Sudip Bhatta
Brisbane,QLD
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Chef De Partie
The Summit Cafe
07.2023 - 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.
- Hands on food service operations on a day-to-day basis using a large range of kitchen equipment.
- Ensure food standards, preparation, presentation and cooking techniques meet establishment
standards and are maintained at that level. Work with the kitchen brigade and take corrective action
where appropriate if standards are not met. - Strive continually for innovative, quality, value for money food, which is presented and served in the
most complimentary way. - Food is to be checked and tasted at all times for freshness and quality.
- Be fully conversant with the establishment’s fire and emergency evacuation procedures.
- Ensure food safety documentation is filled in correctly.
- Report any maintenance that might cause a food safety breach.
- Ensure the kitchen and its associated storage areas are always kept compliant with the Food
standards code and local council laws. - Practice the highest possible standard of hygiene to meet Health & Safety regulations.
- Treat colleagues from all cultural groups with respect, sensitivity and transparency.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Chef
PIG N WHISTLE QUEENS STREET MALL
04.2022 - 07.2023
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Checked food portioning for optimal presentation and cost control
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight
- Managed purchasing of supplies and ingredients for normal operations and special events
- Created new menu items and interesting plating designs
- Trained kitchen workers on culinary techniques
- Monitored food products, driving quality, freshness and integrity
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Supervised kitchen food preparation in demanding, high-volume environments.
Cook
Regis Aged Care
12.2021 - 04.2022
- Monitored quality, presentation and quantities of plated food across line
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures
- Selected and developed recipes and planned menus, driving consistent food quality and production
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Checked quality of food products to meet high standards
- Trained and supervised line cooks to develop new skills and improve team performance.
Education
Certificate IV: Cookery -
Brighton Collage
05.2023
Bachelor of Business : Business -
Torrens University, Brisbane
12.2021
High School Diploma -
Paragon Higher Secondary School Ratnanagar Chitwan
01.2017
Skills
- Food and Beverage Pairing
- Budgeting and Cost Control
- Banquets and Catering
- Waste Control
- Menu Planning
- Cost Control and Budgeting
- Special Events and Catering
- Culinary Trends
- Inventory Management
- Verbal and Written Communication
- Relationship Building
- Safe Food Handling
- Staff Recruiting and Hiring
- Equipment Inspection and Maintenance
- Staff Supervision and Coordination
- Quality Control
- Quality Assurance
- Team Collaboration
- Food Prep Planning
- Current in Culinary Trends
- Staff Scheduling
- Food Stock and Supply Management
- Food Preparing, Plating and Presentation
- Order Management
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
Certification
- Teamwork in the Hospitality Industry, 2022
- RSA, 2023
- Personal Hygiene in Hospitality Industry, 2022
- Food Safety Storage, 2022
- I am Alert, 2020, Brisbane city council
- Knife Handling, 2022
- How to manage Conflict, 2022
- Creating positive Costumer Experience, 2022
References
Available upon request
Timeline
Chef De Partie
The Summit Cafe
07.2023 - Current
Chef
PIG N WHISTLE QUEENS STREET MALL
04.2022 - 07.2023
Cook
Regis Aged Care
12.2021 - 04.2022
Certificate IV: Cookery -
Brighton Collage
Bachelor of Business : Business -
Torrens University, Brisbane
High School Diploma -
Paragon Higher Secondary School Ratnanagar Chitwan
- Teamwork in the Hospitality Industry, 2022
- RSA, 2023
- Personal Hygiene in Hospitality Industry, 2022
- Food Safety Storage, 2022
- I am Alert, 2020, Brisbane city council
- Knife Handling, 2022
- How to manage Conflict, 2022
- Creating positive Costumer Experience, 2022
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