Narayan Kumar Gurung

Japanese cuisine, Fusion, Portuguese and European cuisine

• Responsible for all activities in the main kitchen of restaurant.
• Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
• Mentored 100 junior kitchen staff to execute duties in line with or above superior company standards.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Achieved 4.5 star rating in Tripadvisor.com by delivering exceptional dishes and prompt service.
• Developed menus for continuous use, events and promotions for different seasons.
• Provided culinary training for junior staff to improve their skills.
• Created estimates of food and labour costs to set accurate operating budgets.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Worked closely with restaurant management to boost overall performance.
• Organised special events catering; successfully executed large orders under pressure.
• Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Cultivated an atmosphere of respect and positivity amongst the team by promoting open communication.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Fostered positive working relationships with suppliers, securing quality ingredients at competitive prices.
• Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
• Applied culinary expertise toward development of seasoned, complex and speciality foods.
• Maintained high food quality standards to ensure customer satisfaction.
• Reduced kitchen errors by 0 % in all months by elevating communication between front-of-house and kitchen staff.
• Maximised restaurant capacity by coordinating seamless, efficient meal services.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Managed inventory control, reducing waste and cost overruns.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Ensured consistency in food presentation to uphold brand reputation.
• Inspected completed work and stations to verify conformance with standards.
• Managed recruitment, development and training activities to equip team of 100 + with extensive skill set and detailed product knowledge to facilitate operational excellence.
• Enhanced dining experience by introducing innovative menu items.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Built attractive displays of food items, enticing customers to make additional purchases.
• Ensured kitchen staff were equipped with appropriate tools and inventory.
• Reduced customer complaints by enforcing strict quality control procedures.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Energised and focused Front-of-House (FOH) team to shape and deliver memorable guest experience by maintaining strong presence on restaurant floor.
• Attended relevant industry events for keeping up-to-date with culinary trends.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Strengthened supplier relations by negotiating contract terms beneficial to the establishment.

Italian cuisine

• Assisted in meal preparation, ensured consistency of dishes.
• Enhanced dish presentation by garnishing meals prior to service.
• Upheld cleanliness guidelines to ensure a sanitary work environment.
• Managed cooking equipment maintenance, ensured longevity and functionality.
• Contributed in stock management for better inventory control.
• Demonstrated proficiency in multiple cooking techniques resulting in diverse menu options.
• Prepared ingredients prior to peak hours, enhanced kitchen efficiency.
• Adapted quickly during busy periods to maintain service speed.
• Facilitated smooth running of the kitchen by assisting with all areas of food production.
• Maintained positive attitude under pressure thus enhancing team morale.
• Streamlined kitchen operations with effective communication skills.
• Delivered high-quality dishes to maintain restaurant reputation.
• Carried out daily food prep, reduced waste and cost.
• Developed new menu items, increased customer satisfaction.
• Collaborated with head chef for improved recipe development.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Cooperated well with kitchen teams, improving workflow and raising working standards.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Ordered and received deliveries of ingredients, storing appropriately to avoid product spoilage.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Inspected dishes to maintain consistent, high-quality meals and maximum customer satisfaction.
• Took orders and portioned food for delivery to client tables.
• Kept kitchen areas clean, orderly and well-stocked for smooth service.
• Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
• Reported defective kitchen equipment in line with procedure.
• Rotated stock to keep ingredients fresh.
• Helped chefs with requisitioning stock within budget requirements.

Continental and European Cuisine

• Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
• Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
• Presented dishes with creative plating and merchandising.
• Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
• Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully.
• Enhanced customer satisfaction by preparing and serving high-quality meals.
• Reduced food costs with proper budgeting and inventory management.
• Worked closely with sous chefs for efficient kitchen operations.
• Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
• Assisted in menu planning for special events or occasions at restaurant.

Japanese cuisine, Italian cuisine

• Managed inventory, ensured fresh and quality ingredients at all times.
• Showcased deep understanding of diverse seafood varieties used in sushi making.
• Trained junior chefs on proper sushi preparation techniques for skill improvement.
• Building relationships with suppliers for consistent sourcing of high-quality fish and other raw materials.
• Performed regular maintenance on kitchen equipment to avoid any service disruptions.
• Maintained highest level of cleanliness for food safety standards compliance.
• Demonstrated expertise in using sushi tools, resulted in perfectly rolled sushi every time.
• Upheld strict adherence to traditional sushi preparation guidelines for authenticity preservation.
• Prepared traditional Japanese sushi dishes to enhance customer experience.
• Adapted various cooking methods for unique taste profiles in sushi dishes.
• Experimented with fusion recipes, added an interesting twist to the menu offerings.
• Eliminated risk of cross-contamination by maintaining strict food hygiene practices and allergy awareness in team of 56.
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• Achieved high customer satisfaction with exceptional service standards.
• Oversaw daily operations, ensuring smooth business functioning.
• Improved employee retention through implementation of comprehensive training programmes.
• Initiated cost-saving measures without compromising on product quality or customer satisfaction .
• Managed staff to improve overall productivity.
• Recruited and managed senior staff with focus on delivering clear results.
• Allocated resources to teams and projects based on need, performance and availability.
• Worked with board of directors to establish objectives and decisively lead operations.
• Initiated aggressive hiring push and training of industry-renowned candidates to drive organisational improvements.

• Assisted in recruitment process to build an effective workforce.
• Ensured health and safety compliance, maintaining a safe working environment for all staff members.
• Improved customer service by implementing new procedures and protocols.
• Minimised inventory loss for improved profit margins.
• Delegated tasks to team members efficiently improving overall productivity.
• Developed strong relationships with suppliers, ensuring timely delivery of products.
• Coordinated with management on operational issues providing solutions for better efficiency.
• Handled stock control duties diligently preventing overstocking or shortages.
• Managed cash registers accurately reducing discrepancies at end of day reconciliation.
• Analysed and resolved complex resource management issues for optimised scheduling.