Roshan Chhantyal

• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
• Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
• Assisted with menu development and planning.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.

Placed orders to restock items before supplies ran out.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.