Nara Bahadur Magar

• Led a team of kitchen staff, enhancing productivity and efficiency in food preparation and cooking.
• Supervised food plating and temperature checks to ensure high-quality presentation and safety standards.
• Established precise portion sizes, contributing to cost control and customer satisfaction.
• Scheduled kitchen staff shifts to optimize workflow and maintain adequate staffing levels.
• Collaborated with the Culinary & Operations Manager to price menu items competitively.
• Ordered food supplies and kitchen equipment, ensuring availability and quality.
• Trained kitchen staff on prep work and plating techniques, fostering skill development and teamwork.
• Ensured compliance with safety practices in food storage, maintaining high hygiene standards.
• Maintained detailed weekly and monthly food cost reports to monitor expenses and profitability.