Balaram Tamang
Chef
Kathmandu,Nepal
Summary
Passionate & proactive individual with 12+ years experience making varieties of dishes, and the ability to maintain proper health standard and to contribute my culinary expertise in preparing outstanding and commendable dish to provide customer with a world class dining experience.
Experienced Assistant Head Chef with knack for creating innovative menus and leading kitchen teams to success. Skilled in improving kitchen efficiency and ensuring high-quality dish presentation. Successfully implemented new inventory systems, reducing waste and costs while maintaining top-notch service standards.
Overview
11
11
years of professional experience
Work History
Assistant head chef
Markaiz
Lonavala, India
01.2025 - Current
- Performed regular equipment maintenance checks to prevent unexpected breakdowns during service hours.
- Coordinated meal prep tasks for smooth kitchen operation during busy periods.
- Collaborated with head chef for creation of innovative menu items.
- Implemented new cooking techniques, improving overall dish presentation and taste profile.
- Facilitated open communication between front-and back-of-house staff for seamless service delivery.
- Managed stock control to avoid run-outs during peak service hours.
- Assisted with catered events, ensuring timely delivery of large quantities of food.
- Increased kitchen efficiency by streamlining food preparation processes.
Kitchen sous chef
White plate by chef jason
Goa , India
11.2022 - 01.2025
- Acted as head chef when required, maintaining continuity of service and quality.
- Built and maintained strong working relationship with staff across business.
- Assisted cooks to determine freshness and quality of dishes.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Created recipes to maximise profit by delivering on target food costs per dish.
Pan india R&D sous chef
Corefoods privet limited
Banglore, India
09.2017 - 07.2020
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Maintained high standards of food preparation by following recipes accurately.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Assisted head chef in menu development, resulting in innovative dining experiences.
Jr.sous chef
Della adventure
Lonavala, India
02.2014 - 03.2017
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Received high praise from head chef through consistent performance and dedication.
- Trained junior staff members to improve their culinary skills and knowledge.
- Conducted regular inventory checks; ordered supplies as necessary.
- Created new menu items and interesting plating designs.
- Worked closely with suppliers ensuring fresh ingredients at all times.
Education
12th -
Infowave management and it collage delhi
Delhi04.2009
10th -
Gnd morden school
Gurdaspur 04.2007
Skills
Menu memorization
undefinedPersonal Information
- Date of Birth: 04/22/1985
- Gender: Male
- Nationality: Nepalese
Timeline
Assistant head chef
Markaiz
01.2025 - Current
Kitchen sous chef
White plate by chef jason
11.2022 - 01.2025
Pan india R&D sous chef
Corefoods privet limited
09.2017 - 07.2020
Jr.sous chef
Della adventure
02.2014 - 03.2017
12th -
Infowave management and it collage delhi
10th -
Gnd morden school
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