PADAM BAHADUR BARAILI
SINDHUPALCHOK,NEPAL
Summary
Seasoned Arabia and Indian Cook with expertise in seasonal menu planning, food preparation and stock control. Delivers varied dishes using fresh local produce and adapts recipes to suit customer needs. Maintains high standards under pressure while supporting safe kitchen practice.
Indian Cook with strengths in Tandoor techniques, menu planning and authentic dish preparation. Balances flavour, presentation and portion control. Maintains food safety, stock control and calm service in busy kitchens.
Experienced culinary professional demonstrating strengths in spice handling, taste balancing and creative presentation. Adapts menus, works efficiently in fast-paced service and responds calmly to changing demands. Committed to quality food, waste reduction and consistent kitchen standards.
Overview
4
4
Languages
11
11
years of post-secondary education
15
15
years of professional experience
Work history
ARABIA AND INDIAN COOK
AL SUWAIDI SERVICES COMPANY
Al Khobar, SAUDI ARABIA
2015.12 - Current
- Presented well balanced seasonal menus incorporating fresh local produce offering both classic favourites as well as creative interpretations.
- Strived continuously towards improving cooking techniques through ongoing learning and skill development.
- Utilised local produce whenever possible for fresh and sustainable cooking practices.
- Implemented innovative presentation styles enhancing the visual appeal of dishes served.
- Managed stock control effectively to avoid unnecessary waste or shortages during service hours.
- Maintained professional demeanor under pressure whilst dealing with demanding customers or unexpected challenges.
- Identified kitchen hazards and put up relevant signs to maintain staff safety.
Indian cook
JIMBU THAKALI RESTAURANT
KATHMANDU , NEPAL
2012.01 - 2014.05
- Kept abreast with latest trends in Indian cuisine regularly infusing them into daily specials.
- Prepared traditional Tandoori dishes using clay oven techniques, resulting in authentic flavours.
- Implemented innovative presentation styles enhancing the visual appeal of dishes served.
- Created vegetarian and vegan options whilst respecting cultural dietary restrictions in menu planning.
- Worked efficiently within a fast-paced environment maintaining high-quality food preparation standards.
Education
High School Diploma - ARTS AND HISTORY
BAL SHIKSHA SECONDARY SCHOOL
SINDHUPALCHOCK NEPAL 1997.01 - 2008.02
Skills
- Exotic spice handling
- Biryani mastery
- Portion control understanding
- Meat marinating techniques
- Curry preparation
- Herbs and spices knowledge
- Taste balancing proficiency
- Tandoor techniques
- Rice dish expertise
- Sweet dish expertise
Languages
English
Elementary
Arabic
Elementary
Nepali
Native
Hindi
Advanced
Timeline
ARABIA AND INDIAN COOK
AL SUWAIDI SERVICES COMPANY
2015.12 - Current
Indian cook
JIMBU THAKALI RESTAURANT
2012.01 - 2014.05
High School Diploma - ARTS AND HISTORY
BAL SHIKSHA SECONDARY SCHOOL
1997.01 - 2008.02