Dikpal Sing Tamang
Glenview,New Zealand
Summary
Passionate, energetic professional experienced chef worked in dynamic organization more than 19 years with expertise in working both 4/5-star luxury resorts/hotel and independent properties such as Small Leading Hotels of the World My experience of working and cross exposure in several locations has equipped me with a firm understanding of Culinary innovative, producing top quality and creative products contributing to revenue growth while simultaneously reducing food and labor costs. A proven ability to effectively lead multi-outlet fine dining and high-volume operations, Proven track record for Meeting and exceeding expectations while working within strict guidelines. Tenacious, honest, and work in a dynamic as well as different traditions, cultures, business acumen and able to inspire others to work at their highest level and well qualified from New Zealand Hospitality in Diploma Level 5 in food & Beverage.
To achieve a position within a luxury group hotels/resorts that maximizes my Skills, expertise and whereby I can gain further career development.
Overview
26
26
years of professional experience
Work History
Senior Sous Chef
Jet Park Hotel Airport Hamilton
12.2022 - Current
- Responsible for daily kitchen work which includes A la carte breakfast and dinner, big functions and conference
- Responsible for Food control plan to keep up to date
- Responsible for checking all mise- en place of the kitchen.
- Responsible for the quality -Consistency and quality for the a la carte menus.
- Handle all the activities related to setting up the kitchen
- In charge of cost control of the kitchen and confectionary departments. Ability to motivate kitchen team and hotel staff.
Junior Sous Chef
Grand Mercure Puka Park Resort
02.2021 - 12.2022
- Reporting to head chef, supervising and participating in the preparation & creation of a Restaurant, menus, food cost control
- Responsible for Food control plan to keep up to date
- Responsible for checking all mise- en place of the kitchen.
- Responsible for the quality -Consistency and quality for the a la carte menus.
- Handling all activities related to setting up the kitchen and other functions such as conferences, weddings
Head chef
Town Tonic
05.2020 - 01.2021
- Company Overview: Know as fine dining restaurant in the city.
- Responsible for daily kitchen work which includes A la carte, breakfast, lunch, and dinner menu and menu creating and cost control
- Handled all the activities related to setting up the kitchen
- Food control up to date as per NZ standard.
- In charge of cost control of the kitchen and confectionary departments. Ability to motivate
Head chef
Harbour House Café
03.2018 - 05.2020
- Responsible for daily kitchen work which includes A la carte, lunch & breakfast.
- Handled all the activities related to setting up the kitchen
- In charge of cost control of the kitchen and confectionary departments. Ability to motivate
Executive Chef
Grand Hotel & Casino South Pacific Port Vila Vanuatu
03.2013 - 02.2018
- Company Overview: www.grandvanuatu.com
- 74 rooms bedrooms including deluxe rooms
- The hotel situated in the heart of Port Vila, which is the tourism destination of Vanuatu
- One restaurant + casino, room service, lobby bar, pool bar. we have individual menu for each outlet.
