Sujan Bhattarai

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Collaborated with management team to develop new menu items.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

• Responsible for preparing and cooking all food

items by the recipe and to specification.

• Prepare ingredients for cooking, including

portioning, chopping, and storing food.

• Prepare all menu items by strictly following

r e c i p e s a n d yield guide.

• Cook food according to recipes, quality

standards, p r e s e n t a t i o n s t a n d a r d s and food

p r e p a r a t i o n checklist.

• Prepares, seasons, and cooks a wide variety of

meats, vegetables, soups, breakfast dishes and

other food items.

• Slices, grind and cooks' meats and vegetables

using a full r a n g e of cooking m e t h o d s .

• Wash and peel fresh fruits, vegetables and also

able t o weigh, m e a s u r e a n d mix i n g r e d i e n t s on

c o r r e c t proportions.

• Have general knowledge of cooking

temperatures, making soups & sauces,

preparing entrees, vegetable preparation and a

la c a r t e cooking.

• Set-up the station with par stocks of menu

items, a n d p r e p a r e t h e d i s h e s d e s i g n a t e d for

t h a t s t a t i o n .

• Checks supplies and prep lists and ensures all

i t e m s are p r e p p e d in a timely fashio