Basudev Adhikari
Homebush
Summary
High-performing Chef offering 6+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
8
8
years of professional experience
Work History
Chef
BaptistCare Shalom Aged Care Centre
09.2022 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef
Nekotaro Eastwood
08.2022 - 02.2023
- Handling Pan and fry section
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed close relationships with suppliers to source best ingredients.
Chef
Chatkazz Harris Park
08.2020 - 09.2022
- Worked as an indo chinese chef, Tandoor, Curry, South Indian-Dosa, Mumbai roadside
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Developed strong relationships with local suppliers, sourcing fresh and high-quality produce for improved dish flavors.
- Consistently met dietary requirements of guests with allergies or restrictions, designing custom dishes tailored to individual needs.
- Maintained high standards of cleanliness and sanitation in the kitchen, adhering to local health department regulations.
- Assisted in cost control measures, adjusting portion sizes and ingredient usage without compromising quality or taste.
- Followed safety measures when operating tandoor for baking and cooking various authentic Indian recipes.
- Provided input on menu development, incorporating guest feedback to improve overall dining experience.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Head Chef
Preet Indian
07.2019 - 09.2020
- Organise kitchen, Maintain stock, Ordering, Roster ETC
- 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.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Assisted with menu development and planning.
Senior Chef
Pathways Aged Care
09.2018 - 07.2019
- Larder, Hot section, Ovens, Servery, Cleaning, Preparation
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef
Resunga St Ives
11.2017 - 08.2018
- Cooking all the Curry (Indian)
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Enhanced customer satisfaction by creating authentic and flavorful Indian dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained high standards of cleanliness and sanitation in the kitchen, adhering to local health department regulations.
Cook/Chef
Road To Goa
10.2016 - 12.2017
- Making naan bread in Tandoor and handling all entrees
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
Education
Diploma - Kitchen Management
Australian Collage of Professional
Sydney, NSW02.2023
Certificate IV in Cookery - Hospitality Administration And Management
Australian Collage of Professional
Sydney, NSW02.2021
Bachelor of Accounting - Accounting
University of Sydney
Sydney, NSW2019
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Effective Communications
- Kitchen Operations
- Recipes and menu planning
- Hospitality service expertise
- Allergen awareness
- Workflow Optimization
- Nutrition knowledge
- Menu Supervision
- Food spoilage prevention
- New Hire Training
- Food Cost Analysis
Timeline
Chef
BaptistCare Shalom Aged Care Centre
09.2022 - Current
Chef
Nekotaro Eastwood
08.2022 - 02.2023
Chef
Chatkazz Harris Park
08.2020 - 09.2022
Head Chef
Preet Indian
07.2019 - 09.2020
Senior Chef
Pathways Aged Care
09.2018 - 07.2019
Chef
Resunga St Ives
11.2017 - 08.2018
Cook/Chef
Road To Goa
10.2016 - 12.2017
Diploma - Kitchen Management
Australian Collage of Professional
Certificate IV in Cookery - Hospitality Administration And Management
Australian Collage of Professional
Bachelor of Accounting - Accounting
University of Sydney
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