Pradip magar cv

• Create a rich sushi menu with various main ingredients and raw fish (for example, salmon, tuna, unagi) • Prepare all types of sushi, including maki, nigiri and sashimi
• Select fresh fruits and vegetables to make high-quality dishes
• Manage food prep activities, like boiling rice
• Coordinate with our wait staff to ensure proper cooking, considering special requests and food allergies
• Prepare appetizers, soups and salads that are close to the philosophy of Japanese cuisine
• Monitor food stock and place orders, as needed
• Maintain hygiene principles in all cooking areas and clean your space at the end of the shift

• To handle the kitchen and to order the supplier which item is required in kitchen
• Make sushi rice and prepared all mis an place
• Clean all the fresh fish and cut example :-( salmon,tuna,hamachi,seabass,red snapper e.t.c.
• Prepared sushi and ensure quality and consistency of product
• Prepared and presented all food items , hot and cold per sushi or outlet standard
    
 and norms
• Follows the clean as you go policy and keep work area clean at all times • Set up station properly and on time for each service period
• Follow food safety regulations, standard and HACCP
• Food receiving, checking and storing in proper place
• Monthly food cost controlling
• To follow the recipe/ menu specification which is given by company or
chef/executive chef
• Follow the procedures and guidelines about food safety, food
contamination, knife handing to operate the machines in the kitchen and colored chopping boards as a given by hygiene department
• To keep the records of wastage food
• To follow the company procedures, rules and regulation
• To consume the food first in first out procedures (fifo)
• To serve the food to the guest as per company quality standards
• Check all the food items, production date and expiry date every day
• To prepare the Mis-an-place daily ( to prepare the appetizers ,salad, soups,
sauces, pasta, desserts)
• To co-operate with all staff of the out-let (company)
• To keep the reports on log books and to report the supervisor (chef / in
charge) on duty
• To be controlled food costing ,wastage
• To check the all freezers and chillers daily • Inventory daily

• Maintain highest level of food safety and hygiene practices; • Stock ordering and management;
• Prepare, cook and present dishes to a high standard;
• Menu creation and associated costing;
• Supervise and train kitchen team ensuring excellence and consistency in food preparation;
• Managing the Sushi area within the Galley operation; ensuring the highest standard of service and
quality of all dishes;
• Providing professionally prepared quality food product within budget;
• Managing, monitoring, developing and training members of the team to ensure the provision of high
quality, professionally prepared food products.

• Prepares raw fish in an appropriate manner.
• Slices ingredients into perfect strips.
• Makes sushi rice with perfect form and consistency.
• Manages storage of fruits, vegetables, and meat such as crab, eel, salmon, and tuna. • Monitors inventory of supplies.
• Clean all the fresh fish and cut example :-(
salmon,tuna,hamachi,seabass,red snapper e.t.c
• To check the all freezers and chillers daily
• Greet customers as they sit down.
• Prepare raw fish and other sushi ingredients.
• Roll and plate dishes for customers, taking note of individual requests. • Maintain a clean and safe workspace.
• Coordinate with wait staff to ensure an efficient flow of orders.

• Expertly cutting, slicing, and filleting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the
Executive Chef when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size,
presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

• Preparing and cooking Teppanyaki and other Japanese food including Sushi.
• Explaining processes of history, preparation, and cooking techniques to guests while live action
cooking.
• Working as part of a team and recognize the importance of each team member's role in the guest
dining experience.
• Ability to prepare food for consumption with background knowledge of proper techniques and
equipment to be used.
• Understanding industry standards on food storage and handling techniques.
• Exercising sound judgment and possess good problem-solving skills.
• Ordering supplies and conducting inventories of kitchen items.
• Organizing ingredients, recipes and/or supplies to ensure consistency and an organized and efficient
production of all menu items.
• Ensuring all product is properly stored, labeled, and dated.
   
• Responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation.
• Maintaining kitchen, teppanyaki cooking areas, kitchen equipment and food storage areas clean, sanitary and organized. Reporting any kitchen equipment or maintenance issues to the chef or manager.
• Using knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.
• All other duties assigned by management.

• Expertly cutting, slicing, and filleting different types of fish.
• Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the
Executive Chef when quality is sub-standard.
• Preparing various types of sushi dishes according to established guidelines on quality, portion size,
presentation, and food safety.
• Maintaining a clean work environment in order to prevent food contamination.
• Regularly taking inventory of food supplies and other products.
• Reporting any problems with kitchen equipment to the manager on duty.
• Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use.
• Communicating with wait staff to ensure that special requests and food allergy considerations are met.

Dual Diploma in Hotel Management