BHARAM DUTT
Beveridge,VIC
Summary
Dynamic and results-driven professional with extensive experience in team leadership and customer service at Nando's Restaurant. Proven track record in staff training and development, enhancing operational efficiency and boosting customer satisfaction. Adept at problem-solving and decision-making, fostering a collaborative environment that drives team success and improves service quality.
Overview
17
17
years of professional experience
Work History
Assistant Manager
Nando's Restaurant
03.2025 - Current
- Assisted in managing daily restaurant operations and staff schedules.
- Provided training and support to new team members on service standards.
- Ensured adherence to food safety guidelines and cleanliness protocols.
- Monitored inventory levels and assisted with stock ordering processes.
- Resolved customer complaints promptly, enhancing guest satisfaction.
- Analyzed sales data to identify trends and recommend improvements.
- Contributed to maintaining high standards of service quality and efficiency.
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
- Collaborated with the management team to develop strategic plans for business growth and improvement.
- Enforced company policies consistently while handling disciplinary actions when necessary with fairness and respect.
- Boosted employee morale by recognizing outstanding performance and celebrating team accomplishments.
Manager
FINAL CLEANING SERVICES
06.2018 - 03.2025
- Oversaw daily operations, ensuring quality standards and compliance with safety protocols.
- Developed training programs for new staff, enhancing onboarding efficiency and performance.
- Implemented process improvements that increased overall productivity and service delivery.
- Managed client relationships, addressing concerns promptly to maintain high satisfaction levels.
- Analyzed operational workflows to identify areas for cost reduction and efficiency gains.
- Coordinated scheduling and resource allocation to optimize workforce effectiveness across projects.
- Conducted performance evaluations, providing feedback and guidance to team members for development.
- Led strategic planning sessions focused on expanding service offerings and market reach.
- Managed and motivated employees to be productive and engaged in work.
- Maintained professional, organized, and safe environment for employees and patrons.
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Developed and maintained relationships with customers and suppliers through account development.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
- Oversaw inventory management, optimizing stock levels, and reducing waste.
- Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
- Developed comprehensive risk management plan, minimizing potential disruptions to business operations.
- Implemented customer feedback mechanisms to gather insights, using this information to guide strategic planning and decision-making.
Sous Chef
THE SNUG PUBLIC HOUSE
06.2017 - 06.2018
- Supervised kitchen staff, ensuring adherence to health and safety regulations.
- Developed and executed seasonal menus, enhancing dining experience through innovative dishes.
- Trained junior chefs in culinary techniques and food presentation standards.
- Managed inventory control, minimizing waste through efficient stock rotation practices.
- Collaborated with front-of-house team to ensure seamless service during peak hours.
- Implemented kitchen workflow improvements, increasing overall efficiency in meal preparation.
- Monitored food quality and consistency, maintaining high standards for all menu items.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- 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.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Head Chef
THE AUSTRALIAN HOTEL
01.2013 - 06.2017
- Led culinary team in menu development and execution for diverse clientele.
- Implemented quality control measures to ensure consistency in food preparation and presentation.
- Trained and mentored junior chefs on advanced cooking techniques and kitchen operations.
- Managed inventory levels to reduce waste and optimize food costs effectively.
- Collaborated with suppliers to source high-quality ingredients within budget constraints.
- Developed seasonal menus reflecting local trends and customer preferences, enhancing dining experience.
- Streamlined kitchen workflows, increasing efficiency during peak service hours.
- Enforced health and safety regulations, maintaining compliance with local health codes and standards.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- 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.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
Sous Chef
THE CELTIC CLUB
01.2012 - 01.2013
- Led special event catering efforts, coordinating logistics and menu planning for successful execution.
- Planned and directed high-volume food preparation in fast-paced environment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
Chef
The Quiet Man IRISH PUB
08.2009 - 01.2012
- Developed innovative recipes that enhanced menu offerings and customer satisfaction.
- Managed kitchen operations to ensure timely service and high food quality standards.
- Trained and mentored junior chefs to improve culinary skills and efficiency.
- Streamlined food preparation processes, reducing waste and optimizing resource usage.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- 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.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
NANDOCA
Nando's Restaurant
08.2008 - 08.2009
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Adaptable and proficient in learning new concepts quickly and efficiently.
Education
Certificate IV - REAL ESTATE
ENTRY EDUCATION
Melbourne, VIC06-2024
Certificate IV - Hospitality
ASIA PACIFIC COLLEGE PTD LTD
Melbourne, VIC08-2013
Diploma - COMMUNITY WELFARE
AUSTRALIAN INSTITUTE OF TECHNICAL
Melbourne, VIC07-2010
Skills
- Customer service
- Money handling
- Team leadership
- Decision-making
- Time management
- Problem-solving
- Team motivation
- Staff supervision
- Staff training and development
- Task delegation
- Staff management
- Retail operations
- Sales reporting
- Coaching and mentoring
- Closing oversight
- Problem resolution
Languages
English
Hindi
Timeline
Assistant Manager
Nando's Restaurant
03.2025 - Current
Manager
FINAL CLEANING SERVICES
06.2018 - 03.2025
Sous Chef
THE SNUG PUBLIC HOUSE
06.2017 - 06.2018
Head Chef
THE AUSTRALIAN HOTEL
01.2013 - 06.2017
Sous Chef
THE CELTIC CLUB
01.2012 - 01.2013
Chef
The Quiet Man IRISH PUB
08.2009 - 01.2012
NANDOCA
Nando's Restaurant
08.2008 - 08.2009
Certificate IV - REAL ESTATE
ENTRY EDUCATION
Certificate IV - Hospitality
ASIA PACIFIC COLLEGE PTD LTD
Diploma - COMMUNITY WELFARE
AUSTRALIAN INSTITUTE OF TECHNICAL