Summary
Work History
Education
Skills
Timeline
Generic

Shambhu Dhakal

Sacramento,CA

Summary

Dynamic Chef De Cuisine with a proven track record at Manchurian Indian and Nepalese Cuisine, excelling in kitchen operations and leadership. Expert in seafood preparation and food safety, I enhanced guest satisfaction through innovative dishes while reducing food waste by implementing strategic menu planning. Committed to maintaining high sanitation standards and optimizing workflow.

Work History

Chef De Cuisine

Manchurian Indian and Nepalese Cuisine
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.

Cook

Little Delhi Indian Restaurant
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.

Chef

Prabh Indian Kitchen
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Reduced food waste with strategic menu planning and inventory control techniques.

Education

Bachelor In Education - Education

Manamohan Memorial College
Kathmandu Nepal
03.2009

Skills

  • Seafood preparation
  • Plating techniques
  • Vegetable cookery
  • Leadership qualities
  • Knife skills
  • Kitchen operations
  • Food safety
  • Kitchen sanitation
  • Food safety standards
  • International cuisine
  • Food safety regulations
  • Kitchen management
  • Cost control

Timeline

Chef De Cuisine

Manchurian Indian and Nepalese Cuisine

Cook

Little Delhi Indian Restaurant

Chef

Prabh Indian Kitchen

Bachelor In Education - Education

Manamohan Memorial College

Similar Profiles

CREATE PROFILE
Shambhu Dhakal