Ishwor Jalari

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Placed orders to restock items before supplies ran out.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Planned promotional menu additions based on seasonal pricing and product availability.

Reference

Head chef: Ram Kumar Waiba Tamang

Mobile:0404076875

• Rotated through all prep stations to learn different techniques.
• Assisted with routine stock rotation to keep ingredients fresh.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Gathered and placed all ingredients into workstations to meet shift needs.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
• Rotated food regularly, removing outdated items for proper disposal.
• Ordered new ingredients and supplies to meet expected needs.
• Signed for deliveries, checked items into inventory and stocked goods into proper locations.
• Seasoned and marinated cuts of meat, poultry and fish.

Reference

Head chef: Chamil Sooriyaarachchi

Mobile: 0488020419

• Maintained well-organized mise en place to keep work consistent

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Verified compliance in preparation of menu items and customer special requests.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Properly handled and stored food to eliminate illness and prevent cross-contamination.

Reference: Til Bahadur Pun

Mobile: 0403492650

• Ordered and received products and supplies to stock kitchen areas.
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.

Reference: Tej Rana

Mobile: 0424488666