NABIN REGMI

• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Interacted with guests to obtain feedback on product quality and service levels.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Created recipes and prepared advanced dishes.

Coordinated with team members to prepare orders on time.

• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Coordinated with team members to prepare orders on time
• Worked closely with front-of-house staff to facilitate excellent customer service

Learned new materials, processes, and programs quickly.

• Attended training courses to build understanding of processes, techniques, and industry.
• Shadowed senior team members to learn all related jobs and tasks.
• Established lasting relationships with peers, leadership and customers using strong communication and interpersonal skills.
• Filled out timesheets and paperwork according to identified requirements.

• Guaranteed proper preparation of fried menu items to avoid over-seasoning, overcooking or under-cooking issues.
• Prepared all food orders within 10 to 12 minutes to maintain high standards and customer satisfaction.
• Adjusted oil cooking temperatures and monitored vats closely to avoid overheating.
• Read food order slips and listened to verbal instructions to properly prepare food for customers.
• Monitored quality of raw and cooked food products to uphold health code standards.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Collaborated with staff members to create meals for large banquets.
• Planned promotional menu additions based on seasonal pricing and product availability.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.