Mandip Gurung
Cook
Scarborough,ON
Summary
Disciplined and energetic cook with 6 plus years of experience working in 5-star hotel, flight kitchen, pub and bar. Adept at working with other culinary professionals to achieve goals and ensure customer satisfaction. Committed to using safe and sanitary cooking practices and maintaining an organized and clean cooking area. Experienced in operating various pieces of cooking equipment and tools.
Overview
11
11
years of professional experience
3
3
Languages
Work History
Line Cook/Prep Line Cook
Against The Grain Urban Tavern
11.2022 - Current
- Able to make both vegetarian and non-vegetarian salads and arrange the salad buffet for the lunch and dinner operations and for ala carte orders in the cold kitchen.
- Able to handle A la Carte orders in continental kitchen.
- Able to arrange a breakfast buffet.
- Able to handle entremettier. cold section, saucier in the round-the-clock coffee shop, in picking up the A la carte orders.
- Able to prepare seafood, poultry, and meat.
- Able to handle different types of cuisines i.e, Italian, Mexican, French, Thai, and Chinese.
- Able to follow the FIFO method for stock management.
- Able to maintain HACCP in the workplace.
Sushi Cook
Fauchon VIP Catering
08.2021 - 02.2022
- Placed orders to restock items before supplies ran out.
- Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Commis Chef
Gourmonia, IHG Crown Plaza
05.2018 - 09.2020
- Maintained well-organized mise en place to keep work consistent.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Commis Chef
LSG Sky Chefs
07.2016 - 07.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored food temperatures throughout preparation and serving process.
- Cooked meals according to administrative policies, health code regulations and food service standards.
Cook
Green Heart Restaurant And Bar
02.2013 - 07.2014
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Education
High School Diploma -
Academy of Culinary Arts
Lalitpur, Nepal 05.2001 -
Higher Secondary Education - International Hotel Management
Caribbean College
Jawlakhel, Nepal 05.2001 -
School Leaving Certificates -
Rhododendron International Boarding School
Kathmandu, Nepal 05.2001 -
Skills
Knowledge of food
undefinedTimeline
Line Cook/Prep Line Cook
Against The Grain Urban Tavern
11.2022 - Current
Sushi Cook
Fauchon VIP Catering
08.2021 - 02.2022
Commis Chef
Gourmonia, IHG Crown Plaza
05.2018 - 09.2020
Commis Chef
LSG Sky Chefs
07.2016 - 07.2017
Cook
Green Heart Restaurant And Bar
02.2013 - 07.2014
High School Diploma -
Academy of Culinary Arts
05.2001 -
Higher Secondary Education - International Hotel Management
Caribbean College
05.2001 -
School Leaving Certificates -
Rhododendron International Boarding School
05.2001 -
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