Global masters of business management- merit, 02/2022-07/2023\r\nuniversity of creative arts, Epsom, United Kingdom\r\n\r\nBachelors of hotel management- First Division, 01/2012-03-2019\r\nSouth Asian school of Tourism and hotel management- Biratnagar, Nepal\r\n\r\nSkills- Food allergy understanding, Recipe and menu planning, Quality assurance, Bookkeeping, portion and cost control
Signature Dish creation, \r\ncooking\r\ngrilling, \r\nVolunteering \r\nCharity \r\ncreative activities,\r\nart and craft\r\npastry skills \r\nmotivations \r\nphysical fitness\r\nnew knowledge and skills \r\n\r\n
Chef de partie - 07/2022- Current \r\nBrasserie Blanc - Teddington, London\r\n\r\nLine cook- 10/2017-11/2019\r\nUnited Restaurant Company URC, Riyadh. Saudi Arabia \r\n\r\n6 month training on J.W. Marriott, Renaissance hotel johor bahru
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