1. Sumit Rijal
Address Tower-5, Room no: 503, Swadeshi mill complex, Reliance building, Chunabhatti East
Mumbai, India.
E Mail sumitrijal@gmail.com
Telephone (M) +91 9619810744
 A highly motivated and passionate chef for preparing healthy and nutritious meals
which enables to use my experience, skill and knowledge and simultaneously grow
with the organization in a food and beverage production department and keeping
ultimate revenue growth of an organization.
 Presently associated with Trident Bandra Kurla complex, Mumbai as Kitchen Executive.
 Maintaining sustained level of concentration in a high pressured environment ensuring quality in all
food production and service is consistent with the Hotel standards
 A quick learner who can effortlessly fit into an existing established environment, and also encourage
and support other staff to achieve their best while preparing meals.
 Maintaining personal and professional development to meet the changing demands of the job.
 Has the ability and flexibility to work in all areas of the kitchen including but not limited to: Café hot
& cold line, Banquet Production, Garde Manger and the Butcher shop.
 Highly trained for maintaining standard of professionalism, ethics, grooming and attitude towards
guests, clients and other associates.
 Eager to learn new recipes and cooking techniques.
ORGANIZATIONAL EXPERIENCE
Trident Bandra Kurla
Kitchen Executive
JUN 2016 - till
 Working in busy and reputed Indian hotel Trident BKC Mumbai’s 24/7 all day dining O22 a multi
cuisine restaurant.
 Responsible person as team leader for coffee shop orders OF A-LA-CART AND BUFFET as well In
Room Dinning orders of A-LA-CART.
 Working on one of the biggest and top variety of Sunday brunch.
 Being a part of various type of festivals like seafood fest, street food fest, winter fest and many more
 Daily routine of menu planning of buffet as per guest occupancy and their choice.
 Monitoring of hygiene and grooming as per standards.
 Being a part of restaurant core team contributed for achieving BEST ALL DAY DINING MUMBAI
BY EASY DINER.
 Monitoring the food regularly for freshness and temperature appropriateness as per the health and
hygiene standards.
 Leading the production line in the absence of the Sous chef and Executive chef.
 Responsible person for pass station.
 Managing training and training report for Commis and Chef de partie.
 Monitoring portion and waste control to maintain profit margins.
 Checking the cost and ordering the food store accordingly.
 Training on SOP’s and knowledge related to food and beverage.
 Checking the quality of ingredients during receiving.
 Assisting guest with their needs and customizing the dish accordingly.

2. Trident Bandra Kurla
Chef De Partie
July 2013 till June2016
 Working in a busy and reputed Italian restaurant BOTTICINO as part of kitchen responsible person
to make healthy and delicious meals for the customers.
 Leading the Team and responsible for planning and routine special menus and estimate there
relative cost and obtained necessary resources that would go into preparation.
 Ensuring consistent great food production, in line with the high quality standards expected by
OBEROI Worldwide
 Providing support to the Kitchen brigade
 Monitoring the food regularly for freshness and temperature appropriateness as per the health a nd
hygiene standards.
 Leading the production line in the absence of the BOTTICINO head chef.
INDULG IN PANTRY AT ALL DAY DINING
 Specialize in making salads, bruschetta, sandwiches, healthy smoothies and healthy juices.
INDULG IN MAIN COURSE:
 Looking after prep for all morning breakfast menu with all eggs preparation and Non-Veg and
potatoes preparation
 Preparing popular Italian sauces, homemade pastas.
 Preparing soups like minestrone, chicken, tomato, mushroom and lobster bisque.
SPECIALIZE IN:
 Homemade pastas and risotto
 Meat with doneness, grilling product with proper grill marks like beef steak, new Zealand lamb
chops
 Seafood like Indian bekti fish, grilled lobster, baked John Dory, grilled salmon, pan seared sea
bass, grilled jumbo prawn, red snapper and Chilean Sea bass.
 Starters like duck liver foiegras,red chicken pesto, scallops
 Indulge in pizza
TRIDENT BANDRA KURLA
Commis
Dec 2010 till June 2013
 Worked in a busy and popular restaurant and routinely having to cook for up to 100 diners and
lunch every day. Responsible as part of the team for cooking tasty, delicious and healthy meals
for all customers.
 Learned the appropriate levels of hygiene and cleanliness maintained in the kitchen. Washing,
cutting and preparing food before it is cooked.
 Making sure good nutritional standards are maintained when preparing meals.
 Making sure that all food at point of delivery is of the highest quality.
 Enquiring is any clients have allergies and then cooking meals accordingly.
 Responsible for high standards of food, hygiene, and health and safety.
 Keeping an eye on the temperature of cookers and roasters.
 Deciding what quantities are to be cooked and the amount of portions to be served.
 Constantly checking the quality of the food being served to customers.
 Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.
 Controlling stock rotation to ensure the kitchen and larder are always well stocked.
 Preparing hamburgers, fresh food, fried chickens, steaks, pizzas etc.

3. TAJ PALACE NEW DELHI
Industrial Trainee
December2008 till May 2009.
 Worked in reputed 5 star hotel. It make one aware of the operating-sections of the hotel like
front office, food and beverage, housekeeping and kitchen catering. To do help to make miss en
place to the head cook and commie
 Appreciation by top management by Soue Chef for remarkable participation in Kitchen
department
 Learned to make international cuisines like ITALIAN, INDIAN, MEXICAN & CHINESE.
 Learned responsibilities and work duties and time value.
AWARDS AND RECOGNITIONS
 Achieved “Best Academics” from culinary Academy of India in bachelor degree in catering
technology and culinary arts with distinction percentage.
 Achieved “Pride of the Oberoi group” award from corporate of The OBEROI hotels.
 Awarded silver medal in continental category in Association of Culinary Professional (ACP) at
Hyderabad.
 Rated three times consistently “Exceptional” rating during position of Chef De Partie
 Achieved highest trainer award from the hotel.
 Achieved HIGHEST GUEST RECOGNITION award twice in a year due to maximum guest
recognition at hotel.
KEY COMPETENCIES AND SKILLS
 Cleanliness, Food preparation, Attention to detail, Target driven, Punctual
ACADEMIC CREDENTIALS
Credentials Institution Year of Completion Percentage
Bachelor degree in culinary
arts and catering
technology(BCT&CA)
Culinary academy of India 2010
78%
Intermediate in science(I.SC) Manimukunda college 2006 57%
SLC Galaxy English boarding school 2003 73%
PERSONAL VITAE
 Date of Birth: 31st
October 1987
 Hobbies: Listening music, playing football and cricket.
 Languages known: English, Hindi, Nepali
 Nationality: Nepalese
 Phone number: 00919619810744
 Passport number: 06062327
 Permanent address: Murgiya, Rupandehi district, Lumbini zone, Nepal.
 Reference No : 0091- 9833432621 Chef Robin batra, Executive Sous Chef, Trident BKC.
I hereby declare that all the information provided by me in this application is factual and correct to the
best of my knowledge and belief.