Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
Generic

Bidur Khatiwoda

PASCOE VALE,VIC

Summary

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals. Adaptable and enterprising chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge 4 years background in high-end restaurant industry. Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.

Overview

6
6
years of professional experience

Work History

Sous Chef

Momo Central
12.2021 - Current
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • 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.

Chef De Partie

Sonny Ray Cafe
01.2021 - 02.2024
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Ordered appropriate amounts of fresh produce based on expected demand for the day's service.
  • Verified portion sizes prior to plating meals for customers.
  • Monitored inventory levels of all food supplies and placed orders as necessary.
  • Created recipes for new dishes while considering customer preferences, dietary restrictions, cost effectiveness.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Exercised portion control for items served, eliminating waste.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Chef

Leyalina
02.2019 - 12.2022
  • Trained new chefs on proper cooking techniques and menu items.
  • 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.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • 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.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.

Education

Cert Iii, Cert Iv And Diploma - Commercial Cookery

Victorian Institute of Technology
11-2021

Skills

  • Cost Control
  • Employee Scheduling
  • Customer Service
  • Dish preparation
  • Inventory Management
  • Vendor Relationship Management
  • Kitchen Organization
  • Catering background
  • Team Leadership
  • Kitchen leadership
  • Food Safety
  • Food presentation
  • Menu Planning
  • Food Preparation
  • Cooking techniques
  • Supervising Food Prep

Accomplishments

  • Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
  • Developed tasting menus for new business.

Languages

English
Full Professional
Nepali
Native or Bilingual

Timeline

Sous Chef

Momo Central
12.2021 - Current

Chef De Partie

Sonny Ray Cafe
01.2021 - 02.2024

Chef

Leyalina
02.2019 - 12.2022

Cert Iii, Cert Iv And Diploma - Commercial Cookery

Victorian Institute of Technology

Similar Profiles

CREATE PROFILE
Bidur Khatiwoda