Bikash Simkhada
Riverstone,Australia
Summary
I'm well-trained and a high caliber Head Chef with immaculate presentation skills. I'm equipped with years of experience of creating new dishes from scratch and present them with high standards. The feedback from my customers have always been highly regarded and my ability to work under pressure has been recognized well. I'm an ambitious individual and my ability to learn quickly has enabled me to advance my career. As a part of my role, I appoint and train new members of staff in a regular basis and I find it really fulfilling as I learn a great deal from the experience. I would like to continue to develop my knowledge and skills which would give me better prospects to grow and advance my career.
Overview
22
22
years of professional experience
Work History
Sr.Sous Chef
Marco Pierre white
10.2018 - 03.2024
- Responsible for ensuring that food specifications and labor objectives meet all goals set by the company as well as customer requirements
- Also, in charge of scheduling duties and organizing the daily responsibilities of all kitchen staff
- In addition, assisting the kitchen staff when necessary
- Duties: Making sure that all the kitchen brigade works to the highest culinary standards
- Creating new menus and dishes daily
- Checking the number of reservations that have been made and then estimating how much food needs to be prepared; usually preparing over 500 covers per day
- Provide daily briefings to all kitchen staff, so they understand the duties and tasks they need to perform
- Planning, preparing and direction food operations in a kitchen or catering area
- Ensuring that the presentation of food is compliant with company standards
- Train, develop and grow all member of staff.
Sr sous
Brasserie Blanc
03.2016 - 10.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Monitored food and labor costs to verify budget targets were met.
- Assisted with menu development and planning.
Head Chef
Lavazza Group, IL Cafe di
10.2014 - 11.2015
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented inventory control systems to minimize waste and reduce food costs.
- Ensured compliance with local health codes and regulations through routine inspections and corrective actions as needed.
Sr Chef De-party
Emirates Leisure Retail
08.2012 - 09.2014
- Resolved customer concerns promptly and effectively, demonstrating a commitment to excellent service while maintaining professionalism at all times.
- Enhanced customer satisfaction by creating innovative and delicious menu items tailored to diverse clientele.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
Demi Chef De
Four point by Sheraton Hotel
11.2009 - 05.2012
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Commies
The hotel Four Seasons
12.2006 - 12.2008
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
Commies
The Fulbari Resort & spa
09.2002 - 11.2006
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Worked effectively in fast-paced environments.
Education
HACCP Basic Training Course -
Personal in charge level 3 course -
Basic Food hygienic training -
Health & safety tanning -
Fare fating training from Dubai -
Secondary Level Certificate -
Diploma of Hospitality Management -
Certificate IV in Kitchen Management -
Certificate III in Commercial Cookery -
Health & Safety training -
01.2016
Food Safety training -
01.2016
Tourism Intermediate -
01.2004
Hotel management basic hotel management training -
01.2002
Skills
- Ability to work under pressure
- Can quickly gain an in-depth familiarity with any kitchen's operations
- Good knowledge of operational health & safety
- Knowledge of all different styles of cooking done in a kitchen
- Resolving personal conflicts between members of the kitchen staff
- Understanding of food labeling and temperature controls
- Consistently working hard to achieve personal goals and objectives
- Ensuring that meals are prepared with full regards to food cost and quality
- Having strong and effective leadership skills, along with the ability to successfully manage a team of brigade
- Signature dish creation
- Recipe development
- Kitchen sustainability improvements
- Menu planning
- Workflow optimization
- Inventory control
- Kitchen sanitation procedures
- Culinary trend research
- Food safety & hygiene expert
- Hospitality service expertise
- HACCP
- Equipment maintenance
- Fine-dining expertise
- Employee training and development
- Friendly, Positive Attitude
- Teamwork and Collaboration
- Problem-Solving
- Time Management
Accomplishments
- Team management administrative duties
- Menu planning
- Creating new recipes
- Meal preparation
- Supervising staff
- Food storage
- Food safety
- Managing the gross profit
- Ordering of daily stock
Languages
English
Hindi
Arabic
Nepali
Personal Information
Nationality: British
Timeline
Sr.Sous Chef
Marco Pierre white
10.2018 - 03.2024
Sr sous
Brasserie Blanc
03.2016 - 10.2018
Head Chef
Lavazza Group, IL Cafe di
10.2014 - 11.2015
Sr Chef De-party
Emirates Leisure Retail
08.2012 - 09.2014
Demi Chef De
Four point by Sheraton Hotel
11.2009 - 05.2012
Commies
The hotel Four Seasons
12.2006 - 12.2008
Commies
The Fulbari Resort & spa
09.2002 - 11.2006
HACCP Basic Training Course -
Personal in charge level 3 course -
Basic Food hygienic training -
Health & safety tanning -
Fare fating training from Dubai -
Secondary Level Certificate -
Diploma of Hospitality Management -
Certificate IV in Kitchen Management -
Certificate III in Commercial Cookery -
Health & Safety training -
Food Safety training -
Tourism Intermediate -
Hotel management basic hotel management training -
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