Bibek Thapa

• 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.
• Ordering products or items for the daily operation and monitoring food stocks and stocks movement.

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.

• Worked in the hot section of a Italian restaurant

• Reporting to CDP and Head chef.

• Worked according to the menu specification by the chef in- charge

• Ordering of products or items for the daily operation and monitoring food stocks and stocks movement.

• Willing to help other section when its busy.

• Worked in an A la carte and all you can eat in Japanese

restaurant

• Responsible for all kinds of mise- en place for the daily

operation.

• Made proper inventory of the food and raw materials and maintained stocks as per requirements.

• Worked in an A la carte breakfast Menu Cafe.

• Followed the instructions and recommendations from the immediate superiors to complete the daily task.

• Being flexible and willing to help other sections at busy time

• Assisted in monitoring food stocks and stocks movement.

• Maintained the standards of hygiene, safety and sanitation as specified.

• Focused on the quality of food and checking it as well.

• Assisted in taking stock, whenever required.

• Maintained hygienic records in addition to delivering quality food to the guest.

• Compiled list of supplies required by different chefs and place a purchase order with vendors.

• Giving suggestions to the head chef in planning the menu.

• Reduced food waste with strategic menu planning and inventory control techniques.
• Maintained well-organized mise en place to keep work consistent.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.