Tarun Panthee
CHEF
Banff,AB
Summary
Accomplished culinary professional with extensive experience in luxury hospitality, menu development, and kitchen management. Proven track record in high-pressure environments, including hosting global events like the F1 Grand Prix and managing operations in premier Canadian mountain resorts. Expert in blending American steakhouse traditions with Chinese fine dining and molecular gastronomy.
Overview
10
10
years of professional experience
2
2
Certifications
Work History
JR SOUS CHEF
BANFF PARK LODGE
03.2025 - Current
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Prepped daily menu items to quickly deliver upon request.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Developed unique menu items and plating presentations.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
Chef de Partie
Brooklyn Chop House
11.2024 - 02.2025
- Managed a specialized station at Brooklyn Chop House, an upscale American steakhouse and Chinese fine dining concept.
- Played a key role in kitchen operations during the 2024 F1 Grand Prix, delivering high-quality cuisine under extreme high-volume pressure for international guests.
- Mastered the fusion of traditional steakhouse techniques with intricate Chinese culinary standards.
- Maintained rigorous standards for ingredient quality and presentation in a fast-paced luxury hotel environment.
Chef de Partie
Marriott International
03.2023 - 11.2024
- Supervised junior chefs in the preparation and presentation of meals.
- Managed the ordering process for fresh produce and meats while maintaining strict cost control.
- Instructed cooks in specialized garnishing and cooking techniques to meet restaurant standards.
- Performed daily inspections of kitchen equipment to ensure cleanliness and proper working condition.
Demi Chef de Partie
Ajman Saray, Marriott Luxury Collection
01.2022 - 02.2023
- Prepared high-quality ingredients using techniques such as roasting, braising, grilling, and steaming.
- Monitored stock levels and ensured proper rotation (FIFO) to meet health codes.
- Work with chef de partie for daily operation.
Commis I, II
Marriott International
01.2019 - 01.2021
- Prepare ingredients by washing, peeling, chopping, and portioning under the direction of senior chefs.
- Set up and stock stations with necessary supplies and equipment before service.
- Cook basic dishes and components as assigned, following established recipes and standards.
- Assist senior chefs with plating and garnishing dishes during service.
- Maintain cleanliness and organization of workstations, equipment, and storage areas.
- Receive, inspect, and properly store deliveries, rotating stock to ensure freshness.
- Follow food safety and hygiene regulations at all times.
- Learn and practice cooking techniques to develop skills and progress within the kitchen.
- Communicate with the team to ensure smooth workflow during prep and service.
- Complete cleaning duties and breakdown tasks at the end of shifts.
Commis Chef (BENE ITALIAN FINE DINING)
Sheraton Grand Bangalore Hotel At Brigade Gateway
02.2016 - 02.2017
- Mise en Place Preparation: Efficiently wash, rinse, and sanitize vegetables and other raw ingredients for daily service.
- Foundational Cooking: Assist senior chefs in the preparation of essential stocks, sauces, and soups.
- Station Support: Support Demi Chefs de Partie and Chefs de Partie with preparation tasks and general kitchen operations.
- Inventory Management: Label and rotate stock items according to FIFO (First-In, First-Out) standards to prevent spoilage.
- Sanitation Compliance: Maintain a clean and safe work environment by strictly adhering to hygiene protocols and safety guidelines.
- Equipment Operation: Operate various kitchen appliances, including ovens, grills, fryers, and steamers, under supervision.
- Appetizer Assembly: Prepare salads and other appetizers while ensuring quality control and adherence to recipes.
- Stock Maintenance: Monitor and restock kitchen supplies, ingredients, and utensils to ensure smooth daily operations.
Education
Bachelors - Culinary Arts and Hospitality Management
Lincoln University
KathmanduHigh School Diploma - undefined
Tilottama College
ButwalSkills
Culinary Excellence: American Steakhouse, Chinese Fine Dining, Molecular Gastronomy, Garnishing
Operational Leadership: Kitchen Leadership, Menu Development, Food Cost Control
Safety & Compliance: Safe Food Handling, Allergen Awareness, HACCP Protocols
Certification
Best Hygiene and Safety Certification
Timeline
JR SOUS CHEF
BANFF PARK LODGE
03.2025 - Current
Chef de Partie
Brooklyn Chop House
11.2024 - 02.2025
Chef de Partie
Marriott International
03.2023 - 11.2024
Demi Chef de Partie
Ajman Saray, Marriott Luxury Collection
01.2022 - 02.2023
Commis I, II
Marriott International
01.2019 - 01.2021
Commis Chef (BENE ITALIAN FINE DINING)
Sheraton Grand Bangalore Hotel At Brigade Gateway
02.2016 - 02.2017
Bachelors - Culinary Arts and Hospitality Management
Lincoln University
High School Diploma - undefined
Tilottama College