HOTEL SAKURA E-mail:hotelsakura320@gmail.

com

To whom it may concern,

This is to confirm that Bhanu Bhakta Rijal DOB 28/07/1996 has been employed with ABC as a
cook on full-time basis (38-42) hours from 12/06/2016 to 31/12/2016 and has been employed as
a chef on full-time basis (38-42) hour from 01/01/2017 to 20/04/2017.

Mr. Bhanu is very good and enthusiastic with broad knowledge in this field. He has a strong level
of communication and health & safety skills. He has excellent written and verbal
communication skills, is extremely organized, can work multi-tasking, and is able to follow
through to ensure that the job gets done in a professional manner and relies on his job and tasks
performed. He has proved to be a hardworking chef, with a high standard of cuisine in many
different nutritional requirements. He is very professional, creative & honest. He has
received glowing reviews from all our customers & he has shown a lot of creativity with his
meals.
I certify that all information contain in this document is true and correct.
During the job we found him responsible, sincere, committed and devoted to his job duties, he
has shown responsibilities in the following areas.

Primary Purpose
To ensure that the menu meets the customer requirements, maintain the budget, price menu
items, prepare food, purchase supplies, ensure quality of service, ensure safety, and manage
staffs with successful management in the areas of:
Managing food costing and inventory.
Ordering supplies for day-to-day kitchen operation.
Managing catering orders and preparing according to customer needs.

Food Safety Monitoring and associated paperwork.

Monitoring food preparation work.
Safety, Health, and Environment. Delegate tasks to kitchen staff.
Any other tasks as directed by your manager.

Key Tasks
Developing new recipes for daily specials.
Participate in interview process and selection of new kitchen staff.
.Ordering food supplies and continuing to be budget conscious with suppliers
always sourcing good fresh food at the best prices.
To meet the required standards of the company quality policy and site food safety plan
always Maintain standards for food storage, rotation, quality, and appearance.

HOTEL SAKURA & LODGE GAINDAKOT-02, NAWALPUR, NEPAL PHONE:977-9855077409 1

HOTEL SAKURA E-mail:hotelsakura320@gmail.com

Occupational Health and Safety

Personal Hygiene:
Personal care and safety, proper use of food handling and clean uniforms, washing
hands before and after food preparation etc.

Food Hygiene:
Well-informed about food poisoning, cross contamination, and knowledge on
prevention of all food poisoning, danger zone, bacterial contamination. Assisting
supervision on cleaning and processing vegetables etc.

Kitchen Hygiene:
Supervising and cleaning the workstation and the kitchen. Proper supervision on
disposal and sanitation of chemicals. Effective use of all kitchenequipment including
hand tools and kitchen machinery equipment including mixers, slice machine, grills
etc.

Ordering Stocks:
Ordering fresh meats and dry goods.
Monitor food stock and place orders.
Ordering fresh fruit and vegetables.
Ordering fresh noodles daily as per needs.

Food Preparation Prior Cooking

Washing hands and surfaces using hot, soapy water. Washing hands before and after you
handle food or utensils, especially raw meat, poultry, fish, or eggs.
Washing, Cutting and Peeling Vegetables, Chicken and Fish.
Marinating Chicken, Meat and Fish using correct amount of ingredients.
Get ginger-garlic paste, tomato paste, chili paste ready before the service.
Kneading dough for dumplings ready before service.
Cooking foods to a safe temperature using a food thermometer.
Slicing, dicing, and preparing vegetables, keeping both their nutritional value and method
of presentation for dish involved.
Preparing sauces.

HOTEL SAKURA & LODGE GAINDAKOT-02, NAWALPUR, NEPAL PHONE:977-9855077409 2

HOTEL SAKURA E-mail:hotelsakura320@gmail.com

Responsibilities at Work
Responsible for day-to-day operations.
Maintaining a consistent product at the quality of standard required.
Maintaining a positive and productive team environment.
Experiment with recipes and suggest new ingredients.
Ensuring excellent food safety/food hygiene procedures. • Ensure all the ingredients
required for the daily service is ready prior to service.
Ensure ingredients and final products are fresh. Follow recipes, including measuring,
weighing, and mixing.
Handle and store ingredients and food.
General kitchen and cleaning duties as required.
Food preparation and cooking.

During his continued employment with us, we have found him to be very reliable,
honest,hard-working and an asset to our organization.
Should you require further information or assistance please contact me on +977 123456789
or via email at abchotel@gmail.com

Yours Sincerely,

Signature here ( )
Owner Name :
Owner Manager:
Sakura Hotel & Lodge

HOTEL SAKURA & LODGE GAINDAKOT-02, NAWALPUR, NEPAL PHONE:977-9855077409 3