Bishwanath Ghimire

• Maintained utensils, knives and kitchen equipment.
• Rotated stock in temperature-controlled storage areas for safe food service.
• Assisted chefs and kitchen staff with sous vide, frying and steaming.
• Verified adequate levels of produce and ingredient supplies, restocking low items to maintain kitchen operations.
• Performed kitchen porter duties, including unloading and checking deliveries.

Used kitchen equipment as instructed and to safety protocols.

• Compared supplier risks to make balanced, strategic purchasing choices.

• Supported chefs to deliver smooth-running kitchen operations, serving [Number]+ guests per dinner service.
• Helped chefs with requisitioning stock within budget requirements.
• Liaised with wait staff to ensure service of dishes within [Number]-minutes of plating, optimising customer satisfaction.
• Developed seasonal menus in collaboration with chef that consistently exceeded customer expectations.
• Observed health and hygiene standards to minimise food contamination.