Yad Nath Khanal
Stratford,United Kingdom
Summary
Accomplished culinary professional with extensive experience in kitchen management and a strong focus on food safety and health standards. Holds HACCP certification and excels in culinary creativity, cooking techniques mastery, and cultural cuisine knowledge. Demonstrates strong team building and management skills, with proven expertise in budgeting efficiency, profit margins analysis, and supply chain optimisation techniques. Fluent in English, Nepalese and Hindi bringing a multicultural perspective to the culinary arts. Career goals include leveraging problem-solving abilities to enhance operational efficiency while maintaining high standards of kitchen safety adherence.
Overview
32
32
years of professional experience
Work history
Breakfast chef
St. Pancras London, Autograph Collection
London
2024.11 - Current
- Demonstrated excellent time management skills whilst preparing multiple orders simultaneously.
- Collaborated with restaurant staff for smooth operations during busy hours.
- Trained junior chefs on preparation methods, enhancing team efficiency.
- Conducted routine inspections of food supplies for superior freshness and quality assurance.
- Managed inventory control to maintain optimal stock levels.
- Implemented new cooking techniques for improved food quality.
- Created innovative breakfast menus, increasing variety and customer interest offering a diverse range of options for guests.
Staff food Head chef
The Beaumont
London
2021.11 - 2024.10
- Responsible for staff food of 150 people for breakfast, lunch and dinner
- Responsible managing own team
- Menu planning
- Planning and forecasting
- Maintaining health and safety and food safety standards.
Sous chef
Ivy Asia : St paul’s
London
2020.11 - 2021.11
- Maintaining health and safety and food safety
- Planning and forecasting
- Recruiting, training and developing the kitchen team throughout
- Stock control and food costs
- Controlling food waste
- Achieved Target GP set and the target set in winning metric
- Menu engineering
Head of Breakfast and brunch
The collective: canary wharf
2019.10 - 2020.08
- Head of breakfast and brunch
- Maintaining health and safety and food safety
- Planning and forecasting
- Recruiting, training and developing the kitchen team throughout
- Stock control and food costs
- Controlling food waste
- Achieved Target GP set and the target set in winning metric
- Menu engineering
Chef de Cuisine
Chinese cricket club
2018.11 - 2019.09
- Head of the Chinese kitchen and cuisine
- Head of Health and safety standard, Food safety standard and FLS
- Planning and forecasting, budgeting and controlling P&L
- Menu engineering
- New innovative marketing ideas
- Recruiting, training and developing the kitchen team throughout
- Stock control and food costs
- Controlling food waste
- Achieved Target GP set and the target set in winning metric
Chinese senior sous Chef
Chinese cricket club, Crowne Plaza the London City
2014.01 - 2018.11
- Company Overview: 19 New Bridge Street (modern, international restaurant in City of London)
- Maintain Health and safety and food safety
- Controlling budgets and forecasting
- Cooking live in modern, open plan restaurant in front of diners
- Lots of customer liaison
- Placing orders with suppliers and costing ingredients
- Monitoring and maintaining quality of food provided
- Planning menus and developing new ideas, menu engineering
- Recruiting and training kitchen team
- Stock control
Chef de partie
Chinese cricket club, hotel crowne plaza London the city
2009.04 - 2014.01
Chef de Partie
Star Fast Ltd
Dubai
2005.03 - 2009.04
- Cooking a range of different styles including Chinese, Thai and Japanese/Sushi
Chef de Partie
Memory of China Taj Residency
Bangalore
2003.03 - 2005.03
Chinese Chef
China Valley Restaurant
Dubai
2000.04 - 2003.01
Commis Chef
Casino Royal (The Hotel Yak and Yeti)
Katmandu
1998.01 - 2000.01
Chinese Chef
Chinese Room
Nasik
1994.03 - 1997.08
Education
GCSE standard equivalent -
Skills
- Food safety and Health and Safety certificate holder
- Strong team building and managing skills
- Extensive experience and on the job learning
- Strong numeric skills
- Fluent English, Nepalese, Hindi, Chinese
- Culinary creativity
- Kitchen safety adherence
- Budgeting efficiency
- HACCP certification
- Cooking techniques mastery
- Cultural cuisine knowledge
- Calm under pressure
- Problem-solving
- Profit margins analysis
- Supply chain optimization technique
References
To be supplied.
Hobbies and Interests
Cooking for fun! I also like driving, playing cricket, listening to music, watching movies and spending time with family.
Accomplishments
- Contributed to generating new business for various companies
- Contributed to creating healthy working environment and effective team work
- Surpassed business targets set by the company
- Attained customer satisfaction and positive responses from them
- Opening new establishments and oversee the smooth running
Timeline
Breakfast chef
St. Pancras London, Autograph Collection
2024.11 - Current
Staff food Head chef
The Beaumont
2021.11 - 2024.10
Sous chef
Ivy Asia : St paul’s
2020.11 - 2021.11
Head of Breakfast and brunch
The collective: canary wharf
2019.10 - 2020.08
Chef de Cuisine
Chinese cricket club
2018.11 - 2019.09
Chinese senior sous Chef
Chinese cricket club, Crowne Plaza the London City
2014.01 - 2018.11
Chef de partie
Chinese cricket club, hotel crowne plaza London the city
2009.04 - 2014.01
Chef de Partie
Star Fast Ltd
2005.03 - 2009.04
Chef de Partie
Memory of China Taj Residency
2003.03 - 2005.03
Chinese Chef
China Valley Restaurant
2000.04 - 2003.01
Commis Chef
Casino Royal (The Hotel Yak and Yeti)
1998.01 - 2000.01
Chinese Chef
Chinese Room
1994.03 - 1997.08