Drona Raj Budhathoki

Specialize in frozen and chilled delivery

shift Night- milk, eggs, cheese, Bacon delivery

• Ensure the efficient and smooth running of the allocated section.
• Helping the Head Chef to develop new dishes and Menus.
• Ensuring myself and my Team have high standards of food Hygiene and follow the rules of health and safety.
• Monitoring portion and quality to maintain the standard.
• Ensure that all the preparation for the daily consumption.
• Ensure all the stock available for the daily basis.
• Any other reasonable duties as requested by the Head Chef.
• Business Type: Casual Dining
• Cuisine: French
• Hours: 38 per week
• Duration: 59 months

• Ensure the efficient and smooth running of the kitchen
• Helping the Executive Sous Chef to develop new dishes and Menus.
• Ensuring myself and my Team have high standards of food Hygiene and follow the rules of health and safety.
• Carry out, monitor and ensure effective recording of staff training.
• Monitoring portion and waste control to maintain profit margins.
• Reporting directly to the Executive Sous Chef all the operational information.
• Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Ensure that orders are placed on time and are accurate to the needs of the business.
• Ensure that high levels of customer service are maintained at all times.
• Cost all menus and special events requirements using the most up-to-date ingredient costs and according to agreed formula.
• Any other reasonable duties as requested by the Executive Chef or Managers.
• Business Type: Casual Dining
• Cuisine: French
• Hours: 48 per week
• Duration: 65 months

• To work as directed on station of assignment under appropriate Chef de Parte.
• Monitor food stock movement with FIFO method.
• Set up station properly and on time for each service period.
• Prepare all the back as per par lever given by chef.
• Measuring dish ingredients and portion sizes.
• Ensured that high standard of hygiene followed.
• Ensuring good hygiene and health and safety at all times
• Well communication with chefs and colleagues.
• To undertake further training when required.
• Any other reasonable duties required by the Head Chef.
• Business Type: Casual Dining
• Cuisine: European
• Hours: 48 per week
• Duration: 26 months

• Set up stations and collect all necessary supplies to prepare menu for service.
• Weigh and measure ingredients for cooking.
• Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items.
• Prepare sauces and garnishes for allocated station.
• Cover, date and correctly store all food items as per safe food-handling procedures.
• Inform chef in advance of likely shortages.
• Serve food in keeping with the standards of establishment.
• Helping with deliveries of stock.
• Business Type: 4-Star Hotel
• Cuisine: Continental
• Hours: 48 per week
• Duration: 18 months