Milan Silwal

Chef

Cafe

10.2023 - Current

Implemented strict food safety protocols by monitoring kitchen sanitation practices.
Responded to customer feedback, improving menu offerings and service quality.
Mastered various cooking techniques by preparing diverse cuisines and menu items.
Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
Researched food trends to inspire innovative menu concepts and seasonal specials.
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.
Handled and stored food to eliminate illness and prevent cross-contamination.
Placed orders to restock items before supplies ran out.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Trained kitchen staff to perform various preparation tasks under pressure.
Reduced food waste with strategic menu planning and inventory control techniques.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Developed innovative recipes, attracting new clientele and increasing overall sales.
Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
Reduced food waste significantly, introducing composting program and revising portion sizes.
Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
Coordinated with team members to prepare orders on time.
Disciplined and dedicated to meeting high-quality standards.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Evaluated food products to verify freshness and quality.
Monitored food production to verify quality and consistency.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Worked closely with front-of-house staff to facilitate excellent customer service.
Set up and broke down kitchen for service.

Summary

Overview

Work History

Chef

Education

Diploma - Cookery

Skills

Timeline

Chef

Diploma - Cookery

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