Santosh Adhikari

• Daily kitchen operations as outlined by Company policies and standards (i.e
• Checklists, cleaning rosters)
• Skilled staff levels including all basic training and supervision of staff
• The effective execution of cost reduction techniques to assist the restaurant with profitability
• Work Health and Safety requirements including kitchen cleanliness and staff/customer safety
• Kitchen opening, closing and service procedures are executed consistently and correctly
• Stakeholder (i.e
• Customers, suppliers and staff) feedback is responded to immediately and constructively

ABN: 83 142 416 304,

• Preparing all Bondi Pizza meals
• Following recipes and present foods as instructed
• Operating all cooking equipment inside the kitchen including ovens, grill, flat plate, fryer, pasta boiler
• Following all Bondi Pizza polices & procedures
• Rotating Stock using FIFO methods
• Preparing food and stocked fridge ready for service
• Training and educating new staff members
• Seasoning dishes accordingly
• Managing dietary requests as and when required
• Ensuring recipes were followed and dishes being made to recipe
• Organizing for all food to leave the kitchen at the same time
• Instructing staff on closing down the kitchen
• Opening the kitchen, setting up all sections and ensuring the kitchen is ready for service
• Ensuring all the staffs are following BOH policies and procedures
• Explains, monitors and enforces hygiene regulations
• May freeze and preserve foods as appropriate
• Marketing and retail promotions and programs are effectively executed
• Work/Occupational Health and Safety procedures are complied with to reduce compensation and general liability claims
• All fire or evacuation drills are managed and executed including the complete familiarisation with all exits normally used by customers, as well as fire escapes
• All kitchen equipment and utensils are maintained through following cleaning procedures and any damage is reported to management
• Assigned area cleanliness and organisation is of the highest standard
• Cook food as per company standards.

• Butcher and the Farmer (THE BNF VENTURE)

ABN: 86 602 891 252,

• Daily kitchen operations as outlined by Company policies and standards (i.e
• Checklists, cleaning rosters)
• Skilled staff levels including all basic training and supervision of staff
• The effective execution of cost reduction techniques to assist the restaurant with profitability
• Work Health and Safety requirements including kitchen cleanliness and staff/customer safety
• Kitchen opening, closing and service procedures are executed consistently and correctly
• Stakeholder (i.e
• Customers, suppliers and staff) feedback is responded to immediately and constructively

• Prepare food with restaurant policies and procedures
• Ensure high standards in safe food handling and hygiene
• Practices
• Responsible to maintain food availability for the customer for both lunch and dinner
• Ensure that standard recipes are being followed at all times
• Maintain food presentation with restaurant standard and customers expectation

• Daily kitchen operations on high standard and prepare food with restaurant policies and procedures
• Ensure high standards in safe food handling and hygiene practices
• Ensure that standard recipes are being followed at all times
• Maintain food presentation with restaurant standard and customers expectation
• Cleanliness of all area at the highest standard, before, during and after each services.