training tools for associates.
• Work with the Chef de cuisine on managing all functions of the food production and quality
improvement.
• To ensure an adequate supply of all products prepared on a timely basis
• Assist the Chef de cuisine in designing, implementing and overseeing special events and
special food promotions
• Monitor regular standards of production to ensure highest level of quality in all kitchens
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards
as per Municipality requirements at all times in all working areas

4. • Maintain comprehensive product knowledge including ingredients, equipment, suppliers,
markets and current trends
• Monitor local competitors and compare their operation with the hotels food production
operation
• Monitor all aspects pertaining to the control of the hotel’s food cost
• In quality establishments with a la carte, banquet and buffet styles. The ability to
communicate well in English and a proven track of food preparation, presentation and
preservation knowledge is an essential
• Good understanding of the hotel operation & the local competitors
• Recognizing & understanding differences & trends
• Planning for business & analyses the needs of the operation
• Adaptability & integrity
• Supervising people & operations
• Drive for result through high set personal standards & effective teamwork
• Supervise the main / outlet kitchen in the preparation and presentation of all food items in
accordance with the hotel’s SOPs and standardized menu guidelines
• Monitor regular standards of production to ensure highest level of quality
• Monitor all aspects pertaining to the control of the hotel’s food cost
• Thinks ‘outside the box’ and strives for product enhancement and quality improvement
• Participate in the drafting of concept ideas and menus for all special events and functions
while encouraging all employees to put forward their ideas and utilizing them wherever
practical
Awards
Certificate of gratitude for success of 2006 Asian Games
I assure you that I will discharge my duties sincerely to you entire satisfaction and the company.
I hereby certify that the above information is true and correct to the best of my knowledge.
Thank you
APPLICANT
Binod Sunuwar