Dipendra Sapkota

Menu Development: Create innovative menus, incorporating fresh, high-quality ingredients to attract and retain customers.

Food Preparation: Prepare and cook dishes to the highest standards of quality and presentation, ensuring consistency in taste and appearance.

Supervision and Leadership: Oversee kitchen staff, providing training, mentorship, and performance evaluations to maintain a skilled and motivated team.

Inventory Management: Manage inventory, order supplies, and maintain cost controls to maximize efficiency and minimize waste.

Quality Control: Ensure all dishes meet established standards for taste, presentation, and portion size, conducting regular quality checks.

Health and Safety: Maintain a clean and organized kitchen, adhering to all health and safety regulations, including proper food handling and storage procedures.

Collaboration: Work closely with front-of-house staff to ensure seamless service, addressing any issues promptly to maintain customer satisfaction.

Recipe Standardization: Develop and standardized recipes, ensuring consistency and ease of preparation across shifts.

Cost Management: Monitor food costs, labor costs, and kitchen expenses, implementing measures to increase profitability while maintaining quality.