Tarun Panthee
Demi Chef De Partie
Dubai
Summary
nthee Skills Tarun Panthee Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 3 years of experience in busy, high-end restaurant environments also Chef with studied background in asian , italian, continental cuisine. Excellent skills with continental cuisine. Excellent skills with continental, arabic and asian kitchen station work. Fast-learner with eye for detail in plating and presentation.
Overview
4
4
years of professional experience
6
6
years of post-secondary education
5
5
Languages
Work History
Demi Chef De Partie
AJMAN SARAY , MARRIOTTS,LUXURY COLLECTION RESORT
AJMAN
12.2022 - Current
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Commis 1
JW MARRIOTT MARQUIES HOTEL DUBAI
DUBAI
03.2021 - 11.2022
- Planned and directed high-volume food preparation in fast-paced environment
- Maintained well-organized mise en place to keep work consistent
- Aligned seasonal promotions with ingredient availability to maximize profits
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Observed different kitchen chefs' preparation of sauces, breads and other items to gain knowledge in diverse cooking and baking techniques
- Rotated through all prep stations to learn different techniques
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Placed orders to restock items before supplies ran out.
COMMIS II
AJMAN SARAY HOTEL,MARRIOTT LUXURY COLLECTION RESORT
AJMAN
10.2019 - 02.2021
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Rotated through all prep stations to learn different techniques.
- Placed orders to restock items before supplies ran out.
- Modernized work processes to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
Culinary Intern
"ALFRESCO BY BENE"SHERATON GRAND BANGALORE AT BRIGADE GATEWAY
Bangalore
08.2018 - 02.2019
- Planned and directed high-volume food.
- HACCP Records and record keeping.
- maintain and co ordinate mise en place with demi chefs and chef de partie.
- Worked well in a team setting, providing support and guidance.
- Gained extensive knowledge in data entry, analysis and reporting.
- Worked effectively in fast-paced environments.
- Proven ability to learn quickly and adapt to new situations.
- Developed strong communication and organizational skills through working on group projects.
Education
Bachelor of Science - Culinary Arts
ACADEMY OF CULINARY ART AND HOSPITALITY MANAGEMENT
KATHMANDU, NEPAL 02.2014 - 09.2017
SECONDARY - ACADEMY oF CULINARY ARTS
OXFORD COLLEGE
BUTWAL, NEPAL 02.2012 - 07.2014
High School Diploma -
GATE COLLEGE OF MANAGEMENT
CULINARY DIPLOMA AND HYGIENE TRAINING 10.2015 - 12.2015
Skills
Molecular gastronomyundefined
Accomplishments
- Training
- Marital Status : Single, Bachelors of Science (Hons) in
- Hospitality Management (BHM) from Academy of
- Culinary Arts
- And Hospitality Management, Nepal
- Other Training experiences
- Completed 6 Months Professional Culinary course and hygiene haccp training from Academy of
- Culinary Arts, Nepal from 2nd
- Muqsith peringeni
- DESIGNATION:SOUS CHEF at ajman saray luxury collection hotel contact:+971567837733,
- Muqsith.Peringadi@luxurycollection.com
- Sunayana Goswami
- DESIGNATION: training HR manager at sheraton grand bangalore at brigade gateway contact: ,+919654386212 sunayana.goswami@sheratonhotels.com
- Shiva Karki
- Designation :HR manager , Hotel Royal
- Singi,kamaladi, Kathmandu contact:+977-1-4424190 sales@royalsingi.com (Tarun Panthee )
- Trainings:
- Completed three months of professional culinary course
- Academy of Culinary Arts and Hospitality
- Management, Nepal -2 nd Jan 2018 to 28th March 2018
- Completed three months of culinary course
- Radisson International Hotel Training & Consultancy -4th Feb 2014 to 3rd May 2014.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Demi Chef De Partie
AJMAN SARAY , MARRIOTTS,LUXURY COLLECTION RESORT
12.2022 - Current
Commis 1
JW MARRIOTT MARQUIES HOTEL DUBAI
03.2021 - 11.2022
COMMIS II
AJMAN SARAY HOTEL,MARRIOTT LUXURY COLLECTION RESORT
10.2019 - 02.2021
Culinary Intern
"ALFRESCO BY BENE"SHERATON GRAND BANGALORE AT BRIGADE GATEWAY
08.2018 - 02.2019
High School Diploma -
GATE COLLEGE OF MANAGEMENT
10.2015 - 12.2015
Bachelor of Science - Culinary Arts
ACADEMY OF CULINARY ART AND HOSPITALITY MANAGEMENT
02.2014 - 09.2017
SECONDARY - ACADEMY oF CULINARY ARTS
OXFORD COLLEGE
02.2012 - 07.2014
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