Bigyan Pathak
Southport
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
2
2
years of professional experience
Work History
Preps
Hellenika
07.2022 - 03.2023
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work consistent.
- Rotated food regularly, removing outdated items for proper disposal.
- Placed orders to restock items before supplies ran out.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend and holiday shifts.
- Identified issues, analyzed information and provided solutions to problems.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Cultivated interpersonal skills by building positive relationships with others.
- Managed time efficiently in order to complete all tasks within deadlines.
- Excellent communication skills, both verbal and written.
Chef De Partie
Brubecks Boutique Foods
10.2023 - 12.2023
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- 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.
- Rotated stock to use items before expiration date.
Chef De Partie
Olive Thyme
03.2023 - 02.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Managed opening and closing shift kitchen tasks.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-paced Type environment.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Measured and mixed ingredients according to precise recipes for best results.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Identified inefficiencies leading to improved productivity.
- Trained and supervised cooking staff to expertly meet daily needs.
- Adjusted recipes based on ingredient availability or customer request.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- 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 De Partie
The Monkey Tree Bar and Restaurant
04.2024 - Current
- 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.
- Sanitized all counters properly to prevent food-borne illness.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored food and labor costs to verify budget targets were met.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Assisted with menu development and planning.
- Plated meals paying special attention to garnishes and overall presentation.
Education
Certificate IV - Kitchen Management
Spencer College
Brisbane, QLD06-2024
Diploma - Hospitality Management
Spencer College
03-2025
Skills
- Temperature Control
- Kitchen Safety
- Basic Cooking Methods
- Chef Support
- Stock Rotation
- Hospitality Management
- High-Volume Production Capabilities
- Culinary Arts
- Kitchen Equipment Operation
- Food Presentation Talent
- Food Preparation and Safety
- Food Plating and Presentation
- Safe Food Handling Procedures
- Cleaning and Organization
- New Hire Training
- Menu Planning
- Sauce Preparation
- Station Preparation
- Ingredient Inspection
- Plates Presentation
Languages
Nepali
Native or Bilingual
English
Full Professional
Hindi
Professional Working
Timeline
Chef De Partie
The Monkey Tree Bar and Restaurant
04.2024 - Current
Chef De Partie
Brubecks Boutique Foods
10.2023 - 12.2023
Chef De Partie
Olive Thyme
03.2023 - 02.2024
Preps
Hellenika
07.2022 - 03.2023
Certificate IV - Kitchen Management
Spencer College
Diploma - Hospitality Management
Spencer College
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