Prakash BK
Regina
Summary
To be able to provide the highest level of hospitality to customers by ensuring service as per international standards in order to achieve maximum satisfaction and organizational profitability in an atmosphere of high employee morale and to continue my management career with potential growth and increased responsibilities.
Overview
20
20
years of professional experience
Work History
Line Cook
Icehouse Restaurant
07.2016 - 08.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
Chef De Partie
Delta Hotel Regina
06.2016 - 07.2016
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Chef
Kostas Family Restaurant
04.2014 - 06.2016
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
Chef De Partie
Sealine Beach Resort
10.2011 - 03.2014
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
Demi Chef De Partie
Hilton Kuwait Resort
02.2011 - 10.2011
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Mentored kitchen staff to prepare each for demanding roles.
- Participated in food tastings and taste tests.
Commi I
Hilton Kuwait Resort
05.2007 - 01.2011
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Commi I
Holliday Inn Downtown Hotel
04.2007 - 05.2007
- Organized and detail-oriented with a strong work ethic.
- Managed time efficiently in order to complete all tasks within deadlines.
- Passionate about learning and committed to continual improvement.
- Developed and maintained courteous and effective working relationships.
- Proved successful working within tight deadlines and a fast-paced environment.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Learned and adapted quickly to new technology and software applications.
Commi II
Holliday Inn Downtown Hotel
02.2006 - 03.2007
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Commi III and Trainee Chef
Kuwait Regency Palace Hotel
02.2005 - 02.2006
- Cleaned kitchen counters, refrigerators, and freezers.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Learned essential time-management strategies while working under pressure in fast-paced kitchen environments.
General Attendant
Kuwait Regency Palace Hotel
03.2004 - 01.2005
- Kept facilities clean, neat, and organized to give areas professional and fresh appeal.
- Collaborated with team members to improve overall service quality and guest experience.
- Provided excellent customer service to guests by promptly responding to inquiries and requests.
- Maintained a clean and safe environment for guests through regular inspection and cleaning tasks.
Baker
Safeway Canada
08.2016 - Current
- Produced consistently high-quality baked goods for customers.
- Complied with health and safety codes to protect staff and customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
Line Cook
Rock And Creek Restaurant
10.2016 - 07.2018
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
High School Diploma -
Shree Prithivi Narayan Secondary School
Kaski Nepal 03.2000
Skills
- Team Player
- Active listener
- Food safety and sanitation
- Customer Service
- Adaptive and creative
Languages
Nepali (mother toung), English, Hindi, Arabic
Education Background
- School Leaving Certificate (Prithivi Narayan Secondary School Dhampus Deurali Nepal)
- Computer Skills: Microsoft Word, Microsoft Excel, familiar with PowerPoint and Internet.
Sport Activities Interests
Listening to music and reading & playing Football, Volleyball.
Career Achievements
- Possess essential management skills, positive attitude even under pressure & Challenged when given a hard task, result oriented & quality conscious.
- Have a good culinary experience & maintains high standard of food quality & hygiene. Always looks for innovation in culinary field.
- Can motivate people very well to attain planned goal & work well with various Staff. Can organize the assigned task at hand at minimum time and cost. With cando Attitude.
Future Goals Career Plans
I am proven to be a team player and considered to be flexible out going and can work explore new ventures keeps motivating me. I maintain an asset of my Leadership and qualities and ability to handle any pressure and also influence my subordinates and colleagues to achieve better standards
Birth Address
Lumle-3 kaski, Gandaki, Nepal
Personal Information
Date of Birth: 01/03/1982
Gender: Male
Nationality: Canadian
Marital Status: Married
Training
- Hotel Kitchen Helper - Kuwait Regency Palace Hotel
- Food Hygiene - Holliday Inn Downtown Hotel
- Kitchen Safety & Fire training - From All Hotels
- Culinary Training - Holliday Inn Downtown Hotel
- Australian meat quality attributes - Holliday Inn Downtown Hotel
- Complaint Handling - Hilton Kuwait Resort
- Information Security Awareness - Hilton Kuwait Resort
- Focus On Quality - Hilton Kuwait Resort
- Train the Trainer - Sealine Beach Resort
- 7 illusions of the highly effective associates - Sealine Beach Resort
- Management Team Building - Sealine Beach Resort
Timeline
Line Cook
Rock And Creek Restaurant
10.2016 - 07.2018
Baker
Safeway Canada
08.2016 - Current
Line Cook
Icehouse Restaurant
07.2016 - 08.2016
Chef De Partie
Delta Hotel Regina
06.2016 - 07.2016
Chef
Kostas Family Restaurant
04.2014 - 06.2016
Chef De Partie
Sealine Beach Resort
10.2011 - 03.2014
Demi Chef De Partie
Hilton Kuwait Resort
02.2011 - 10.2011
Commi I
Hilton Kuwait Resort
05.2007 - 01.2011
Commi I
Holliday Inn Downtown Hotel
04.2007 - 05.2007
Commi II
Holliday Inn Downtown Hotel
02.2006 - 03.2007
Commi III and Trainee Chef
Kuwait Regency Palace Hotel
02.2005 - 02.2006
General Attendant
Kuwait Regency Palace Hotel
03.2004 - 01.2005
High School Diploma -
Shree Prithivi Narayan Secondary School
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