Summary
Overview
Work History
Education
Skills
Certification
Publications
References
Timeline
Generic

Sashim Bhetwal

Queensland,Australia

Summary

Skilled and driven chef with over 8 years of experience in high-performing kitchens, including two of Melbourne's most respected 2-hatted fine dining restaurants. Known for precise execution, calm leadership under pressure, and a strong understanding of modern cooking techniques. Recognized in national media and culinary publications for excellence in recipe development and sustainable kitchen practices. Now seeking a senior role to contribute meaningfully to a dynamic kitchen team.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Jnr Sous Chef

Blowfish
Gold Coast, QLD
01.2025 - Current
  • Led key sections in a high-pressure seafood kitchen to achieve operational excellence.
  • Supervised junior chefs, ensuring seamless coordination and efficient kitchen operations.
  • Assisted with daily preparations, special menu items, and pass coordination for timely service.

Chef

Reine & La Rue (2-Hatted)
Melbourne, VIC
01.2024 - 01.2025
  • Worked on the high-pressure grill section at one of Melbourne's premier fine dining venues.
  • Delivered precise, consistent dishes under tight service windows.
  • Collaborated with senior chefs to maintain high service standards.

Head Chef

Lakhey
Melbourne, VIC
01.2023 - 01.2024
  • Established and managed all kitchen operations to ensure efficiency.
  • Coordinated special events and catering services for diverse clientele needs.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Created comprehensive menu, including cost analysis and supplier relationships.
  • Recruited and trained team members to uphold high-quality standards.

Snr Chef De Partie

IDES (2-Hatted)
Melbourne, VIC
01.2022 - 01.2023
  • Managed sections in a two-hatted tasting menu kitchen for high-quality standards.
  • Maintained consistency and attention to detail in dish execution.
  • Supported sous chef with training initiatives and daily leadership activities.

Commi - CDP

Commune Group (Multiple Venues)
Richmiond, VIC
01.2019 - 01.2022
  • Advanced through ranks from commis to Chef de Partie.
  • Worked at all the venues in the group
  • Established a solid technical foundation across all kitchen sections.
  • Assisted in implementing seasonal menu changes during high-volume service periods.

Education

Diploma - Commercial Cookery

FRONT COOKING SCHOOL
VIC
02-2022

Skills

  • stock control & kitchen systems
  • Supplier liaison and ordering
  • Menu development
  • Training and mentoring
  • Allergen awareness
  • stock control & kitchen systems
  • Supplier liaison and ordering
  • Menu development
  • Training and mentoring
  • Allergen awareness

Certification

  • Certificate III in commercial cookery
  • Certificate IV in commercial cookery
  • Food safety supervisor

Publications

  • Featured chef - Australian Good Food Guide
  • Recipe feature - 'Nepalese spiced barramundi' (AGFG)
  • Interviewed - Sydney Morning Herald (2024) - sustainability feature
  • Interviewed - ABC News (2024) - Sustainable seafood
  • Contributor - The Good Fish Cookbook (2024)

References

References available upon request.

Timeline

Jnr Sous Chef

Blowfish
01.2025 - Current

Chef

Reine & La Rue (2-Hatted)
01.2024 - 01.2025

Head Chef

Lakhey
01.2023 - 01.2024

Snr Chef De Partie

IDES (2-Hatted)
01.2022 - 01.2023

Commi - CDP

Commune Group (Multiple Venues)
01.2019 - 01.2022

Diploma - Commercial Cookery

FRONT COOKING SCHOOL

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Sashim Bhetwal