1. Name chanu kc
Date Of Birth 03/04/1989
Distract: Arghakhanchi
Katmandu Nepal
Phone: +992881887787-939004733
Mail: chanu.kc46@gmail.com
Skype id: chanukc14
OBJECTIVE
To work within a challenging and stimulatingenvironment withopportunities to enrich my knowledge
and enhance my experience and skills in the industry thus assisting contribution to the growth of the
organization utilize my abilities an experience of managing teammaking special variety dishes of
different countries in a professional environment
Sxdjsdbubd QUALIFICATION HIGHLIGHTS
I Have over then 8-year experience in deferent countersmaking healthy dish from 4 to 5 stars hotels
and event expert in making modern international cuisine. Italian Mexican French Asian an Indian I
have got training from chefs of various star hotels and so expertise in quality procedures and
regulationsto be followed while making food. I can handle high pressure environmentsand make dish
of food test and health for large volumes in stipulated efficiently
Professional Experience
Position: Chef de partie Location Dushanbe Tajikistan
Company: Sheraton hotel Durationto 23/10/2015
Business type:5-Star Hotels, Hours: 40 per week
Duration: currant
Responsibilities
 compile all food orders for sectionsunder supervision, ensuring food standards and cost are agreed
with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line
with company and food standards
 Preparing according to gust odder soup salad main course starter Italian FrenchMexican Indian
cuisine
 demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the
Sous Head chef
 comply with all Good wood policies and procedures to ensure that All statutory regulations are
observed
 understand and be aware at all times of food costs and percentages and how daily departmental
costs influence profit and loss result
 Ensure the highest standards and consistent quality in the daily preparation and keep up to date
with the new products, recipes and preparation techniques
 To be customer focused at all times, approachable and quick to exceed expectation Fulfilling
customer needs

2.  Keep always update all the kitchen necessary hygiene related catalog and temperature sheet
 To be giving task commis demi chef to as per required dally operation an giving product knowledge
Position: commis chef Location: Abu Dhabi U.A.E
Company: park Rotana hotel Duration:04/05/2014 to 26/06/2016
Business type:5-Star Hotel,Emirates Hours: 48 per week Duration: 13months
Responsibilities
 To be cooking according to gust odder to pan an grilled Daly operationwesterncuisine
 To work according to the restaurant menu specifications (pictures and portion) set by Executive
chef
 Liais witz the Chef De parti /Sous-Chef and implémenta new menu/disses/System flexible and
willing to helpthe kitchen at busy times if required
 ensure all statutory regulationsare adhered to, such as food hygiene policies According to the rules
set by the hotel
 Follow the instructionsand recommendations from the immediate superiors to complete the daily
tasks
 To be able to take responsibility whenchef de partie not able on duty
 To support chef de partie to making theme night buffet according to as per day required
Position:commis I Location: Doha Qatar
Company: The torch hotel Duration:06/04/2013to 28/04/2014
Business type:5-Star Luxury Hotel, Hours: 48 per week Duration: 12 of months
Responsibilities
 Assist and support to chef prepared every day them night buffet Italian Latino Arabic Asian Indian
cuisine
 Assist the demi chefde partie in the production of the mise-en-place for the elaboration of the all
according to receipt and fiche technique menu
 To keepworking area at all the time in hygienicconditions according Set by hotel
 To prepared breakfast for every day more than 500 pax
 ensure all statutory regulationsare adhered to, such as food hygiene police According to the rules
set by the hotel
 Consult and check on daily requirements, functionsand last minute events
Position:commis II Location:Damam Saudi Arabia
Company: Sofitel luxury hotel Duration:23/07/2011to25/03/2013
Business type:5-Star luxury Hotel, Hours: 48 per week Duration: 20 of months
Responsibilities
 Preparing miss in place, like salads,grilled items: Organic Vegansoup, roasted turkey, avocado

