Bidhan Acharya
Parramatta ,NSW
Summary
Focused and creative kitchen professional offering solid leadership background and cooking expertise. Develop new recipes to delight customers and bring in repeat business. Manage efficient, productive kitchen team delivering high-quality food consistently.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Barbutto Restaurant
Narrabeen, NSW
09.2022 - 06.2023
- 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.
Sous Chef
Garden grub cafe
01.2020 - 01.2021
- Monitored supply usage and portion control and contributed to establishing menu selling prices
- Prepared or directed preparation of [Type] meals, side dishes, and desserts
- Reduced waste and expenses through effective supply management, storing food and ingredients properly and rotating stock to prevent spoilage
- Met budget and operational efficiency targets through effective resource allocation and inventory management
- Promoted efficient kitchen operations, scheduling staff, coordinating workflow, and enhancing processes where needed
- Increased patron feedback by developing innovative seasonal menu offerings in alignment with brand vision
- Safeguarded staff and patrons, verifying strict adherence to all safety and sanitation regulations
- Established and delegated preventive maintenance tasks for all kitchen equipment and appliance.
Sous Chef
Berowra rsl club
01.2019 - 12.2020
- Verified line quality with regular inspections and tests and corrected deficiencies
- Maintained team productivity with effective training and continuous monitoring
- Maintained performance standards by working with chef-partner to coach and counsel employees
- Maximized productivity and minimized waste through effective supervision of food preparation and production areas
- Met demanding delivery timelines by effectively managing all stations
- Brought new employees up to standards through training, mentoring, and motivation
- Protected staff and guests with fully enforced safety and sanitary practices
- Incorporated new recipes by marketing offerings and training staff on correct cooking techniques
- Kept customers interested with high-quality food and seasonal offerings
- Inspected foods throughout each shift, verifying quality and attractiveness of each plate
- Brought new employees up to speed quickly through close mentoring
- Monitored sanitation practices to ensure employees followed standards and regulations
- Matched food orders with expected demand to minimize risk of spoilage
- Priced items correctly by analyzing market, cooking labor and materials costs
- Controlled costs with strong oversight of supply use and food portioning
- Instructed cooks or other workers in preparation, cooking, garnishing, and presentation of food.
Chef de Partie
Sicilian restaurant and cafe
02.2018 - 12.2019
- Maintained performance standards by working with chef-partner to coach and counsel employees
- Maximized productivity and minimized waste through effective supervision of food preparation and production areas
- Verified line quality with regular inspections and tests and corrected deficiencies
- Met demanding delivery timelines by effectively managing all stations
- Upheld operational standards with total commitment and passion by offering knowledgeable direction to house associates
- Helped bring forth and implement menu ideas for Chef's Table, seasonal menus, and special events
- Promoted healthy dining options to meet diner needs, business standards and [State] regulations
- Assisted executive chef with supervising and coordinating culinary activities for multiple on-site dining venues with formal, casual, and bistro themes
- Brought new employees up to standards through training, mentoring, and motivation
- Matched food orders with expected demand to minimize risk of spoilage
- Controlled costs with strong oversight of supply use and food portioning
- Brought new employees up to speed quickly through close mentoring.
Pizza chef
Pizza moncur
03.2017 - 02.2018
- Prepared fresh dough every day to serve needs of [Number]+ customers per week
- Managed salad bar with [Number]+ options, keeping station iced, bowls full, and surfaces clean
- Operated, maintained, and cleaned [Type] pizza oven, cooking [Number]+ pies each day
- Maintained fresh ingredients through proper rotation procedures and daily prep work
- Prepared for expected days' business by making fresh dough each morning
- Achieved even cooking inside brick oven by rotating pizzas and breads
- Controlled waste through proper measuring and portion control
- Kept kitchen clean by regularly attending to stations and completing in-depth checklists at closing
- Met kitchen demands with good prioritization skills to work on multiple orders at once
- Prepared the kitchen for daily workloads by setting up stations and organizing ingredients.
Education
Certificate 4 in Commercial Cookery -
Australian Career College
Petersham, NSW03.2020
Diploma in Information Technology -
Australian Technology and Innovative College
Redfern, NSW03.2019
Skills
- Kitchen equipment safety
- Food safety regulations
- Plating and presentation
- Menu design
- Employee training
- Safe food handling
- Recipe development
- Written communication
- Customer relations
Timeline
Chef De Partie
Barbutto Restaurant
09.2022 - 06.2023
Sous Chef
Garden grub cafe
01.2020 - 01.2021
Sous Chef
Berowra rsl club
01.2019 - 12.2020
Chef de Partie
Sicilian restaurant and cafe
02.2018 - 12.2019
Pizza chef
Pizza moncur
03.2017 - 02.2018
Certificate 4 in Commercial Cookery -
Australian Career College
Diploma in Information Technology -
Australian Technology and Innovative College