Subash Poudel

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed close relationships with suppliers to source best ingredients.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed and remained accountable for safety, quality, consistency and adherence to standards, And
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

• Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
• Maintained a clean workspace, ensuring compliance with health and safety regulations for food handling.
• Reduced food waste by efficiently managing pizza ingredients and rotating stock regularly.
• Trained new staff members in proper pizza preparation techniques, fostering a culture of continuous improvement.
• Collaborated with team members to improve workflow efficiency and overall kitchen performance.
• Operated grills, fryers and ovens to cook food items.
• Cleaned and sanitized work areas, utensils and equipment.

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• Increased recipe accuracy by collaborating with culinary staff to ensure correct measurements of ingredients were utilized in each dish.
• Reduced food waste by implementing proper storage techniques for perishable items.
• Enhanced kitchen efficiency by maintaining a well-stocked and organized larder area.
• Ensured seamless integration of new ingredients into the kitchen workflow by properly organizing and labeling items.
• Received positive feedback from culinary staff for consistently delivering high-quality prep work.
• Collaborated with chefs to create unique and flavorful dishes using available larder ingredients.
• Supported sustainability efforts by minimizing packaging waste generated in the procurement of bulk goods for the larder area.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Washed equipment, surfaces, refrigerators, and other