Bikram Bohara
Kalkallo
Summary
Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.
Overview
14
14
years of professional experience
Work History
Sous Chef
Slices Restaurant
07.2023 - Current
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Head Chef
Piato Restaurant
01.2020 - 04.2023
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Look after food cost, labor cost and maintain healthy cashflow
Head Chef
The Duck Inn
02.2019 - 04.2020
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Developed close relationships with suppliers to source best ingredients.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Hired, managed, and trained kitchen staff.
- Rostering, weekly specials, events
- Ala-Carte/ Wine tasting and set menu design collaborating with suppliers.
Sous Chef
Bella Italian Restaurant
08.2015 - 09.2018
- Planned and directed high-volume food preparation in fast-paced environment.
- Make fresh pasta daily/ Sauces for multiple venues
- Prepare Deli items for multiple Bella italia venues with proper labels and look after staffs for correct procedure.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Order Inventory daily/ accept and communicate with multiple venues Head Chef/ Sous Chef for their weekly orders for supplies
- Food waste management/ effective utilization of resources
- Monitored food production to verify quality and consistency.
Junior Sous Chef
Cornstore Limerick
02.2013 - 08.2015
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
Chef De Partie
Curragower Seafood Bar
01.2012 - 03.2013
- 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.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Mise en place
Education
Diploma - Culinary
Limerick Institute of Technology
Limerick, IrelandCertificate Iv in Commercial Cookery - Culinary
Vetasses
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Safe food handling
- Allergen awareness
- Mentoring and coaching
- Kitchen management
- Pasta making
Languages
English
Full Professional
Hindi
Professional Working
Nepali
Full Professional
Timeline
Sous Chef
Slices Restaurant
07.2023 - Current
Head Chef
Piato Restaurant
01.2020 - 04.2023
Head Chef
The Duck Inn
02.2019 - 04.2020
Sous Chef
Bella Italian Restaurant
08.2015 - 09.2018
Junior Sous Chef
Cornstore Limerick
02.2013 - 08.2015
Chef De Partie
Curragower Seafood Bar
01.2012 - 03.2013
Diploma - Culinary
Limerick Institute of Technology
Certificate Iv in Commercial Cookery - Culinary
Vetasses
Working Rights
Australian citizen
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