Thagindra Rana

-Preparing mise-en-place for the according to the restaurant recipe and specification, maintaining high standards and good quality.

- receive, store and handle food in right place following hygiene and safety procedures.

- Maintain cleanliness and organization in the kitchen including workstations , equipment and storage to efficient food preparation and service.

- collaborate with other members of the culinary team to coordinate task communicate effectively and ensure smooth operation during service hours.

-Assist in quality control measures including taste visual inspection of dishes consistency and excellence in culinary output.

• Preparing fresh quality ingredients for the assign the line muse-en-place.
• cook food according the standard recipe procedure.
• Maintain food quality as standard.
• Use FIFO,FEFO and checking cooling log and temperature.
• Record the waste to control food cost.
• Trained the new joiner to the designated station.

• Keeping work place clean and change sanitation according.
• Preparing muse-en- place to assist the line cook flow the preparation list daily items
• Reporting the manager on duty.
• Receiving products storing and labeling in right place.