Bhim Bahadur Tamang

• Working in Sushi Bar Kitchen with Different shift & Responsible for all Kind of Mis-en- Place, for ala-carte &
Banquet Function & also Handling Live counter in Dining Restaurant.
• Proper inventory of the Food and Raw material and maintaining Stock as Per the Requirement and also
Ensures Proper Cleanliness of Kitchen Equipment’s and work area along with Cooking area.
• Ensures Freshness and Suitability of the Products by Storing Items and maintains the Stores Including meat,
Fish, Vegetables and dairy Products area Stored under Correct Temperatures in Chillers and Freezer,
containers and area covered with Proper Date Tag.
• Reports any Equipment on the Section which needs Repair or Maintenance.
• Ensuring Correct Stock Rotation and Minimization of wastage.
• Order or Requisition Food and Other Supplies Needed to Ensure Efficient Operation.

• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Arranged for kitchen equipment maintenance and repair when needed.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Placed orders to restock items before supplies ran out.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Working as Amami Sushi Bar Kitchen in Mellieha Malta with Different shift & Responsible for all Kind of Mis-
en- Place, for ala-carte & Banquet Function & also Handling Live counter in Dining Restaurant.

• Responsible for Breakfast During The Shift.
• Proper inventory of the Food and Raw material and maintaining Stock as Per the Requirement and also
Ensures Proper Cleanliness of Kitchen Equipment’s and work area along with Cooking area.
• Ensures Freshness and Suitability of the Products by Storing Items and maintains the Stores Including meat,
Fish, Vegetables and dairy Products area Stored under Correct Temperatures in Chillers and Freezer,
containers and area covered with Proper Date Tag.
• Reports any Equipment on the Section which needs Repair or Maintenance.
• Ensuring Correct Stock Rotation and Minimization of wastage.
• Order or Requisition Food and Other Supplies Needed to Ensure Efficient Operation.

• Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
• Mentored kitchen staff to prepare each for demanding roles.
• Acted as head chef when required to maintain continuity of service and quality.
• Collaborated with staff members to create meals for large banquets.
• Monitored food and labor costs to verify budget targets were met.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Working in Sushi Bar Kitchen with Different shift & Responsible for all Kind of Mis-en- Place, for alacarte
& Banquet Function & also Handling Live counter in Dining Restaurant.
Proper inventory of the Food and Raw material and maintaining Stock as Per the Requirement and
also Ensures Proper Cleanliness of Kitchen Equipment’s and work area along with Cooking area.
Ensures Freshness and Suitability of the Products by Storing Items and maintains the Stores
Including meat, Fish, Vegetables and dairy Products area Stored under Correct Temperatures in
Chillers and Freezer, containers and area covered with Proper Date Tag.
Reports any Equipment on the Section which needs Repair or Maintenance.
Ensuring Correct Stock Rotation and Minimization of wastage.
Order or Requisition Food and Other Supplies Needed to Ensure Efficient Operation

• Maintained well-organized mise en place to keep work consistent.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Complied with portion and serving sizes as per restaurant standards.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying and baking.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Sanitized all counters properly to prevent food-borne illness.
• Modernized work processes to reduce guest wait times and boost daily output.
• Cooked memorable dishes that brought new customers into establishment.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Maintained up-to-date knowledge of current culinary trends and techniques.

• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food
  from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain
  food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during
  busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86'ed items
  and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes,
  quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist
  management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching
  employees; serve as a role model.
  Follow all company and safety and security policies and procedures; report maintenance needs, accidents,
  injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and
  personal appearance are clean and professional; maintain confidentiality of proprietary information; protect
  company assets. Anticipate and address guests' service needs. Speak with others using clear and professional
  language. Develop and maintain positive working relationships with others; support team to reach common
  goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality
  expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the
  knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push,

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food
  from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain
  food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during
  busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86'ed items
  and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes,
  quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist
  management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching
  employees; serve as a role model.
  Follow all company and safety and security policies and procedures; report maintenance needs, accidents,
  injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and
  personal appearance are clean and professional; maintain confidentiality of proprietary information; protect
  company assets. Anticipate and address guests' service needs. Speak with others using clear and professional
  language. Develop and maintain positive working relationships with others; support team to reach common
  goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality
• expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the
  knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push,