- In recognition of my work ethic and food quality I was promoted to Executive chef at the Grand Hotel & Casino
- Creating innovative new menus to keep in line with customers’ changing tastes and maintain our customer focus
- The menu is a unique Arabic and Mediterranean styled which became very famous
- As I have an experience from Dubai my food was very suitable to guest
- We always have well comment about the food
- As well as I do maintain food costing and sourcing supplier and place the order overseas
Executive chef
Iririki Island Resort & Spa South Pacific Port Vila Vanuatu
10.2011 - 01.2013
- Company Overview: www.iririki.com
- 136-bedroom resort situated on the most popular resort in the Vanuatu
- The resort has four independent restaurants and three bars
- Responsible for every aspect of the running of the Kitchens and menu creation
- Directly responsible for the identifying and implementation of all restaurant menus and departmental staff training programs
- Ensuring all departmental as well as company goals and objectives are achieved
- Forward budget planning and fully versed in both operational & capital expenditure budgets
- Liaise effectively with the all departments but in particular the Food & Beverage Manager and his teams as well as Guest Relations to ensure proactive and constructive promotion is in place
- Implementation of all health & safety as well as departmental standard operating practices
- In-depth involvement in the kitchen planning for the up-grading
- Sourcing and liaising with Australian and New Zealand and Fijian suppliers
Executive Sous Chef
Iririki Island Resort & Spa
11.2008 - 10.2011
- Company Overview: www.iririki.com
- Was asked to join Previous Chef and I was Joined as Chef De Cuisine and after Nine month promoted as Executive Sous Chef and oversee the smooth running of the kitchen, ensuring training and development
- Comparing 130 room resort comprising of 4 restaurants, 3 bars and conference facilities
- Overseeing 48 staff of varying roles within the kitchen brigade
- In-house training and development of all local kitchen staff with no prior kitchen experience or skills
- Development of kitchen staff to hold 5 of the 6 positions within the Vanuatu national culinary team competing in Australia, New Zealand, Fiji and PNG
- Responsible for overall culinary operations, planning & implementation of creative & innovative a la carte & banquet menus, food cost, recruitment & retention of chefs within the kitchen department
- Oversee all outlets absence on Executive chef
Sous Chef
Melia Desert Palm Resort
07.2007 - 09.2008
- Company Overview: www.peraquum.com/
- A pre-opening team member of the Resort. This is the first Resort in UAE –Dubai of Per Aquum group.
- 20 deluxe rooms including private pools.
- I help to setup a new Kitchen ordering equipment’s, Food supplies and set up new Menus and food tasting.
- In my job as I am a food & beverage kitchen Junior Sous Chef. I oversaw the full kitchen.
- Assist the Ex-chef in the day-to-day operation
- In-house training of staff
- Planning and costing of menus in co – operating with Ex. Chef, maintaining highest hygienic and quality standards. And department and acted on his behalf during his absence. Handling all activities related to setting up the function and food promotion
Chef De partie
Cocoa Island Resort & Spa
12.2005 - 07.2007
- Company Overview: www.como.bz (COMO – Group)
- Responsible for daily kitchen works which includes A la carte dinner, lunch & breakfast.
- Handled all the activities related to setting up the kitchen
- Assisted to executive chef as number 3.all day-to-day activities in setting of the lunch dinner and breakfast of all day dining Restaurant.
- In charge of cost control of the kitchen and confectionary departs. Ability to motivate with all the departs
Chef de partie
Dhoni Mighili Resort & Spa
09.2004 - 12.2005
- Company Overview: www.dhonimighili.com (Per Aquum Group)
- In charge of every aspect of the kitchens for this luxury resort.
- Also, in charge of the six private chefs and six butlers.
- All individual menu creation for an international clientele
- LUXURY TRAVEL MAGAZINE’S ‘A-List of Travel: The World’s Best New Hotels 2005
- WINNER of THE SUNDAY TIMES TRAVEL MAGAZINE “Best Honeymooners’ Idyll” 2004
Demi Chef De Partie
Lux* Resort & Spa
12.2003 - 09.2004
- Reporting to Sous chef, supervise and participate in the preparation of a Restaurant, menus and a la carte.
- Responsible for checking all mise en place of the kitchen.
- Responsible for the quality -Consistency and quality for the a la carte menus.
- Handling all activities related to setting up the kitchen
Mirabel Hotel & Resort
08.1999 - 11.2003
- Responsible for all preparations, for all day dining menu, buffet menus of the main kitchen.
- Assist the Sous chef & chef de parties, for setting up the entire mise en place for the day. Assisted activities related to setting of the BBQ grill.
- Responsible for daily stock and inventory.
