ALISH BUDHATHOKI
Chef
Lalitpur,Nepal
Summary
To obtain the position of Chef at an established restaurant and hotel, bringing my passion for cooking along with exceptional organizational skills.
Overview
9
9
years of professional experience
2016
2016
years of post-secondary education
3
3
Languages
Work History
Senior chef de partie
Sofitel the palm
2024.07 - Current
- Maintain high standard of food quality and presentation
- Run the kitchen in the absence of head /sous chef
- Maintain the cleanliness, stock control, organisation and standard of the section
- Tranning to commis chef on section, deligation of tasks to chef de partie and commis chef
- Ensure good staff communication and relations
- Able to take control of any given task and maintain a high team spirit
- Attend briefing for special functions if required to do so
Chef de partie
Sofitel the palm
2022.01 - 2024.06
- Ensure that production is done according to the standard recipe
- Ensure consistency in presentation of prepared food
- Skilled in leading, tranning and motivating kitchen staff
- Skilled of creating new menu and recipe
- Maintain clean and organized work station adhering to food safety and hygiene standard
Demi chef de partie
Sofitel the palm
2018.11 - 2021.10
- Helping chef de partie to prepare dishes within sections
- Training and supervising commis chefs
- Learning new skills and techniques from senior chefs
- Following health and safety procedures
- Manage specfic section assigned by a chef and prepare food as per recipe
- Managing kitchen inventory effectively
Demi chef de partie
Marriott marquie City center doha
2018.04 - 2018.10
Commis 1
Marriott marquie City center doha
2017.02 - 2018.03
- Coperated with kitchen team improving workflow and working standards
- Cleaned food preparation and storage area in line with schedule
- Assisted chef with preparing food as per standard recipe
- Carried out the task assigned by chef de partie
- Followed HAACP and safety procedures
Commis 2
Marriott marquie City center doha
2016.04 - 2017.01
- Reporting to chef de partie
- Assisting chef to prepare food
- Maintain HAACP and food safety procedures
- Maintain food stock and follow FIFO procedures
- Control and minimised food wastage
Education
Bachelor degree - undefined
graduatepinnacle collage
Diploma - culinary arts
Acadamy of culinary arts
Skills
Kitchen management
Menu design
Food plating and presentation
Attention to detail
Creativity
Leadership
Good communication skills
Recipe creation
Multitasking ability
Personal Information
Date of Birth: 09/05/1996
Achievementsandawards
- Silver medal in Emirates Salon Culinaire 2023
- Participation in Qatar Salon Culinaire in 2017
Timeline
Senior chef de partie
Sofitel the palm
2024.07 - Current
Chef de partie
Sofitel the palm
2022.01 - 2024.06
Demi chef de partie
Sofitel the palm
2018.11 - 2021.10
Demi chef de partie
Marriott marquie City center doha
2018.04 - 2018.10
Commis 1
Marriott marquie City center doha
2017.02 - 2018.03
Commis 2
Marriott marquie City center doha
2016.04 - 2017.01
Bachelor degree - undefined
graduatepinnacle collage
Diploma - culinary arts
Acadamy of culinary arts