Bhishan Beetul
South Lake
Summary
High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Work abroad in 5 star hotels .
Overview
16
16
years of professional experience
1
1
Certification
Work History
Head Chef
Mongolian Bbq 5star Restaurant
03.2023 - 05.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Head Chef
BBrights International Catering LTD
04.2022 - 01.2023
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Chef
Le Cilaos Restaurant
01.2021 - 04.2022
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized proper cleaning techniques to sanitize counters and utensils used to prepare raw meat, poultry, fish, and eggs.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within theteam.
- 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.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Monitored food production to verify quality and consistency.
Head Chef
Chef A Domicile LTD
01.2018 - 01.2021
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
Master Chef
The Indian 5 Star Restaurant Warsaw
01.2017 - 08.2017
- Spearheaded special events such as wine dinners, chef collaborations, and cooking classes to generate buzz and attract new customers.
- Participated in industry events to stay current on culinary trends and network with fellow professionals.
- Trained and mentored junior chefs, fostering a supportive and collaborative work environment.
- Contributed positively towards building an inclusive workplace culture that valued teamwork, open communication, and mutual respect.
- Maintained well-organized mise en place to keep work consistent.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef
BBrights International LTD
03.2016 - 12.2016
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Collaborated with staff members to create meals for large banquets.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef
The China Hotel
04.2015 - 01.2016
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Evaluated food products to verify freshness and quality.
Chef
Four Season Hotel
01.2014 - 03.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- 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.
Master Chef
Relevations Events LTD
09.2013 - 12.2013
- Designed seasonal menus that showcased fresh, local ingredients and captured culinary trends.
- Contributed positively towards building an inclusive workplace culture that valued teamwork, open communication, and mutual respect.
- Trained and mentored junior chefs, fostering a supportive and collaborative work environment.
- Managed kitchen staff to ensure compliance with safety and sanitation standards.
- Collaborated with front-of-house staff to provide exceptional dining experiences for guests.
- Maintained open communication lines between the kitchen staff and management to address any concerns promptly.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained and managed kitchen personnel and supervised related culinary activity.
Master Chef
Relevations Events LTD
01.2010 - 08.2013
- Streamlined kitchen operations for increased efficiency and reduced food waste.
- Trained and mentored junior chefs, fostering a supportive and collaborative work environment.
- Ensured consistent presentation of dishes by closely supervising plating techniques and garnishes.
- Contributed positively towards building an inclusive workplace culture that valued teamwork, open communication, and mutual respect.
- Managed kitchen staff to ensure compliance with safety and sanitation standards.
- Maintained open communication lines between the kitchen staff and management to address any concerns promptly.
- Developed signature dishes that became fan favorites and generated repeat business.
- Ensured smooth service during peak hours by effectively delegating tasks among the kitchen team members.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- 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.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef De Cuisine
Cassuarina Hotels
02.2008 - 07.2010
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
Education
No Degree - Chef
Bellavista Italian School
Reunion Island02.2019
No Degree - Chef
Kuzini Italian School
Mauritius01.2019
No Degree - Chef
French School of Hoterie
Mauritius03.2018
Diploma in Kitchen - Chef
China School of Hotelerie
China03.2013
NTC3 - Chef Training
Mauritius School of Hoteliers
Mauritius 07.2007
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Culinary expertise
- Food Safety Regulations
- Kitchen Operations
- Menu Supervision
- Special Event Catering
- Food presentation
- Cost Management
- Seasonal Menu Planning
- Recipe creation
- Leadership Qualities
- Ingredient Selection
- Allergy awareness
- Grilling
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
Certification
- CEC - Certified Executive Chef
- Area of certification, Company Name - Timeframe
- Area of certification Training - Timeframe
- Certified Job Title, Company Name - Timeframe
Languages
English
Full Professional
French
Full Professional
Timeline
Head Chef
Mongolian Bbq 5star Restaurant
03.2023 - 05.2024
Head Chef
BBrights International Catering LTD
04.2022 - 01.2023
Chef
Le Cilaos Restaurant
01.2021 - 04.2022
Head Chef
Chef A Domicile LTD
01.2018 - 01.2021
Master Chef
The Indian 5 Star Restaurant Warsaw
01.2017 - 08.2017
Chef
BBrights International LTD
03.2016 - 12.2016
Chef
The China Hotel
04.2015 - 01.2016
Chef
Four Season Hotel
01.2014 - 03.2015
Master Chef
Relevations Events LTD
09.2013 - 12.2013
Master Chef
Relevations Events LTD
01.2010 - 08.2013
Chef De Cuisine
Cassuarina Hotels
02.2008 - 07.2010
No Degree - Chef
Bellavista Italian School
No Degree - Chef
Kuzini Italian School
No Degree - Chef
French School of Hoterie
Diploma in Kitchen - Chef
China School of Hotelerie
NTC3 - Chef Training
Mauritius School of Hoteliers
- CEC - Certified Executive Chef
- Area of certification, Company Name - Timeframe
- Area of certification Training - Timeframe
- Certified Job Title, Company Name - Timeframe
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