Sajan Sunar

• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
• 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.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Developed and implemented exciting menu with freshest ingredients for [Number]-seat Indian restaurant.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
• Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
• Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
• Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
• Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
• Reduced food waste significantly, introducing composting program and revising portion sizes.
• Cook different types of Indian and Nepalese food as per menu and planning and setting menu as a requirement .
• Safe handling of tandoori oven and gas stove and full knowledge of its usage.
• Cook different types of Naan bread and tandoori chicken etc.
• Receive phone orders and customer orders as required
• Perform miscellaneous job-related duties as assigned.

• Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
• Strengthened client relationships with regular communication, timely project delivery, and high-quality services.
• Developed comprehensive business plans, outlining long-term goals and actionable steps toward success.
• Oversaw complex negotiations with suppliers/vendors for favourable contract terms that led to cost savings.
• Optimized resource allocation for improved efficiency and profitability across all departments.
• Implemented robust financial controls and reporting systems, ensuring accurate forecasting and budget management.
• Enhanced workplace safety protocols proactively addressing potential hazards before they became critical incidents.
• Managed risk effectively by instituting comprehensive mitigation strategies across the organization''s operations.
• Promoted a culture of continuous learning by investing in employee development programs and resources.
• Championed process improvement initiatives to streamline workflows, reduce costs, and enhance productivity.
• Enhanced customer satisfaction and loyalty by developing and implementing comprehensive customer service excellence program.

prepare and cook Thai dishes including full courses and individual dishes

• Developed strong relationships with clients, resulting in increased retention and loyalty.
• Plan and create new authentic dishes
• Collaborated with multi-disciplinary teams to provide holistic support for clients in need.
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• 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.