Curriculum Vitae: Live:.cid.e2fe37dc76e9b196

CURRICULUM VITAE
PERSONAL DETAILS
Name: KRISHNA KHADKA

Date of Birth: 05, JULY, 1997
Nationality: NEPALESE
Email: [email protected]
Contact no.: +9779863801489
Skype Id: live:.cid.e2fe37dc76e9b196
OBJECTIVES
A deserving candidate enthusiastic enough for the hospitality field, where, I can deliver my innovative skills to make
the guest satisfied, grow within the organization and try to achieve organization goal maintaining the reputation of the
organization.
ACADEMIC ACHIEVEMENTS (In order of most recent to oldest)
Qualification: Completed BACHELORS OF SCIENCE (HONS) IN HOSPITALITY MANAGEMENT
Institution: Academy of Culinary Arts and Hospitality Management (Affiliated with Lincoln University College,
Malaysia), Kathmandu, Nepal
Website: Academy of culinary arts and hospitality management
Qualification: Higher Secondary Education completed 2015

Institution: Nepal institute of management and science, Lagankhel, Lalitpur
WORK EXPERIENCE (In order of most recent to oldest)
Period: 21st December, 2020

Position: Chef-de-partie
Property: Evoke café and Bistro
Location: Jhamshikhel, Lalitpur
Type of property: Italian Middle East chain restaurant
Website: www.evokejhamshikhel.com
Department: Food Production
Duration: Currently Working
Tasks Performed:
 Taking care of daily food preparation and duties assigned by the head chef to meet the standard and the
quality set by the Evoke Restaurant.
 Following the instructions and recommendations from the superiors to complete the daily tasks.
 Coordinates daily tasks with the Sous Chef and head chef.
 Responsible to supervise junior chefs, commis, and stewarding team.
 Checking the quality of raw and cooked food products to ensure that standards are met set by the Evoke.
 Ensuring that the production, preparation and presentation of food are of the highest quality at all times.
 Ensuring highest levels of guest satisfaction, and food quality.
 Seeking and coordinating with old staff for all menu items, their recipes, methods of production and
presentation standards.
 Following good preservation standards for the proper handling of all food products at the right temperature.
 Operating and maintaining all utensils and equipment and reporting of malfunctioning to the head chef.
 Ensuring effective communication between staff by maintaining a secure and friendly working environment.
 Maintaining effective communication with service staff for the easy flow of service.
 Personally responsible for hygiene, safety and correct use of equipment and utensils.
 Checks periodically expiry dates and proper storage of food items in the section.
 Consults daily with Sous Chef and head chef on the daily requirements, functions and also about any events.
 Guiding and training the commis chef and dishwasher on a daily basis to ensure high motivation and safe
working environment.
 Setting an example to others for personal hygiene and cleanliness in on duty.
 Ensuring the received products are in the correct measurement as per the weight mentioned in the receipt to
avoid any shortages.
Period: 28/10/2018 to 22/10/2019(one year)

Position: kitchen helper
Property: Seazen hospitality management and catering company
Location: Hawally, Kuwait
Type of property: Italian Middle East chain restaurant
Website: Seazen Group Kuwait
Department: Food production
Duration: one year
Tasks Performed:
● Cleaned and organized kitchen stations to promote team efficiency.
● Operated standard kitchen equipment with focus on safety and sanitation.
● Prepared dishes for catering events or during high-volume shifts.
● Maintained proper temperatures, Behaviours and controls to meet or exceed health department standards.
● Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
● Prepared Italian sauces for the operation.
Period: 01/02/2018 to 24/07/2018(6 months)
Position: Trainee
Property: Marriott Bengaluru Whitefield
Location: Bangalore, India
Type of property: 5 star business Hotel
Website: Marriott Bengaluru Whitefield
Duration: 6 Months
Tasks Performed:
● Cleanliness of work station and equipment
● Assisting chefs and other team member in keeping wet and dry storage
● Labelling the food products
● Assisting other associates with daily Mise-en-place
● Maintain Marriott established quality standards
● Display set up for the breakfast, lunch, and buffet dinner
Period: 02/12/2016 to 03/02/2017 (2 months)

Position: Trainee
Property: Gokarna forest resort
Location: Kathmandu, Nepal
Type of property: 5 star resort
Website: Gokarna Forest Resort
Duration: 2 months
Tasks Performed
● Washing fruit and vegetables
● Cutting the vegetables for other section of the production department
● Assisting chefs to preparing daily event and buffet salads
● Preparing the minced meat and patties for the continental section
● Deboning the chicken, fish and distributing them as per the requisition of the other section
● Cleaning the butchery and commissary kitchen with hygiene standards
Period: 23/07/2016 to 23/09/2016 (2 months)

Position: Trainee
Property: summit hotel
Location: Kathmandu, Nepal
Type of property: 3 star hotel
Website: Summit Hotel
Duration: 2 months
Tasks Performed
 Assisting chefs to prepare daily buffet dishes
 Preparing the daily breakfast mise-en-place
 Cleaning and sanitizing the work area
 Receiving the ingredients as per the requisition
 Arranging the dry and perishable product as per the hotel standards
 Preparing the soups and stocks for range section
ADDITIONAL SKILLS, EXPERIENCE & AWARDS.
 Received certificate of brilliant trainee of the month from Bengaluru Marriott hotel Whitefield.
 Received letter of appreciation from college for wonderful performance during internship in India.
 Successfully and satisfactorily completed “Foundation culinary course” from 19th April 2017 to 29th June 2017
at academy of culinary arts and hospitality management.
COMPUTER KNOWLEDGE
 Ms Word
 Ms PowerPoint
LANGUAGES
 English - Advance
 Hindi - Advance
 Nepali - Native
 French - Basics
 Arabic - Basics
EXTRA CURRICULAR ACTIVITIES AND HOBBIES
 Travelling
 Watching Gordon ramsay’s cooking shows and MasterChef competition
 Wikipedia study
 swimming
REFEREES
Mr. Manbir Sakha

Executive chef
Evoke café and Bistro
+977-9849465411
Ms. Alya Al-Harazi

Human Resource Manager
Seazen Group Kuwait
+965-22270337
[email protected]
Ms. Ashmita ramachandani

Human resource manager
Marriott Bengaluru Whitefield
+91-8049435000
[email protected]
Ms. Pushpa ghazu

Human resource executive
Gokarna forest resort
[email protected]
Mr. Megh Sharma

Human resource manager
Summit hotel Kathmandu Nepal
+977-5555202
[email protected]

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CURRICULUM VITAE

Name: KRISHNA KHADKA

ACADEMIC ACHIEVEMENTS (In order of most recent to oldest)

Qualification: Completed BACHELORS OF SCIENCE (HONS) IN HOSPITALITY MANAGEMENT

Website: Academy of culinary arts and hospitality management

Qualification: Higher Secondary Education completed 2015

WORK EXPERIENCE (In order of most recent to oldest)

Period: 21st December, 2020

Period: 28/10/2018 to 22/10/2019(one year)

Period: 02/12/2016 to 03/02/2017 (2 months)

Period: 23/07/2016 to 23/09/2016 (2 months)

ADDITIONAL SKILLS, EXPERIENCE & AWARDS.

EXTRA CURRICULAR ACTIVITIES AND HOBBIES

Mr. Manbir Sakha

Ms. Alya Al-Harazi

Ms. Ashmita ramachandani

Ms. Pushpa ghazu

Mr. Megh Sharma

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