Raju Lama
Summary
Experienced and passionate chef with experience in various restaurant and company settings, striving to serve the best food possible. Recognized as a visionary chef with knowledge of food trends and the ability to think outside the box when it comes to the creation of a menu. Bringing forth an in-depth knowledge of flavors and food relationships, resulting in mouth-watering dishes and attractive menus.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Head Chef
Titan Hospitality Group
07.2024 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity..
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Hired, managed, and trained kitchen staff.
sous chef
Gold win Hotel(Titan Hospitality Group)
03.2020 - 06.2024
- Assisted the Head Chef with effective kitchen management resulting in a smooth running kitchen operation
- Produced high-quality food from scratch for all of our menus resulting in an increase in customer satisfaction by 20%
- Managed a section in the kitchen cooking from fresh ingredients, eliminating wasteful or unprofitable practices
- Ensured food safety standards were adhered to, controlling the order and storage of food supplies
- Implemented innovative ideas resulting in the development of new dishes and an increase in customer loyalty by 15%
- Trained and mentored new kitchen staff resulting in a 25% increase in efficiency and productivity
- Contributed to the achievement of financial targets through effective inventory management and cost control.
chef de partie
Soltiee Crown Plazza Hotel
08.2018 - 01.2020
- Preparing, cooking and presenting high quality dishes within the speciality section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Worked effectively with all workers, to promote a happy working environment
- Helping with the management of health and safety practices
- Monitoring supplies and assisting with recipe costing and inventory control.
commis chef
Radisson Blu Hotel
12.2016 - 07.2018
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Preparing vegetables, meats and fish
- Assisting other Chefs
- Helping with deliveries and restocking
- Assisting with stock rotation and cleaning stations.
commis chef
Margherita pizzeria Restaurant
12.2014 - 06.2016
Education
Active Academy H.S School
Kathmandu, Nepalcomputer course -
I.T. S Institute
Kathmandu, NepalSkills
- Team Management
- Menu Planning
- Food presentation
- Cost Management
- Leadership Qualities
- Food Pairing Knowledge
- Allergy awareness
- Prioritization and Organization
Certification
- HABC Level 2 Award in Food Safety.
- Fire Safety
- Employee of the month & year
Timeline
Head Chef
Titan Hospitality Group
07.2024 - Current
sous chef
Gold win Hotel(Titan Hospitality Group)
03.2020 - 06.2024
chef de partie
Soltiee Crown Plazza Hotel
08.2018 - 01.2020
commis chef
Radisson Blu Hotel
12.2016 - 07.2018
commis chef
Margherita pizzeria Restaurant
12.2014 - 06.2016
Active Academy H.S School
computer course -
I.T. S Institute
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