Pushpa lal Shrestha

• Prepare basic sauce as per company SOP. • Prepare purchase list of section as per transfer request from another outlet. • Record production or operational data on a specific form. • Check the quality of raw food and prepared food as per standard met. • Check the quality and quantity of prepared food before transfer.

• Assist and support to the Chef DE Parties or Sous Chef with culinary operations. • Able to do ordering and forecasting thru Navision system as well. • Analyzing items that are fast-moving and be able to provide par-level of each item. • Being able to do the quality check and thus creating NCR, Mark-out and checking the quality of the items being received and should not be used. • Able to lead the team during the vacation of our kitchen leader and be able to run the kitchen. • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. • Maintained a skilled kitchen staff by properly coaching, counselling and disciplining employees.

• Supervises as well as coordinate with team members. • Check the quantity and quality. • Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. • Gives instructions to cooking personnel in fine points of cooking. • Assumes responsibility for kitchen in absence of senior. • Observes workers engaged in preparing and portioning plus garnishing food. • Prepare the list for ordering and wastage control. • Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.