Subash Tamang

Preparing meal following the recipe and maintaining the food standard.

Section incharge for Pasta and Larder.

• 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.
• Complied with portion and serving sizes as per restaurant standards.
• Plated meals paying special attention to garnishes and overall presentation.
• Maintained well-organized mise en place to keep work consistent.

• 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.

• Doing preps, washing pots, maintaining stock inventory
• Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
• Practiced safe food methods to avoid disease and prevent food poisoning.
• Monitored food portion sizes and presentation standards, maintaining consistency across all prepared dishes.
• Adapted recipes to accommodate guest dietary restrictions, resulting in improved customer satisfaction rates.