DIL BAHADUR BOGATI
DCDP
Salmiya,Kuwait
Summary
Dynamic culinary professional with extensive experience at Triangle Restaurant, excelling in recipe development and team supervision. Proven track record in maintaining food safety standards and optimizing inventory management. Adept at training staff and enhancing food presentation, ensuring high-quality dishes that meet customer expectations. Passionate about delivering exceptional dining experiences.
Overview
15
15
years of professional experience
Work History
Demi Chef De Parties (DCDP)
Triangle Restaurant
Kuwait City, Kuwait
09.2022 - Current
- Adhered to company policies, procedures and safety standards.
- Monitored inventory levels and restocked supplies as needed.
- Ensured that all food items were prepared in a timely manner.
- Performed regular inspections of food products to maintain freshness.
- Checked temperatures of freezers and refrigerators regularly.
- Inspected finished plates before they were served to customers.
- Conducted research into new recipes or menu items as requested by management.
- Supervised junior staff members when necessary.
- Organized ingredients to ensure quality of dishes served.
- Trained new employees on proper cooking methods, knife handling, safety practices.
- Reviewed menus to determine type and quantity of food required for service.
- Prepared sauces, stocks and soups for the kitchen.
- Provided guidance on techniques for improving food presentation.
- Documented processes related to production operations such as recipe changes or new menu items.
- Maintained records of food waste and cost-saving measures implemented.
- Completed side work and prep according to back of house checklist.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
Diet Cook
Hamad medical corporation
Doha, Qatar, Qatar
03.2018 - 04.2022
- Trained 10 new staff on efficient food preparation, storage practices, and equipment operation.
- Documented temperatures of food, freezers, and refrigeration units to ensure safety standards.
- Supported inventory management to maintain optimal supply levels.
- Carried out recipe modifications requested by customers or dietitians.
- Kept up-to-date records of all dietary menus and recipes used.
- Followed all safety regulations when handling food and kitchen utensils.
- Adhered to established sanitation procedures while preparing meals.
- Communicated effectively with other staff members regarding dietary needs and requests.
Commis Pastry Cook
Water lemon
Riyadh, Saudi Arabia, Saudi Arabia
09.2016 - 10.2018
- Kept up-to-date records on inventory of supplies needed for production of bakery goods.
- Prepared doughs by mixing flour, sugar, yeast, eggs and other ingredients together correctly.
- Stored prepared foods properly in refrigerators or freezers to maintain freshness and prevent spoilage.
- Assisted in training new staff members on how to prepare various types of pastries and desserts.
- Monitored temperatures of ovens and other cooking equipment regularly during shift.
- Followed health codes when handling food items, including washing hands frequently between tasks.
- Rotated stock periodically so that older items could be used first before expiration date.
- Ensured all food safety standards were met while preparing food items.
- Organized work area at beginning of each shift ensuring all necessary tools were present.
Commis Third(III)
Malkajgiri-India
Hyderabad, India
01.2010 - 12.2012
- Organized storage areas for efficient access to items when needed.
- Checked temperatures of freezers, refrigerators and hot holding units regularly to ensure food safety standards were met.
- Maintained a neat work station throughout shift hours.
- Sanitized surfaces with approved cleaning solutions after each task was completed.
- Disposed of garbage according to health regulations.
- Assisted cooks in preparing meals by washing vegetables and fruits, cutting meats and other tasks as needed.
- Served food during catered events or banquets as requested by supervisors or chefs.
- Received deliveries of food items and stored them properly.
- Stocked shelves with food supplies, such as canned goods and dry ingredients.
- Inspected kitchen equipment for proper functioning before use.
- Set up serving trays for events or parties.
- Cleaned dishes, pots, pans and utensils.
- Followed all health code guidelines when handling food items.
Education
S.L.C Passed -
Shree Kamala Higher Secondary School
Sindhuli, NepalSkills
- Food safety
- Recipe development
- Diet adherence
- Cooking techniques
- Menu planning
- Inventory management
- Quality control
- Team supervision
- Temperature control
- Proper food storage
- Safe food handling
- Staff training
- Ingredient sourcing
- Sanitize surfaces
- Workflow optimization
- Food cost control
- Allergen awareness
- Ordering and requisitions
- Performance improvement
- High-quality ingredients
- Positive and professional
- Staff motivation
- Food spoilage prevention
- Supervising food prep
Training
- Fire Safety Re-Orientation Training, 2019, Hamad Medical Corporation, Doha, Qatar
- Infection Control (Orientation / Reorient) Program, Hamad Medical Corporation, Doha, Qatar
- Disaster Preparedness Program, 07/16/19
- Hazardous Materials and Waste Management, 2019, Hamad Medical Corporation
- Food Safety Hazard Training
Accomplishments
- Recognition of support and dedication COMPASS GROUP,Qtar (9-SEP-2020)
Timeline
Demi Chef De Parties (DCDP)
Triangle Restaurant
09.2022 - Current
Diet Cook
Hamad medical corporation
03.2018 - 04.2022
Commis Pastry Cook
Water lemon
09.2016 - 10.2018
Commis Third(III)
Malkajgiri-India
01.2010 - 12.2012
S.L.C Passed -
Shree Kamala Higher Secondary School