Milan Tamang

Started working from 30th September 2024

• Order new ingredients and supplies to meet expected needs.
• Order food items for upcoming events per head chef request.
• Train new kitchen staffs
• Manage the kitchen in the absence of Head Chef
• Monitor recipe portioning to control food costs.
• Oversee cleanliness of each station in kitchen.
• Develop new recipes and flavor combinations to enhance customer dining experience.
• Assist with menu development and planning.

Worked from 10/01/2024-18/10/2024

> Work on pizza, pasta and steak stations according to business demands

> Work on specials every fortnight
> Plated every dish with attractive flair to meet strict restaurant
> Coordinated with team members to prepare orders on time.
> Assist with menu development and planning.
> Evaluated food products to verify freshness and quality.

> Prevent cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

> Oversaw grill, stove, and oven, and cleaned equipment after every shift.

Worked as a CDP from 02/21/2024-13/08/2024

• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying, and baking.
• Plated meals paying special attention to garnishes and overall presentation.
• Sanitized all counters properly to prevent food-borne illness.
• Overlooking Breakfast, Function, Lunch al a a carte and dinner al a carte according to the business needs
• Utilized culinary techniques to create visually appealing dishes.

Worked from 12/12/2023-28/02/2024

> Trained junior staff on culinary techniques, resulting in consistent
> Developed full, tasting and special events menus to meet
establishment needs and maintain strong customer levels.

> Overlooking grill and stoves

> Work breakfast, lunch and dinner service according to the business demands

> Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

> Assisted with menu development and planning.

> Trained and managed kitchen personnel and supervised related culinary activity.

Worked from 15/02/2023 to 20/02/2024

• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Cover breakfast and lunch services
• Prepare for various events and functions
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained Commis chefs to perform various preparation tasks under pressure.

Worked from June 2018- September 10 2022

> Started from kitchen hand , cook assistant to being chef
> Working on pans and tandoor section according to roster
> Change menu every seasons according to customers needs
> Acted as a head chef on his absence
> Ordering stock and stock control
> Assisted with meal presentation, garnishing dishes, and arranging
> serving platters to create an appealing visual display.
> Maintained clean, trash-free workspaces to maximize productivity
> Maintained proper food storage procedures to preserve ingredient
freshness while minimizing risks of contamination or spoilage.
>Plated and presented food following chef requirements.