Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Raj Tamang

Winchester,VA

Summary

Have been in the industry for almost a decade. Started very young as a line cook to currently work as a Sous Chef with Westfield Marriott. Hard working individual with great work ethic and positive attitude and love and passion for cooking. Adaptable and enterprising Sous Chef with solid industry background and proven expertise in building and leading successful teams. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 8 Year background in high-end restaurant industry.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Sous Chef

Westfield Marriott
11.2023 - Current
  • 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.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • 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.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.

Kitchen Manager

The Cheesecake Factory Restaurant
03.2017 - 06.2022
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Developed unique events and special promotions to drive sales.
  • Maximized quality assurance by completing frequent line checks.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
  • Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.

Lead Cook

First Watch Daytime Cafe
06.2016 - 03.2018
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Taught kitchen staff safety protocols and restaurant standards.
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
  • Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Education

No Degree - Culinary

Culinary Class
Kathmandu Np
10.2015

High School Diploma -

National School of Science
Kathmandu NP
03.2015

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Allergen awareness
  • Pastry skills
  • Positive and professional
  • Banquets and catering
  • Speaks multi language(english,hindi,nepali,tamang,spanish)

Certification

  • Food Protection Manager Certification - ServSafe or National Restaurant Association.
  • Marriott Global Food Safety
  • Marriott allergy training

Timeline

Sous Chef

Westfield Marriott
11.2023 - Current

Kitchen Manager

The Cheesecake Factory Restaurant
03.2017 - 06.2022

Lead Cook

First Watch Daytime Cafe
06.2016 - 03.2018

No Degree - Culinary

Culinary Class

High School Diploma -

National School of Science

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Raj Tamang