Sabin Giri

• Coordinated with vendors to order supplies and maintain high quality standards.• Participated in food tastings and taste tests.

• Reduced food waste by carefully monitoring inventory levels and

adjusting orders accordingly.

• Assisted in staff training, developing strong teamwork and

consistency in dish preparation.

• Mentored junior team members, fostering growth through skill

development and encouragement of creative experimentation in the

kitchen environment.

• Coordinated with team members to prepare orders on time.

• Trained kitchen staff to perform various preparation tasks under

p r e s s u r e .

• Monitored food production to verify quality and consistency.

• Rotated stock to use items before expiration date.

• Plated every dish with attractive flair to meet strict restaurant

standards and maintain stellar business reputation.

Evaluated food products to verify freshness and quality.

• Coordinated with vendors to order supplies and maintain high

quality standards.

• Sliced fruit and vegetables for salads, entrees and desserts and

stored in crisper.

• Reduced food waste by carefully monitoring inventory levels and Adjusting orders accordingly.

• Streamlined food preparation processes for faster service times and better quality control.
• Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
• Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
• Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
• Trained kitchen staff to perform various preparation tasks under pressure.