Head chef
The pheasant inn
02.2023 - Current
Santosh Gurung
Head chef 👨🍳
Reading
Timeline
Head Chef
The potkiln
05.2022 - 01.2023
Head Chef
The swan
06.2016 - 04.2021
Diploma - Hotel Management
Yak And Yati
2011.01 - 2011.05
Work History
Head chef
The pheasant inn
02.2023 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Head Chef
The potkiln
05.2022 - 01.2023
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Head Chef
The swan
06.2016 - 04.2021
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Participated in food tastings and taste tests.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Disciplined and dedicated to meeting high-quality standards.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Engaged with customers to gather feedback, using insights to refine dishes and service.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
- Maintained well-organized mise en place to keep work consistent.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Overview
9
9
years of professional experience
Education
Diploma - Hotel Management
Yak And Yati
Nepal 2011.01 - 2011.05
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Food safety regulations
- Kitchen operations
- Culinary expertise
- Special event catering
- Banquets and catering
- Cost reduction
- Food presentation
- Cost management
- Seasonal menu planning
- Recipe creation
- Ingredient selection
- Leadership qualities
- Cost control
- Fine-dining expertise
- Sanitation standards
- Allergy awareness
- Purchasing
- Cost control and budgeting
- Health regulations
- Ingredient sourcing
- Equipment maintenance
- Inventory rotation
- Plating and presentation
- Staff training
Summary
Offering strong foundation in culinary techniques and genuine eagerness to learn and excel in fast-paced kitchen environment. Brings solid understanding of flavor combinations and food safety practices, ready to use and develop skills in menu creation and kitchen leadership in [Desired Position] role. Bringing creativity and passion to culinary arts, backed by comprehensive culinary education and hands-on training. Mastery in menu planning and kitchen management, coupled with deep understanding of flavor profiles and food safety standards. Committed to delivering exceptional dining experiences and elevating culinary offerings. Developed leadership, time management, and innovative menu creation skills in high-pressure kitchen environment. Seeking to transition these transferable skills into new field, focusing on team collaboration and operational efficiency. Driven to contribute positively and adapt to new challenges.
Work Preference
Work Type
Full TimeWork Location
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