Bharat Poudel Email and Phone Number

Chef De Partie

• Prepare salads, soups, fish, meats, vegetables, desserts and other foods• Ensure that all stations are set appropriately• Process and store food itms• Make sure that all kitchen staff is aware of standards and protocols• Manage rotation of food items in chillers• Ensure kitchen and wors area’s cleanliness• Maintain and ensure the quality of prepared and raw items

Competencies:1. Manage staff with different cultural background.2. Practice workplace Sustainability3. Use food preparation equipment4. Prepare food to meet special dietary requirements5.Crate and design menus6. Organise cooking operations 7. train staff in othercompetenciesLearning Outcomes- Able to plan menus,estimate food cost and order food supplies- Competent in explaning and enforcing work health and safety procedures and regulations- Able to demonstrate techniques and advise on cooking procedures in all occasions- Capable of selecting and training staff

• Preparing Continental, Arabic, Mexican and Chinese Food taking care of guest as per star hotel standards guidelines besides working on menu and suggesting new dishes to the chef.• Manage the team as an efficient and effective team leader.• Take care open Buffet • Keep all working areas clean and tidy and ensure no cross contamination• Prepare all mis-en-place for all relevant menus• Assist in positive outcomes from guest queries in a timely and efficient manner• Ensure food stuffs are of a good quality and stored correctly• Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets• Assist other departments wherever necessary and maintain good working relationships• Report maintenance, hygiene and hazard issues• Comply with hotel security, fire regulations and all health and safety and food safety legislation• Awareness departmental targets and strive to achieve them as part of the team• Be environmentally aware

Making Continental and Italian food for buffet and Al-crate as per menu with hygiene. Set up the Break fast buffet. Maintain good colleagues relations and motivate colleagues. Give requestion and update to daily basis inventory. Responsible for completing the daily checklist regarding mise-en-place and food storage.

Making grilled food as per Ala-crate menu( verity of steak and grilled red meat, white meat, and seafood,) . Work in live station(counter) Egg, Pasta, Fajita, BBQ Night, etc. Set Up Break fast buffet. Take care buffet about tempture and refiling . Inform to the senior chef about food quality and size. Play as a Team leader.