ram chandra dahal
Dubai
Summary
Dynamic culinary professional with a strong background at food and beverages industry, excelling in ingredient selection and quality controls. Proven ability to innovate menu items while training staff in high-pressure environments. Recognized for reducing food costs through effective inventory management and waste-reduction techniques, ensuring exceptional dining experiences.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Fuchsia Urban Thai
02.2019 - Current
- Led team by example in preparing items accurately and according to high-quality standards.
- Prepped daily menu items to quickly deliver upon request.
- Ordered new ingredients and supplies to meet expected needs.
- Planned menus and services for restaurant and off-site events.
- Successfully completed kitchen product inventory as assigned.
- Monitored recipe portioning to control food costs.
- Modified recipes to accommodate dietary restrictions and allergies.
Demi Chef De Partie
St Regis Sadiyaat Island
04.2017 - 01.2019
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Planned and directed high-volume food preparation in fast-paced environment.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie
Fuchsia Urban Thai
09.2013 - 03.2017
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
Demi Chef De Partie
Digital Food Cafe
05.2010 - 02.2012
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Commis Chef
Four Points By Sheraton Navi Mumbai, Vashi
05.2009 - 06.2010
Commis Chef
Rodasand Ecotel Hotel
02.2006 - 04.2009
Education
High School Diploma -
Patan Campus
NepalSkills
- Business operations expert
- Ingredient selection
- Cooking techniques
- Safe handling
- Menu development
- Sales planning
- Quality controls
- Cook guidance
- Motivational team management
- Inventory processes
Certification
pic certified
Languages
Hindi
Advanced (C1)
English
Intermediate (B1)
Nepali
Bilingual or Proficient (C2)
Timeline
Junior Sous Chef
Fuchsia Urban Thai
02.2019 - Current
Demi Chef De Partie
St Regis Sadiyaat Island
04.2017 - 01.2019
Chef De Partie
Fuchsia Urban Thai
09.2013 - 03.2017
Demi Chef De Partie
Digital Food Cafe
05.2010 - 02.2012
Commis Chef
Four Points By Sheraton Navi Mumbai, Vashi
05.2009 - 06.2010
Commis Chef
Rodasand Ecotel Hotel
02.2006 - 04.2009
High School Diploma -
Patan Campus
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