Bijay Joshi
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Tattersalls Hotel
12.2022 - Current
- Won various Awards at "2023 AHA NSW Awards" also as BEST RESTAURANT in Regional NSW
- Collaborated with head chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Work closely with head chef to control the food cost, create specials and maintain consistent food standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Chef In-charge
Moore Park Inn
06.2021 - 03.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Chef De Partie
Royal Federal Hotel
12.2019 - 06.2021
- Practice proper food handling and right temperature of food service.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintain smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Demi Chef de Partie
Waldorf Astoria
06.2019 - 11.2019
- Worked for multiple awards winning St. Trop Rooftop bar.
- Ensure professional and timely execution of all working tasks.
- Compile with all food safety policies and procedures as instructed in HACCP Manual and local government policies.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Maintain a positive and friendly working environment with other team members.
Demi Chef de Partie
Hilton Jumeirah Beach Hotel
05.2016 - 02.2019
- Worked for BiCE Italian Restaurant (Nominated as Best fine dining restaurant in Dubai 2018)
- Ability to coordinate quality assurance programs in area of operation and holding a responsibility of assisting in HACCP audit regulations.
- Proactively prepared for large parties and reservations, anticipating planning and staff needs
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
Commis II
Park Hyatt Hotel
07.2015 - 09.2016
- Regularly interact with guests to obtain feedback on product quality and service levels
- Practicing FIFO storage hygiene, sanitation policies and ensuring compliance with standard operations
- Maintaining daily checklist
- Maintenance of par stocks of processed and unprocessed food items.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
Education
Bachelor's in Hotel Management -
Moti Mahal College of Hotel Management
Mangalore, India12.2015
Higher Secondary English Board Computer Science -
Pinnacle Academy
06.2011
School Leaving Certificate -
Saraswati English Secondary School
Mahendranagar, Nepal12.2009
Skills
- Team Leadership
- Cost Control
- Food Safety
- Inventory Management
- Food Preparation
- Kitchen Organization
- Menu development
Certification
- Certified Food Safety Supervisor from NSW Food Authority and AIFS 2023
- Certificate III in Commercial Cookery with additional 7 years of hands on experiences
References
- Dean Collier, Executive Chef, Royal Federal Hotel, Branxton, NSW, Australia, deanrfh1@outlook.com
- Cyrus Fernandes, Head Chef, New England Hotel, Armidale, NSW, Australia, cyrus.fernss@gmail.com
Disclaimer
I hereby declare that all the information detailed above is correct in my knowledge.
Languages
English
Full Professional
Hindi
Full Professional
Nepali
Native or Bilingual
Timeline
Sous Chef
Tattersalls Hotel
12.2022 - Current
Chef In-charge
Moore Park Inn
06.2021 - 03.2022
Chef De Partie
Royal Federal Hotel
12.2019 - 06.2021
Demi Chef de Partie
Waldorf Astoria
06.2019 - 11.2019
Demi Chef de Partie
Hilton Jumeirah Beach Hotel
05.2016 - 02.2019
Commis II
Park Hyatt Hotel
07.2015 - 09.2016
Bachelor's in Hotel Management -
Moti Mahal College of Hotel Management
Higher Secondary English Board Computer Science -
Pinnacle Academy
School Leaving Certificate -
Saraswati English Secondary School
- Certified Food Safety Supervisor from NSW Food Authority and AIFS 2023
- Certificate III in Commercial Cookery with additional 7 years of hands on experiences
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