The resume summarizes Tilak Khatri's experience working as a chef in Dubai over the past 7 years. He is currently employed as a Commis I at Atlantis the Palm Dubai and is seeking a position as a Chef De Partie. He has extensive experience working in 5-star hotels in Dubai and Abu Dhabi, including Grosvenor House Dubai and Fairmont Bab Al Bahr Abu Dhabi. He has strong culinary skills and qualifications in food safety and hygiene. His objective is to further develop his skills and take on more responsibility in a competitive work environment.

1. RESUME
Tilak Khatri
Atlantis the Palm Dubai
Crescent Rd, Palm Jumeirah, Dubai, UAE.
Mobile: 00971-526396538
Email: khatritilak4@gmail.com
Position Looking for – Chef De Partie
Career Objective
Seeking a position with sound responsibility that would further develop my interpersonal skills
necessary to meet the objective put forth by the company. To work in competitive and
challenging environment, so as to handle complex tasks that test my limits and help to grow,
professionally as well as personally along with the organization.
Career summary
An experienced hospitality industry professional with vast experience in reputed and centric
environment of 5 star Hotel and catering with a variety of high valued guest from different
place of world. It is a highly motivated and capable professional cook with a real passion for
preparing popular, healthy and nutritious meals. It has ‘hands on’ approach to all areas of the
kitchen and possessing excellent organizational skills and administrative skills.
Looking for an immediate start and to join a busy and successful team where I can fulfill my
potential and further advance an already successful career.
Academic Qualification
High School Level Passed from His Majesty’s Government Ministry of Nepal (2000)
Intermediate (+2) Passed from HSEB Nepal. (2002)
Professional qualifications
 Strong interpersonal and communication skills.
 Extensive customer services experience.
 Performs well under pressure both independently and as a team player.
 Results-oriented individual who approaches problem-solving in both a creative and
analytical manner.
 Performs duties and responsible delight.
 Excellent team building and personal management acumen.
 Effective with all levels within an organization.
 Professional possesses positive attitude and quick learner.
 Vast culinary skills, Cooking technique, knife skills, knowledge of product and
ingredients, use of commercial equipment and kitchen procedures.

2. Training & Achievement
 Legends of the Month Awards October 2015, Atlantis the Palm Dubai.
 Time out Awards Abu Dhabi 2012, Frankie’s Restaurant & Bar Abu Dhabi.
 Eight modules culinary fundamental training from Fairmont Abu Dhabi.
 3rd months Apprenticeship as a continental kitchen from Shangri-La Hotel Kathmandu.
 6-months of basic Hotel Management Training & Food preparation “Culinary” Oct
2010 to April 2011 from Shangri-La Tourism & Hotel Training Center (P). Ltd.
Kathmandu, Nepal.
 Chemical Training by Ecolab UAE
 Essential Food Safety Training Certificate from TUV NORD
 Fire Fighting.
 Basic Food Safety Training Certificate from Abu Dhabi Food Control Authority.
Computer- “Advanced Windows Package” fundamental of computer skills including a
heightened proficiency with Microsoft office (MS Word, MS Excel, MS Power point Disk Utilities
and Outlook) and E-mail & Internet.
At Present Working
Atlantis The Palm Dubai
www.atlantisthepalm.com
12th October 2014 to present
Position: Commis I, Nasimi Restaurant & Bar
Main Duties
I am responsible to provide an excellent & consistent level of service to our customers. And also
responsible to prepare a consistent, high quality food product & ensure courteous, professional,
efficient & flexible service that support the outlets operating concept & company standards.
Organizing mise-en place for daily operation & before cooking any food, like A la’ Curt, (Launch
& Dinner) Set Menu, BBQ, and Canapé. Maintain kitchen hygiene and cleanliness according to
HACCP and ISO 22000 standards. Maintain production standards of efficiency minimum
wastages and maximum utilization of resources, (Machine, raw material). Organize shifting in
the section with daily checklist regarding mis-en-place, food storage, production and its service.
 Cooking and preparing a variety of fresh nutritious midday meals and other
refreshments.
 Write daily Store order- Dry store, Dairy store and Meat, Fish and poultry the approval of
the Sous chef and chef de cuisine in order to achieve the high stock rotation desired in
section.
 maintain good colleague’s relations and motivate colleagues
 Check on a daily basis food preparation regarding portion size quantity and quality as
laid down in the recipe index.

