Ann TAMANG
Chef
Jeffersonville,IN
Summary
I learned throughout my career the difficult task and managing with people from different countries and culture. I also have been trained from professional chefs, gaining as much knowledge as possible, focusing in flavors, textures, colors, and presentation. Also not forgetting the personal hygiene and the food safety (HACCP) that is essential and lately becoming part of our job to deliver a safe meal to our guest. But most importantly I have learned is the quality and consistency. I am a strong team player that can help to achieve and most important to exceed all these challenge through hard work and discipline within my team and also not forgetting the love for my profession in cooking. I want to be the best in my area of expertise. Knowledge and growth is what I seek looking for a suitable chef position with an exciting and innovative.
Overview
9
9
years of professional experience
Work History
Sautee Signature Station Chef
Gordon Ramsay Steak
Ceasar Southern Indiana
05.2023 - 01.2024
- Enhanced customer satisfaction by consistently preparing high-quality dishes in a timely manner.
- Improved supply management by implementing effective inventory control measures and maintaining strong vendor relationships.
- Collaborated with fellow chefs to develop innovative menu items, resulting in increased guest satisfaction.
- Reduced food waste through diligent monitoring of portion sizes and proper storage techniques.
- Displayed excellent time management skills, successfully handling multiple orders simultaneously while maintaining quality standards.
- Streamlined kitchen operations by effectively managing station inventory and maintaining cleanliness standards.
- Maintained exceptional hygiene practices throughout all stages of food preparation process.
- Demonstrated versatility by adapting easily to new menu offerings or changes in daily specials according to ingredient availability.
- Supported head chef in creating seasonal menus, showcasing fresh ingredients and inspiring culinary creativity.
- Ensured food safety compliance by closely adhering to established guidelines and procedures.
- Delivered outstanding culinary experiences for special events, catering to diverse tastes and dietary needs.
- Increased efficiency by developing standardized recipes and ensuring consistent preparation methods across the team.
CHEF DE PARTIE
Pre-opening Waldorf Astoria Maldives
, Maldives
02.2018 - 11.2021
- Duties, responsibility and experience
- I have a good 4 years+ experience as a pre-opening team since 2016
- Able to handling station independently when senior is not around
- Discussing daily revenue report with jr.sous chef and CDC
- Strictly Controlling food cost and minimizing food wasted
- Communicating with the guest and collecting regular feedback regarding about foods
- Setting up, giving ideas and organizing the kitchen utensil and equipment in every possible way to work smooth working operation for our team member
- Ensuring the meal are prepare timely manner with correct consistency as chef standard
- I m a (station chef )Handling ala carte breakfast, lunch and dinner and IVD mostly in grilled meats, seafood, poultry , pasta, risotto and pizza.
- Training my junior chef, Assuming responsibility for stock rotation, date labels and cleanness
- Communication with the restaurant manager or team leader regarding about special food requested as per guest choices or religion to respect and satisfied their needs.
- Solving problem ASAP in professional manner and delivering on time.
- Organized and detail-oriented with a strong work ethic.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Managed time efficiently in order to complete all tasks within deadlines.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Worked effectively in fast-paced environments.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Paid attention to detail while completing assignments.
- Worked flexible hours across night, weekend, and holiday shifts.
- Learned and adapted quickly to new technology and software applications.
- Self-motivated, with a strong sense of personal responsibility.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Strengthened communication skills through regular interactions with others.
Demi Chef de partie
Pre-opening ST.REGIS MALDIVES VOMMULI
, Maldives
03.2016 - 11.2018
- Opening team of finest St.Regis Maldives vommuli resort
- Handling live kitchen a la carte grill, Italian section pasta, risotto and beach area pizza section, breakfast ala carte
- Buffet etc
- Very flexible, enjoy working in busy operation (All rounder)
Commis 2
WALDORF ASTORIA RAK UAE
10.2015 - 09.2016
- Luxury Hotel Waldorf Astoria, ras al Khaimah UAE
- Outlet: Azure, Italian cuisine, all day dining, in room dining and cold kitchen
- Flexible of handling hot, cold and live section, working in fast pace
- Covering more than 250 pax during weekends and other ocasion.
Commis 3
WALDORF ASTORIA RAK UAE
11.2014 - 10.2015
- Luxury Hotel Waldorf Astoria, ras al Khaimah UAE
- Outlet: Azure, Italian cuisine, all day dining, in room dining and cold kitchen
- Flexible of handling hot, cold and live section, working in fast pace
- Covering more than 250 pax during weekends and other ocasion.
Education
GCE Singapore Cambridge "N" level -
Bartley secondary school
GCE "O" level under University of Cambridge -
Campion International school
Diploma -
Academy of Culinary Arts
Nepal11.2014
Skills
- Knife Skills
- Cooking techniques
- Ingredient Knowledge
- Sanitation Practices
- Food presentation
- Kitchen Equipment Operation
- Sauce preparation
- Recipe creation
- Portion Control
- Food Safety
- Kitchen Organization
- Supervising Food Prep
- Heavy Lifting
- Detail Oriented
- Food Preparation
- Safe Food Handling
- Safe handling
- Ordering and Requisitions
- Safety Management
- Kitchen Management
Culinaryacademic
- (CTEVT) Mahalaxmi culinary Art Academy, Cleared national occupational skill standard on commis-3, 12/06/2010, 05/19/2011
- Diploma in culinary Arts (Based on Australian hospitality and cookery method), 12/2013, 08/2014
Awardsandacknowledgments
- Take care award for guest march 2017
- Take care award for Coworkers Nov and Dec 2017
- HACCP food and safety level 2
- Maritime Safety Awareness Program 2016
- Representing St.regis in futsal tournament 2016 till 2018
- Best culinary team member of the month april 2016 dec 2017
- Culinary star of the month. 2015(Waldorf Astoria)
- True Waldorf service for dedicating team member who works hard and contributes to achieving department goals
- True Waldorf service for doing a wonderful job in the kitchen and taking great ownership when supervisor was on vacation
- Connie awards- Hilton worldwide international 2015
- European restaurants - GCC Food & Travel awards
- Emirates culinary Guild, Beef-practical cookery at East coast culinary event 2015
- Award winning Waldorf astoria luxury hotel in middle east 2016
Personal Information
- Place of Birth: Kandang kerbau hospital
- Height: 1.75m (5.9)
- Weight: 83kg
- Date of Birth: 04/26/1991
- Gender: Male
- Nationality: Nepalese
Countryofbirth
Singapore
References
REFERENCES request on available.
Timeline
Sautee Signature Station Chef
Gordon Ramsay Steak
05.2023 - 01.2024
CHEF DE PARTIE
Pre-opening Waldorf Astoria Maldives
02.2018 - 11.2021
Demi Chef de partie
Pre-opening ST.REGIS MALDIVES VOMMULI
03.2016 - 11.2018
Commis 2
WALDORF ASTORIA RAK UAE
10.2015 - 09.2016
Commis 3
WALDORF ASTORIA RAK UAE
11.2014 - 10.2015
GCE Singapore Cambridge "N" level -
Bartley secondary school
GCE "O" level under University of Cambridge -
Campion International school
Diploma -
Academy of Culinary Arts