1. Prabin Tamang
Address: Al Wafu Building
Apt 402
Al Barsha
UAE
Mobile : +971 56 213 5269
E-mail : Pralou03@yahoo.com
Career objectives
I want to build and develop a career working as a Chef in a dynamic and challenging
team environment. I want to display the abilities and skills I’ve gained both in training
and through experience, and to utilize them as a leader so that I can grow professionally
and benefit me and my employer.
Employment
ATELIER M RESTAURANT AND LOUNGE
DUBAI
SOUS CHEF
2013 – 2015
 Responsible for daily ordering and stock take
 Ensure mise-en place is up to company standards and ensure quality of all
food items in the line
 Assist head chef in development of new menu items
 Control all HACCP documents and ensure kitchen is kept to high standards of
cleanliness
 Training of new chefs coming in to the kitchen
 Attending all management meetings and ensuring effective steps are put in
place to achieve these goals

2. OKKU DUBAI RESTAURANT AND LOUNGE
DUBAI
Chef de Partie/Sushi Chef
2009 – 2013
 Responsible for overseeing the daily setup and prep for the hot line which
consist of three stations Grill, Sautee, Robata Grill
 Supervised the training of the line chefs and Prep chefs.
 Helped butcher, prepare, portion, order and inventory of meats and fish in
accordance with standards and plating guide specifications as well as
maintaining organization, cleanliness and sanitation of work areas and
equipment
 Prepare and make all aspects of sushi, including Sashimi, Nigiri, Carpaccio’s
and ceviche’s
 Assist Corporate Head Chef with menu development
 Checking incoming deliveries to ascertain quality suitable for service
 Controlling Stock takes on a weekly and monthly basis
 Chef in Charge of the kitchen when the Chef or Sous Chef was busy
 Assure quality control, health & safety procedures and minimize waste
 Responsible for delivering high guest satisfaction
 As PIC adhere to all HACCP guide lines and Protocols
TERIYAKI EXPERIENCE, GCC CORP.
DUBAI
SUSHI CHEF
2003 – 2009
 Responsible for overseeing the daily setup and preparation for sushi, sashimi
and Nigiri
 Supervised the training of the line chefs and Prep chefs.
 Upholding company standards in accordance with the plating guidelines
as well as maintaining a clean and sanitize counter while making and serving
the guest at the sushi counter.
 Responsible for all ordering and monitoring of supplies for the kitchen
 Checking incoming deliveries to ascertain quality was suitable for service
 Responsible for delivering high guest satisfaction
 Adhere to all HACCP guide lines and Protocols

3. MRS. VANELLIS ITALIAN, GCC CORP.
DUBAI
COMMIS 1
2001 – 2003
 Responsible for handling food production in the central kitchen
 Responsible for preparation and cooking during daily service
 Dealing with all the purchasing and logistics for the central stores, which
Supplies three restaurants
 Checking incoming deliveries to ascertain quality was suitable for service
 Responsible for delivering high guest satisfaction at the front counter
 Adhere to HACCP rules
STRENGTHS:
Proven ability to produce quickly under pressure without sacrificing quality. Basic
cooking techniques. Full range of managerial skills and understanding of all key
HACCP rules.
EDUCATION AND QUALIFICATIONS
 Higher Secondary Education Board
 School Leaving Certificate
ADDITIONAL TRAINING
 First Aid - Certificate
 HACCP Training
 Health and Safety Level 3
 Personal In charge Level 3
PERSONAL DETAILS
NATIONALITY: Nepali
PC SKILLS: Basic knowledge about Microsoft Office, Internet for research

4. LANGUAGES
 Nepali
 English
 Hindi
 Philippines
INTERESTS
 Cooking
 Singing
 Dancing
 Playing Games
REFERENCES
Available on request