Rabi MAHARJAN

• Developed and implemented seasonal menus to enhance customer experience and align with brewery offerings.
• Trained kitchen staff on food safety standards and efficient cooking techniques to maintain high quality.
• Oversaw inventory management, ensuring timely ordering of fresh ingredients while minimizing waste.
• Collaborated with management to optimize kitchen workflows, improving service speed during peak hours.
• 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.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Created recipes and prepared advanced dishes.
• Hired, managed, and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
• Maintained well-organized mise en place to keep work consistent.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

• Supervised kitchen staff to ensure efficient meal preparation and service quality.
• Developed and executed menu items in collaboration with head chef, enhancing culinary offerings.
• Maintained inventory levels, ensuring fresh ingredients while minimizing waste.
• Trained new kitchen staff in food safety protocols and cooking techniques.
• Streamlined food preparation processes, improving overall kitchen productivity.
• Monitored food presentation standards, ensuring adherence to hotel brand guidelines.

Making decisions on menu, food cost and product

Supported team collaboration to achieve efficient and productive work outcomes. Maintained hygiene and safety standards in food handling practices. Fostered a positive attitude towards coworkers to enhance team morale.