Bimal Chaudhary
Sydney,NSW
Summary
Adept at leading kitchen teams to excellence, I honed my skills at Restaurant 317, mastering cost control and food safety. My expertise in food presentation and team management significantly elevated dining experiences, showcasing my ability to innovate and execute with precision. Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
3
3
years of professional experience
Work History
Chef De Partie
Restaurant 317
10.2023 - 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.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Chef
Cheery Beans Cafe
04.2023 - 10.2023
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Mentored kitchen staff to prepare each for demanding roles.
- Utilized culinary techniques to create visually appealing dishes.
Chef
Restaurant 317
01.2023 - 04.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Cook
Hunters Hill Hotel
10.2021 - 01.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Managed opening and closing shift kitchen tasks.
Education
Diploma - Diploma of Hospitality Management
Duke College
Parramatta, NSW09.2022
Diploma - Certificate of Iv Commercial Cookery
Duke College
Parramatta, NSW03.2022
Skills
- Food allergy understanding
- Knife Skills
- Proper food handling
- Stock making
- Food Safety
- Steaming methods
- Order delivery practices
- Food Preparation
- Grilling Techniques
- Pizza making
- Ordering and Requisition
- Portion and cost control
Languages
English
Professional Working
Korean
Professional Working
Nepali
Full Professional
Hindi
Full Professional
Timeline
Chef De Partie
Restaurant 317
10.2023 - Current
Chef
Cheery Beans Cafe
04.2023 - 10.2023
Chef
Restaurant 317
01.2023 - 04.2023
Cook
Hunters Hill Hotel
10.2021 - 01.2023
Diploma - Diploma of Hospitality Management
Duke College
Diploma - Certificate of Iv Commercial Cookery
Duke College
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