Surendra Rai Email & Phone Number

Chhaya Centre, Thamel, Kathmandu, Nepal

Rockhampton, Australia

United States

-1st contract worked in Murano (French) Restaurant kitchen as a Hot Appetizer and Soup cook, Ordering for assigned section.Preparing Mushroom Soup,Lobster Bisque and French onion soup with hot appetizer like Escargot,Souffle and Foie Gras-2nd contract worked in Qsine Restaurant kitchen.Ordering for assigned station.Preparing Indian dishes l like Palak Paneer,Rogan Josh,Vindaloo,Chicken tikka,Chole for Indian menu "Taj Mahal",preparing chinese dish like Kung Poa,Black bean,Stir fry,Orange chicken for menu "Chitini Rice"-3rd contract worked in Tuscan Grill as a Grill Cook. Ordering for assigned station.Marinating and grilling different kinds of steak,veal chop etc.-Cooking,preparing and working with USPH standard

Baltimore,Maryland

-2 months worked in Associate cafeteria.Bringing hot meal from main kitchen and putting on line.-Preparing all cold meal in caferia's kitchen.-1 month worked in Banquet kitchen.Preparing meal and putting in the buffet.-9 months worked in Restaurant kitchen.Cooking and portioning pasta.Defrosting all frozen item according to requirement. Preparing crab cake,crab soup,Quesidilla,chicken wings. During service time,working in Line.Cooking the meal according to order and serving. Setting down the line and after service breaking down it. Writing log for

United States

-1st contract I worked as a Breakfast cook in Main Galley.Cooking Bacon,Scramble egg,boiled egg,egg benedict,poached egg,fried egg,omelette,hash brown potato,sausage,french toast,pan cake etc.-2nd contract I worked in Soup station.Ordering ingredients according to the menu.Preparing stock by simmering veal bone overnight in steam jacket pot or tilting pan. Preparing different kind of soup according to the menu in Dining room and for buffet in Lido.-3rd contract I worked as a Veg Cook.Preparing mash potato,carrot puree,duchess potato,boulangere potato,steam veg,baked potato,Ratatouille etc.-4rd contract I worked as a Fish cook.Deboning fish and portioning fillet and cooking and serving..Defrosting two days ahead all the fish item accoding to the menu.Peeling and cooking Shrimp.Cutting and broiling Lobster tail.