Basu Khanal

As a professional Chef with 20+ years of extensive experience in all aspects of commercial cookery, my aim is to inspire and motivate those around me to consistently deliver the highest-quality food and beverage experience to our clients and customers.

• Menu Design/ Development
• Staffing/Training/ Instructing
• Dining Room/ Kitchen Operations
• Supervision (Front/Back of House)
• Catering/ Banquets/ Events
• Resource Procurement/ Inventory
• Kitchen Design/Layout
• Safety/ Sanitation/ HACCP
• Customer Service/ Guest Relations

• Cooking
• Travelling
• Music

• Plan and develop menus and specials according to budget.
• Recruit, train and oversee high-performing teams.
• Systematically tasted and smelled all prepared dishes and observed colour texture.
• Coordinated meal preparation and station assemblies.
• Meticulously managed the presentation of dishes.
• Inspect outgoing dishes for cleanliness and accuracy.
• Adhere to all regulations and guidelines for safe food handling.
• Established consistent procedures to maximize guest enjoyment.
• Controlled food wastes and implemented an improved process to minimize losses.
• Trained and motivated new kitchen staff.
• Sourced quality farm-to-table and game ingredients.
• Analysed food costs and ensured adherence to budget.
• Supervise kitchen cleaning procedures before and after shifts.
• Inspected kitchen cleanliness and procedures frequently.