NARAYAN ALE
CHEF
Gaindakot
Summary
Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Enthusiastic sous Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
15
15
years of professional experience
1
1
Certificate
1
1
Language
2
2
years of post-secondary education
Work History
Sous Chef
FOOD HUB
Kathmandu
11.2016 - Current
- Led a team of culinary professionals in executing high-quality dishes for a busy restaurant
- Developed innovative menus that showcased seasonal and local ingredients
- Implemented efficient kitchen operations, including inventory management, ordering, and cost control
- Provided training and guidance to kitchen staff on food preparation techniques, safety standards, and sanitation practices
- Maintained a clean and organized kitchen environment, ensuring compliance with health and safety regulations.
Chef Team Leader
Harvester Kingshead
Frimley Green ,England
11.2013 - 03.2016
- Assisted the Head Chef in menu planning, recipe development, and kitchen management
- Supervised food preparation and ensured adherence to quality and presentation standards
- Managed inventory levels and controlled food costs through efficient portioning and inventory management techniques
- Enforced strict hygiene and sanitation protocols to uphold food safety standards.
Chef
White hart pub
Frimley ,England
01.2011 - 10.2013
- Maintained cleanliness and organization of workstations and equipment
- Collaborated with kitchen team members to ensure smooth and efficient service during peak hours
- Adhered to all safety and sanitation procedures to ensure compliance with health regulations.
Commis Chef
Penny Hill Park Hotel
01.2009 - 01.2011
- Prepared and cooked menu items according to established recipes and standards
- Maintained cleanliness and organization of workstations and equipment
- Collaborated with kitchen team members to ensure smooth and efficient service during peak hours
- Assisted with inventory management and restocking of supplies as needed.
Education
Diploma in Hospitality level 3 -
Diploma in professional Cookery level 3 - undefined
High School Diploma -
Diploma in Hospitality Level 7
CPD UKSkills
Culinary Creativity
Websites
Certification
Food and Safety
References
Available on Request
Timeline
Sous Chef
FOOD HUB
11.2016 - Current
Chef Team Leader
Harvester Kingshead
11.2013 - 03.2016
Chef
White hart pub
01.2011 - 10.2013
Commis Chef
Penny Hill Park Hotel
01.2009 - 01.2011
Food and Safety
Diploma in Hospitality level 3 -
Diploma in professional Cookery level 3 - undefined
High School Diploma -
Diploma in Hospitality Level 7
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