NARAYAN ALE
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
2
2
years of post-secondary education
1
1
Certification
1
1
Language
Work History
Sous Chef
FOOD HUB
03.2018 - 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.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Chef Team Leader
Harvester Kingshead
11.2013 - 12.2017
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef
White hart pub
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
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible
Education
Diploma in Professional Cookery Level 3 - Diploma in Professional Cookery Level 3
DCA College
01.2013 - 10.2013
Diploma - Diploma in Hospityality Level 7
CPD
London 12.2023 - 05.2024
Some College (No Degree) - Diploma in Hospitality Level 3
Stonebridge College Associates
02.2013 - 08.2013
Skills
Food Preparation
Websites
Certification
Food and Safety
Timeline
Diploma - Diploma in Hospityality Level 7
CPD
12.2023 - 05.2024
Sous Chef
FOOD HUB
03.2018 - Current
Chef Team Leader
Harvester Kingshead
11.2013 - 12.2017
Some College (No Degree) - Diploma in Hospitality Level 3
Stonebridge College Associates
02.2013 - 08.2013
Diploma in Professional Cookery Level 3 - Diploma in Professional Cookery Level 3
DCA College
01.2013 - 10.2013
Chef
White hart pub
01.2011 - 10.2013
Commis Chef
Penny Hill Park Hotel
01.2009 - 01.2011
Food and Safety
Similar Profiles
Narayan ALENarayan ALE
Sous Chef at FOOD HUBSous Chef at FOOD HUB
NARAYAN ALENARAYAN ALE
Sous Chef at FOOD HUBSous Chef at FOOD HUB
Andrew Kim KwakyeAndrew Kim Kwakye
Cook at Acheke Food HubCook at Acheke Food Hub