Bhupendra Khawas
Hurstville,Australia
Summary
passionate and results-driven Head Chef with extensive experience in leading kitchen operations, menu design, and team management. Skilled in creating innovative dishes that balance flavor, presentation, and cost efficiency. Proven ability to maintain high standards of food quality,hygiene,and safety while motivating culinary teams to deliver exceptional dining experiences. Strong leadership in inventory control, staff training, and coordinating with management to meet business goals and guest satisfaction.
Overview
21
21
years of professional experience
Work History
Sous Chef
SSP Catering, Terminal 1, International Airport
Sydney
12.2025 - 06.2026
- Trained new employees on cooking techniques and kitchen procedures.
- Coordinated inventory management and ordering of kitchen supplies.
- Maintained cleanliness and organization of kitchen equipment and work areas.
Sous Chef
Novotel Sydney International Airport Hotel
, Australia
12.2023 - 09.2025
- Managed kitchen staff to ensure smooth daily operations.
- Assisted in menu planning and recipe development for diverse events.
- Supervised food preparation following health and safety regulations.
Chef Manager/Head chef
Cater Care
North Sydney, Australia
09.2022 - 11.2023
- Managed daily kitchen operations to ensure efficient food preparation and service.
- Supervised culinary staff to maintain high standards of food safety and hygiene.
- Developed menus that aligned with client preferences and seasonal ingredients.
- Coordinated inventory management to ensure availability of fresh ingredients and supplies.
Sous Chef
Peter Rowland
Bondi, Australia
11.2021 - 08.2022
- Maintained cleanliness and organization of kitchen equipment and work areas.
- Implemented quality control measures for food presentation and taste consistency.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Head Chef
The Lookout(TWG)
Katoomba, Australia
11.2017 - 11.2021
- Managed kitchen operations to ensure efficient food preparation and service.
- Developed seasonal menus highlighting fresh, local ingredients for diverse clientele.
- Supervised and trained kitchen staff to maintain high culinary standards.
- Collaborated with suppliers to source quality ingredients for menu offerings.
- Oversaw inventory management to minimize waste and ensure ingredient availability.
- Coordinated special events and catering services for large groups and functions.
- Implemented cost control measures to optimize kitchen budget without sacrificing quality.
Chef De Partie
St.Regis Hotel
Abu Dhabi, U.A.E.
01.2015 - 10.2017
- Supervised junior staff to maintain efficient workflow and adherence to standards.
- Collaborated with front-of-house staff to coordinate timing of meals for guests.
- Implemented food safety and sanitation protocols in compliance with hotel regulations.
Demi Chef De Partie
Crowne Plaza(IHG)
Abu Dhabi, U.A.E.
10.2012 - 12.2014
- Prepared and presented high-quality dishes for hotel guests and events.
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Trained junior kitchen staff on cooking techniques and safety protocols.
Demi Chef De Partie
Novotel Al Dana Resorts
Manama, Bahrain
07.2012 - 10.2012
- Prepared sauces, soups and hot entrees according to set recipes.
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
- Managed waste disposal processes in accordance with company policies.
Commis-I
Yas Island Rotana Hotel & Centro
Abu Dhabi, U.A.E.
09.2009 - 05.2012
- Assisted senior chefs in meal preparation and kitchen operations.
- Managed food inventory, ensuring freshness and proper storage techniques.
Commis-III
Beach Rotana Hotel
Abu Dhabi, U.A.E.
10.2007 - 09.2009
- Prepared ingredients for daily meal service at a luxury hotel kitchen.
- Maintained cleanliness of kitchen equipment and workstations throughout shifts.
- Followed safety and sanitation procedures to uphold health standards in the kitchen.
Trainee
Hotel Clarks Avadh
Lucknow, India
10.2005 - 03.2006
- Worked alongside senior team members to learn related job tasks and roles.
Education
Three Years Diploma - Hotel Management
Good Shepherd IHM
Darjeeling, India09-2007
Class-12 -
Damak Model Higher Secondary School
Damak, Jhapa, Nepal07-2001
Class 10 -
Sukuna Secondary School
Sundarharaicha, Morang, Nepal07-1997
Skills
- Culinary expertise
- Proficiency in various cooking techniques
- Strong knife skills
- Recipe creation
- Recipe development
- Recipe scaling
- Menu planning
- Menu design
- Menu adaptation
- Knowledge of diverse cuisines
- Flavor pairing
- Ingredients knowledge
- Plating skills
- Presentation skills
- Ability to manage kitchen staff
- Ability to motivate kitchen staff
- Adherence to food safety standards
- Adherence to hygiene standards
- Time management
- Problem solving
- Quality assurance
- Staff training
- Effective communication
- Team leadership
- Event coordination
- Inventory management
- Food preparation
- Menu development
- Health regulations
- Customer service
- Allergen awareness
- Portion control
- Food presentation
- Creativity
- Safe handling
- Knife skills
- Garnishing and plating
- Butchery skills
- Ingredient knowledge
- Kitchen equipment operation
- Special dietary requirements
- Recipes and menu planning
- Staff motivation
- Food safety
- Kitchen management
- Cooking techniques
Languages
- English
- Hindi
- Nepali
Timeline
Sous Chef
SSP Catering, Terminal 1, International Airport
12.2025 - 06.2026
Sous Chef
Novotel Sydney International Airport Hotel
12.2023 - 09.2025
Chef Manager/Head chef
Cater Care
09.2022 - 11.2023
Sous Chef
Peter Rowland
11.2021 - 08.2022
Head Chef
The Lookout(TWG)
11.2017 - 11.2021
Chef De Partie
St.Regis Hotel
01.2015 - 10.2017
Demi Chef De Partie
Crowne Plaza(IHG)
10.2012 - 12.2014
Demi Chef De Partie
Novotel Al Dana Resorts
07.2012 - 10.2012
Commis-I
Yas Island Rotana Hotel & Centro
09.2009 - 05.2012
Commis-III
Beach Rotana Hotel
10.2007 - 09.2009
Trainee
Hotel Clarks Avadh
10.2005 - 03.2006
Three Years Diploma - Hotel Management
Good Shepherd IHM
Class-12 -
Damak Model Higher Secondary School
Class 10 -
Sukuna Secondary School