Prakash Oli
San Francisco,USA
Summary
To be associate with company whare I’m able to utilize my skill and enhance my knowledge effectively contributing to the aim of the organization.
Overview
14
14
years of professional experience
Work History
Chef De Partie
Acquerello
04.2023 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
line cook
Osito
San Francisco
12.2021 - 09.2022
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
line cook
Grand Hyatt SFO
02.2019 - 12.2021
Chef De Tournant ( Jr. Sous Chef)
Royal Caribbean Cruise Ltd
Miami, FL
05.2014 - 09.2018
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
- Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
- Ensured compliance with health department regulations through diligent monitoring of food storage practices and adherence to sanitation guidelines.
- Implemented cost control measures to minimize expenses while maintaining exceptional quality in every dish served.
- Mentored junior staff, providing guidance on cooking techniques, plating presentations, and kitchen safety protocols to foster professional growth.
- Maintained a clean and organized workspace, adhering to strict safety standards and ensuring all equipment was in proper working order.
commis
Grand Hyatt goa
Goa, India
10.2011 - 10.2013
Education
Diploma - catering operation
IIAS School of Hospitality Management
Goa India01-2011
Associate of Arts - Education
Tribhuvan Higher Secondary School
Rukum Nepal08-2009
Skills
- Actively involved in a team
- Ability to take up challenging job
- Ability to complete assigned job on time
- Kitchen organization
Timeline
Chef De Partie
Acquerello
04.2023 - Current
line cook
Osito
12.2021 - 09.2022
line cook
Grand Hyatt SFO
02.2019 - 12.2021
Chef De Tournant ( Jr. Sous Chef)
Royal Caribbean Cruise Ltd
05.2014 - 09.2018
commis
Grand Hyatt goa
10.2011 - 10.2013
Diploma - catering operation
IIAS School of Hospitality Management
Associate of Arts - Education
Tribhuvan Higher Secondary School