BHAVESH SAHU
Willoughby,NSW
Summary
Accomplished Head Chef with a proven track record at Fattoosh Lebanese Restaurant, enhancing menu offerings and dining experience through innovative cooking techniques and effective kitchen management. Skilled in food safety and team leadership, I significantly reduced food waste levels, mentored staff for peak performance, and boosted customer satisfaction. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge with a background in high-end restaurant industry.
Overview
9
9
years of professional experience
Work History
Sous Chef
Turka
10.2022 - 05.2024
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Macelleria
03.2022 - 10.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- 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.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Monitored food production to verify quality and consistency.
Head Chef
Rumilicious
01.2021 - 03.2022
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
Sous Chef
Ruby Lane
02.2020 - 01.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
Head Chef
Fattoosh Lebanese Restaurant
05.2016 - 02.2020
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Placed orders to restock items before supplies ran out.
Kitchen Hand
Sotto On West
07.2015 - 05.2016
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
Education
Southern Cross University
Sydney, NSWSkills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Food presentation
- Menu Planning
- Food Preparation
- Kitchen Organization
- Cooking techniques
- Menu Memorization
Timeline
Sous Chef
Turka
10.2022 - 05.2024
Sous Chef
Macelleria
03.2022 - 10.2022
Head Chef
Rumilicious
01.2021 - 03.2022
Sous Chef
Ruby Lane
02.2020 - 01.2021
Head Chef
Fattoosh Lebanese Restaurant
05.2016 - 02.2020
Kitchen Hand
Sotto On West
07.2015 - 05.2016
Southern Cross University
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