Summary
Overview
Work History
Education
Skills
creating new reciepies , hikings , sports etc
Languages
Timeline
Generic

Sulav Lama

Grandola

Summary

Seasoned Sous Chef specializing portuguese cuisine. Succesful Two year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure Sub Chef or Sub Chef junior position. Ready to help team achieve company goals.

Overview

10
10
years of professional experience

Work History

Sub/Chef De Cuisine

Sublime Hotel
08.2023 - Current
  • Followed recipes and presentation guidelines to assemble high-quality of food delivery.
  • Mentored junior staff members, enhancing overall team performance and fostering professional growth.
  • Assisted with special events catering, showcasing versatility in adapting menu offerings for diverse occasions or settings.
  • Participated in ongoing professional development by attending culinary workshops and industry events, staying updated on trends and advancements in the field.
  • Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
  • Collaborated with head chef to develop new menu items, resulting in increased customer satisfaction.
  • Implemented effective workflow strategies during peak service hours to maintain timely delivery of dishes without sacrificing quality.
  • Ensured strict adherence to food safety regulations through proper storage techniques and sanitation practices.
  • Maintained consistent quality standards by regularly testing recipes and adjusting as needed based on feedback from the head chef or customers.
  • Played a key role in achieving high scores on health inspections through meticulous cleaning routines and strict adherence to safety protocols.
  • Managed daily food preparation tasks, consistently delivering high-quality meals under tight deadlines.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Monitored food and labor costs to verify budget targets were met.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.

Sub Chef Junior

Sublime Hotels
08.2021 - 08.2023
  • Mentored junior staff members, enhancing overall team performance and fostering professional growth.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated with team members to prepare orders on time.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

1st Commis Chef

Sublime Hotels
11.2020 - 08.2021
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
  • Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

2nd Cook

Sublime Hotels
04.2019 - 11.2020
  • Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
  • Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
  • Demonstrated commitment to professional development through ongoing training workshops relevant to the culinary industry.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Managed opening and closing shift kitchen tasks.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.

Line Cook

International Food Concepts
09.2015 - 09.2017
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Grilled meats and seafood to customer specifications.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Prepared food items in compliance with recipes and portioning control guidelines.

Prep Cook

Kasi Restaurant
09.2014 - 07.2015
  • Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

Education

High School Diploma -

Tribhuvan Adarsha Secondary Boarding School
Kathmandu , Nepal
05.2014

Skills

  • Food Preparation
  • Knife Skills
  • Team Management
  • Supplier negotiation
  • Quality Control
  • Sauce making
  • Waste Reduction
  • Cost Control
  • Equipment purchases
  • Cooking techniques demonstrations
  • Customer Service
  • Kitchen leadership
  • Team Leadership
  • Supervising Food Prep
  • Food Safety
  • Kitchen Organization
  • Safe Food Handling
  • Ordering and Requisitions
  • Sanitation Procedures
  • Safety Management
  • Kitchen Management
  • Staff Training
  • Staff Motivation
  • Inventory Management
  • Employee Scheduling
  • Line Inspections
  • Mentoring and Coaching
  • Food spoilage prevention
  • Creative Thinking
  • Decision-Making
  • Cleaning and sanitation
  • Team Collaboration
  • Prioritization and Organization
  • Food Stock and Supply Management
  • Staff Supervision and Coordination
  • Catering and Events
  • Meal Preparation
  • Kitchen Staff Management
  • Food inventories
  • Sanitation Guidelines
  • Cooking Technique Demonstrations
  • Equipment Inspection and Maintenance
  • Coaching and Mentoring
  • Food and Beverage Service
  • Portion and cost control
  • Relationship Building
  • Attention to Detail
  • Operations Support
  • Recipe creation
  • Workflow Optimization
  • Menu Memorization
  • Kitchen Equipment Operation
  • Foodservice
  • Equipment usage
  • Safe handling
  • Cooking techniques
  • Detail Oriented
  • Recipe analysis

creating new reciepies , hikings , sports etc

From where i belong , playing with mountains and hills,  hiking is my 1st hobby that i would like to do in my leisure time , finding new reciepies also as my hobby  because im always humming around foods so i am always trying to make new things for my friends and my families { ensuring food safety }, Sports is also my part of body .

Languages

Nepali
Native language
Portuguese
Upper intermediate
B2
English
Advanced
C1
Hindi
Advanced
C1

Timeline

Sub/Chef De Cuisine

Sublime Hotel
08.2023 - Current

Sub Chef Junior

Sublime Hotels
08.2021 - 08.2023

1st Commis Chef

Sublime Hotels
11.2020 - 08.2021

2nd Cook

Sublime Hotels
04.2019 - 11.2020

Line Cook

International Food Concepts
09.2015 - 09.2017

Prep Cook

Kasi Restaurant
09.2014 - 07.2015

High School Diploma -

Tribhuvan Adarsha Secondary Boarding School

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Sulav Lama