Summary
Overview
Work history
Education
Skills
Languages
Certification
Timeline
Generic
Nabin shrestha

Nabin shrestha

Abu Dhabi,Nepal

Summary

Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.

Overview

13
13
years of professional experience
12
12
years of post-secondary education
1
1
Certification

Work history

head chef

AEON CAFE
Al Ain City, Abu Dhabi
03.2022 - Current
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.

Head chef

August Cafe
Al Ain City, Abu Dhabi
08.2019 - 08.2021
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.

Head chef

LEVEL CAFE
AL ain
06.2016 - 06.2019
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.

Chef de partie

thebiggroup
Kuala lampure, malaysia
03.2013 - 03.2015
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Prepared, produced and packed food in tight timescales.
  • Maintained clean and tidy food preparation areas.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Executed efficient mise en place to facilitate smooth service.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.

Bakery chef

Bakery house nepal
kathamandu, nepal
04.2011 - 04.2012
  • Replenished and rotated food items, following correct food cooling and storage procedures.
  • Trained staff to prepare consistent portions and presentation.
  • Packaged and labelled baked goods with accurate descriptions and ingredients.
  • Complied with health and safety codes.
  • Prepared exceptional pastries and desserts.
  • Tracked food supplies and placed orders when necessary.
  • Maintained strong knowledge of food safety practices.
  • Monitored storage temperatures to preserve food quality.
  • Produced brioche, croissants and all breakfast pastry items.
  • Maintained strong, cooperative working relationship with bakery team and fellow employees.
  • Researched, developed and recommended recipes to keep menu fresh and attract more customers.
  • Demonstrated excellent time management and organisational skills.

Education

High School Diploma - Biology

manthali secondaryy high school
ramechap manthali nepal
06.1998 - 06.2010

Skills

  • ingredient selection
  • signature dish creation
  • Food preparation
  • Menu planning
  • Kitchen management
  • Fine-dining expertise
  • budgeting and cost control
  • team leadership
  • scheduling
  • Employee training and development
  • Workflow optimisation


Languages

English
Intermediate

Certification

  • head chef

Timeline

head chef

AEON CAFE
03.2022 - Current

Head chef

August Cafe
08.2019 - 08.2021

Head chef

LEVEL CAFE
06.2016 - 06.2019

Chef de partie

thebiggroup
03.2013 - 03.2015

Bakery chef

Bakery house nepal
04.2011 - 04.2012

High School Diploma - Biology

manthali secondaryy high school
06.1998 - 06.2010

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Nabin shrestha