Hemanta Regmi 26 – 20Winter Avenue, Cambridge, ON, N1R

1H3
regmihemanta@gmail.com Ph# 519-267-2108 (R), 519– 722- 0950(Cell)

Objective: To seek the position that provides an opportunity to make strong

contribution to the organizational success through utilization of my
extensive professional knowledge, experience and culinary skills.

Highlights of qualification
 Bachelor’s Degree in Hotel Management.
 Successfully completed food Handling, Toronto.
 Successful career experience of more than 13 years on hospitality
industry mostly in Kitchen of five star hotels.
 Skills and knowledge on culinary education, cost control
understanding and interdepartmental relationships.
 Passion for food and food preparation, drive for hygiene, excellence
for international standards and great eye appeal.
 Excellent organization skills open to new ideas and techniques,
willing to accept new challenges.
 Able to work in a team, making teams and result oriented.
 Excellent written and verbal communication, inter- personal skills.

Professional Work Experience:

First Cook, Hilton Garden Inn, Cambridge, ON February 2008 to till

date

Key Accomplishments/ Responsibilities

ADMINISTRATIVE:
 Attends daily briefings, meetings and training sessions required for
the position.
 Reports to work on time, well-groomed and in complete uniform.
 Assists the Chef in the daily Food Supplies inventory and requisition.
TECHINICAL:
 Inspects all perishable and
other food items received daily and arranges the correct storage of these
items.
  Prepares and presents all food
items in accordance to the availability of all items at the specified time.
Specified quality standards and plate specification at all times.
 Controls food spoilage and
waste and keeps it to minimum levels.
 Checks all fridges, storage
areas and work areas regularly, to ensure all areas are clean, tidy and in
good working condition.
 Follows mise-en-place
schedule to ensure
 Understands and performs the
different methods of cooking, the methods of food preparation, the
types of ingredients, the proper handling and cutting of food items.

HUMAN RESPONSIBILITIES:
 Establishes and maintains effective employee and inter departmental
relationships.
 Assists new employees and co-employees in the performance of work.
 Contributes to on the job training for Jr. Staffs and new employees.
 Coordinates with other cooks in the different kitchen sections and the
service staff in the performance of work.
 Coordinates with staff from other department in other Hotel activities.

Chef, China Cottage Restaurant, Toronto October 2006 to

January 2008

Chef, Mt. Everest Restaurant, Toronto July 2006 to

September 2006

Key Accomplishments / Responsibilities

 Managed kitchen operations including menu planning staffing,
requisitioning and checking inventories.
 Prepared different specialized, Indian, Chinese cuisines, supervised
kitchen staff, and allocated works to them.
 Ensured health and safety standards and policies of the restaurant.
 Ensured that foods are prepared and served to daily 150 guests
smoothly and without any customer complaint.

Kitchen Executive, Soaltee Crown Plaza, Nepal September 2005 to
May 2006

Key Accomplishments / Responsibilities

 Ensured that all food production and kitchen procedures meet strictest
hygiene guide-lines.
 Trained food and beverage employees in all cooking and food
preparation techniques to include new menu items, efficient cooking
methods and portion control.
 Managed inventories within minimum reasonable level efficiently and
correctly.
 Managed internal leave plans of employees working in kitchen
department.
 Trained and/or recommended for training the employees in the
kitchen department.

Chef De partie’, Radisson Hotel, Kathmandu October 2000 to
Feb 2004

Chef De partie’, Rydges plaza, Qatar February 2004 to

June 2005

Key Responsibilities
 Handled kitchen operations including menu planning, food
preparation, and supervision of kitchen staffs that resulted in a
consistent quality food meeting the guests’ expectations.
 Ensured health and safety standards of the hotel by complying
organizational requirements.
 Trained and guided kitchen employees to ensure that they had proper
and required level of knowledge in the given jobs.

Demi/ Chef de Partie’, Taj Group of Hotels (India and Nepal) June 1997
to August 1999

Key Accomplishments/ Responsibilities

 Planned menus, prepared food, supervised kitchen staff that ensured
smooth operations of the kitchen department.
 Ensured health and hygiene standards of the hotel.
  Produced a consistent quality product that met and exceeded the gusts;
needs in a timely manner.
 Trained kitchen assistants effectively and supervised 12 kitchen staffs.
 Assumed successfully the departmental responsibilities in the absence
of Sous Chef.
Education:
 Bachelor’s Degree in Hotel Management.
 Bachelor’s Degree in Business Administration.
References: