BHAVESH KASHYAP
ROLLESTON
Summary
I Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
4
4
years of professional experience
Work History
Senior Chef De Partie
Curator's House
10.2023 - Current
- Acted as head chef in the absence of head chef, running the kitchen, ordering & cooking hots .
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Cooked memorable dishes that brought new customers into establishment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Completing the food control plan and running shifts .
- Regular meeting with manager and employer for groups events , special occasion .
- Implemented food cost and waste reduction initiatives to save money.
Senior Chef De Partie
THE DUKE GLOUCESTER Taradale
07.2022 - 12.2023
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Monitored food products, driving quality, freshness and integrity
- Trained kitchen workers on culinary techniques
- Observed food safety and sanitation protocols to reduce germ spread
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions
- Checked quality of food products to meet high standards
- Supervised food preparation staff to deliver high-quality results.
Sous Chef
COUNTRY LANE GROUP LTD
12.2022 - 10.2023
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Supervised kitchen food preparation in demanding, high-volume environments
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Checked quality of food products to meet high standard
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Senior Chef De Partie
Milk, Napier
10.2021 - 07.2022
- Supervised kitchen food preparation in demanding, high-volume environments
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Liaised closely with kitchen and front-of-house personnel
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Conducted frequent line checks to keep food at proper temperatures in holding zones
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Baker
MONHavelock North
09.2021 - 10.2021
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods
- Baked fresh bread and pastries for cafes and restaurants
- Maintained temperature, sweep and sanitation logs to document proper conditions
- Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature
- Designed appealing product displays to maintain unique presentation
- Measured, mixed and prepped raw materials according to company specifications and recipes.
Deli Assistant
05.2021 - 09.2021
- Assessed customer needs, evaluated food allergies and suggested additional menu items as appropriate
- Checked signage and pricing to verify accurate displays on counters and in cases
- Sliced meats and cheeses and weighed deli items for customers
- Sanitized and kept work areas tidy by cleaning surfaces, equipment and floors, removing trash and maintaining machinery
- Stored perishable food items in freezer or refrigerator to protect from spoilage
- Documented and entered special orders for event catering and party trays.
Crew Member
Mc donaldRotorua
02.2021 - 05.2021
- Wiped down tables and equipment, swept and refilled stock
- Kept restaurant lobby, front counter and restrooms neat and clean throughout shift
- Prepared quality products while maintaining portion control and presentation within service goal times
- Stocked shelves and cases with new or transferred items
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations
- Served food quickly for positive guest experiences.
Pizza Chef, Urban
10.2020 - 02.2021
- GuestoRotorua
- Created from-scratch pizza dough daily in large quantities following authentic Italian recipe
- Prepared deli and hot sandwiches to meet customer orders
- Operated pizza oven and brick oven along with other kitchen equipment to prepare authentic Italian dishes
- Supervised kitchen staff and applied positive reinforcement, promoting pleasant working environment
- Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste
- Stocked freezers and refrigerators to maintain adequate supply of ingredients and products.
Kitchen Hand
03.2020 - 10.2020
- Valentine's buffetRotorua
- Prepared meats, vegetables or desserts according to orders or instructions
- Cleaned and sanitized kitchen equipment, utensils and work stations
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving
- Washed and sanitized plates using industrial dishwashers according to manufacturer instructions
- Observed food safety and sanitation protocols to reduce germ spread.
Education
And Baking Level 4 And 512/2021Toi OhomaiRotorua SAVE & NEXT -
Ph.D. - Diploma in Culinary Arts Level 4 And 5
Toi Ohomai
Rotorua, BOP12.2021
Skills
- Safe Food Handling
- Inventory Management
- Verbal and Written Communication
- Cost Control and Budgeting
- Staff Training
- Portion Control
- Supervising Food Prep
- Motivational Team Management
- Kitchen Management
- Positive and Professional
Timeline
Senior Chef De Partie
Curator's House
10.2023 - Current
Sous Chef
COUNTRY LANE GROUP LTD
12.2022 - 10.2023
Senior Chef De Partie
THE DUKE GLOUCESTER Taradale
07.2022 - 12.2023
Senior Chef De Partie
Milk, Napier
10.2021 - 07.2022
Baker
MONHavelock North
09.2021 - 10.2021
Deli Assistant
05.2021 - 09.2021
Crew Member
Mc donaldRotorua
02.2021 - 05.2021
Pizza Chef, Urban
10.2020 - 02.2021
Kitchen Hand
03.2020 - 10.2020
And Baking Level 4 And 512/2021Toi OhomaiRotorua SAVE & NEXT -
Ph.D. - Diploma in Culinary Arts Level 4 And 5
Toi Ohomai
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