Education
International culinary studio
New Zealand Diploma - Hospitality Management (Food & Beverage) Level 5 NZQF 2539
New Zealand Duty manager certificate - liquor license
High secondary school - undefined
CHILDREN’S ETERNAL ACADEMY
01.1999
Skills
- Pre – opening, rebranding, renovation
- Deluxe banquet & catering up 500
- Experience of top branded 5
- Resort
- Busy and busy multi-F&B outlets
- Forecasting, planning, budgeting
- New restaurant concept
- Menu design/developing
Accomplishments
- Outstanding of Excellent service Achievers Award - Dhonimighili Resort & Spa 2004
- 1st gold medal in cooking competition in Maldives - 2006
- Employee of the Month (Supervisory Category) For Excellent service, hard work & perseverance – Cocoa Island Resort 2006
- Member of the staff Welfare Committee - Cocoa Island Resort & spa – Maldives
Training
- Fire Training Desert Palm Dubai - 2007
- HCCP ( Dubai 2007 )
- Manual handling training ( Dubai 2007 )
- Cultural & awareness training ( Dubai 2007 )
- Intermediate in food hygiene UK standard- by Boecker Food safty ( Dubai 2007
- Basic food handling training from Boecker Food Safety ( Dubai 2007)
- Chef’s Association of Nepal, three Months course of food preparation and Control basic
- Trainer the Trainer (Fire Awareness Training) - White Sands Resort & Spa 2004
- Basic HACCP training from JOHNSON DIVERSEY – White Sands Resort & Spa 2004
- Train the Trainer – Dhoni Mighili Resort & Spa 2005
- First Aid Training – Dhoni Mighili Resort & Spa 2005
- Train the Trainer - Cocoa Island Resort – Maldives
- Better Supervisory Training – Lux
- Resort - Maldives
- Personal Hygiene Training – Lux
- Resort – Maldives
- Basic computer course – at Multimedia computer institute – Banepa Nepal in 2003
Hobbies and Interests
Cooking, Travelling, Foreign cultures, Photography, Sports
Timeline
Senior Sous Chef
Jet Park Hotel Airport Hamilton
12.2022 - Current
Junior Sous Chef
Grand Mercure Puka Park Resort
02.2021 - 12.2022
Head chef
Town Tonic
05.2020 - 01.2021
Head chef
Harbour House Café
03.2018 - 05.2020
Executive Chef
Grand Hotel & Casino South Pacific Port Vila Vanuatu
03.2013 - 02.2018
Executive chef
Iririki Island Resort & Spa South Pacific Port Vila Vanuatu
10.2011 - 01.2013
Executive Sous Chef
Iririki Island Resort & Spa
11.2008 - 10.2011
Sous Chef
Melia Desert Palm Resort
07.2007 - 09.2008
Chef De partie
Cocoa Island Resort & Spa
12.2005 - 07.2007
Chef de partie
Dhoni Mighili Resort & Spa
09.2004 - 12.2005
Demi Chef De Partie
Lux* Resort & Spa
12.2003 - 09.2004
Mirabel Hotel & Resort
08.1999 - 11.2003
New Zealand Diploma - Hospitality Management (Food & Beverage) Level 5 NZQF 2539
New Zealand Duty manager certificate - liquor license
High secondary school - undefined
CHILDREN’S ETERNAL ACADEMY
International culinary studio
Similar Profiles
Gurjeet SinghGurjeet Singh
Front Desk Night Auditor at Jet Park Airport Hotel & Conference CentreFront Desk Night Auditor at Jet Park Airport Hotel & Conference Centre
Bryce FordBryce Ford
Valet Supervisor at Park N Jet Airport ParkingValet Supervisor at Park N Jet Airport Parking
Luana Kaye MallettLuana Kaye Mallett
Live-in Hotel Caretaker at Alloggio Hamilton Brisbane Airport HotelLive-in Hotel Caretaker at Alloggio Hamilton Brisbane Airport Hotel
SINU MATHEWSINU MATHEW
Inpatient Social Worker at Henry Bennet Centre, Te Whatu Ora, WaikatoInpatient Social Worker at Henry Bennet Centre, Te Whatu Ora, Waikato
Chinchu ThampiChinchu Thampi
Health Care Assistant at Bupa Eventhoerpe Rest Home and HospitalHealth Care Assistant at Bupa Eventhoerpe Rest Home and Hospital