Shishir Lama
Franz Josef,WTC
Summary
Motivated Experienced Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet Organization goals.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Te Waonui Forest Retreat
Franz Josef, West Coast
08.2024 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored inventory levels to ensure adequate supplies on hand.
Head Chef
Distinction Hotel
Palmerston North, Palmerston North
01.2023 - 07.2024
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored food production to guarantee quality standards were met.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Established portion control guidelines to reduce waste and maximize profits.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Head Chef
Millennium Hotels
Palmerston North, Palmerston North
02.2022 - 12.2022
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Sous Chef
Millennium Hotels
Palmerston North, Palmerston North
01.2021 - 02.2022
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
Chef De Partie
Millennium Hotels
Palmerston North, Palmerston North
10.2018 - 12.2020
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
Senior Chef De Partie
Quality Hotels
New Plymouth, New Plymouth
06.2016 - 08.2018
- Managed daily operations of the kitchen, ensuring smooth running of all food production activities.
- Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
- Organized weekly menus with the Head Chef in accordance with customer demand and budgetary constraints.
Chef De Partie
Heritage Hotels
New Plymouth, New Plymouth
08.2015 - 06.2016
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
Commis Chef
Heritage Hotels
New Plymouth, New Plymouth
12.2014 - 04.2015
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ordered necessary supplies and equipment needed for daily tasks.
Education
Diploma in Professional Cookery Level 5 - Culinary Arts
Western Institute of Technology At Taranaki
New Plymouth, NZ04-2016
Bachelor of Science - Hospitality And Hotel Administration
Institute of Hotel Management And Administration
India05-2014
Skills
- Cost Control
- Portion Control
- Inventory Management
- Employee Scheduling
- Plating
- Team Leadership
- Kitchen Organization
- Menu Planning
- Recipes and menu planning
- Kitchen leadership
- Menu development
Certification
- Diploma in Professional Cookery Level 5 (City & Guilds)
- Bachelor's in Hospitality & Hotel Administration
Languages
English
Full Professional
Hindi
Native/ Bilingual
Nepali
Native/ Bilingual
About self
Carrier driven individual with vast Culinary knowledge and ready to step up in new challenges and new roles as required . Always keen to learn new cuisine and methods of culinary. A team oriented person and always uplifting the team motivation with high standards of cooking.
Referee
Happy to provide two or more referees whenever required. I will provide it via email.
Timeline
Sous Chef
Te Waonui Forest Retreat
08.2024 - Current
Head Chef
Distinction Hotel
01.2023 - 07.2024
Head Chef
Millennium Hotels
02.2022 - 12.2022
Sous Chef
Millennium Hotels
01.2021 - 02.2022
Chef De Partie
Millennium Hotels
10.2018 - 12.2020
Senior Chef De Partie
Quality Hotels
06.2016 - 08.2018
Chef De Partie
Heritage Hotels
08.2015 - 06.2016
Commis Chef
Heritage Hotels
12.2014 - 04.2015
- Diploma in Professional Cookery Level 5 (City & Guilds)
- Bachelor's in Hospitality & Hotel Administration
Diploma in Professional Cookery Level 5 - Culinary Arts
Western Institute of Technology At Taranaki
Bachelor of Science - Hospitality And Hotel Administration
Institute of Hotel Management And Administration
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