RESUME
Name:Pradip Khatri
Holder of U.A.E driving license
Nationality:Nepalese
Contact details:Mobile: (+971)558547662;
E-mail:
Year of birth:03-Oct-1983
Visa status:Transferable
Marital status:Single
Educational Qualifications:
Bachelor in business management. 1999-2002
Everest collage (10+2)-Kathmandu-Nepal
Diploma inHotel managementand culinary. 2002-2003.
Rato bangle, Kathmandu-Nepal
Seminars and Training attended:
Diploma food safety & hygiene.
Food handling & skill development.
HACCP manual.
First aid and treatment.
Fire fighting.
Team Building.
Handling the situation.
Excellent service
Time and Task Management.
Cost Control
Coaching Skill.
Intermediate hygiene skill.
Guest relation.
Management and development.
Awards:
Employee of the month October 2005.
Hystar points in Hyatt Regency Dubai 2008.
Best performance in Hyatt regency Dubai 2008.
Working-Career Backgrounds:
Sous chef(Acting Head chef)23-Aug-2009– 07 Nov-2010
NAKHEEL HOSPITALITY. 5 star.(opening team) - Dubai, U.A.E.
Duties & responsibilities:
Driving the team with quality, passion & pride.
Quality training and continuing education for all Team Members
Support the Management Team in controlling food cost through effective ordering, monitoring
waste,inventory logs, and implementing effective action plans
Handling the banquet function, al-carte and feedback from the guest.
Knowledge of modern method and equipment used in the preparation of food in large quantities
Knowledge and expertise in opening a restaurant.
Ability to multi-task with flexibility and effectiveness
Monitoring the cleanliness & hygiene of the staff & as well as the kitchen
Sous Chef. 17-Aug-2008 – 04-Aug-2009
THE MONTGOMERIE DUBAI. 5 star.(FINE DINING)- Dubai, U.A.E.
Duties & responsibilities:
Assisting the Chef on his daily duties, and l
Kitchen team when needed lead the .organizing the schedules.
Working as an asst. in charge in outlet.
Train the colleges to make sure job done.
Involving in banquets function.
Maintained food cost analysis, inventory, budgeting and Purchasing
Chef de partie. 29-May-2006 – 04-Aug-2008
HUYATT REGENCY (ITALIAN). 5 star. - Dubai, U.A.E.
Duties & responsibilities:
Covering the cover (70-90) with the fine dining Hyatt standard.
Train the colleges to make sure job done.
Keeping profile of food safety & hygienic condition.
Working as a relives duty (pasta, main course, cold. desert).
Assists the Chefs in roster, menu planning, display and setup of
Various special Themes.
Responsible for stocks and control of wastage
Handle guest complaint in professional way
Assist TWO MICHELEN STAR CHEF during special promotion.
Commis chef . 25-May-2004 – 27-May-2006
MERIDIEN MINA SEYAHI-BUSSOLA(ITALIAN). 5 star.(Opening team). Dubai, U.A.E.
Duties & responsibilities:
In charge of Pasta section, covering 250-300pax daily. .
Also working in pizzeria whenever required.
Keeping miss-en-place ready for the day, including looking
After daily Stock & keeping purchasing order ready.
Providing on job training to the reporting staff and trainers.
Making and cooking fresh pasta.
Preparing food for different buffet dinner including special parties & occasions.
Keeping high profile of food safety & hygienic.
Good knowledge in cold, pastry, meat and fish
Demi chef de parties. 02-Mar-2002–09-May-2004
KILROY OF KATHMANDU RESTAURANT. Casual high quality dining. Kathmandu -Nepal
Duties & responsibilities:
My main job assignment covers, preparing food from a-la
Cate as per order.
Keeping profile of food safety & hygienic condition.
Preparing garnish and starter section with team of 16.
Ready to work as responsibilities and different shift,
Performed outside catering and internal parties.
Preformed to keep and make miss-en-place.
Keeping working area hygienic and safety.