Prasamsa Bhattarai Subedi

• Preparing the food according to menu and recipes.
• Using commercial cooking equipment
• Preparing cooking schedules to have food ready at serving time .
• Ensuring all the ingredient available in the kitchen

• Preparing the food according to menu and recipes.
• Using commercial cooking equipment
• Planning and ensuring all the ingredient available in the kitchen NOODLE AND PASTA BAR

• Setting up all utensils, equipment and preparing food items before open

• Ensuring all food items are fresh and clean in all respective sections in order to produce high quality food

• Handling, storing, labeling and rotating all food items properly and in accordance to the standards .

• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Monitored food quality and presentation to maintain high standards.

• Prepared food items in compliance with recipes and portioning control guidelines.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

• Preparing food according to standard menu and recipes.
• Ensuring the availability of all ingredients in the kitchen

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guide.
• Handling,storing,labeling and rotating all food items properly and in accordance with standards.

• Maintained clean and organized work areas .
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.