Hariram Silwal
Austin,TX
Summary
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. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
16
16
years of professional experience
Work History
Sous Chef
Brookdale Senior Living Facility
05.2022 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
Lead Line Cook
Hyatt Centric Mountain View
01.2019 - 01.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Cook I
Mandarin Oriental Hotel Group
09.2015 - 09.2017
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Communicated closely with servers to fully understand special orders for customers.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Demi Chef De Partie
Jumeirah Zabeel Saray
05.2011 - 06.2014
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie
Lenotre Paris
06.2007 - 03.2009
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
Associate of Arts - Culinary Arts
National Yak & Yeti College
Kathmamndu Nepal03.2007
Associate of Applied Science - CPISM
APTECH COMPUTER SCHOOL
NEPAL05.2006
High School Diploma -
RATNA RAJYA HIGH SCHOOL
NEPAL07.2004
Skills
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 To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills
Timeline
Sous Chef
Brookdale Senior Living Facility
05.2022 - Current
Lead Line Cook
Hyatt Centric Mountain View
01.2019 - 01.2020
Cook I
Mandarin Oriental Hotel Group
09.2015 - 09.2017
Demi Chef De Partie
Jumeirah Zabeel Saray
05.2011 - 06.2014
Chef De Partie
Lenotre Paris
06.2007 - 03.2009
Associate of Arts - Culinary Arts
National Yak & Yeti College
Associate of Applied Science - CPISM
APTECH COMPUTER SCHOOL
High School Diploma -
RATNA RAJYA HIGH SCHOOL
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