Bishal Tamrakar

• Modernized work processes to reduce guest wait times and boost daily output.
• Managed over 150 covers each service during high season and kept track of customer feedback to further improve quality of food and enhance customer experience.
• Interacted with guests to obtain feedback on product quality and service levels.
• Coordinated with team members to prepare orders on time.
• Set up and broke down kitchen for service.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.

• Maintained well-organized mise en place to keep work consistent.
• Running my own section which includes buffet breakfast for In-house guests and customers as well as larder and dessert section for a-la carte menu to ensure smooth service delivery as well as assisting with other sections as required.
• Maintain precise stock control and rotation.
• Planned and directed high-volume food preparation in fast-paced environment which has made me experienced in bulk cooking.
• Plan, organize and operate sweet and savory menu for morning teas, high teas, afternoon teas and sandwich functions.
• Cater to customer's specific dietary requirements.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Prepped daily menu items to quickly deliver upon request.
• Ordered new ingredients and supplies to meet expected needs.
• Assisted with routine stock rotation to keep ingredients fresh.
• Ensure that all dishes from that section are prepared consistently and accordingly to standard recipes.

• Create a weekly and bi weekly rotating menu for residents in the boarding house.
• Cater to different allergies and dietary requirements.
• Collaborated with guardians and carers to create a menu based on nutrition and personal preferences.
• Placed orders to restock items before supplies ran out.
• Collaborated with staff members to create meals for large banquets.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Bulk cooking and freezing procedures.
• Contributing to development and implementation of new kitchen procedures

- Developed and tailored nutritious and diverse menus to cater to the dietary needs and preferences of residents, ensuring variety and satisfaction.

- Collaborated with dieticians to create meal plans that accommodate special dietary requirements, including allergies, medical conditions, and cultural preferences, ensuring residents' health and well-being.

- Adhere to food safety, hygiene and HACCP practices in compliance with health regulations, conducting regular kitchen inspections and training staff on sanitation protocols.

- Efficiently managed kitchen inventory by ordering supplies, monitoring stock levels, and implementing waste reduction strategies, ultimately optimizing operational costs.

- Trained, supervised, and mentored kitchen staff in food preparation techniques, safety protocols, and hygiene practices, fostering a collaborative and efficient kitchen environment.

- Actively participated in meal planning discussions with residents, gathering feedback to enhance dining experiences and foster a sense of community in the dining area.

- Organized and catered special events and themed meals, creating memorable dining experiences that fostered social interaction among residents and their families.

- Ensured the cleanliness and organisation of the kitchen and dining areas, promoting a welcoming and safe environment.

- Worked closely with the care team to understand residents' needs and preferences, contributing to a holistic approach to care and enhancing overall satisfaction with

• Modernized work processes to reduce guest wait times and boost daily output.
• Managed melas for over 1000 residents each service during high season and kept track of customer feedback to further improve quality of food and enhance customer experience.
• Interacted with guests to obtain feedback on product quality and service levels.
• Coordinated with team members to prepare orders on time.
• Set up and broke down kitchen for service.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.