LAXMAN BALAL THAPA
Dubai
Summary
Accomplished culinary professional with expertise in multi-cuisine menu planning and engineering, team leadership, and kitchen management. Demonstrates strong skills in forecasting, problem-solving, and process improvements to optimise workflow and enhance food preparation quality. Proficient in vendor relations, payroll and scheduling, equipment maintenance, and ingredient selection. Committed to delivering exceptional dining experiences through innovative food pairing expertise and strategic menu development.
Driven team player with flair for culinary creativity and solid foundation in diverse cooking techniques, honed through hands-on experience in fast-paced kitchen environments. Demonstrates exceptional time management and leadership skills, seamlessly guiding kitchen staff while maintaining high standards of dish presentation and taste. Committed to elevating dining experiences and contributing to success of Sous Chef role.
Overview
23
23
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Chef de partie
Urla Restaurant and Longue, Downtown Dubai
Dubai, United Arab Emirates
2021.12 - Current
- Assisted head chef in delivering quality dishes within tight deadlines.
- Improved presentation of dishes by incorporating innovative plating techniques.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Worked closely with senior chefs for menu planning.
- Gained expertise in a variety of cuisines from around the world.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Perfected traditional cooking methods including baking, grilling and braising.
- Trained apprentices effectively, fast-tracking their career progression.
Head Chef
La Luna Italian Restaurant
Ras al-Khaimah, Imarat Ra's al Khaymah
2020.07 - 2021.12
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Hired, managed and trained kitchen staff.
- Achieved targets for personnel safety, kitchen sanitation and proper food handling and storage.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Worked with other cooks to create creative and diverse menu options.
- Employee training and development
- Established strong rapport with team members through effective communication skills.
- Oversaw quality control measures, maintained consistency across all dishes served.
Sous Chef
Carluccios Italian Café Restaurant
Dubai
2016.11 - 2020.06
- Applied various food presentation techniques, such as Modern Gastronomy and sous vide techniques to improve visual appeal of signature meals.
- Effectively trained 15 junior kitchen staff to increase food preparation speed resulting in 95% increase in food production efficiencies.
- Delivered food to the highest hygiene, quality and safety standards, strictly following all health and safety guiding principles.
- Developed full, tasting and special events menus.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Conducted staff training sessions to enhance culinary skills and knowledge.
Sous Chef
Giuseppe Italian restaurant
Dubai
2015.12 - 2016.11
- Implemented effective staffing rosters, successfully anticipating peak business times to determine appropriate staffing levels.
- Cultivated positive relationships with vendors to source the best ingredients at the best prices.
- Developed full, tasting and special events menus.
- Delivered food to the highest hygiene, quality and safety standards, strictly following all health and safety guiding principles.
Chef de Parties
Jamie's Italian Restaurant Jumeirah Beach Hotel
Dubai
2012.03 - 2015.08
- On Fish, Anti pasta, pasta extruder, Grill and Pasta and got trained under the guidance of Jamie's Italian international Executive chef Marcus Georgiou and Jamie's Italian executive chef Abs Patil.
- Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
- Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
Commis Chef
Jamie's Italian Restaurant, Canary Warf
London
2009.09 - 2012.08
- Kept a calm head in a fast-paced kitchen to deliver high quality dishes in a timely fashion.
- Contributed to kitchen revenue through effective food-cost control and minimal-waste approach.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
commie chef
Saffron Indian Restaurant, Tandoori and Curry Chef
2009.02 - 2009.09
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Passionate and knowledge about the spices and ingredients
- Participated in daily inventory checks to avoid ingredient shortages.
- Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
- Assisted in menu planning for seasonal dishes.
- Assisted in large-scale catering events, ensuring successful execution.
Teacher
United Computer Institution
Butwal
2005.01 - 2009.01
- Developed students' computer and technology skills through demonstrations and practice.
- Set up lesson materials, bulletin board displays and demonstrations.
- Organized grade records to increase reference speed.
- Fostered team collaboration between students through group projects.
Enumerator and Data Entry Operator
FINIDA (Rural Water Supply and Sanitation Program)
Butwal
2003.12 - 2004.12
- Helped senior clerical staff complete daily workloads.
- Verified documents and associated records to catch and resolve discrepancies.
- Managed and controlled office supply inventory to ensure timely ordering or requisition of depleted or low-level stock.
- Developed and implemented record management procedures.
Education
Bachelor - Health and Physical Education
Tribhuvan University
Kathmandu, Nepal 2001.04 - 2005.06
Diploma - Computer Science
Global Computer College
Butwal, NepalI.A (Proficiency Certificate Level in Arts) - Humanity and Social Science
Siddhartha Gautam Buddha College
Butwal, Lumbini, NepalGCSE - undefined
Shree Janakalyan Secondary School
Gulmi, Lumbini, NepalSkills
- Multi Cuisine menu planning and Menu Engineering
- Team leadership
- Forecasting and planning
- Problem-solving
- Process improvements
- Food preparation
- Grilling
- Kitchen management
- Vendor relations
- Payroll and scheduling
- Workflow optimization
- Equipment maintenance
- Ingredient selection
- Food pairing expertise
Languages
English
Intermediate
Nepali
Native
Certification
PIC
(Person In charge)
First Aid Training
Fire Safety Training
Timeline
Chef de partie
Urla Restaurant and Longue, Downtown Dubai
2021.12 - Current
Head Chef
La Luna Italian Restaurant
2020.07 - 2021.12
Sous Chef
Carluccios Italian Café Restaurant
2016.11 - 2020.06
Sous Chef
Giuseppe Italian restaurant
2015.12 - 2016.11
Chef de Parties
Jamie's Italian Restaurant Jumeirah Beach Hotel
2012.03 - 2015.08
Commis Chef
Jamie's Italian Restaurant, Canary Warf
2009.09 - 2012.08
commie chef
Saffron Indian Restaurant, Tandoori and Curry Chef
2009.02 - 2009.09
Teacher
United Computer Institution
2005.01 - 2009.01
Enumerator and Data Entry Operator
FINIDA (Rural Water Supply and Sanitation Program)
2003.12 - 2004.12
Bachelor - Health and Physical Education
Tribhuvan University
2001.04 - 2005.06
Diploma - Computer Science
Global Computer College
I.A (Proficiency Certificate Level in Arts) - Humanity and Social Science
Siddhartha Gautam Buddha College
GCSE - undefined
Shree Janakalyan Secondary School