Prakash Rai

Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Aimed to provide patrons with the ultimate dining experience.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.

Consistently ensured excellent food quality standards for outstanding customer satisfaction.
Ensured personal safety, kitchen sanitation and proper food handling or storage.
Setting up and stocking stations with all necessary supplies, prepares food for service (e.g. chopping vegetables, marinating meat, preparing sauces, preparing batter). Cooking menu items in cooperation with the rest of the kitchen staff
To report any maintenance issues to the Head Chef immediately.
Observe and test foods to determine if they have been cooked sufficiently using methods such as tasting, smelling or piercing them with utensils
To be flexible and willing to help the restaurants kitchen at busy times if required
Ensure that the food prep area and entire kitchen are cleaned and sanitized every time until end of the shift.

Reviewed incoming materials against specifications.
Inspected set sample of products for defects and compliance with design standards.
Generated and methodically reviewed measurement data to enable effective comparison of Quality control results.
Inspectors check the quality of incoming and outgoing materials or products for the company.

Replenished condiments, beverages and supplies while maintaining cleanliness of service area.
Assisted guest, including offering personable greetings and taking orders.
Prepared refreshments and packaged orders, ensuring correct items & continued sanitation standards, handles or processes light paperwork.
Ensuring food safety, maintaining the working area clean and sanitized, collecting the payments and maintaining the stocks.