KAUSHAL KHATIWADA

 Renovating and designing of kitchen with all new equipment

 Hiring new staff with training on premises And maintain rotating roster for all employees(casual and full time)

 Seasonal and occasional menu change and development

 Incorporated customer recommendations and feedback to experiment with new dishes

 Catering and functions management such as wedding, funeral and birthday functions

 Maintain health and hygiene standards with food safety requirements

 Collaborated productively and professionally with colleagues representing widely diverse points of view

 Managed nutrition labelling process and execution and verified accuracy and alignment with ingredient database

 Managing kitchen with ordering , stocktake, preparation and cooking

 Maintained temperature and health and hygiene

 Developed menu mentioning and clarifying all allergies

 Trained staff members and maintain rotating roster

 Purchased ingredients from local farms to benefit environment and reduce costs.

 Production and preparation for catering and functions for around 100 people

 Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques

 Bulk preparation for daily usage and FIFO

 Using flat-grill for steaks

 Using Salamander for cheesy items and toast

 Assist Chef with collborayion while busy environment with food preparation maintaining temperature of food items

 Produces high quality plates, including both design and taste

 Monitors and maintains kitchen equipment

 Offers suggestions and creative ideas that can improve the kitchen’s performance

 focuses on pan section, and grill because of the busy section

 managing dockets and timely serving of meals

 Checked stock deliveries for safety, quality and quantity.

 Assessed inventory levels and placed orders to replenish goods before supplies depleted

 Preparation, producing and supervising kitchen during catering to quarantine hotel, haymarket for lunch and dinner

 Performed as head chef as needed to maintain team productivity and restaurant quality

 looks after grill, and pan section, serve around 100-200 customer a day with bookings

 Stocktake and ordering.

 Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor

 Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.

 Setup kitchen equipment and oraganise area for new branch at pyrmont opening

 Day to day operation

 Help chefs with preparation and mis-en-place

 Ordering the stock

 Maintaining the bar level of in house produced food items

 Work with chefs, flat grill section, pizza, pasta and pass

 Preparing and plating in pass section

 Maintaining the temperature and stocks

 Bulk prep for functions

 Dishwashing, Cleaning and sanitization

 Cooking different pasta using burner

 Cooking fryer items

 Dishwashing, Cleaning and sanitization

 Cutting, chopping and stocking

 Help chef with preparation and mis-en-place