Anup Subedi

• Oversee food preparation processes, meal cooking, and kitchen organization.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Supervised team members during meal service to ensure accuracy of orders.

• Accompanied clients to medical appointments and assisted them with their daily needs.
• Assisted clients with personal care, such as showering and dressing.
• Monitored client wellbeing and reported any changes or concerns to relevant staff members.
• Encouraged service users to participate in social activities that promoted their physical health and mental wellbeing.

• monitor and maintain the security of the correctional environment

• supervise prisoners and prisoners with disability and mental health issues on a daily basis

• Write prisoner case notes and prepare reports

• Interact with police, solicitors, contractors, as well as the general public

• Caring and supervising sick prisoners whilst in hospital.

• Managed kitchen operations, including menu planning, staff rosters, and stock ordering.
• Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
• Organized kitchen staff to ensure efficient operations during peak service hours.
• Ordered food supplies from vendors to maintain adequate stock levels.
• Monitored food production to guarantee quality standards were met.

• Led food preparation and kitchen management, focusing on quality control and staff coordination.
• Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
• Trained new kitchen staff in food safety regulations and proper cooking techniques.
• Established portion control guidelines to reduce waste and maximize profits.

• Assisted in all aspects of kitchen management, emphasizing on culinary excellence and team leadership.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Assisted in menu development and recipe testing.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Developed daily specials utilizing seasonal ingredients.

• Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
• Managed daily operations of the kitchen, ensuring smooth running of all food production activities.

• Organized the daily mise en place in order to prepare meals efficiently.
• Maintained accurate records of stock levels, ordering new ingredients when needed.
• Worked closely with other chefs to coordinate meal preparation activities during busy shifts.

• Assisted in the preparation of ingredients for dishes, including washing, peeling and chopping vegetables.
• Maintained cleanliness of work areas, equipment and utensils throughout service.

• Developed essential skills and techniques through diligent practice.
• Worked alongside senior team members to learn related job tasks and roles.