SURYA BAHADUR DISUWA

* Maintained high food quality standards by checking delivery contents
to verify product quality and quantity.
* Delivered excellent food quality and maximized customer satisfaction
by preparing meals according to customer requests.
* Hired, managed and trained kitchen staff.

• Prepared sauces, stocks and soups whilst following traditional recipes.
• Collaborated with other chefs for special events and banquets.
• Demonstrated versatility by preparing both hot and cold meals as required.
• Checked freezers and refrigerators to verify correct storage and temperatures.

• Maintained a clean and sanitary work environment in compliance with health department standards.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.

• Trained junior staff members to improve overall team performance.
• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.