SHREE TAMANG
Dubai,UAE
Summary
Accomplished culinary professional with extensive expertise in main course culinary arts and Italian cuisine. Demonstrates exceptional leadership skills, including team management and staff scheduling, while maintaining high standards in food quality inspections and presentation. Proficient in modern British and European cuisine, with a strong focus on menu development, portion control, and waste reduction. Adept at fast-paced decision making and market trend analysis to enhance customer satisfaction. Committed to self-development and leadership, aiming to drive culinary excellence and innovation.
Overview
22
22
years of professional experience
2003
2003
years of post-secondary education
1
1
Certification
Work history
Sous chef
Alex group fumee blume restaurant Dubai mall
Dubai, Dubai
2025.02 - Current
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Maintained high standards of food preparation by following recipes accurately.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Fostered a positive working environment through clear communication and team motivation.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Collaborated with head chef to create innovative, seasonal menus for special events.
Chef Specialty Section In Charge
Nobu Dubai, Atlantis the palm Dubai, UAE
Dubai, UAE
2023.02 - 2026.02
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Trained junior chefs to enhance their professional skills.
- 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
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Section In Charge
COYA Dubai
Dubai, UAE
2021.01 - 2022.12
- Sections in charge
- Chef - 2021
- Cafe Milano Managed by TGP International Expo 2020 - High end Restaurant
- Latin American Cuisine Peruvean Restaurant
Junior Sous Chef
Cafe Milano Managed by TGP International Expo
2021.01 - 2021.01
- Support the development of staff within own area. Ensure staff are competent to undertake their roles by identifying training needs and coaching and mentoring junior team members.
- Collaborated with Head Chef to recruit, train, and evaluate staff.
- Offers suggestion and creative ideas that can improve upon the kitchen’s performance
- Solves problems that arise and seizes control of issues in the kitchen.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
Chef De Partie
Atlantis the Palm Jumeirah Dubai
Dubai, UAE
2018.01 - 2021.01
- 5*****
- Hotel
Chef De Partie
Rixos Premium Dubai
Dubai, UAE
2017.01 - 2018.01
- 5******
- Hotel
Chef De Partie
Waldorf Astoria Hotel Palm Jumeirah Dubai
Dubai, UAE
2015.01 - 2017.01
- Collaborated with Head Chef to recruit, train, and evaluate staff.
- Create new entrees for restaurant menu Assists with menu planning, inventory and management of supplies.
- Ensure that food is top quality and that kitchen is in good condition.
- Offers suggestion and creative ideas that can improve upon the kitchen’s performance
- Solves problems that arise and seizes control of issues in the kitchen.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standard,
Commis-I
Kempinski Hotel & Residences Palm Jumeirah, Dubai
Dubai, UAE
2009.01 - 2011.01
- Enforced health and safety guidelines amongst the team, promoting a safe working environment.
- Managed waste efficiently to minimise restaurant costs.
- Maintained high hygiene standards throughout kitchen operations.
- Developed new garnishing methods to improve plate aesthetics.
- Organised storage areas for easy access to ingredients during busy periods.
- Ensured proper portion control reducing unnecessary wastage.
Commis-I
Jawad Business Group Zen Express
2008.01 - 2009.01
- Japanese cuisine
Commis-I
Jawad Business Group Thai Express
2008.01 - 2009.01
- Thai cuisine
Commis-I
Sunshine Resort Goa, India
Goa
2007.01 - 2008.01
Commis-I
A.B.C. Farm Resort, India, Pune
Pune, India
2004.01 - 2006.01
Education
General Certificate - Nepal
Culinary
NepalAdvance Computer Training - Nepal
Quality Computer
NepalSkills
- Detail-oriented
- Fast-paced Decision Making
- Excellent knowledge in MS Word, MS Excel & Powerpoint
- Staff scheduling
- Portion control
- Menu development
- Modern British and European cuisine
- Food and dish quality inspections
- Food presentation
Websites
Certification
- 2023 Person-in-Charge Level 3
- 2019 - First Aid
- 2019 - Basic Fire Safety
- 2021 - Basic Food Hygiene
- Basic Food Hygiene Training Course by Boecker Food and Safety Dubai
- Advance cooking training course by danfe hotel training chiple dhunga pokhara, Nepal
REFERENCES
Available upon request
Languages
English
Intermediate
English
Advanced
Affiliations
- *cooking, fruite carving ,playing football
References
References available upon request.
Timeline
Sous chef
Alex group fumee blume restaurant Dubai mall
2025.02 - Current
Chef Specialty Section In Charge
Nobu Dubai, Atlantis the palm Dubai, UAE
2023.02 - 2026.02
Section In Charge
COYA Dubai
2021.01 - 2022.12
Junior Sous Chef
Cafe Milano Managed by TGP International Expo
2021.01 - 2021.01
Chef De Partie
Atlantis the Palm Jumeirah Dubai
2018.01 - 2021.01
Chef De Partie
Rixos Premium Dubai
2017.01 - 2018.01
Chef De Partie
Waldorf Astoria Hotel Palm Jumeirah Dubai
2015.01 - 2017.01
Commis-I
Kempinski Hotel & Residences Palm Jumeirah, Dubai
2009.01 - 2011.01
Commis-I
Jawad Business Group Zen Express
2008.01 - 2009.01
Commis-I
Jawad Business Group Thai Express
2008.01 - 2009.01
Commis-I
Sunshine Resort Goa, India
2007.01 - 2008.01
Commis-I
A.B.C. Farm Resort, India, Pune
2004.01 - 2006.01
Advance Computer Training - Nepal
Quality Computer
General Certificate - Nepal
Culinary