Mukunda Bhattarai CV Latest

Mukunda Bhattarai
PERSONAL SUMMARY
A self- motivated and disciplined hospitality disciple, dedicated humble and down to
earth personality, can cope easily with any other colleagues. I am very much eager to
AREAS OF EXPERTISE transfer my knowledge to upcoming hospitality workers, at the same time I am equally
keen to learn from the hospitality experts. I am an enthusiastic professional with
 Cost control outstanding skills as a kitchen leader. Seeking to bring strong supervisory food prep
and organizational skills to the table with a respected organization that values hard
 Menu pricing
work commitment and vision.
 Buffet food
CAREER HISTORY
 Banquet management
Hotel Miracle PVT. LTD, Gorkha - Nepal
 Supervising shifts
Head chef 11th March, 2017 - Till Date
 Cooking procedures Responsible for preparing food, maintaining high quality and taste. Ensuring proper
cleanliness and hygiene in the kitchen.
 European recipes
Duties:
 Asian recipes  Overall responsibility for the kitchen’s daily operations.
 Estimating costs and ensuring all purchases come within budget.
 Waste control  Prepares roster for the staffs.
 Portion control  Preparing, cooking and presenting dishes.
 Orders ingredients and spices as needed.
 Prepare Indian gravies.
 Use available kitchen staffs in efficient way
 Motivate and train kitchen staffs
 Marinade meat items in organizational standard
 Regularly checks the quality of cooked meals to ensure that standards are met.
PROFESSIONAL  Ensuring correct stock rotation procedures are followed.
 Maintains cost effectiveness
 Applying and monitoring  Coordinating & supervising the activities of all cooks and kitchen staff.
 Instructs or motivates fellow workers for smooth operation.
good hygiene practice  Portions, arranges, and garnishes food based on client preference
 Team building and work  Assists other cooks during the food assembly process
 Cleans up after business hours.
division  Making dough for Indian bread and tandoor.
 Maintaining personal hygiene.
 Keeping all tools and equipment clean and safe.
Mughal empire, Lazimpat - Kathmandu
Head chef 12th May, 2016 to 15th November , 2016
In charge of running kitchen, and responsible for ensuring that the restaurant operates
efficiently and profitably, and that its customers are given an exclusive culinary
experience.
Duties:
 Overall responsibility for the kitchen’s daily operations
 Sourcing and purchasing cost effective supplies and cooking equipment
PERSONAL SKILLS  Setting the highest culinary and service standards for staff to follow
 Cultivating and maintaining a positive working environment for kitchen staff
 Prompt  Maintaining/raising the food’s profit margins for your employer
 Monitoring and controlling stock levels
 Team player
 Implementation of health and safety procedures in the kitchen
 Self-motivated  Estimating costs and ensuring all purchases come within budget
 Taking care of the kitchen’s accounts and creating a work roster
 Determined to learn  Assisting the head chef in new dishes
 Good communicator  Prepare duty roster for the kitchen staffs
Hotel Brindaban, Butwal – Nepal

Head chef 6th November 2014 to 11th May 2016
Worked as a key member of kitchen opening team leading all other kitchen crew
members, designed all kitchen and restaurant interior, designed menu for the kitchen
and helped in smooth operation.
Duties:
Personal DETAILS  Ensuring all kitchen activities are running smoothly in daily basis
 Implementing high standard of hygiene to meet customer satisfaction
Permanent Address  Plan and implement menu for the customer
Chandrauta 09- Birpur,  Prepare meat, poultry and seafood dishes for the customer
Kapilvastu - Nepal  Instruct kitchen crews to receive and store stocks properly
 Collect customer feedback and act accordingly to recover consumers trust
 Use all food preparation equipment and keep them cleaned and sanitized
Date of Birth  Take care of proper garbage management
5th September 1989  Prepare duty roster for the kitchen staffs
Mobile: +977- 9869333748

The yellow chilli
Email: Commie I 15th October 2013 to 20th October 2014
Chefmukunda04@gmail.com Responsible for the prior preparation ( Mise en - place) for all food items, followed
chefs instruction for smooth kitchen operation
Duties:
 Prepare preparation check list for the daily activities and follow the list strictly
in order to maintain work efficiency
 Assemble and dissemble kitchen equipment, clean and sanitize them
 Store all tools and equipment in designated area
 Prepare food by using all basic cookery method
 Marinade and store meat items for the menu
 Keep temperature records
 Prepare wastage reports
 Prepare requisition list for the kitchen with the help of head chef
 Actively engaged in menu preparation
 Portion food according to the guest’s order
Work based industrial trainings
 Food service department
Thistle hotel , Johor Bahru
Malasiya
15th February 2013 to 1st August 2013
 Food and beverage production department

Fulbari resort and spa
Pokhara, Nepal
22nd July 2011 to 21st October 2012
Duties : (Combined food service and food production)

 Follow instruction given by the chef / head of food service department
 Communicate properly with the customer and satisfy their needs
 Clean restaurant and kitchen area to maintain good hygiene
 Maintain good personal hygiene
 Wash and wipe glasses
 Receive and store stocks in both department
 Maintain daily temperature records of storage area and report to head chef
 Assist kitchen and service crews when extra assistance required
 Actively engaged in cutting, chopping and slicing vegetables for the menu
items
 Clean/cut poultry and seafood items for the menu items
 Clean and sanitize storage areas in daily basis
 Keep temperature records and report to the head chef
KEY SKILLS AND COMPETENCIES

 Comprehensive knowledge of budgets, inventory controls
 Readily adjusting to circumstances and managing change effectively
 Prompt decision making skills
 Knowledge of the systems, methods and processes that contribute to running
a successful kitchen and food preparation area
 Self-starter, innovative and having the ability to multitask
 Training up new kitchen team members
 Supervising food safety in catering
 Menu planning and menu optimization
 Shift management and duty roster
 Clear conduct of briefing and debriefing sessions
ACADEMIC QUALIFICATIONS
 Bachelor in hotel management – 2014
 Intermediate in science – 2009
 School Leaving Certificate – 2006
REFERENCES
MR. ROSHAN THAPA MANAGING DIRECTOR

HOTEL MIRACLE PVT.LTD.
GORKHA HARAMTARI – 03 , NEPAL
TEL: +977-064- 420999 / 420777
MOBILE: +977- 9804146096
E-MAIL: ROSHANANJANSSR@GMAIL.COM
MR. GANESH AYERI EXECUTIVE CHEF

THE YELLOW CHILLI
LAZIMPAT, KATHMANDU- NEPAL
TEL: +977-1- 4101088
MOBILE: +977- 9860309592
E-MAIL: INFO@HERBSNSPICE.COM.NP

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Mukunda Bhattarai

Hotel Brindaban, Butwal – Nepal

Mobile: +977- 9869333748

 Food and beverage production department

Duties : (Combined food service and food production)

KEY SKILLS AND COMPETENCIES

MR. ROSHAN THAPA MANAGING DIRECTOR

MR. GANESH AYERI EXECUTIVE CHEF

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