KEDAR PRASAD DAHAL
Prince Albert
Summary
20 Years + in the industry with more than10 years experience in leading as a Chef in charge Skilled professional as a chef with excellent interpersonal skills.
Ability to conceptualize ideas & implement them. Creative & analytical thinking mixed quick learning ability.
Substantial knowledge of Continental, Mexican, Italian, Japanese, Indian cuisine, hot & cold kitchen.
Overview
21
21
years of professional experience
Work History
Chef de partie
Days Inn Hotel
05.2024 - Current
- Chopping, measuring, weighing, and butchering ingredients
- Ensuring that food is prepared and presented to the highest standard and meets customer expectations
- Supervising or training other cooks
- Enforcing health and food safety regulations
- Monitoring expiration dates and rotating par levels
- Working closely with other kitchen staff to ensure timely delivery of dishes
- Keeping the kitchen clean and operational, which may include cleaning after and between meals
- Assisting with creating new dishes or modifying existing recipes
Sushi Chef
Momo Shushi japanise Restaurant
09.2024 - 07.2024
- Making sushi rice, slicing ingredients, and preparing raw fish
- Developing a menu with a variety of sushi types, including maki, nigiri, and sashimi
- Choosing fresh fruits and vegetables, and managing inventory of supplies
- Ensuring food is prepared to the highest standards of quality and hygiene
- Handling raw fish and seafood safely and responsibly
Chef
Chutney Cuisine of India
09.2021 - 09.2022
- Prepares traditional dishes for the public
- Prepares tandoori dishes like chicken tikka, lamb chops, and kebabs using traditional spices
Head Chef
KeMBY`s Brew Pub
12.2016 - 06.2021
- Creating and developing menus that offer a variety of quality dishes
- Controlling and directing the food preparation process
- Leading and managing the kitchen staff
- Maintaining inventory and ordering supplies
- Communicating with other staff members and customers
- Training new employees
- Maintaining relationships with vendors
Sous Chef
AMWAJ Catering LTD
06.2014 - 09.2016
- Overseeing the kitchen staff, including line cooks and prep cooks, and ensuring everyone works efficiently
- Contributing to menu planning and development
- Tracking inventory and ordering supplies
- Directing how food is presented on the plate and ensuring food quality
- Training new kitchen employees
- Monitoring and maintaining kitchen equipment and keeping stations clean
- Ensuring compliance with food safety standards
Head Chef
Olive and Basil Food Hub
01.2012 - 03.2014
- Creating and developing menus that offer a variety of quality dishes
- Controlling and directing the food preparation process
- Leading and managing the kitchen staff
- Ensuring the quality of the food being served
- Maintaining inventory and ordering supplies
- Communicating with other staff members and customers
- Training new employees
- Maintaining relationships with vendors
Larder Chef
ADNH, Compass catering
06.2010 - 06.2012
- Preparing a variety of dishes, including appetizers, salads, sandwiches, and desserts
- Storing food efficiently to prevent waste and deterioration
- Placing orders for proteins, dry goods, and other supplies
- Keeping records of what comes in and out of the larder
- Maintaining cleanliness and hygiene in the larder to prevent contamination and food poisoning
- Training junior kitchen staff on the proper use of the larder, food preparation, and equipment
- Assisting the head chef with menu planning and recipe development
- Managing food safety and sanitation practices in the kitchen
- Working closely with other kitchen team members to ensure smooth and efficient service
- Having knowledge of the correct temperature regulations for different types of food
Salad Chef
Shaqab Abela Catering LTD
01.2004 - 08.2010
- Following recipes and standards to create fresh, visually appealing salads
- Ensuring ingredients are fresh and monitoring inventory levels
- Making sure equipment is working and is clean and sanitized
- Overseeing lower-level cooks and training new salad chefs
- Creating new and innovative salad recipes and menu items
- Adhering to health and safety regulations and guidelines
Education
Diploma - Hotel Management
Nepal Academy of Tourism and Hotel Management
Kathmandu07.2002
Skills
- Vegetables &Fruits Carving Expert
- Knife skills
Languages
English
Professional Working
Hobbies and Interests
Hiking and Cooking
Accomplishments
- TRAINING ATTENDED:
- Completed course Food Safe Level I by Province of British Columbia, Canada.
- Completed course Safe Check workplace safety by WHMIS2015 with GHS, Canada.
- Completed course food hand certificate by Canadian Institute of Food Safety,Canada.
- Completed course Basic Food & Health Safety II Conducted by Amwaj Catering Co.
- Completed course on fire safety and fire prevention conducted by Shaqab Abela Catering Co.
Timeline
Sushi Chef
Momo Shushi japanise Restaurant
09.2024 - 07.2024
Chef de partie
Days Inn Hotel
05.2024 - Current
Chef
Chutney Cuisine of India
09.2021 - 09.2022
Head Chef
KeMBY`s Brew Pub
12.2016 - 06.2021
Sous Chef
AMWAJ Catering LTD
06.2014 - 09.2016
Head Chef
Olive and Basil Food Hub
01.2012 - 03.2014
Larder Chef
ADNH, Compass catering
06.2010 - 06.2012
Salad Chef
Shaqab Abela Catering LTD
01.2004 - 08.2010
Diploma - Hotel Management
Nepal Academy of Tourism and Hotel Management
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