Rubin Kharel

Met company portion and serving size standards, maintaining kitchen cost-efficiency.

• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Assisted head chef in delivering quality dishes within tight deadlines.

Motivated kitchen teams to work productively and meet busy restaurant demands.

• Maintained cleanliness standards for kitchen hygiene and safety.
• Took responsibility of menu planning, providing varied options for patrons.
• Collaborated well with chefs and service teams to maintain productive, positive kitchen environments.