9S Pushpa lal Ojha Address:PO BOX 222124,Dubai Home Country: Budhabare-7 Jhapa,Nepal Mobile: +971569658796 Email: chef.pushpa@outlook.com POSITION APPLY;Chef de partie FUTURE AND CARRER PLAN I aspire to one a day become EX. Chef one of the leading 5 star luxury hotel. professional chef, I have a continuing improve my craft to achieve excellence:Therefore, I would be most wil l ing and a posit ion with skil l and management that opportunity for learning and advancement.

PROFESIONAL STRENGTHS AND SPECIAL SKILL International culinary ranging from western, Indonesia, Thailand, Vietnam and

Japanese (Sushi and tepanyaki)authentic Chinese wok cooking with 5 stars standard and cater for big volume banqueting.

Specialize in duck roasting according to chef’s recipes. Extensive knowledge of food handling procedures with regard to public health

standard. Ability to work positively and cooperatively in a diverse team environment to meet

overall established timeframes for the entire food operation. Knowledge of principles and process for providing costumer and personal service

including need assessment, problem resolution and achievement of quality service standards.

Ability to lead in a positive and productive manner by motivating, developing and managing team work.

Ability to perform and deliver under extreme pressure, stress and despite having working long hours.

Ability to come up with ideas that are unique, creative, and imaginative. Posses an innate flare and passion for cooking. Ability to come up with innovative and win-win solutions to various situation. Possess a strong work ethic. HCCP Certificate.

P E R S O N A L D E T A I L SPlace / Date of Birth Sex Height / WeightReligion Passport NumberCitizen Email AddressSport and activities, interests.

Panchthar,NepalMale5.9”M/ 65kgsHindu3699484Nepalichef.pushpa@outlook.comSwimming, reading culinary books and culinary magazine.

PROFESSIONAL COURSES ATTENDED

2 0 1 1 Service culture according to st.regis standard.Various professinal tranning in job.

2011 Attend the Essential food safety training (EFST) and passed on 2011 according to UAE standard.

2008 Continental cook training from Raman manpower training center.

2004 Chinese cook training from Gaurishanker hotel management training center.

S K I L L SComputer

Languages

Proficient in a navigating a variety of software package such as Excel, word ,power points as well as in e-mailing and accessing the internet.. English,Portuguese,Hindi,Nepali.

FORMAL BACKGROUND1999-2001 Secondary high school from RatnaJyoti Multiple

Collage( intermediate commerce)April,1998 ELEMENTARY SCHOOL passed from North Point Boarding

School..(school leaving certificate)

C A R E E R O V E R V I E W

Grand mi l lenn ium Duba iP o s i t i o n : D e m i c h e f d e p a r t i eT o s h i ( A s i a n k i t c h e n )Start : 2 7 - 4 - 2 0 1 3 t o t i l l n o w

Major responsibilities and dutiesMis-en-place for buffets main course,Making mis-en-place for ala –carteTake the responsibility for work section.Helping for the main section Making starter in main section Making sushi ,maki and shashimi for sushi bar Preparing honey duck and Peking duck.Helping in tepanyaki section

Recent: Working in Sushi bar..

ST REGIS Sadiyat Island Abu Dhabi.PO BOX 54345 website.stregissaadiyatisland.comOctober 2011- feb.2013 Position; commis II SONTAYA South Asian Restaurant Fine dining. Oct.2011 – march 2013

Achivement: Apreciation letter from Chef de cousine khomsan thongchaiprasit

Major Responsibility & Duties; Cooking according to standard of chef de cousine Daily mise-en place (sauce, dressing,veg.) Preparing market list. Maitain quality of food Mantain Hygiene & cleannes ,taking care of date

and food level . Preparing butchary list for daily operation. Preparing Daily temperature record papper like

cooling,reheating. Preparation for Roasting , Roast Duck. Make the enviroment to work in curry section and

wok section plus cold section.

Mosteiro sakya tsarpa thupten dekyid oedbar ling Location :- sao Paulo, Brasil.Site:-http://www.sakyabrasil.org/Dec. 2008- dec 2010

Work as voluntary cook with joint venture Delegacia de Cabreuva. Sao Paulo. And Tempero Manero (www.temperomanero.com.br/ )

Preparing buffet food.Preparing market listChecking store stockTaking care upon HCCP

Llittle Britain Coffee ShopLocation: Baudha (stupa compound),Kathmandu NepalPosition: speciality cook ( asian)Feb. 2008-may 2008

Major Responsibilities: Daily mise-en place (sauce, dressing,veg.) Ordering.market list. Maitain quality of food Mantain Hygiene&cleannes Training Program

Hotel Utse P.ltdSite:- http://www.hotelutse.com.np/Location:- jyatha,thamel,Kathmandu.Nepal.Contact No. 977-1-4257614Position :- all rounder cook(Chinese, Indian and Mediterrian)April 2007- April 2008

Major Responsibilities: Daily mise-en place item with pr level item (sauce,

dressing, and condiment for buffet and function.) Help to direct, control and co-ordinate the activities

of all chefs .to ensure an efficient, profitable smooth service at all time.

In charge or take care buffet, set up buffet, and a la carte.

Prepare requisition for daily operation.

Royal Kitchen Restaurant &Bar..

Tripureswor ,Kathmandu NepalPhone:+977423132Position : chinese chefMarch 2004- april 2007

Major Responsibilities: Responsible in preparation of daily mise-en place

and ensuring the smooth operation of the outlet. Daily mise-en place item with pr level item (sauce,

dressing, and condiment ) Help to direct, control and co-ordinate the activities

of all the associates.to ensure an efficient, profitable smooth service at all time.

In charge or take care buffet, set up buffet, live cooking.

Maitain hygiene and HCCP .

The China town Chinese Restaurant and Bar.Phone no +977-4432132Site:-http://www.rajgharanagazal.com/chinatown/

Position: Chinese cook Dec.1999- Feb.2004

Major Responsibilities.

Daily mise-en place with pr level item (sauce, dressing and condiment)

Garnish preparation. Chinese BBQ preparation(Roast duck, beef,

pork) Maintain hygiene HCCP standard.

Wok cooking section. Plating and food presentation. Daily basic training.

R E F E R E N C E S Chef mohamod Raes

Chef wittaya tongsodsaeng

Junior sous chefSt. Regis sadiyaat island, Abu dhabi.Chef de cousinPark Regis Dubai