Rabin Pokharel
Biratnagar, Sundar Haraincha 02
Summary
A seasoned Sous Chef with a proven track record at Virundu Indo Lanka Restaurant, I excel in menu development, staff supervision, and enhancing dining experiences. My leadership and innovative culinary techniques have significantly improved guest satisfaction and operational efficiency. Skilled in fostering team collaboration, I've effectively reduced food waste and costs, contributing to the establishment's profitability and reputation for excellence.
Overview
7
7
years of professional experience
Work History
Virundu Indo Lanka Restaurant
Sous Chef
Hilversum Nederlands
04.2020 - 12.2023
- Enhanced guest satisfaction by implementing innovative restaurant concepts and improving overall dining experience.
- Monitored guest feedback, proactively addressing concerns and implementing improvements to enhance customer satisfaction levels.
- Managed budget and financial reporting, consistently achieving targeted profit margins while maintaining exceptional service standards.
- Promoted a safe work environment by enforcing strict adherence to health code regulations and company safety guidelines.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Delhi Durbar Indian Restaurant And Bar
Sous Chef
Havenstraat Hilversum Nederland
06.2020 - 03.2021
Gorkha Neplease And Indian Restaurant
Chef De Partie
Hilversum Nederlands
09.2019 - 11.2020
Hayatt Regency Kathmandu
Demi Chef De Partie
Kathmandu Nepal
09.2017 - 06.2019
Red Mug Cafe
Line Cook
Kathmandu Nepal
08.2016 - 10.2017
Education
Secondary Level -
Shree Janata Higher School
Ithari Sunsari NepalDiploma -
International Institute of Hotel Management
Lagankhel KathmanduSkills
Chef skill
Building maintenance
Sales proficiency
Staff supervision
Menu development
Safe handling
Food spoilage prevention
Special requests
Commanding leadership style
Catering background
Wine expertise
Plating
Stocking and replenishing
Performance improvement
Order delivery practices
Operations support
Recipes and menu planning
Sales planning
Food preparation and safety
Menu memorization
Schedule Management
[Type] cuisine
Signature dish creation
Food plating and presentation
Sanitation guidelines
Baking and broiling skills
Performance assessments
Fine-dining expertise
Forecasting and planning
Food inventories
Budgeting
Workflow Optimization
Languages
English
Bilingual or Proficient (C2)
Nepali
Bilingual or Proficient (C2)
Hindi
Advanced (C1)
Dutch
Elementary (A2)
Timeline
Delhi Durbar Indian Restaurant And Bar
Sous Chef
06.2020 - 03.2021
Virundu Indo Lanka Restaurant
Sous Chef
04.2020 - 12.2023
Gorkha Neplease And Indian Restaurant
Chef De Partie
09.2019 - 11.2020
Hayatt Regency Kathmandu
Demi Chef De Partie
09.2017 - 06.2019
Red Mug Cafe
Line Cook
08.2016 - 10.2017
Secondary Level -
Shree Janata Higher School
Diploma -
International Institute of Hotel Management