Lok Bahadur Tamang is a chef from Nepal with over 7 years of experience working in kitchens in India. He has strong skills in Asian cuisine preparation and management. Tamang is currently working as a chef at Leela Palace in Chennai, India, where he oversees food production and ensures quality standards are met. He has received awards for his cooking and actively participates in hotel food festivals.

1. CURRICULUMVITAE
LOK BAHADUR TAMANG
P.O. Dhobi, Bijulikot V.D.C.7 leati
District : Ramechhap Zone- janakpur Manthali
Nepal
Mobile: +919566037926
Email : lokbhadurgole1985@rediffmail.com
Skype id- lokendra251
Professional Summary
Energetic culinary professionalwith a blend of creativity, passion
for food and exceptional cooking skills. Works well as a dynamic leader
in high-pressure settings. Motivated chef offering over 7th years
experience in the food industry. Focused on high standards for taste and
quality, while maintaining profitable margins. Superior communication
and leadership skills.
Quality Compliance
 Implementing procedures, control systems for maintaining hygiene and
quality standards.
 Ensuring profitability of operations and supervising all aspects of Kitchen
management including menu-planning, monitoring food production to ensure
compliance with quality & hygiene standards.
 Co-ordinate with operating staff for upkeep of F&B service equipment in
perfect working order.
Guest Servicing
 Ensuring high quality services, resulting in customer delight and optimum
resource utilization.
 Interacting with in-house and potential guests to understand their
requirements and customizing the product and services accordingly to
enhance their satisfaction levels.
 Delivering high-value restaurant services to upscale clients for exalting
theisatisfaction levels.

2. People Management/Training
 Handling operational functions like pre-shift staff briefings, creating the
duty roster, shift management and so on.
 Guiding and mentoring team members to ensure efficiency in operations &
meeting of individual & group targets.
Supply Chain Management
 Handling procurement of food items for the F&B department and
necessary equipments for the banquet facility.
 Effective inventory planning for raw materials & spares, based on business
requirements and utilization forecasts.
excellence.
EDUCATIONAL QUALIFICATION
 Higher Secondary from Shree pancha ratna rajya laxmi devi secondary school.66.7%.
 Senior Secondary from Kathmandu Nepal.
 One year Computer Course) in Kathmandu Nepal
PROFESSIONAL EXPERINCE
 Worked in Chinese kitchen in gold finch hotel in Mangalore from March
2007 to June 2008.
 worked in Asian kitchen In TAJ MANJURAN in Mangalore june2008
to 2012
 Worked in Chinese kit chine VIVANTA BY TAJ in Trivandrum in
2012to2013
 Now working in LEELA PALACE in chennai I join since January2014 till
date…
Job responsibilities
 Preparing mise en plan.
 Preparing the entire Asian Mari nation.
 Preparing requisition list of the raw items which will be used on the particular day.

3.  Multi skilled task (some times have to work in Indian Section-TANDOOR
continental SECTION).
 Maintaining cleanliness of the area of wo
 Responsible for the clearance of the place after the Restaurant was closed.
ACHIEVEMENTS
 Has been awarded as best Chinese chef in food production department
during my job25th Sep. 2006
 Actively participated in food festival organized by the hotel
 Actively participated in Asian festival organized by the Taj Manjuran
Mangalore
PERSONAL DETAILS:
Date of Birth: Feb 25.1986
Gender: Male
Marital Status: Single
Interests: Swimming, Listening music, playing volleyball.
Languages Known: English, Hindi, Nepali
DECLARATION:
I hereby declare that the information furnished above is true to the best of my
knowledge.
Lok Bahadur Tamang