Passionate cooking
Tara Prasad Bk
Chef
Vestmannaeyjar Faxastígur 47
Summary
High-performing Chef offering 6 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Forward-thinking professional offering more than 6 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level of chef position. Ready to help team achieve company goals.
Experienced as chef with over 6 years of experience in restaurants. Excellent reputation for resolving problems and improving customer satisfaction.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
5
5
years of professional experience
12
12
years of post-secondary education
1
1
Language
Work History
Chef
Gott Restaurant
Vestmannaeyjar
11.2022 - 02.2023
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cooked memorable dishes that brought new customers into establishment.
- Collaborated with other personnel to produce and modify menus and selections.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Chef
Tres Toros
Warsaw
09.2021 - 05.2022
- Cooked memorable dishes that brought new customers into establishment.
- Interacted with guests to obtain feedback on product quality and service levels.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Collaborated with staff members to create meals for large banquets.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Collaborated with other personnel to produce and modify menus and selections.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Chef
Sobremesa Tapas Bar
Warsaw
06.2017 - 09.2021
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with other personnel to produce and modify menus and selections.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Collaborated with staff members to create meals for large banquets.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Maintained well-organized mise en place to keep work consistent.
- Verified compliance in preparation of menu items and customer special requests.
- Interacted with guests to obtain feedback on product quality and service levels.
Education
School Level Certificate - Food And Nutrition
Shree Jana Kalyan High Secondary School
Gurja, Myagdi 06.1999 - 01.2009
10+2 - Education of Individuals in Secondary Special Education Programs
Pokhara Rastriya High Secondary School
Pokhara 12.2010 - 01.2013
Skills
Sanitation guidelines
Kitchen equipment operation and maintenance
Signature dish creation
Food plating and presentation
Recipes and menu planning
Process improvements
Performance improvement
Effective communications
Baking and broiling skills
Food spoilage prevention
Fine-dining expertise
Food inventories
Menu planning
Hospitality service expertise
Problem-solving
Made-to-order meals
Order delivery practices
Food preparation and safety
Company quality standards
Interests
Timeline
Chef
Gott Restaurant
11.2022 - 02.2023
Chef
Tres Toros
09.2021 - 05.2022
Chef
Sobremesa Tapas Bar
06.2017 - 09.2021
10+2 - Education of Individuals in Secondary Special Education Programs
Pokhara Rastriya High Secondary School
12.2010 - 01.2013
School Level Certificate - Food And Nutrition
Shree Jana Kalyan High Secondary School
06.1999 - 01.2009