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  • Curriculum Vita: Durga Bahadur Oli Worldwide Wyndham Group P. O Box.118555.JUMEIRAH

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    My job is to ensure smooth F&B operations are in line set standards by the c- Taste is the Allday Restaurants.and Coffee shop, Room services Hotel offer International cuisine. We host banquets functions for all the time. Corporate events and private parties. Job Summary Responsible for daily ordering of raw materials and receiving and the same. Suggesting and preparing the day specials. Preparing all the special guest orders. Follow the hygiene and maintain the hotel standard. Responsible for planning and conducting trainings for Junior staff. Handling ala carte operations. Directly involved in producing food for special events. Responsible for producing all the hot foods, Reporting to executive chef

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    My job is to ensure smooth F&B operations are in line set standards by the c- Taste is the Allday Restaurants.and Coffee shop, Room services Hotel offer International cuisine. We host banquets functions for all the time. Corporate events and private parties. Job Summary Responsible for daily ordering of raw materials and receiving and the same. Suggesting and preparing the day specials. Preparing all the special guest orders. Follow the hygiene and maintain the hotel standard. Responsible for planning and conducting trainings for Junior staff. Handling ala carte operations. Directly involved in producing food for special events. Responsible for producing all the hot foods, Reporting to executive chef

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    49 views3 pages

    Curriculum Vita: Durga Bahadur Oli Worldwide Wyndham Group P. O Box.118555.JUMEIRAH

    Uploaded by

    Djmsoli Oli
    My job is to ensure smooth F&B operations are in line set standards by the c- Taste is the Allday Restaurants.and Coffee shop, Room services Hotel offer International cuisine. We host banquets functions for all the time. Corporate events and private parties. Job Summary Responsible for daily ordering of raw materials and receiving and the same. Suggesting and preparing the day specials. Preparing all the special guest orders. Follow the hygiene and maintain the hotel standard. Responsible for planning and conducting trainings for Junior staff. Handling ala carte operations. Directly involved in producing food for special events. Responsible for producing all the hot foods, Reporting to executive chef

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    © All Rights Reserved
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    Flag for inappropriate content
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    of 3

    CURRICULUM VITA

    Durga Bahadur Oli


    Worldwide Wyndham Group
    P. O Box.118555.JUMEIRAH
    Contact no.-+971522483674
    [email protected]
    A highly talented, experienced, self-motivated and hardworking culinary professional with over mony years of
    experience seeks a responsible and professional job in an international standard organization and contribute
    excellent performance to the company.
    PROFILE
    Extensive knowledge and experience in Grilling Rosting poched boiling steaming frying bbq Seafood continental
    Indian Tandoor Chinese thai section.
    Effective interpersonal skill and ability to work under pressure.
    Able to set a high standard of continuous staff motivation and leadership skill.
    Possess excellent ability to work as part of a team.
    Menus,Planing deal with suppliers, manage budgets, organize staff, monitoring and maintain the high quality of
    the food whilst ensuring the kitchen hygiene, health and safety Rouls& regulations.
    PROFESSIONAL EXPERIENCE
    Wyndham Group Hotel
    Position ;As Junior sous chef.Continental Italian chinese thai maxican arbic indian tandoor.& cold kitchen
    From.10-04-2014 up to present
    My job is to ensure smooth F&B operations are in line set standards by the c- Taste is the Allday Restaurants.and
    Coffee shop, Room services Hotel offer International cuisine. We host banquets functions for all the time.
    Corporate events and private parties.

    Job Summary
    Responsible for daily ordering of raw materials and receiving and the same.
    Suggesting and preparing the day specials.
    Preparing all the special guest orders.
    Follow the hygiene and maintain the hotel standard.
    Responsible for planning and conducting trainings for Junior staff.
    Handling ala carte operations. Directly involved in producing food for special events.

