Summary
Overview
Work History
Education
Skills
Timeline
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Guru Prasad Bishwakarma

Guru Prasad Bishwakarma

Chef De Partie
Amadora ,Lisboa

Summary

Adept at menu development and food plating, I elevated dining experiences at Integral Food Service by implementing modern cooking techniques and optimizing food costs. Mentoring junior chefs at Pretex enhanced team growth, showcasing my leadership and hygiene skills. My innovative approach to cuisine has consistently enhanced customer satisfaction and operational efficiency.

Overview

13
13
years of professional experience
2
2
Languages

Work History

Chef De Partie

Art Italiano Lisboa
06.2024 - Current


  • Plated meals paying special attention to garnishes and overall presentation.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Chef De Cuisine

Pretex ,Golden Tulip , FAIN
03.2023 - 05.2024


  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.

Head Chef

Integral Food Service (ifs)
03.2015 - 11.2022


  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Department Chef

Park Side Zebra Hotel ,Delhi India
02.2012 - 03.2014
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

Education

High ,school - Computer And Information Systems

Podmodya Merorial High Schools
Dang ,Nepal
02.2012

Skills

*Hygiene

Timeline

Chef De Partie

Art Italiano Lisboa
06.2024 - Current

Chef De Cuisine

Pretex ,Golden Tulip , FAIN
03.2023 - 05.2024

Head Chef

Integral Food Service (ifs)
03.2015 - 11.2022

Department Chef

Park Side Zebra Hotel ,Delhi India
02.2012 - 03.2014

High ,school - Computer And Information Systems

Podmodya Merorial High Schools

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Guru Prasad Bishwakarma Chef De Partie