Sushil Thapa

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Collaborated with staff members to create meals for large banquets.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.

• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• New menu planning to cope with the season change.
• Dealing with the suppliers and ordering delivery.
• Checking food quality and keeping it maintained.
• Planned and directed high-volume food preparation in a fast-paced environment.
• Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
• Maintained well-organized mise en place to keep work consistent.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

● Daily food preparations task.

● Ordering and receiving kitchen stock.

● Mainly handling the pass section and de-fryer.

● Ensuring safety and sanitation practices in the kitchen.

● Working quickly and accurately in busy hours.

● Communicate with the teams about daily tasks and daily performance.

● Maintained a stock room of dried goods and refrigerated and frozen sections for items kept cold.

● Label the name and date of production of items and do the stock take on the first day of every week.

● Cooking and preparing all the foods as per menu dietary requirement.

● Food plating and presentations, communicate and handle kitchen working in pass to run services efficiently during busy hours.

● Motivate and appreciate team efforts to build up their individual confidence.