3. tartine, Organic lentil, Grilled chickencobb salad, grilled salmon, etc.
 Responsible in making inventory and make a list of per-level of each item.
 Coordinate withthe Supervisors and Executives Sous Chef for food utilization for the menu plans.
 Check all food preparation to determine the type and the quality of items to be prepared.
 Responsible for labeling the and check expire produced
Position: Gust associate service Location:Guargaon India
Company lemon tree hotels Duration:15/04/2009to 07/011/2011
Business type:4-Star Hotel, Hours: 48 per week Duration: 27 of months
Responsibilities
 Safety food handling
 Following the directionof line chefMaintain cleanliness of kitchen
 Assisting chef for bulk cooking during functions
 Working on pantry with various sauces and salads
 Performs other related work as required
 Collect store items as required from the stock room
 Cleaning work areasand utensils and personally participates in such task when required
 Knows and understand the job description of all position
Practical Classes & Simulations
Class or Internship Title: Hotel training
Duration:15/04/2008to 20/04/2009 Company: lemon tree hotel Gurgaon India …
Techniques Learned& Skills Acquired
 Carry out the preparatory work for creating dishes
 Ensuring the kitchenis maintained and cleaned to the highest level.
 Assisting the line chefsin cooking and presenting the dishes
Education
School:pasupati multiple collage Field of Study:Art
Location: Kathmandu Nepal Duration:01/03/2004to 01/04/2006
Degree Earned: Highschool
Other Qualifications
Language Level
English:Advanced Hindi : Advanced
Hindi : Advanced Nepali : Advanced

4.  appreciation awarded from Executive chef for doing excellent effort during the 240th marine Ball
celebrations at the Sheraton Dushanbe hotel on 6th of November 2015
 Win merit award Emirates culinary computation 2015 in Dubai
 Win bronze medal live cooking LA Cuisine By SIAL medal east chef computation in Abu Dhabi
2014
 Certificate of appreciation awarded for outstanding performance and contribution to aspire4sport
exhibition & conference 16th till 19th November 2013 the torch Doha
 appreciation awarded 9th till 11th December Doha goal events the torch hotel Doha 2013
 Successfully during real Madrid vs Paris saint germane match in highly professional environment
1th January till 3th January 2014 the torch hotel Doha Qatar
 December 2009 employ of the month lemon tree hotel India
 March 2013 best employ of the month Sofitel luxury hotel Saudi Arabia
 Can handle and prepare quality healthyfood to handle large order in stipulated time
 Efficient to make a quality food to attract customer
 Efficient in the cost control while preparingquality healthy food thereby give profit to
 The organization as well as satisfactions to and customers
 Team player heard work fast learner confident and a go-getter
 Excellent communication and interpersonal skill
 Fast learner and team player
Additional Expertise
High-end Experience:+2 years
Software Utilized: Microsoft office …
Awards & Certifications
Personal strength skill

5.  Firefighting training2013 Doha HACCP awarenesstraining 2013 Doha
 Essential food safety training Abu Dhabi food control authority Managing career training in 2014
 Elementary Food Hygiene Training
 Basic computer course in 2007 in Nepal
 Name chanu kc
 Father name Prem bahadur kc
 Passport no. 3841396
 Expire date 15th may 2025her
 Date of birth 03-04 1987
 Permanent Address vill. sanaawoul dharapani
 Disst.Araghakanchi
 Zone Lumbani west Nepal
 Res Tel. +9779847236584
 Learning different types of cuisine reading book innovating new dish
 Playing and watchingcricket watching movies Social skill
Uday Nayak Directors of Human Recourse
Email: uday.nayak@sheraton.com mobile +9929352423
Hiun Tamang Ex. Sous Chef
Email hiun.tamang@sheration.com hiun_bishnu@yahoo.comMobile No: +99293304600
Jitu Bhat S.Sous Chef
Email:jitandra.bhatt@rotana.com chefjitu09@yahoo.com Mobile :+971527239017
Rahis khan Ex. sous-chef
Training and seminars
Reference
Hobbies
Reference

6. Email :Rahis.khan@moevenpick.com Rahiskhan1944@yahoo.com Mobile No.+966536397479
+919911278670
Declaration
I hereby declare that the above information is true and correct to the best of my knowledge
and belief. If selected I assure that I would perform to be the best of my abilities with
exemplary professional approach to reach up to the organization expectation, eagerly
awaiting your positive response.
Sincerely :Chanu kc