Shishir Lama
Head chef
Palmerston North
Summary
I am Shishir Lama currently residing in New Zealand as a Professional Head chef, having a New Zealand Citizenship I am a High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
11
11
years of professional experience
Work History
Head Chef
Distinction Hotel
01.2023 - Current
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Devised hiring and recruitment policies for kitchen.
Head Chef
Copthorne Hotel Palmerston North
06.2022 - 12.2022
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Hired, managed, and trained kitchen staff.
Sous Chef
Copthorne Hotel Palmerston North
03.2021 - 05.2022
- Align seasonal plans with ingredients availability and key area events for optimal promotions.
- Acting as head chef when required to maintain continuity of service and quality.
- Collaborate with staff members to create meals for large banquets.
- Monitor kitchen staff at all levels to prepare each for demanding roles.
- Initiate training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Place orders to restock items before supplies ran out.
- Cultivate positive relationships with vendors to source best ingredients at best prices.
- Modernise various processes for kitchen staff to reduce guest wait times and boost daily output.
- Regularly maintaining cost of sales below 24% and continuous rotation of stock to meet company standards.
- Plating every dish with attractive flair to meet hotel or company standards and maintain stellar business reputation.
Chef De Partie
Copthorne Hotel Palmerston North
10.2018 - 03.2021
- Maintainwell-organized mise en place to keep work efficient and consistent
- Mentor kitchen staff at lower levels to prepare each item according to the desired standard of the company
- Worked closely with head chef to create Function menu as per different clientele or guests
- Taking initiative towards menu planning and weekly specials.
Senior Chef De Partie
Plymouth International
07.2015 - 09.2018
- Assisted Head chef in A la cart and Function menus offerings to put establishments on local, regional and national map
- Monitored and maintained food preparation quality and service, food appearance and cleanliness of production and service areas
- Supervised kitchen hands and commis level staff to prepare quality food according to the standards
- Align seasonal plans with ingredient availability
- Ordered and maintained stock rotation
- Maintained well-organized mise en place to keep work efficient and consistent
- Menu planning for Lunch and Breakfast Functions
Commis Chef
The Devon Hotel
11.2014 - 05.2015
- Maintain well-organized mise en place to keep work efficient and consistent
- Assisted senior chef and Head chef in buffets and banquet functions
- Stock rotation
- Supervise Kitchen hand and Kitchen porters
Trainee / Commis 3
Grand Hyatt Goa
11.2012 - 04.2013
- Shadowed senior team members to learn all related jobs.
- Attended training courses to build understanding of processes, techniques and industry.
- Maintained high levels of efficiency during training by taking detailed notes and asking questions.
- Learned new materials, processes and programs quickly.
- Assisted various departments with change by communicating new improvement plans and expectations.
Education
Diploma in Professional Cookery Level 5 - Hospitality
Western Institute of Technology at Taranaki
New Plymouth, Taranaki04.2016
Bachelor of Science - Hospitality Administration And Management
IHM DEHRADUN
Dehradun, UK04.2014
Skills
- Menu planning and Executing
- Recruiting staff
- Invoicing and Purchasing
- Rostering staff and maintaining Labour Cost
- Banquets and Catering
- Food Safety Regulations
- Forecasting and Planning
- Inventory Rotation
- Plating and Presentation
- Menu Development
Additional Information
Reference :
Carey Lister( General Manager)
0274750362
Scenic Hotel Franz Josef
careyl@tewaonui.co.nz
Deborah March ( General Manager)
0275900908
Deborah.march@millenniumhotels.co.nz
Timeline
Head Chef
Distinction Hotel
01.2023 - Current
Head Chef
Copthorne Hotel Palmerston North
06.2022 - 12.2022
Sous Chef
Copthorne Hotel Palmerston North
03.2021 - 05.2022
Chef De Partie
Copthorne Hotel Palmerston North
10.2018 - 03.2021
Senior Chef De Partie
Plymouth International
07.2015 - 09.2018
Commis Chef
The Devon Hotel
11.2014 - 05.2015
Trainee / Commis 3
Grand Hyatt Goa
11.2012 - 04.2013
Diploma in Professional Cookery Level 5 - Hospitality
Western Institute of Technology at Taranaki
Bachelor of Science - Hospitality Administration And Management
IHM DEHRADUN
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