Suman Dulal

Duties and Responsibility

• Preparing menu items to company standards and specifications
• Maintaining work area and equipment in 'like new' condition
• Following all safety, sanitation, and food handling procedures
• Learning policies that guarantee the great food and service for guests every day
• Leading, mentoring, and managing culinary team
• Developing and planning menus and daily specials
• Creating prep lists for kitchen crew
• Managing food costing and inventory
• Maintaining standards for food storage, rotation, quality, and appearance
• Ensuring compliance with applicable health codes and regulations
• Establishing maintenance and cleaning schedules for equipment, storage, and work areas and etc etc

Duties and Responsibility

• Cooking a variety of high quality items for fine dining as well as a range of events conducted by the restaurant
• Planning, organizing and participating in the preparation and cooking of food, including involvement in development of recipes and menus
• Determining food presentation, creating decorative food displays
• Implementing and following hygiene regulations and proper cleaning processes
• Timely supervising to order products, appropriate storage, food preparation, self- display, and presentation of the product at a high level
• Timely investigating customer complaints and providing solutions
• Supervising cooks and/or other kitchen staffs
• Portioning food, placing it on plates, and adding sauces and garnishing
• Maintaining hygiene, cleanliness and safety as per the standards
• Demonstrating cooking techniques of the additional menu to kitchen team members
• Providing proper customer service to the customers.

Duties and Responsibilit

• Culinary Excellence: Skillfully prepare a diverse range of high-quality dishes for both fine dining experiences and various events hosted by the restaurant, ensuring each dish meets the restaurant's high standards for taste and presentation.
• Menu Development: Actively engage in the planning, organization, and execution of food preparation, collaborating with the culinary team to develop innovative recipes and menus that cater to the evolving tastes and preferences of our clientele.
• Food Presentation: Design and implement advanced food presentation techniques, creating visually appealing and decorative food displays that enhance the dining experience and align with the restaurant's aesthetic standards.
• Hygiene and Safety: Strictly adhere to and enforce hygiene regulations and proper cleaning processes, ensuring that the kitchen maintains the highest levels of cleanliness and safety. Conduct regular inspections and training sessions to uphold these standards.
• Supply Chain Management: Supervise the timely ordering of high-quality ingredients and products, ensuring their appropriate storage and optimal freshness. Oversee the entire supply chain process from procurement to preparation, display, and presentation, maintaining efficiency and minimizing waste.
• Event Coordination: Collaborate with event coordinators to tailor menus and food presentations for various events, ensuring a seamless and memorable dining experience for all guests.
• Team Leadership: Lead, mentor, and motivate the kitchen staff, fostering a positive and productive work environment. Provide training and support to team members, helping them develop their skills and maintain high performance levels.
• Customer Satisfaction: Monitor and respond to customer feedback, continually improving the quality of food and service. Implement strategies to exceed customer expectations and ensure a superior dining experience.