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
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
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