Nwang Tenzi Sherpa

· Casual chef responsible for all kitchen duties while on shift

· Work unsupervised and under pressure

· Maintain a clean and smooth service during busy periods

· Stock taking and ordering

· Maintain food standards and follow provided guidelines and procedures

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Handled and stored food to eliminate illness and prevent cross-contamination.

· Responsible for all kitchen workload

· Rostering, menu design and service

· Training to new team members

· Responsible for Cogs and wage costs

· Stock taking and Ordering

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.

· Casual chef responsible for all kitchen duties while on shift

· Work unsupervised and under pressure

· Maintain a clean and smooth service during busy periods

· Breakfast, lunch and pizza menu

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Placed orders to restock items before supplies ran out.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.