    Responsible for producing all the hot foods, Reporting to executive chef
    Millennium Airport Hotel, Dubai
    Position: As.Chef De Partie Continental Italian chinese thai maxican arbic indian tandoor.& Cold kitchen

    From: 01-03-2012 to.1-4-2014


    Terrace Restaurant & room services
    My job is to ensure smooth F&B operations are in line set standards by the Millennium airport hotel
    The Terrace is restaurants offer International cuisine. We host banquets functions for all the hot food

    Job

    Summary

    Responsible for daily ordering of raw materials and receiving and the same.
    Suggesting and preparing the day specials.
    Preparing all the special guest orders.
    Follow the hygiene and maintain the hotel standard.
    Responsible for planning and conducting trainings for Junior staff.
    Handling ala carte operations. Directly involved in producing food for special events.
    Responsible for producing all the hot foods, Reporting to Sous chef and executive chef

    Hotel Holiday International Sharjah: As


    Position Main kitchen All day dining Continental.Indian Tandoor chinese thai plus Buffet Alacart & Banquet
    Position: Demi chef de partie.
    From: 08-11-2009 to 02-03-2012
    Gulf Star Mineral & Aggregates, Fujairah, as
    Position: Commis I.Continental.cuisine. Alacart
    from 09-10-2007 to 08-09-2009
    Flamingo World Cuisine Restaurant, Pritampura, New Delhi, India As
    Position: Commis I.Continental.Chinese Thai .ala.cart
    From: 01-11-2005 to 02-01-2007
    Hill view Hotel IndiaFaridabad Haryana As
    Position CommisIII continental. Chinese thai Indian Tandoor )
    From: 28-05-2003 to 01-01-2005
    DUTIES & RESPONSIBILTIES
    Assist in all kitchen related activities including ordering for supplies and budget control.
    Assist with the selection and training of other kitchen staff.
    Assist with menus planning
    Prepare meal and ingredient, final presentation, sanitary issue and timeliness on the part of employee.
    Responsible for food handling and creating the recipe.
    Clean food preparation areas, cooking surfaces, and utensils.
    Cook the exact number of items ordered by each customer, working on several different orders simultaneously.
    Oversee food preparation, cooking and presentation in the restaurant.
    Enforce safety, health and hygiene standards in the kitchen.
    Troubleshoot any problems that may arise in the kitchen.
    Ensure that food goes to the customers in a timely manner.

    EDUCATIONAL QUALIFICATION:
    School leaving certificate &
    Inter Mediate Certificate from M.M.C.D Nepal.

    TRAININGS, WORKSHOPS & SEMINAR/AWARDS


    Successfully complet first Aid CPR
    Emirates Culinary Food Guild a bronze medal Award Practical beef live cooking year 2016

    Emirates Culinary Food Guild a bronze medal Award Practical fish and seafood live cooking year 2016
    Champion of the Month February 2015 WYNDHAM HOTEL GRUP
    Successfully complet Lobster Ink health and safety online assesments
    Person In Charge level 2 training approved scheme of the food control department Dubai municipality
    Emirates Culinary Build a Merit Award Practical fruit and vegetable carving at BURJUMAN YOUNG CHEF OF THE
    YEAR ( DUBAI 2013)

    Successfully completed Basic food hygiene training offered by Chartered institute of Environmental health
    Successfully completed HACCP Hygiene Training
    Successfully completed Fire safety Training
    Knowledge of Computer applications ( FMC programs MICRO SOFT WORDS MICRO EXECEL MENU Costing Internet

    Successfully Training Ambassodoor train of the trainer


    Hotel management training From Radison hotel nepal
    Interests & Hobbies
    cooking, Travel, Health & Fitness, Outdoor activities, Advance Sport, Reading Books

    Areas of interest
    Hot kitchen Continental section, Fine dining, Italian live Pizza and side cook Chinese Thai Maxican Indian and tandoor
    section

    PERSONAL DETAILS:

    Nationality:
    Nepalese.
    Date of Birth: 19-12-1985

    Gender: male
    Passport number: 07196428
    Passport: exepire:2024
    Language skill:English, Hindi & nepalese
    Marrintal.state; unmerried
    Visa: status: transfrable

    References and other credentials available upon request.


    In view of above particular. I submit this application for your approval if you give me a chance to serve with you i
    assure that i can prove my ability in the same field .also assure that i can do my best to utmost satisfaction of my
    superiors. I am expecting your confirmation.

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