Pramod Khadka

• Lead culinary operations in a busy, upscale restaurant serving 200+ patrons daily
• Developed innovative menus that increased customer retention and sales
• Managed and mentored a team, including sous chefs, cooks and apprentices
• Ensured compliance with health & safety regulations, maintaining top inspection scores
• Implemented cost-effective inventory management and waste reduction strategies
• Supervised daily kitchen activities, including ordering, receiving and stock rotation
• Maintained a clean, organized and safe working environment

• Founded and operate a restaurant specializing in contemporary cuisine
• Oversaw all aspects of business including menu design, staffing, marketing, and finances
• Managed daily kitchen operations, ensuring high standards of quality & service
• Grew customer base through innovative dishes and personalized dining experiences
• Communicated with suppliers, negotiated pricing, and managed stock orders to maintain inventory levels
• Led recruitment efforts by interviewing and hiring qualified kitchen staff to build a high-performing team

• Led operations, overseeing menu creation, development and execution
• Supervised, trained and mentored a team of chefs and kitchen staff
• Designed and executed seasonal menus, enhancing customer satisfaction
• Implemented inventory and cost-control systems, reducing food waste and increasing profit margins
• Managed vendor relationship, ensured timely stock ordering and rotation
• Achieved consistent top scores in health inspections through strict adherence to cleanliness and safety procedures

Award and Achievements

• Award winner in the Best Casual Dining (city west region) in 2013
• Held final position for Best Steak 2013

• Assisted Head Chef in daily kitchen management and food preparation
• Supervised junior kitchen staff and ensured adherence to recipes and presentation standards
• Manage inventory and ordered supplies to meet busy service demands
• Assist in menu planning and recipe development
• Ensured consistent compliance with health, hygiene and safety regulations
• Let the kitchen team during the Head Chef’s absence, maintaining continuity in service and management

• Promoted from Chef to Head Chef in recognition of leadership, culinary skill
• Transitioned from executing dishes to leading all kitchen operations, including staffing, inventory and menu development
• Introduced inventory and waste management system that reduced food costs and improve profit margins
• Enforced strict health, hygiene, and safety protocols, maintaining excellence health inspection record
• Led staff training initiatives to raise kitchen standards and promote professional development
• Built strong supplier relationships to secure quality ingredients at optimal prices and streamline inventory flow