KAMAL BAHADUR
MALAYSIA SUPER MARKET
DHIKPUR,NEPAL
Work preference
Work Type
Contract work
Minimum Desired Compensation
ر.س45000/yr
2
Years of experience
10
years of post-secondary education
Food safety certification, quality control, and compliance expertise in restaurant operations. Menu planning, development, health and safety regulation adherence, and stock control experience. Allergen awareness, hygiene maintenance, and high-standard food presentation supported by consistent audit-ready practices.
Work history
JUNIOR INDIAN COOK
2 Years- Prepared traditional Tandoori dishes using clay oven techniques, resulting in authentic flavours.
- Developed extensive knowledge of traditional Indian spices and ingredients by researching, experimenting, and tasting.
- Presented well balanced seasonal menus incorporating fresh local produce offering both classic favourites as well as creative interpretations.
- Created memorable dining experiences through exceptional attention to detail in dish preparation ensuring customer satisfaction.
- Collaborated closely with kitchen staff to ensure smooth operation during busy periods.
- Fostered respectful working relationships among team members promoting an effective and harmonious work environment.
JUNIOR COOK
9 Years 6 Months- Collaborated with kitchen staff for smooth daily operations.
- Assisted head chef in menu development for varied culinary experiences.
- Followed recipe instructions meticulously for the desired dish outcome.
- Cleaned work area post-shift; maintained an organised and sanitary environment.
- Prepared ingredients prior to service hours for efficient meal execution.
- Implemented health and safety guidelines to maintain a safe workspace.
- Enhanced customer experience by providing swift, efficient food service.
- Stayed updated with latest cooking techniques and trends; improved repertoire of dishes.
- Maintained high hygiene standards during food preparation to ensure customer safety.
- Handled kitchen equipment properly to ensure longevity and safety.
- Participated in team meetings; fostered a cohesive working environment.
- Managed ingredient inventory, ensured consistent supply for seamless kitchen operation.
- Assisted in planning seasonal menus, offered diverse dining options to customers.
Skills
Tandoori cooking techniques
Recipe creation
Food hygiene
Food safety certification
Allergen and allergy awareness
Health and safety regulations
Quality compliance
Stock control techniques
Waste management
Food presentation skills
Restaurant operations