Purna Bahadur Lopchan
Jeddah
Summary
Adept Kitchen Manager with a proven track record at CHKN, enhancing kitchen operations through effective staff training in food safety and waste reduction. Excelled in multitasking and leadership, significantly improving team efficiency and collaboration. Skilled in inventory management and staff development, consistently maintaining high standards of food quality and customer service.
Overview
9
9
years of professional experience
Work History
Kitchen Manager
CHKN
12.2020 - Current
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Verified prepared food met standards for quality and quantity before serving to customers.
Chef De Partie
URB Kitchen
08.2019 - 11.2020
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Commis Chef
Rof Top Resturant
02.2016 - 05.2019
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Education
High School Diploma -
Utterganga Secendery
Neepal06.2012
Skills
- Multitasking and Organization
- Customer Service
- Food Safety
- Inventory Management
- Staff Supervision
- Food Preparation
- Staff Training and Development
- Kitchen Management
- Waste Reduction
- Inventory Control
- Problem-Solving
Languages
Urdu, English, Arabic
Native language
Timeline
Kitchen Manager
CHKN
12.2020 - Current
Chef De Partie
URB Kitchen
08.2019 - 11.2020
Commis Chef
Rof Top Resturant
02.2016 - 05.2019
High School Diploma -
Utterganga Secendery
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