Durga bahadur Pariyar

Handling the Central kitchen

Stations : Bakery,Butchery,Sauce,Vegetables and Store .

Production and deliver to 20 cloud kitchens daily basis.

Inventory ,management,team leading ,schduleing

• Developed a superb rapport with staff to encourage better teamwork and productivity.
• Conducted regular inventory checks for more accurate stock control.
• Identified necessary equipment repairs before breakdowns could disrupt service.
• Led regular staff meetings; encouraged open communication and problem-solving initiatives.
• Implemented waste reduction measures resulting in cost savings and environmental benefits.

Handling the CHKN (brand) is multi outlet main restaurant, Crunchy fried Chicken Concept with delivery, take way and dining Concept. Monitoring Cost and reduced cost by instituting stricter controls on overtime and reducing inventory waste. accept Consumer feedback, handling Including Other CHKN 15 outlets in smart pickup kitchen. building brands ,reducing staff turnover. Opening new projects of brands. Assisted in the planning and design of the kitchen of the restaurant. greeting customers, providing friendly , welcoming customer service .hired, trained staffs, food and beverage knowledge.

Performed multiple daily walk throughs to ensure the restaurant dining area ,guidelines for cleanliness , checklist Responsible for all of the business operations of the restaurant and side outlets. , training, scheduling and managing employees , as well as overseeing inventory, including food and beverages, supplies and other restaurant equipment. Organized the schedule for employees on 24 hours opening Restaurant successfully. reducing turnover with more flexible time off

Opening the branch and stocks, date, equipment and general cleaning check ,do necessary work and check list .Managed staffs and communication ,inventory

Manage the team of the shift , correct communicate, monitor the work quality leading the team strongly ,coordination.

. Full hygiene with clean uniform, check and needful cleaning, backup stocks and be ready .

• Participated in regular training sessions to improve skills and service quality.