Ghanshyam Thapa H. No. 261, Masjid Moth, South Extn. Part – 2 New Delhi – 110049 Ph No - 9811841997, 09888019979 Mail Id- chefghanshyamthappa@Gmail.com

PERSONAL SUMMARY A bright, talented and self-motivated Chef with Pan Asian Cuisine background a successful track record of impressing customers with delicious meals and creative decorative food displays.Able to expertly instruct cooks and other kitchen workers in the preparation, cooking, garnishing, and presentation of food to the highest standards. Experienced in the planning, directing, and supervising of food preparation and cooking activities in a busy environment. Looking for a suitable Chef position with an exciting and innovative restaurant.

WORK EXPERIENCE HOTEL & RESTAURANT 1. Present Chef Executive “Kylin Premier” Unit Of Welgrow Group From 21st

January 2014 till date. 2. Corporate Chef “ Orchid Lounge” Chandigarh as a from 1July 2011 to

January 2014 3. Sous Chef “ Hyatt Regency ”, New Delhi 15th Feb. 2007 to 30 June 2011. 4. Executive Chef “The Corus” Hospitality Redefined C.P 1st Nov 2006 till 15th Feb

2007 5. Executive Chef “ Orchid Lounge ” Chandigarh 11th April 2005 to 31st Aug. 2006 6. CDP “ Radisson M.B.D” Hotel as 1st march 2004 to 18th march 2005 7. DCDP “ Inter-Continental Park Royal ” 22nd Oct. 2003 to 28th Feb.2004

8. Commi –I “ The Hubb Managed by Taj” 6th June 2003 to 28th Feb. 2003 9. Commi- I Gourmet Gallery Aug. 1994 to June 1998

Duties:

Responsible for the operational management of the kitchen. Handling the team of 18 under, Making sure that all health and safety requirements are met.

In charge of the cooking, preparation and serving of meals and refreshments. Keeping the kitchen organized, ensuring utensils are placed in the correct place. Ensuring the kitchen is a safe environment to work in. Advising new cooking techniques and equipment to kitchen staff. Carry out the

preparatory work for creating dishes. Cooking, breakfast, lunch and evening meals. Checking food items on delivery and tidy them into cold storage. Prepare and

present dishes so they are ready for guests at the right time. Ensure all the food produced is of the very highest standard and delicious. Serving

Pan Asian Preparation. Responsible for food stock control, ordering high quality vegetables and meat.

Preparing food for both public visitors and private event guests. Introducing & developing new dishes & measuring consistency and performance. Meal preparation and menu planning. Ensuring the kitchen is maintained and

cleaned to the highest level.

Personal DetailsFather’s Name : Sh. Bhupal Thapa Date of Birth : 1st September 1976 Educational Qualification : 10th Passed Language Known : English, Hindi & Nepali. Passport No. :Marital Status : MarriedBlood Group : A+ve

I hereby declare that above written particular are true to the best of my knowledge and belief.

Date:

Place: SINGATURE

PRESONAL ACHIEVEMENT AND AWARDS

2 2

012 To 2013 From Times Food Award Chandigarh

s

2011 To 2012 From Times Food Award Chandigarh