Deepak Thapa Email and Phone Number

* Preparing, cooking, and presenting high-quality dishes within the specialty section.* Assisting the executive chef and sous chef to define menu concepts and develop dishes.* Helping with the management of health and safety practices.* Monitoring supplies and assisting with recipe costing and inventory control.* Operate and maintain all department equipment and report any problems.

Helping the chef de partie to prepare dishes within their section.Assisting with the management of their specific section of the kitchen.Following health and safety procedures.

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items.Seasons and cook food according to recipes or personal judgments and experience. Coordinate and supervise work of kitchen staff.Check the quality of raw or cooked food products to ensure that standards are met. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Take care of daily preparation and duties assigned through the superiors to meet the standard and the quality set by the company. Follow the instruction and recommendations from the immediate superiors to complete the daily task.Ensure that the production, preparation, presentation of food is always of the highest quality.Clean and maintain machinery tools.Should be able to set an example to others for personnel hygiene and cleanliness on and off duty.

Worked in carnival cruise line at a position of bonsai cook in Japanese specialty restaurant 🍣🍣

Worked at the speciality outlet Sushi at sea.A part of the Japanese kitchen.

Worked at the speciality outlet Bonsai sushi.A part of the Japanese kitchen. Duties & Responsibilities:-Prepare sushi and sashimi.Cuts fish (e.g. salmon, tuna & hamachi) for sashimi.Checks all mise en place daily.Replenish mise en place in a timely manner

one of the most popular cruises line in the United States of America as well in Australia. Carnival cruise line are sailing 26 ships as of today's date. I am currently working for carnival spirit in Australia.

Worked at the speciality outlet Sushi at sea.A part of the Japanese kitchen.

preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie.

Worked at the speciality outlet San:Qi at the Four seasons hotel, Mumbai . A part of the Japanese kitchen at San:Qi.Worked with chef De partie to learn storage locations of fresh ingredients for daily use. Placed orders to restock items before suppliers ran out.Cleaned kitchen counters,refrigerators and freezers.Assisted other chefs with ingredients preparation in support of recipes designed by head chef.Observed diffrent kitchen chef's preparation of soups , sauce and others item to gain knowledge in diverse cooking techniques.Monitored recipe portioning to control food costs.Collaborated with staff members to create meals for banquet.

preparing ingredients, seasoning meats, taking inventory, overseeing deliveries, and organizing and basic cleaning in the kitchen, communicating with the chef and supervisor, and ensuring proper presentation of food as directed by the chef de partie.

was associated as an industrial trainee with the coreDepartment for a period of 21 weeks within all four major departments i.e. Front Office, Housekeeping,Food & Beverage services, and Food Production department where I learnt basic operational andNon-operational skills followed in the organization.