Tashi Lama Bomzan
Queens,NY
Summary
5+ years of experience as a culinary professional .Seeking to obtain a position of sous chef where my educational background and professional experience can lead to a great opportunity. I understand food service is demanding and need extreme attention to detail,punctuality,and determination to succeed.
Overview
5
5
years of professional experience
Work History
Culinary Ambassador (Line Cook)
The Langham, New York
06.2022 - Current
- Fulfilled guest order in timely manner while adhering to best practices and careful preparation of food items.
- Recommending ideas for specials and seasonal dishes.
- Ordering ,handling deliveries and storing food in appropriate location.
- Managed time efficiently in order to complete all tasks within deadlines
- Used critical thinking to break down problems, evaluate solutions and make decisions
- Demonstrated respect, friendliness and willingness to help wherever needed
Line cook
Le Bernardin, by
04.2021 - 06.2022
- Chef Eric Ripert (Three Michelin Restaurant )Ranked Under World top 50 Restaurant in the World .
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximise productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Plated and presented all dishes to match established restaurant standards.
Commis Chef
Verve Brasserie
05.2019 - 11.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
Commis Chef
One & Only The Palm Dubai
02.2018 - 04.2019
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Education
Professional Diploma In Culinary Arts - Culinary Art
Euro Skills Technical &Vocational Academy (ETVA) in Affiliation With Lincoln University
Malaysia01.2017
High School - Hotel Management
Himalayan Whitehouse International College
Nepal09.2010
Skills
- Guest Interaction
- Problem Solving
- Time management
- Creativity
- Portion and cost control
- Team Management
- Interpersonal skill
- Chef Assistance
- Food Spoilage Prevention
- Motivational team
- Kitchen equipment and tools
- Dependability
Accomplishments
- Basic Food Hygiene training
- learn to cook fish and meat with precision under supervision of Chef Eric Ripert.
- Received Employee of the Month award at Langham New York.
Timeline
Culinary Ambassador (Line Cook)
The Langham, New York
06.2022 - Current
Line cook
Le Bernardin, by
04.2021 - 06.2022
Commis Chef
Verve Brasserie
05.2019 - 11.2019
Commis Chef
One & Only The Palm Dubai
02.2018 - 04.2019
Professional Diploma In Culinary Arts - Culinary Art
Euro Skills Technical &Vocational Academy (ETVA) in Affiliation With Lincoln University
High School - Hotel Management
Himalayan Whitehouse International College
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