Lokendra J. Khadka
Dublin, 124 Castle Park Tallaght
Summary
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.
Overview
9
9
years of professional experience
Work History
Chef de Partie
Rara Fine Dining
Dublin
09.2022 - Current
- Preparing of various Indian & Nepali food recipes, plating styles, ambiance, and presentation.
- Manage food costing and inventory.
- Standards for food storage, rotation, quality, and appearance.
Demi Chef de Partie
RADISSON BLU AJMAN
Ajman
11.2021 - 09.2022
- Italian restaurant- Demi Chef de partie in a high-volume Italian restaurant, supporting in the preparation of traditional dishes such as pasta, risotto and pizza while maintaining consistency, quality and hygiene standards.
COMMIS I
ROTANA
03.2021 - 11.2021
- Worked in a Mediterranean restaurant as a grill chef, specialising in preparing high-quality steaks to perfection and maintaining high kitchen standards.
- Maintaining of food preparation handling and correct storage standards.
- Support directly the chef De Partie in the daily operations.
- Comply with the Hotel environment, Health and safety policies and procedures.
- Ensured to handle minor issue occurring in kitchen immediately.
COMMIS
RADISSON BLU AJMAN
Ajman
05.2018 - 03.2020
- Worked in main kitchen where I was responsible for Banquet, Room service, All day Dine in on both Ala carte and buffet level for both hot and cold section.
- Maintaining of food preparation handling and correct storage standards.
- Reorganization of superior quality products, presentations and flavour.
- Planning and managing food quantities and requirements for the food operation.
COMMIS
GRAND HYATT GOA
Goa
10.2016 - 04.2018
- Worked in main kitchen for all day dine in-in both hot and cold section.
- Worked as a line cook for pool bar restaurant.
Industrial training
GRAND HYATT
12.2015 - 06.2016
- Assisted in estimating daily restaurant production needs.
- Checking the quality of raw and cooked food products to ensure that standards are met.
- Provided assistance for preparing stock purchase list as needed.
Education
Craftsmanship course in food production & patisserie -
IHM (Institution of Hotel Management)
01.2016
H.S.S.C. -
Goa Board
01.2015
S.S.C. -
Goa Board
01.2013
Skills
- Continental Cuisine
- Indian cuisine
- Arabic Cuisine
- Food Presentation
Personal Information
Date of Birth: 06/03/97
Languages
English
Advanced
C1
Hindi
Proficient
C2
Nepali
Proficient
C2
Timeline
Chef de Partie
Rara Fine Dining
09.2022 - Current
Demi Chef de Partie
RADISSON BLU AJMAN
11.2021 - 09.2022
COMMIS I
ROTANA
03.2021 - 11.2021
COMMIS
RADISSON BLU AJMAN
05.2018 - 03.2020
COMMIS
GRAND HYATT GOA
10.2016 - 04.2018
Industrial training
GRAND HYATT
12.2015 - 06.2016
Craftsmanship course in food production & patisserie -
IHM (Institution of Hotel Management)
H.S.S.C. -
Goa Board
S.S.C. -
Goa Board