Bikram Pariyar

As the senior CDP, I had overall control of the day-to-day operations of all stores, from menu design over the various seasons and occasions along with leading and inspiring the team and ensuring a consistently high level of food and customer experience. Some of my duties and responsibilities are listed below-

• Work closely with other employees in a supportive and flexible manner, focusing on the overall success of the
  hotel and the satisfaction of hotel guests.
  • Organise the shifts food production operation so that it runs efficiently and productively
  • Ensure all food produced is in line with kitchen recipes and standards
  • Prepare and cook all food orders with a sense of urgency
  • Check all food is stored and handled as per current food health and hygiene regulations
  • Ensure that work areas, equipment and sections are kept clean at all times, in accordance with current health
  and hygiene regulations
  • Ensure all equipment is kept in good working order and used only for the purpose for which it was intended.
  Report all damaged or broken departmental equipment to your Manager and record on maintenance database
  • Abiding by all “food safety” and “workplace health & safety” laws and guide lines
  • Provide ideas for the creation of menus which are designed to deliver innovative food at the highest quality and
  presentation standards, with consideration to budgeted guidelines.
  • Supervise the food production operations on a day to day basis in the absence of the sous or executive chef
  • Assists to oversee the punctuality and appearance of all Kitchen employees, making sure that they wear the
  correct uniform and maintain a high standard of personal appearance and hygiene.
  • Maintain a positive working relationship with guests and colleagues
  • Handle all guest and internal cutomer complaints and inquires in a considerate and efficient manner, taking
  owernship of the problem and ensuring they are resolved satisfactorily.
  • Provides feedback on operational procedures and seek ways to improve operation of the department with
  empathy to a guest’s point of view at all times.
  • Comply with all policies and procedures

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Checked and tested foods to verify quality and temperature.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
• Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.