Mukesh Bhattarai

Ensure the freshness and quality of all ingredients used in preparations, including meats, cheeses, produce, and condiments, by inspecting and rotating stock regularly.

Manage ingredient preparation, including meat slicing, butchery, vegetable chopping, and sauce and garnish preparation.

Ensure the preparation tasks related to the pastry section are completed accurately and efficiently.

Communicate effectively with other kitchen staff and coordinate with chefs de partie and sous chefs to ensure smooth service and timely delivery of dishes.

Maintain cleanliness and organization of the kitchen, including proper storage of ingredients, labelling of containers, and cleaning of equipment and work surfaces.

Develop and update the restaurant menu to reflect the culinary concept, seasonal ingredients, and customer preferences.

Train new kitchen staff.

Prepare and cook menu items according to established recipes and standards.

Develop and create a variety of desserts, pastries, and baked goods, ensuring they meet the restaurant's standards for taste, presentation, and quality.

Coordinate with kitchen staff to ensure timely preparation and delivery of dishes, especially during busy periods.

Adhere to strict hygiene and sanitation practices in food handling and workstation cleanliness.

Collaborate with chefs to develop new recipes and menu items for the restaurant.

Train and supervise junior staff, providing guidance on cooking techniques and safety procedures.

• Coordinate kitchen activities, including cooking, food assembly, and plating.
• Train and mentor kitchen staff, providing guidance on culinary techniques and procedures.
• Collaborate with the head chef to develop menus and create new dishes.
• Prepare and cook menu items according to recipes and standards.
• Ensure that all dishes leaving the kitchen meet quality standards in taste, appearance, and portion size.

• Maintained well-organized mise en place to keep work consistent.
• Establish maintenance and cleaning schedules for equipment, storage and work areas.
• Ensure food is stored correctly, rotated appropriately, and maintains a pleasing appearance.
• Supervise cooks or other kitchen staff as needed.
• Monitor Food stock and place orders.
• Ensure food quality and presentation meet high standards.
• Menu Planning with consultation of senior chefs.