ROHAN DHUNGANA

* CASHMERE LIMITED

• Over see daily kitchen operations in a high-volume setting.
• Managing product ordering to ensure the timely availability of quality ingredients.
• Execute precise plating to enhance the presentation and appeal of dishes.
• Assist junior chefs by providing guidance, support, and on-the-job training.
• Collaborate with the head chef and sous chef on developing new menu items and innovative culinary concepts.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
• Monitored temperatures of prepared food and cold-storage areas.

* BROTHERHOOD COMPANY LTD

• Prepped foods for dishes, including roasted, sautéed, fried.
• Supervised food preparation staff to deliver high-quality results.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

* HERITAGE23 LIMITED

• Manage product ordering and kitchen inventory.
• Assisted in overall kitchen management and provided support to junior chefs.
• Maintained consistency in presentation and flavor during busy service periods.
• Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
• Checked finished plates before they were served to guests, making sure all components met quality standards.

* WAITKERE PARK LODGE PROMOTION LIMITED

• Prepared and presented breakfast and lunch to a high standard.
• Maintained an efficient workflow and managed peak service periods in a restaurant environment.
• Support team member in upholding exceptional food quality and preparation.
• Ensure the correct use of department utensils and equipment.
• Check and order food and kitchen supplies needed.

* CASHMERE LIMITED

• Monitored food expiration dates and removed rotated items to prevent foodborne illnesses.
• Prepared workstations with ingredients and tools to increase efficiency.
• Suggested serving portions to eliminate waste and leftovers.
• Maintained cleanliness and organization of kitchen equipment and utensils.
• Collaborated effectively with team members during high service volumes.

*S/O AUCKLAND

• Assisted in managing kitchen operations in a high-end hospitality environment.
• Executed menu items with meticulous attention to detail in both preparation and presentation.
• Maintain a clean and organized workstation, and actively learn new techniques from senior chefs.
• Assisting the chef de parties, and the management team as needed.
• Report any issues immediately to senior management.
• Keeping the work area clean and hygienic.
• Serve food at the right temperature, taste, and visual appeal.

• Assisted in preparing high-quality dishes in a boutique kitchen environment.
• Enhanced culinary skills through a focus on knife techniques and sauce preparation.
• Ensure strict adherence to food safety and hygiene protocols.
• Supported senior chefs in cooking and plating dishes during busy hours.

• Assisted the Head Chef in managing kitchen operations and menu planning.
• Supervised food preparation, ensuring timely and high-quality service.
• Maintained the cleanliness and organization of kitchen stations.
• Assisted in staff training and scheduling.
• Monitor food storage, freshness, and stock levels to reduce waste and maintain efficiency.
• Follow instructions from the head chef, continuously improving cooking techniques.