Suwash Kumal
Lalitpur ,Bagamati, Nepal
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
9
9
years of professional experience
Work History
Sous Chef
SWANKY Restaurant & cafe
Muscut , Oman
07.2023 - Current
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Supervised food preparation staff to deliver high-quality results.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Resolved customer complaints regarding food quality or service promptly and professionally.
Chef De Parties
Swiss international park hotel
Abha , Saudi Arabia
06.2021 - 06.2023
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Trained and supervised line cooks to develop new skills and improve team performance.
Demi Chef De Parties
Hotel Royel singhi
Kathmandu , Nepal
04.2018 - 03.2021
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Notified professionals in advance of supply needs to prevent inventory shortages.
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Observed food safety and sanitation protocols to reduce germ spread.
Commi Chef
Trafford restro and bar
Kathmandu , Nepal
03.2016 - 03.2018
- Operated standard commercial kitchen equipment safely following manufacturer's instructions.
- Ensured proper storage of food items at correct temperature according to health code standards.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
Education
Diploma in Culinary Arts
CTEVT NEPAL
Kathmandu, Nepal 08-2016
Hotel Management
ED-MARK Academy HSS.
Kathmandu, Nepal 07-2014
Skills
- Menu development
- Food safety
- Inventory management
- Kitchen supervision
- Staff training
- Quality control
- Performance reviews
- Culinary techniques
- Time management
- Cost control
- Team building
- Effective communication
- Employee scheduling
- Recipes and menu planning
Languages
Nepali
First Language
English
Beginner (A1)
A1
Hindi
Intermediate (B1)
B1
Arabic
Beginner (A1)
A1
Timeline
Sous Chef
SWANKY Restaurant & cafe
07.2023 - Current
Chef De Parties
Swiss international park hotel
06.2021 - 06.2023
Demi Chef De Parties
Hotel Royel singhi
04.2018 - 03.2021
Commi Chef
Trafford restro and bar
03.2016 - 03.2018
Diploma in Culinary Arts
CTEVT NEPAL
Hotel Management
ED-MARK Academy HSS.
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