Rabin Tamang

Leading daily kitchen operations for grill & cold kitchen sections, ensuring
smooth service during peak hours.
Supervising commis & demi chefs ensuring consistent food quality, plating
accuracy and timely service.
Coordinating with restaurant manager and service team for seamless guest
dining experience.
Implementing HACCP and food safety protocols with strict compliance and
regular audits.
Monitoring stock levels, raising requisitions and controlling wastage to optimize
cost efficiency.
Assisting in seasonal menu designing, dish innovation and guest feedback
improvement.

Managed cold buffet, salads, canapés and breakfast section with high
presentation standards.
Maintained fine-dining plating standards, portion control and freshness of
ingredients.
Coordinated mise-en-place, ensured ingredient preparation and daily stock
readiness.
Assisted Sous Chef with staff training, mentoring junior chefs and shift
coordination.
Supported menu planning, seasonal dish execution and VIP guest special
menu requests.
Ensured HACCP standards, cleanliness, temperature logs and proper food
storage at all times.
Actively contributed to buffet setup, event support and banquet preparations.

Assisted in preparation of breakfast, lunch and dinner for high-volume luxury
buffet & à la carte service.
Executed mise-en-place, sauces, dressings, garnishing and live station guest
service.
Ensured fine-dining plating precision, portioning and presentation standards
under chef supervision.
Coordinated with senior chefs on menu execution, themed nights and special
event setups.

Assisted chefs in basic food preparation, cutting, chopping and ingredient
cleaning.
Maintained kitchen hygiene, dishwashing, workstation setup and utensil
sanitization.
Supported ingredient stocking, daily mise-en-place and ensured ingredient
freshness.
Ensured timely support during peak service hours and followed chef
instructions accurately.
Assisted in managing kitchen waste segregation and cleanliness of back-of
house operations.