Khim Bahadur Kumal
Musikot Municipality
Summary
Detail-oriented hospitality professional with expertise in customer service and teamwork. Proficient in sushi rolling, grilling, vegetable carving, and advanced pastry techniques. Skilled in recipe scaling, menu costing, and inventory management, ensuring high-quality food preparation while maintaining cost-effective operations. Culturally aware with knowledge of nutrition and dietary restrictions, contributing to safe and efficient kitchen practices.
Overview
26
26
years of professional experience
Work History
Head Chef
THE BIRYANI LOUNGE LTD T/A MASAKALI
Reading
03.2024 - Current
- Worked in high-end Indian fine dining restaurant, delivering exceptional service and dining experiences.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Upheld health and safety regulations at all times in the kitchen.
- Fostered positive work environment, enhancing team morale and collaboration.
- Established strong rapport with team members, facilitating effective communication and teamwork.
Self Employed
KR SEKUWA CORNER
Gulmi
09.2015 - 03.2024
- Managed self-employed food business, overseeing food preparation and customer service while coordinating daily operations.
- Developed expertise in food preparation, customer service, and time management as a self-employed restaurant professional.
- Operated a self-employed takeaway/food service, consistently delivering fast, high-quality meals in a busy environment.
- Delivered high-quality food and exceptional customer service in self-employed restaurant.
Head Chef
Red chilly Spice
Johannesburg
05.2013 - 09.2015
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
Demi Chef D Partie
D'Destination Fine Dining
New Delhi
11.2012 - 05.2013
- Prepared and presented fine dining dishes, ensuring consistency and quality to delight guests.
- Collaborated with senior chefs to uphold high-quality service standards in fast-paced kitchen.
- Maintained hygiene and food safety standards in a fine dining environment.
- Supported kitchen operations and maintained high food standards, contributing to overall dining experience.
Commis-I
Radisson Blu Hotel
New Delhi
05.2012 - 11.2012
- Executed recipes precisely to maintain high dish quality standards.
- Integrated current culinary trends into dish preparations to enhance menu offerings.
- Ensured proper portion control reducing unnecessary wastage.
- Streamlined storage of ingredients for quick access during peak service times.
Chinese Kitchen Head Chef
Kasturi Restaurant & Bar
06.2010 - 12.2010
- Overhauled outdated kitchen equipment to increase productivity.
- Streamlined work processes to improve service speed and efficiency.
- Coordinated with front-of-house staff for seamless service delivery.
- Kept track of latest culinary trends for menu updates.
Demi Chef D Partie
Avalon Resorts
New Delhi
03.2009 - 06.2010
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Commis-I
Eden Park Hotels
New Delhi
12.2005 - 02.2009
- Supported dish development, resulting in varied menu options.
- Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
- Participated in daily inventory checks to avoid ingredient shortages.
- Maintained high hygiene standards throughout kitchen operations.
Commis-II
The Odysse
New Delhi
01.2004 - 12.2005
- Participated in daily inventory checks to avoid ingredient shortages.
- Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
- Enhanced customer satisfaction with timely meal preparation.
- Collaborated with team members for smooth kitchen operations.
Trainee
The Panchshila Rendezvouz
New Delhi
01.2001 - 01.2004
- Maintained a high level of service whilst dealing with client queries and complaints.
- Prepared comprehensive reports to facilitate informed decision-making process.
- Provided valuable support for successful company events and meetings.
- Coordinated effectively with diverse teams for successful project execution.
Education
F & B (P)
ANNAPURNA HOTEL TRAINING CENTRE (PVT) LTD
Skills
- Exotic cuisine preparation
- Grilling expertise
- Dessert menu development
- Garnishing techniques
- Batch cooking methods
- Menu costing
- Dietary knowledge
- Nutritional knowledge
- Use of kitchen equipment
- Inventory management
- Time Management
- Customer Service
- Team collaboration
- Cultural competence
- Attention to detail
- Basic computer literacy
Custom
References available upon request
Personal Information
Passport Number: 11285970
Timeline
Head Chef
THE BIRYANI LOUNGE LTD T/A MASAKALI
03.2024 - Current
Self Employed
KR SEKUWA CORNER
09.2015 - 03.2024
Head Chef
Red chilly Spice
05.2013 - 09.2015
Demi Chef D Partie
D'Destination Fine Dining
11.2012 - 05.2013
Commis-I
Radisson Blu Hotel
05.2012 - 11.2012
Chinese Kitchen Head Chef
Kasturi Restaurant & Bar
06.2010 - 12.2010
Demi Chef D Partie
Avalon Resorts
03.2009 - 06.2010
Commis-I
Eden Park Hotels
12.2005 - 02.2009
Commis-II
The Odysse
01.2004 - 12.2005
Trainee
The Panchshila Rendezvouz
01.2001 - 01.2004
F & B (P)
ANNAPURNA HOTEL TRAINING CENTRE (PVT) LTD