Sushil Thapa

Maintaining the Food Cost.
Assist to the Outlet in-Charge for Menu Planning.
Working on Duty Roaster.
Responsible for produce the product as per the Standard by following the hygiene policy.
Maintaining the cleanliness and hygiene of the Kitchen.
Responsible for maintaining the temperature of the food (CCP).
Control the wastage and spoilage of the products.
Conduct training for the staffs as per the requirements.
Responsible for preparing Misc-en-Place for a daily basis as per the menu.
Maintaining the expiry date of the food.
Responsible for cleanliness and hygiene of the kitchen.
Set up Station Properly and on time for each period.
Follow the Clean as you go policy.
Preparing a Misc-en-Place for a Daily routine Orders.
Checking and maintaining the temperature of the food.
To work as directed on station of assignment.
Minimize spoilage and wastage.
Responsible for cleanliness of the kitchen.

• To maintain a high standard of specified work in accordance with the Executive Head Chef’s instructions.
• To prepare, cook and serve food delegated as my responsibility, ensuring that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a senior chef.
• To monitor stock movement and be responsible for ordering on your section.
• To aid in achieving food cost, kitchen standard and overall objectives.
• To carry out daily and weekly procedures, including temperature checks, food labeling /dating and storage.
• To remove any hazards and make safe any defects in the kitchen or its equipment.
• To be punctual for work and report directly to the manager on duty on arrival in the kitchen.
• To have an understanding of menu planning, the implementation of stock controls.
• Follow the HACCP.