dolma thakur

About Candidate

Education

D
Diploma in food production 2006
National institute of hotel management

Food Production Diploma program is prepared to develop the culinary skills amongst students and to prepare them for the Catering and Hospitality Industry.

F
Food allergy certificate 2024
International Master chefs

. Food allergy is an immune system reaction that happens soon after eating a certain food. Even a tiny amount of the allergy-causing food can trigger symptoms such as digestive problems, hives or swollen airways

C
COOSH CERTIFICATE 2024
International Master chef academy

COSHH certificates validate an organization's commitment to the safe handling of hazardous materials. They showcase compliance with legal requirements and the prioritization of employee safety. COSHH encompasses various hazardous substances, including chemicals, biological agents, dusts, and gases

H
HACCCP Certificate 2023
Alison

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product

Experiences

E
Executive chef Nov 2023 - Till working
Kuisine Koncepts pvt. ltd.

Oversees back-of-house operations. Hires, trains, and manages kitchen staff. Sets the staffing schedule. Leads pre-shift meetings. Develops recipes and menus. Determines plating and presentation plans. Orders and evaluates the quality of new food. Stocks the kitchen with necessary supplies.

R
Regional chef de cuisine Jun 2022 - Nov 2023
Massive Restaurants group

In charge of all activities related to the kitchen, which usually includes creating menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, enforcing nutrition, safety, and sanitation, and ensuring the quality of the meals that are served in the restaurant. Responsible for new openings and planning.

G
Group executive chef April 2021 - May 2022
Hokkaido japanese Restaurent

oversees prep work and ensures that all meals leaving the kitchen are consistent in presentation and quality. Active cost controlling and maintain of food cost. supervise/coordinate all related culinary activities.

Skills

Leadership
90%
Menu devlopment
99%
Food safety
99%
Cost control
99%
Administrative duties
99%
Kitchen operations
99%