Sanjaya Tamang
Pitlochry,UNITED KINGDOM
Summary
To work with a company that suits my skills and experiences that could give a challenging environment and that encourages continuous learning then provides exposure to new ideas and gives personal and professional growth. Creative Chef with talent for crafting diverse, mouth-watering dishes and innovative menus that captivate diners. Adept at managing kitchen operations, leading teams, and maintaining high standards of hygiene and safety. Committed to delivering exceptional culinary experiences, leveraging deep understanding of flavour profiles and seasonal ingredients. Eager to bring fresh ideas and culinary expertise to inspire and elevate dining experiences.
Overview
16
16
years of professional experience
Work history
Senior chef de partie
The old mill
Pitlochry, UNITED KINGDOM
2025.06 - 2026.02
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Enforced health and safety standards for food storage, preparation and handling.
- Established clear standards for cooking, garnishing and presenting food.
Chef de party
AMARI RAAYA MLDIVES Resort
Maldives, Maldives
2023.06 - 2024.03
- Enforced health and safety standards for food storage, preparation and handling.
- Established clear standards for cooking, garnishing and presenting food.
- Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Established food presentation guidelines, ensuring dishes were visually appealing.
Demi chef de party
RADISSON BLU RESORT MALDIVES
Maldives
2020.12 - 2021.03
- (All day dinning & A la' cart)
- Maintained high standards of kitchen hygiene, following food safety regulations to minimise risk.
- Worked with experienced chefs to learn requirements of different cooking stations and dishes.
- Monitored food temperatures during storage, cooking, and serving to comply with health and safety guidelines.
- Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
- Followed strict health and safety guidelines in kitchen.
Commis-1
FARUFUSHI RESORT MALDIVES
Maldives
2019.11 - 2020.01
- (Fine Dinning)
- Supported head chef in meal prep tasks, chopping vegetables, and preparing sauces for efficient service delivery.
- Weighed ingredients for accurate portion control.
- Played a key role in catering events, preparing large volumes of food to exacting standards within tight deadlines.
- Reported kitchen equipment faults for quick repair.
- Kept all utensils, dishes and glasses clean and ready for customer use.
Commis-1
The Grand Park Koddhiparu Resort Maldives
Maldives
2018.01 - 2019.04
- (Fine Dinning & Japanese cuisine)
- Kept chef workspaces stocked with supplies during busy periods.
- Rotated stock and added new items from stock deliveries.
- Supported head chef in meal prep tasks, chopping vegetables, and preparing sauces for efficient service delivery.
- Weighed ingredients for accurate portion control.
- Played a key role in catering events, preparing large volumes of food to exacting standards within tight deadlines.
Commis-1
The Residence, Maldives
2014.11 - 2018.01
- Take care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Hotel.
- Follow the instructions and recommendations from the immediate superiors to complete the daily tasks and to coordinate daily tasks with the Sous Chef.
- Responsible to supervise junior chefs or commis.
- Estimate the daily production need and checking the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- To follow good preservation standards for proper handling of all food products at right temperature.
- Establishing and maintaining effective inter-departmental working relationships.
- Check periodically expiry dates and proper storage of food items in the section.
- Consult daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
- Assess quality control and adhere to hotels service standards.
Chef
KFC Restaurant, Dubai, UAE
Dubai, UAE
2012.06 - 2014.09
- Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
- Verify that prepared food meets requirements for quality and quantity.
- Prepare all fryer foods in a timely fashion and check all customer order for completion.
- Send customer orders out the "pick-up" window when completed.
- Identify customer issues/complaints and take necessary steps to correct them.
- Stock and organize the "Fry Station".
- Clean assigned areas of the kitchen as necessary.
- Prepare daily "prep" items, including frying hash browns.
- Maintain sanitation, health, and safety standards in work areas per Health Codes.
- Clean, stock, and restock workstations and display cases.
- Clean food preparation areas, cooking surfaces, and utensils.
- Perform other related duties as requested.
Commis-1
Annapurna Hotel, Kathmandu, Nepal
Nepal
2009.12 - 2012.05
- To work as directed on station of assignment under appropriate Chef de Partie.
- Set up station properly and on time for each service period.
- Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.
- Make sure quality and quantity meets hotel standard.
- Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
- Work in another area when needed and take part in cross training when directed.
- Assist in same day preparation and advance preparation for another station as instructed by the supervisor.
- Attend to any and all kitchen meetings whilst on duty or otherwise.
- Follow clean as you go policy and keep work area clean at all times.
- Doing the final check of the section before leaving.
- All food items for storage to be covered dated and labelled according to checklist.
- Proper food rotation - first in - first out.
- After service switch off and clean oven tops and work areas as well as surfaces.
- Completed daily cleaning and restocking checklists to support kitchen operations.
Education
SCHOOL LEAVING CERTIFICATE -
Shree Saraswati Higher Secondary School
Terthum, NepalHIGHER SECONDARY BOARD -
National Academy
Biratnagar, NepalSkills
- Food hygiene
- Cooking techniques
- Food safety awareness
- Meal preparation
- Kitchen management
References
- Mr. Tuk Bahadur Limbu, Executive Sous Chef, The Residence Maldives, +960 7517077
- Mr. Bikash Gurung , Sous chef, Gurungbikashbg989@gmail.com, +9609130890
- Mr. Prabakaran Natarajan, Sous chef, The old mill inn, United kingdom,+447442120237, chefprabakaran.n.@gmail.com
Timeline
Senior chef de partie
The old mill
2025.06 - 2026.02
Chef de party
AMARI RAAYA MLDIVES Resort
2023.06 - 2024.03
Demi chef de party
RADISSON BLU RESORT MALDIVES
2020.12 - 2021.03
Commis-1
FARUFUSHI RESORT MALDIVES
2019.11 - 2020.01
Commis-1
The Grand Park Koddhiparu Resort Maldives
2018.01 - 2019.04
Commis-1
The Residence, Maldives
2014.11 - 2018.01
Chef
KFC Restaurant, Dubai, UAE
2012.06 - 2014.09
Commis-1
Annapurna Hotel, Kathmandu, Nepal
2009.12 - 2012.05
HIGHER SECONDARY BOARD -
National Academy
SCHOOL LEAVING CERTIFICATE -
Shree Saraswati Higher Secondary School