Manish Gurung

• Implemented food safety protocols, maintaining compliance with health regulations and standards.
• Enhanced kitchen efficiency by streamlining workflows and optimizing cooking processes.
• Created visually appealing plate presentations that elevated dining experience for patrons.
• Researched and integrated new cooking techniques to improve menu offerings and customer satisfaction.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Developed innovative recipes, attracting new clientele and increasing overall sales.

Manage the grill Section, Preparing & Plating the dishes to high standartds. Maintain Clean & organized area, adhering to health safety regulations. Monetizing quality off prodcts & goods. Maintaine hygine & safety standards. Excellent knowledge of all sections.

Supported seamless kitcheen operations by coordibating with the team during busy service hour. Taught kitchen junior staff about proper nutrition, food allergies & diaretry issues. Assisted with ingrident inventory & insured proper stock levels for the section.

• Managed daily kitchen operations to ensure timely food preparation and service.
• Collaborated with head chef to develop seasonal menu offerings and special dishes.
• Maintained well-organized mise en place to keep work consistent.
• Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
• Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Planned and directed high-volume food preparation in fast-paced environment.
• Participated in food tastings and taste tests.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Developed and executed innovative menu items based on seasonal ingredients.
• Trained and mentored junior kitchen staff to enhance culinary skills and teamwork.
• Managed inventory levels, ensuring optimal stock of fresh ingredients while minimizing waste.
• Collaborated with front-of-house staff to ensure seamless service during peak hours.
• Ensured workflow by orginazing prep & cooordinating with kitchen staff.