Bhaveshkumar Trambadia
Wentworthville,NSW
Summary
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
16
16
years of professional experience
Work History
Chef -Restaurant Owner
Grand Bavarchi Restaurant And Banquet Hall
09.2018 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated with staff members to create meals for large banquets.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed close relationships with suppliers to source best ingredients.
Chef - Restaurant Owner
Choice Indian Fast Food
07.2013 - 08.2018
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- 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.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Recruited, hired, and trained talented staff to fill vacancies.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Chef - Restaurant Owner
Bawarchi Indian Restaurant
09.2011 - 06.2013
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Modernized work processes to reduce guest wait times and boost daily output.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maximized quality assurance by completing frequent line checks.
Chef - Restaurant Owner
Gokul Indian Restaurant
08.2008 - 01.2011
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Coordinated with catering staff to deliver food services for special events and functions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Supervised daily activities of restaurant and 15 employees.
Education
Certificate IV in Commercial Cookery - Cookery
Boston Institute of Technology
Fitzroy North, VIC01.2016
Bachelor Of Commerce - Commerce
M S University Of Bardoa
Vadodara, Gujarat, India06.2000
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Kitchen equipment operation and maintenance
- Ingredient Knowledge
- Frying techniques
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Menu development
- Banquets and catering
- Menu Planning
- Made-to-order meals
- Culinary expertise
- Garnishing Techniques
- Company quality standards
- Regulatory Compliance
- Business Management
- Safe Food Handling
- Food Preparing, Plating, and Presentation
- Team Collaboration
Timeline
Chef -Restaurant Owner
Grand Bavarchi Restaurant And Banquet Hall
09.2018 - Current
Chef - Restaurant Owner
Choice Indian Fast Food
07.2013 - 08.2018
Chef - Restaurant Owner
Bawarchi Indian Restaurant
09.2011 - 06.2013
Chef - Restaurant Owner
Gokul Indian Restaurant
08.2008 - 01.2011
Certificate IV in Commercial Cookery - Cookery
Boston Institute of Technology
Bachelor Of Commerce - Commerce
M S University Of Bardoa
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