Shatrughan Basnet

Sous Chef

• Introduced authentic Indian Cuisine and Pan Asian Cuisine as well as learning Western Cuisine.. • Food preparation, enforcing food safety standards. • Observe food preparation quality and service, food appearance and cleanliness of production and service areas.. • Helping in the preparation and design of all food menus. • Ensuring that high-quality food items were creatively well prepared and presented in a cost-effective manner. • Preparing a well-balanced menu that met the .guest satisfaction. • Maintain safety and follow hygiene as per HACCP standard. • Monitors and maintains kitchen equipment.

Head Chef

• Planning menus, estimating food and labor costs, and ordering food supplies. • Production planning for 5000 student meal plan. • Monitoring quality of dishes at all stages of preparation and presentation. • Preparing and cooking food. • Discussing food preparation issues with managers, kitchen and waiting staff. • Demonstrating techniques and advising on cooking procedures. • Wastage control, food cost control and Inventory control. • Haccp training for kitchen staff. • Pre-opening kitchen set up, planning and procuring. • Standard operating process of kitchen and dining. • Opening team of Gitam Café, Café Connection and Central kitchen. • Achieved the targets of food cost control.

Executive Chef

• Introduced almost 24th successful seasonal menu for company growth. •Malaysian,Indonesian,Korean,Thai,Vietnamese,Cambodian,Burmese,Tibetan menu •Vegan menu, Japanese (Ramen menu, Sushi menu,Yakitori menu,Robatayaki menu,Teppanyaki menu) • Introduced successful sushi menu • Design menus that enhance customers' culinary experience while keeping up high quality • Submit cost proposals for menu items • Different culinary master class for guest • Weekly food cost for meeting with M.D • Menu engineering • Menu planning for special events like Wine festivals, New Year, Christmas, Valentine day • Buffet menu, Parties menu, ODC menu • Standard recipes • Guest interaction through table visit for feedback • Provide feedback regarding the food quality of large bulk purchases • Ensure that all food preparation is in accordance with regulatory guidelines • Design standardized food presentation guidelines for each dish • Monitor inventory levels of commonly used items • Look for ways to reduce spoilage of infrequently used items • Hire, train, and mange staff about proper kitchen sensitization methods.

Sous Chef

• Introduced sushi & Japanese menu for company growth. • Assist and support the executive chef in routine and additional tasks • Ensure that customers are served well and effectively • Help with the planning of menus and meals • Maintain high food quality and presentation • Supervise the preparation and service of food • Rotate products to avoid spoilage • Handle concerns in the kitchen • Train and oversee kitchen workforce on recipe procedures, preparation and cleaning duties • Assist to the sales and cuisine team • Monitor food expenditure • Perform product inventory • Responsible for all the food festivals & set the standard recipe's • Help the executive chef to pick and train kitchen personnel • Assist cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets • Opening member of management for planning to set & success of Convention Centre • Planning to open a Sky lounge & bar at roof toof, Italian café & Pan Asian restaurant • Taking classes of PHE (Hotel management) students as well as train the staff • Handle all the guest complaint in the M.O.D shift • Train the staff regarding Haccp in the kitchen also develop the hygiene standard

Junior Sous Chef

• Introduced Japanese menu for Pan Asian Restaurant. • Provided guidance and support to all kitchen staff • Ensured that all food served is arranged properly and met quality standards • Ensured that all kitchen work is completed within the timelines • Gave instructions to cooking workers on fine points of cooking • Maintained hygiene standards of kitchen and equipment • Directed and instructed kitchen personnel in their individual tasks • Prepared individual orders when requested • Ensured food preparation procedures for quality, uniformity and accurateness • Reviewed delivered product and ensured appropriate storage • Observed employees engaged in portioning, preparing, and garnishing foods • Ensured the defined methods of cooking and garnishing

Chef De Partie

• Introduced sushi & Teppanyaki for special events. • Worked as a chef in charge in tides restaurant near the beach (Pan Asian restaurant) • Manage to supervise 8 staff & train them properly and met quality standards • Ensured that all kitchen work is completed within the timelines • Follow the standard recipe & assists the workers on fine points of cooking • Maintained hygiene standards of kitchen and equipment • Staff duty Rota • Done food festivals like Chinese, Mongolian, Thai etc. • Attend all the training's like team buildings, Haccp & suppliers visits. • Control incoming goods and ensured appropriate storage in perfect condition • Observed employees engaged in portioning, preparing, and garnishing foods • Presentation and garnishing • Daily store requisition through computers • Attend daily morning briefing with executive chef & all seniors as well staff briefing

Commi Chef

• Pan Asian restaurant Japanese section responsible for\ Teppanyaki, Sushi & Mongolian live section • Trained under Japanese chef from Japan

Teppanyaki Chef

• Entire Japanese section like live Teppanyaki

Commi Chef

• Continental section and making sauces, mise en place and all

Commi Chef