Kushal Sapkota

At a restaurant with a seating capacity of over 600, I efficiently handle pans and grills during peak hours, all while maintaining strict hygiene standards. I am always punctual and committed to upholding high standards of punctuality. My responsibilities include preparing large quantities of food for service, which involves cooking Napoli sauce, Bolognese sauce, lasagna, mussel soup, minestrone soup, and more.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.

• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
• Assisted chefs with food preparation tasks, resulting in timely service and high-quality dishes.
• Maintained accurate records of cleaning activities, ensuring compliance with health department regulations at all times.
• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or Type items used often by kitchen staff.