3.  Responsible for completing the Report any problems regarding failure of machinery and
small equipment to the chef de cuisine and to follow up and ensure the necessary work
has been carried out.
 Assist the Sous chef and chef de cuisine in composing new recipes and menu ideas.
General
 Contributes to the morale and team spirit of the hotel by maintaining effective
relationships with colleagues.
 Performs additional duties as directed by supervisors.
 Makes appropriate suggestions and recommendations to supervisors for the general
improvement of the hotel.
 Is fully conversant with all health and safety, fire and emergency procedures.
 Maintains a high standard of personal hygiene, dress, uniform, and body language
 Attends meetings and training as required by Department.
 Ensures that all activities are carried out honestly, ethically, and within the parameters
of local Law.
Grosvenor House Dubai
www.grosvenorhouse-dubai.com
P.O. Box: 118500, Al Sufouh Road, Dubai, UAE.
12 Feb 2014 to 3rd October 2014 as a Commis I
Siddhartha Restaurant and Bar by Buddha Bar
Duties & Responsibilities:
Responsibility prepares all ala carte daily mis-en- place. Ensures smooth running of the
section during Demi Chef De Parties absences. Have to maintaining of cleanliness in all
assigned areas including refrigerators and freezers. Control cost by minimizing spoilage,
waste, proper storage and exercising strict portion control. To attends training sessions. To
reports any equipment on the section which needs repair or maintenance. Ensures smooth
running of products used by section and that they are stored properly.
Fairmont Bab Al Bahr Abu Dhabi, UAE.
www.fairmont.com
Dec 2011 to 11 Feb 2014 as a Commis Chef.
The Frankie’s Italian Restaurant & bar is the result of collaboration between the horse jockey
Frankie Dettori and the Michelin star chef, Marco Pierre White. In a sophisticated setting, with
careful attention to detail, guests can dine on authentic Italian food, ranging from wood oven
pizzas, traditional pastas, and truffle ravioli to expertly grilled steaks, seafood and impressive
dessert Menu and a selection of vintage Italian wines and beers.
 Worked in Frankie’s Dettori, Italian Restaurant & Bar,

4.  Worked as different section like Buffet, a la’ cart, Set Menu, Hot, Cold, Pizza, Dessert and
Breakfast.
Duties & Responsibilities
I am responsible for prepares all ala carte daily mis-en- place and ensuring that the highest
possible quality is maintained and that agreed standards for food preparation and presentation
are met at all times under guidance from a senior chef and to be fully aware of all. Hygiene
control and chemicals used in the work place, and be able to act upon, fire procedures. To work
as part of a team in a constructive manner that enables the hotel to achieve the objective of
being a market leader in the luxury hotel sector. Comply with all hotel and company policies. To
be aware of and comply with statutory requirements regarding the work place such as health
and safety, hygiene, fire prevention, licensing and employment law, etc. Carry out and assist in
the smooth running of the kitchen. Attend all meeting and training sessions as required to
comply with any reasonable request from my superiors.
SHANGRI-LA HOTEL KATHMANDU
25th January2011 to 24th April 2011: As an
Apprenticeship
Beach Rotana Hotel & Towers Abu Dhabi - (A member of the
leading hotel of the world)
19th April 2009- to 4th August 2010: Kitchen Steward
Kelvin Catering Services Abu Dhabi
August 2005 to August 2008: Waiter
Performance Evaluation Criteria
 Flaying pizza ,Table work , Basic Toss, The whip Throwing, and Acrobatic
 Quantity and nature of guest comments and complaints
 Control of expenses and food cost %
 Standards of cleanliness and hygiene
 Staff training and development
Skills communication
 Skills enhanced by giving presentation as part of my job.
 Confident telephone manner.
 Excellent verbal and written skills.
 Working in a five stars & Starwood hotels.
Professional Strengths and Special Skills

5. Overall, extensive skill knowledge in dealing with different types of Cooking style, Food carving,
Ambitious, dynamic, Humorous, eager to learn & work hard, able to work under pressure and
very well in team building. And I have very well known in market as best Caterer especially for
socialite and business class people.
Future Goals and Career Plans
I like to see myself as becoming more skilled, more efficient, and more professional; I would like
to see myself as a top performing employee. My long term goal involves growing with a
company where I can continue to learn more and to be well known in Industries as a person that
is able to setup high standard of operation in this establishment.
Language:
I can read, write and speak following Language; English, Nepali & Hindi.
Personal Details:
Permanent Address : Hastichour-2 Gulmi, Nepal,
Nationality : Nepalese
Marital status : Married
Gender : Male
Date of Birth : 03/12/1984
Passport New MRP : 07654242
Issuing Authority : Mofa, Department of Passport, Nepal,
Date of Issued : 21/07/2014
Date of Expire : 20/07/2024
Hobby:
Meeting different types of people, making friends, Swimming, Traveling, Cooking, Bodybuilding
playing Volleyball & Football,
Reference:
Ayoub Makdissi
Senior Sous Chef & Arabic Chef
Fairmont Bab Al Bahr, Abu Dhabi, UAE
Tel: +971 2 654 3333
Mobile: +971 55 283 8462
Email: ayoub.makdissi@fairmont.com
Uddhab shrestha
Sous Chef
Grosvenor House Dubai,
Mobile: +971 55 283 8462
Email: Uddhab.Shrestha@luxurycollection.com

6. I hereby certify that the above information’s are true and correct to the best of my knowledge
and belief.
Tilak Khatri
Atlantis the Palm
Applicant