Dashrath Thapa
Surat
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients. Innovative Executive Chef known for high productivity and efficient task completion. Possess specialized skills in menu development, kitchen team management, and food safety protocols. Excel in time management, creative problem-solving, and leadership, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
9
9
years of professional experience
Work History
Executive Chef
the tasty garden restaurant
Surat
01.2024 - Current
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Utilized local, fresh food products to support local economies and showcase community support.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Monitored temperatures of prepared food and cold-storage areas.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Trained kitchen workers on culinary techniques.
Execative Chef & Manager
tit bit culture restaurant
Surat
02.2021 - 12.2023
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
Executive Chef
lela catering.co
Surat
03.2019 - 11.2022
- Tracked sales figures for each dish served in order to identify popular items.
- Provided guidance and support for Sous Chefs during peak service hours.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
Exeative Sous Chef
la casa lucido the family club
Surat
03.2017 - 01.2019
- Supervised kitchen food preparation in demanding, high-volume environments.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Created a positive work environment by encouraging teamwork among staff members.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Trained kitchen workers on culinary techniques.
Execative Chef
3seventy kitchen
Surat
01.2016 - 03.2017
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Utilized local, fresh food products to support local economies and showcase community support.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Monitored meals served for temperature and visual appeal.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
Education
Some College (No Degree) - Social Science Teacher Education
JAY JANTA MA BI JOREBANJH
NEPAL01-2004
Skills
- Staff Scheduling
- Performance Assessments
- Menu Planning
- Food Stock and Supply Management
- Inventory Management
- Banquets and catering
- Hiring, Training, and Development
- Food Prep Planning
- Recipes and menu planning
- Customer Service
- Vendor Relationship Management
- Forecasting and planning
- Team Leadership
- Signature dish creation
- Food plating and presentation
- Safe Food Handling
- Restaurant Operations
- Kitchen Staff Management
- Ingredients Selection
- Food preparation techniques
- Budgeting and cost control
- Order Management
- Menu pricing
- Strong Work Ethic
- Food Service Safety Training
- Equipment Maintenance
- Meal Preparation
- Purchasing
- Culinary techniques
- Catering and Events
- Kitchen Operations Oversight
- Recipe Development
- Staffing
- Vendor Relations
- Coaching and Mentoring
- Menu development
- Performance Improvement
- Kitchen Management
- Fine Dining
- Inventory Control
- Menu Supervision
- Operations Management
- Problem and Complaint Resolution
- Recipe creation
- Staff Management
Languages
Nepali
First Language
Hindi
Advanced (C1)
C1
English
Beginner
A1
Gujarati
Advanced (C1)
C1
Custom
Myself Dashrath Thapa, I am having a rich experience of around 17 Years in Hotel Chain & Restaurant Work.
My core expertise includes cooking various Cuisines like North Indian food, Chinese, Italian, Thai, Mexican & Tandoori Dishes. However Handling customers & managing the Orders during a Tight Rush is key skill of mine.
Further Adding to It, I do also have some below Entrepreneurial skill set
Building a Restaurant & a food Chain business from Scratch.
Planning & Procurement of the Culinary Tools and equipments for Kitchen setup.
Cost Optimization for Better Operation & produce Maximum profit.
Providing effective Training to kitchen staffs & Waiters.
Supervising the Food supplies & cooked Items to maintain Quality standards.
Arranging Function Hall/ Banquets for Events as per customer requirement.
catering services & outdoor Party orders. Manage as require
Affiliations
- gaming
- listen music
- reding book
- cooking
- lerning
- social
- singing
Custom
- 1988/07/23
- nepal dailekh piladi
date of birthday
References available upon request.
Timeline
Executive Chef
the tasty garden restaurant
01.2024 - Current
Execative Chef & Manager
tit bit culture restaurant
02.2021 - 12.2023
Executive Chef
lela catering.co
03.2019 - 11.2022
Exeative Sous Chef
la casa lucido the family club
03.2017 - 01.2019
Execative Chef
3seventy kitchen
01.2016 - 03.2017
Some College (No Degree) - Social Science Teacher Education
JAY JANTA MA BI JOREBANJH
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