Rammani Paudel

• 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.
• Prepared items for roasting, sautéing, frying, and baking.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.

. Kitchen opening and closing Uphold standards for food rotation, storage, quality, and appearance

. Verify adherence to relevant health codes and regulations

. Schedule routines for cleaning and upkeep of the workspace, storage, and equipment.
.Prepare cold appetisers such as roll-ups of meat, veggies, and salads

. Garnish food with nuts, fruits, vegetables, and spices

. Make vinaigrettes, dips, and oils infused with herbs.

. Ingredients should be stored to maintain freshness and minimise food waste

. Verify the portions, temperature, and plating of all cold foods

.Track inventory and place orders as necessary

. Suggest contemporary recipes to update our menu and include wholesome, inventive cold dishes