Pradeep Adhikari

• 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.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per restaurant standards.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Plated meals paying special attention to garnishes and overall presentation.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Sanitized all counters properly to prevent food-borne illness.

• Prepare a variety of food items including meats, vegetables, and sauces
• Ensure proper food safety and sanitation standards
• Train new kitchen staff on techniques and safety
• Assist in menu development.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

I worked in All Day Dining Restaurant name called Giornotte. Where we were popular for a light Mediterranen & italian cusiene and also features a popular Saturday Brunch.

• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Managed time to juggle multiple tasks simultaneously with ease.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Plated and presented food following chef requirements.
• Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
• Transported food items from storage areas to kitchen for prepping.
• Followed recipes and chef instructions to prepare food correctly.

I worked as a Culinary Trainee and Hired as a Commis 2 . I worked at All Day Dining Restaurant for one and half years where we started to serve with Breakfast and end with Dinner . I worked in Italian cuisine and Mediterranean cuisine .Before I worked in Pool bar kitchen ,Garde Manger , and also in Banquet Kitchen.I learned about menu planning , Food Plating ,Handling the guests and the more thing i learned is the confidence of making the Food and Hygiene.

• Seasoned various meats and peeled, washed, and chopped vegetables
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation
• Stored foodstuffs and ingredients in an established manner.

• Food and Production training from Pokhara Grande (Five-star Hotel of Nepal)
• Handled and developed extensive knowledge of Continental, Indian, Chinese Cuisine
• Joined College to complete Bachelor Degree in Hotel Management.