Santosh Gurung
Basingstoke,Hampshire
Summary
Dedicated Line Cook skilled in meal preparation and assuring quality products. Functions as a vital team member and performs well under pressure. Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.
Overview
7
7
years of professional experience
15
15
years of post-secondary education
1
1
Certification
Work history
Chef
Kokoro Basingstoke
Basingstoke, Hampshire
2024.06 - Current
- Maintained high safety standards during food preparation and serving procedures.
- Optimised workflow processes reduced time spent on administrative tasks.
- Participated in local food festivals, elevated restaurant's reputation within the community.
- Improved customer satisfaction by creating innovative and appetising menu items.
- Developed new recipes for a diverse culinary experience.
- Coordinated prep work, streamlined the cooking process.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Reduced food waste to improve profitability.
- Supervised all kitchen staff to maintain high quality standards.
- Trained junior chefs to enhance their professional skills.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Chef
Sushi Nara Japanese Restaurant
Guildford
2020.05 - 2023.10
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Communicated with patrons to promote friendly rapport and address grievances.
- Inspected completed work and stations to verify conformance with standards.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Chef
kokoro
Camberley
2019.08 - 2020.03
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Education
GCSEs -
Narayani Boarding School
kathmandu 1989.04 - 2002.04
Hospitality Management
Mahalaxmi Culinary Art Academy Nepal
Lalitpur , Nepal 2003.04 - 2004.04
Internship - chef
Gokarna forest resort
kathmandu , Nepal 2005.05 - 2005.12
Skills
- Menu design
- Signature dish creation
- Portion and cost control
- Waste control
- Made-to-order meals
- To work well as part of a team
- Good communication skills
- To be well organized and quick thinking
- Kitchen sustainability improvements
- Culinary techniques
- Ability to work under pressure
Affiliations
- create new dish
- travelling
- sports
Certification
Food & Safety Level 2
References
References available upon request.
Timeline
Chef
Kokoro Basingstoke
2024.06 - Current
Chef
Sushi Nara Japanese Restaurant
2020.05 - 2023.10
Chef
kokoro
2019.08 - 2020.03
Internship - chef
Gokarna forest resort
2005.05 - 2005.12
Hospitality Management
Mahalaxmi Culinary Art Academy Nepal
2003.04 - 2004.04
GCSEs -
Narayani Boarding School
1989.04 - 2002.04