Ram Prasad Pandey

Key Responsibilities:

• Prepare and cook meals following recipes, menus, and quality standards
• Ensure all food is prepared in a timely and hygienic manner
• Monitor food stock and place orders as needed
• Maintain a clean and organized kitchen at all times
• Follow all food safety and sanitation guidelines
• Collaborate with kitchen staff and assist in menu planning
• Check the freshness of ingredients and discard out-of-date items
• Adapt recipes for dietary restrictions or customer requests
• Ensure proper portion control and food presentation

Key Responsibilities:

• Prepare and cook meals according to recipes and standards.
• Ensure food is presented attractively and served at the correct temperature.
• Supervise kitchen staff and assist with training as needed.
• Manage food inventory and ensure ingredients are fresh and stored properly.
• Maintain a clean and organized kitchen, following all hygiene and safety regulations.
• Collaborate with management to plan and update menus.
• Monitor food costs and minimize waste.
• Handle customer feedback and ensure satisfaction with meals served

Key Responsibilities:

• Prepare and cook meals according to recipes and standards.
• Ensure food is presented attractively and served at the correct temperature.
• Supervise kitchen staff and assist with training as needed.
• Manage food inventory and ensure ingredients are fresh and stored properly.
• Maintain a clean and organized kitchen, following all hygiene and safety regulations.
• Collaborate with management to plan and update menus.
• Monitor food costs and minimize waste.
• Handle customer feedback and ensure satisfaction with meals served

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.