8/14/2019 Hemanta's Resume

1/4

Hemanta Regmi 26 20Winter Avenue, Cambridge, ON, N1R

1H3

regmihemanta@gmail.com Ph# 519-267-2108 (R), 519 722-0950(Cell)

Objective: To seek the position that provides an opportunity to make strongcontribution to the organizational success through utilization of my

extensive professional knowledge, experience and culinary skills.

Highlights of qualification

Bachelors Degree in Hotel Management.

Successfully completed food Handling, Toronto.

Successful career experience of more than 13 years on hospitality

industry mostly in Kitchen of five star hotels.

Skills and knowledge on culinary education, cost control

understanding and interdepartmental relationships. Passion for food and food preparation, drive for hygiene, excellence

for international standards and great eye appeal.

Excellent organization skills open to new ideas and techniques,

willing to accept new challenges.

Able to work in a team, making teams and result oriented.

Excellent written and verbal communication, inter- personal skills.

Professional Work Experience:

First Cook, Hilton Garden Inn, Cambridge, ON February 2008 to till

date

Key Accomplishments/ Responsibilities

ADMINISTRATIVE:

Attends daily briefings, meetings and training sessions required for

the position.

Reports to work on time, well-groomed and in complete uniform.

Assists the Chef in the daily Food Supplies inventory and requisition.

TECHINICAL:

Inspects all perishable and

other food items received daily and arranges the correct storage of these

items.

mailto:regmihemanta@gmail,.commailto:regmihemanta@gmail,.com

8/14/2019 Hemanta's Resume

2/4

Prepares and presents all food

items in accordance to the availability of all items at the specified time.

Specified quality standards and plate specification at all times.

Controls food spoilage and

waste and keeps it to minimum levels. Checks all fridges, storage

areas and work areas regularly, to ensure all areas are clean, tidy and in

good working condition.

Follows mise-en-place

schedule to ensure

Understands and performs the

different methods of cooking, the methods of food preparation, the

types of ingredients, the proper handling and cutting of food items.

HUMAN RESPONSIBILITIES: Establishes and maintains effective employee and inter departmental

relationships.

Assists new employees and co-employees in the performance of work.

Contributes to on the job training for Jr. Staffs and new employees.

Coordinates with other cooks in the different kitchen sections and the

service staff in the performance of work.

Coordinates with staff from other department in other Hotel activities.

Chef, China Cottage Restaurant, Toronto October 2006 toJanuary 2008

Chef, Mt. Everest Restaurant, Toronto July 2006 to

September 2006

Key Accomplishments / Responsibilities

Managed kitchen operations including menu planning staffing,

requisitioning and checking inventories.

Prepared different specialized, Indian, Chinese cuisines, supervisedkitchen staff, and allocated works to them.

Ensured health and safety standards and policies of the restaurant.

Ensured that foods are prepared and served to daily 150 guests

smoothly and without any customer complaint.

8/14/2019 Hemanta's Resume

3/4

Kitchen Executive, Soaltee Crown Plaza, Nepal September 2005 to

May 2006

Key Accomplishments / Responsibilities

Ensured that all food production and kitchen procedures meet strictesthygiene guide-lines.

Trained food and beverage employees in all cooking and food

preparation techniques to include new menu items, efficient cooking

methods and portion control.

Managed inventories within minimum reasonable level efficiently and

correctly.

Managed internal leave plans of employees working in kitchen

department.

Trained and/or recommended for training the employees in the

kitchen department.

Chef De partie, Radisson Hotel, Kathmandu October 2000 to

Feb 2004

Chef De partie, Rydges plaza, Qatar February 2004 to

June 2005

Key Responsibilities

Handled kitchen operations including menu planning, food preparation, and supervision of kitchen staffs that resulted in a

consistent quality food meeting the guests expectations.

Ensured health and safety standards of the hotel by complying

organizational requirements.

Trained and guided kitchen employees to ensure that they had proper

and required level of knowledge in the given jobs.

Demi/ Chef de Partie, Taj Group of Hotels (India and Nepal) June 1997

to August 1999

Key Accomplishments/ Responsibilities

Planned menus, prepared food, supervised kitchen staff that ensured

smooth operations of the kitchen department.

Ensured health and hygiene standards of the hotel.

8/14/2019 Hemanta's Resume

4/4

Produced a consistent quality product that met and exceeded the gusts;

needs in a timely manner.

Trained kitchen assistants effectively and supervised 12 kitchen staffs.

Assumed successfully the departmental responsibilities in the absence

of Sous Chef.Education:

Bachelors Degree in Hotel Management.

Bachelors Degree in Business Administration.

References: