Anjan BOHARA

• Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
• Maintained a clean workspace, ensuring compliance with health and safety regulations for food handling.
• Reduced food waste by efficiently managing pizza ingredients and rotating stock regularly.
• Trained new staff members in proper pizza preparation techniques, fostering a culture of continuous improvement.
• Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.

REFERENCES, RICHA PRADHAN

Crust Pizza

Manager Manager

(040) 518-4510 richapradhann702@gmail.com

• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Participated in food tastings and taste tests.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.

REFERENCES,

Krishna Rimal

Head chef

+61 402 297 782

• 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.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Cooked food according to recipes set by the establishment.
• can managed and monitored pan,grill,pizza/salad and fryer section
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.

REFERENCES,

DANIEL TASKER Kings Parks Tavern, Marlow Head Chef Headchef

(042) 415-6662 headchef@kingsparktavern.com.au