1. Food Preparation:Prepare and cook dishes according to the recipes and standards set by the senior chefs.Assist in preparing ingredients and mise en place for the designated section. 2. Section Supervision:Oversee the work of Commis Chefs and other junior kitchen staff within the section.Ensure that all tasks are completed efficiently and in a timely manner.Maintain a clean and organized workspace within the section.3. Quality Control:Monitor the quality and consistency of food being prepared and served.Report any discrepancies or issues with food quality to the Chef de Partie or Sous Chef.4. Health and Safety:Follow health and safety regulations, including food safety, sanitation, and hygiene standards.Maintain cleanliness and organization in the kitchen to prevent cross-contamination and accidents.Properly store and handle food to ensure safety and prevent foodborne illnesses.5. Inventory and Supplies:Assist in managing stock levels, including monitoring ingredient usage and reporting shortages.Help with the ordering of ingredients and supplies for the section.6.Training and Development:Train and mentor junior kitchen staff, including Commis Chefs to develop their skills and knowledge.Share expertise and provide guidance to improve overall kitchen performance. 7.Collaboration:Work closely with other sections of the kitchen to ensure smooth operations and service.Communicate effectively with the Chef de Partie, Sous Chef and other kitchen staff to coordinate food preparation. 8.Adapting to Changes:Be flexible and adapt to changes in menu items, kitchen schedules and other operational needs.Help develop and test new recipes or menu items when required. 9.Learning and Improvement:Continuously seek opportunities to learn new cooking techniques and improve skills.Stay updated on food trends and culinary innovations.

Commi 1 Chef | April 2020 - July 2023Everest Hotel, Kathmandu as well as responsible for preparing basic sauces, marinades and other components of dishes.Food Preparation: Responsible for preparing ingredients and ensuring they are of the highest quality (chopping, marinating, seasoning, and portioning ingredients for various dishes).Cooking: Responsible for cooking and assembling dishes or components of more complex dishes. Working with various cooking techniques such as grilling, sautéing, baking and frying as well as responsible for preparing basic sauces, marinades and other components of dishes.Cleaning and Organization: Keeping work area clean and organized is crucial and responsible for maintaining cleanliness, sanitation and proper storage of ingredients and equipment.Time Management: Working in a busy kitchen requires good time management skills to ensure that orders are prepared and served in a timely manner.Adherence to Standards: Adhere to the standards of hygiene, safety and quality set by the kitchen and the establishment.Stock Management: Assisting in inventory management by restocking ingredients and supplies as needed. This includes checking stock levels, organizing storage areas and notifying the kitchen manager when items are running low.

Food Preparation: Assisting in basic food preparation tasks (chopping, slicing, dicing and peeling vegetables, fruits and other ingredients Cleaning and Sanitation: Maintaining cleanliness and hygiene in the kitchen and responsible for washing and sanitizing utensils, cutting boards, equipment, and workstations. Assisting Cooks and Chefs: During busy service times providing valuable assistance to chefs.Waste Management: Properly disposing of waste materials properly which contributes to maintaining a clean and organized kitchen space.

Worked as Commi 3 Chef in Malla Hotel in Chinese Continental Cook