Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

BIKAL KUMAR K C

Goulburn,NSW

Summary

High-performing Chef offering years of restaurant, Hotel, pub,childcare experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with European,Asian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Head Chef

Posthouse Motel
08.2023 - Current
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.

Sous Chef

Peppers
10.2022 - 08.2023
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.

Cook/Chef

Goodstart Early Learning
10.2022 - 05.2023
  • Cook Nutritious meals for children.
  • Menu plan and regulate according to the allergy of each children.
  • Ensure each meal is prepared according to the guideline.
  • Create rotation menu.
  • Incorporate seasonal menu and ingredient for cooking.
  • Cook food in timely manner.
  • Complete course prescribed by centre.
  • Clean and wash dishes.
  • Cook food according to cultural requirement.

Chef De Cuisine

Tattersalls Hotel
11.2020 - 10.2022
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.

Chef De Partie

Greenshiso
03.2019 - 05.2020
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

Commis Chef

0.6 Cafe
11.2017 - 02.2019
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
  • Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.

Commis Chef

Hotel Yak And Yeti
02.2014 - 04.2016
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.

Education

GED -

Advancing Carrers( Cet 4 in Commerical Cookery)
04.2020

GED -

Nepal Academy OfTourism And Hotel Management
Kathmandu , Nepal
05.2015

Skills

  • Banquets and Catering
  • Forecasting and Planning
  • Inventory Rotation
  • Food Safety Regulations
  • Food Spoilage Prevention
  • Plating and Presentation
  • Ingredient Selection
  • Performance Assessments
  • Signature Dish Creation
  • Vendor Relations

Certification

Food Safety Certificate

Working with Children

References

References

Reference:  Sulav Ghimire  Position: Chef( Tattersalls Hotel)  Contact:0450745102  

Bibash khatri  Position: chef(pepper manor house)  Contact:0474435856

Timeline

Head Chef

Posthouse Motel
08.2023 - Current

Sous Chef

Peppers
10.2022 - 08.2023

Cook/Chef

Goodstart Early Learning
10.2022 - 05.2023

Chef De Cuisine

Tattersalls Hotel
11.2020 - 10.2022

Chef De Partie

Greenshiso
03.2019 - 05.2020

Commis Chef

0.6 Cafe
11.2017 - 02.2019

Commis Chef

Hotel Yak And Yeti
02.2014 - 04.2016

GED -

Advancing Carrers( Cet 4 in Commerical Cookery)

GED -

Nepal Academy OfTourism And Hotel Management

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