RAJ KUMAR TAMANG

• Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Supervised all kitchen food preparation while operating in demanding, high-volume environment.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
• Acted as head chef when required, maintaining continuity of service and quality.
• Reduced customer complaints by enforcing strict quality control procedures.

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• Worked closely with senior chefs for menu planning.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Maintained inventory control without compromising on food quality or taste.
• Supervised junior staff, ensuring efficient teamwork during service hours.
• Assisted head chef in delivering quality dishes within tight deadlines.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Collaborated with other chefs for special events and banquets.