Pritha Niroula
Red Deer
Summary
Line Cook with 11 years of experience with a blend of creativity, passion for food and exceptional cooking skills. Experience in making simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of customers. Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
14
14
years of professional experience
Work History
Line Cook
State & Main Kitchen & Bar
03.2023 - Current
- 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.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Junior Sous Chef
Ikigai Japanese Restaurant At Millennium Place Hotel
04.2021 - 02.2023
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Led team by example in preparing items accurately and according to high-quality standards.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Monitored recipe portioning to control food costs.
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
- Planned menus and services for restaurant and off-site events.
- Acted as head chef when required to maintain continuity of service and quality.
- Successfully completed kitchen product inventory as assigned.
Demi Chef
Japanese Restaurant L.L.C
03.2019 - 03.2021
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Continuously updated culinary knowledge through attending industry conferences, workshops, and training sessions.
- Planned and directed high-volume food preparation in fast-paced environment.
Commi Chef
Rixos Bar Al Bahr Hotel
07.2016 - 12.2018
- Maintained well-organized mise en place to keep work consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- 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.
Cook
Bajeko Sekuwa Restaurant
10.2013 - 11.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Cook
Pizza Hut Restaurant
05.2010 - 05.2013
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
Education
HSC -
Tribhuvan University
01.2009
Skills
- Basic MS Office
- Windows Operating System
- Strong Coaching Skills
- Recipe Maintenance System
- Communication Skills
- Flexible
- Kitchen Production
- Food Production
- Kitchen Hygiene
- Food Preparation
- Kitchen
- Food Safety
- HACCP
- Nutrition Chef
- Lift
- Carry
- Movement
- Sous
- Reduce Wastage
- Food Hygiene Policy
- Weigh
- Measure
- Mix
- Steam
- Grill
- Bake
- Fry
- Boil
- Professional Attitude
- Cleaning and organization
- Reliable and Trustworthy
- Active listener
- Team Coordination
- Food safety knowledge
- Time Management
- Attention to Detail
- Highly motivated
- Kitchen Organization
- Quality Control
- Line Management
- Grilling Techniques
- Server Communication
- Food Safety Standards
Accomplishments
- Employee of the Month - 2012 in Pizza Hut Americana Co.
- Best of the Best Culinary Team in Rixos Bab Al Bahr, UAE
- Nominated as Employee of the month in Rixos Bab Al Bahr, UAE
Languages
English
Professional Working
Hindi
Full Professional
Nepali
Native or Bilingual
Roles And Responsibilities
- To monitor stock movement and be responsible for ordering on your section.
- Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.
- To ensure minimum kitchen wastage.
- Weigh, measure, mix and prep ingredients according to recipes.
- Check food and ingredients for freshness.
- To ensure knowledge of the product is maintained and communicated to all relevant personnel.
- To learn and record skills and recipes from other members of the department.
- To liaise with the Head Chef/Sous Chef and implement new menu/dishes/systems where applicable.
- To ensure all statutory regulations are adhered to, such as food hygiene policies.
- To be flexible and willing to help the restaurant kitchen at busy times if required.
- Arrange and garnish dishes.
- Work well under pressure and within the time limit.
- Ensure that kitchen area, equipment and utensils are cleaned.
- Help lead and inspire our kitchen staff with the restaurant manager.
Personal Information
- Date of Birth: 01/04/88
- Gender: Male
- Nationality: Nepali
- Marital Status: Single
- Visa Status: Employment Visa
Training
- 12/01/08, 01/01/09, Waiter Advance Training, Harati Hotel, Nepal
- 01/01/08, 01/01/09, Culinary Arts Training, Kathmandu Training Institute, Nepal
- Food Safety Management System Training
- Nutrition Chef Training
- HACCP Training
Disclaimer
I hereby declare that all the details mentioned above are in accordance with the truth and fact as per my knowledge and I hold responsibility for the correctness of the above-mentioned particulars.
Timeline
Line Cook
State & Main Kitchen & Bar
03.2023 - Current
Junior Sous Chef
Ikigai Japanese Restaurant At Millennium Place Hotel
04.2021 - 02.2023
Demi Chef
Japanese Restaurant L.L.C
03.2019 - 03.2021
Commi Chef
Rixos Bar Al Bahr Hotel
07.2016 - 12.2018
Cook
Bajeko Sekuwa Restaurant
10.2013 - 11.2015
Cook
Pizza Hut Restaurant
05.2010 - 05.2013
HSC -
Tribhuvan University
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