Rabin Raghu Shrestha

Duties and Responsibilities as a Chef

• Developing and adapting menus based on seasonal ingredients, customer preferences, and budget constraints.
• Executing dishes according to recipes, ensuring quality and consistency.
• Leading and training kitchen staff, delegating tasks, and ensuring they adhere to standards.
• Ensuring the quality of ingredients, the taste and presentation of dishes, and adherence to hygiene regulations.
• Maintaining a safe and hygienic kitchen environment, following health codes, and ensuring compliance with safety regulations.
• Maintained well-organized mise en place to keep work consistent.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

Duties and Responsibility as a Lead Chef

• Responsible for leading a team of chefs in preparing and serving Indo-Chinese, Nepalese, and Asian dishes
• Managed kitchen operations, including inventory, ordering, and staff supervision
• Developed and implemented new menu items and specials to increase sales and customer satisfaction
• Maintained high standards of quality, safety, and hygiene in the kitchen
• Trained and mentored junior staff members to improve their skills and knowledge
• Improved kitchen efficiency by implementing streamlined processes for food preparation and plating.
• Demonstrated exceptional leadership skills while supervising a team of chefs and kitchen staff members during peak service hours.