Bipul

Proficient sous chef highly effective at operating in fast-paced, demanding environment. Adaptable professional with success handling any challenge. 9-years background in high-end restaurant industry. High-performing individual with solid background in culinary arts.

Skilled in creating innovative & delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Details-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude.

Willingness to take on added responsibilities to meet team goals.

Sous Chef - Regenta Central Cassia - Chandigarh

(2024-03)

• Collaborated with head chef to recruit, train, and evaluate staff.
• Create new entrees for restaurant menu.
• Yearly evaluating food production and labour cost, reducing significant fees.
• Initiated training for new team member on culinary techniques to improve productivity & increase kitchen workflows.

CDP - Kaffberry by Khana Khazana - Jammu

(2022-08 - 2024-03)

• Acted as kitchen head when required to maintain continuity of service & quality.
• Initiated training for new team member on culinary techniques to improve productivity & increase kitchen workflows.
• Mentored kitchen staff to prepare each for demanding roles.
• Disciplined & dedicated to meeting high-quality standards.

DCDP - kakapo - New Delhi

(2021-01 - 2022-07)

• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards & maintain stellar business reputation.
• Acted as kitchen head when required to maintain continuity of service & quality.

Commi -I - Green mantis - New Delhi

(2019-06 - 2021-01)

• Rotated stock to use items before expiration.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Prepared items for roasting, sauteing, frying, & baking.
• Collaborated with staff members to create meals for large banquets.

Commi chef - Kick in cafe - Gurgaon

(2018-04 - 2019-06)

• Collaborated with vendors & suppliers to obtain quality recipes ingredients while adhering to company budgets.
• Mentored kitchen staff to prepare each for demanding roles.
• Maintained well-organized mise en place to keep work consistent.

Commi chef - Little*BIG - Gurgaon

(2017-05 - 2018-03)

• Reduced costs & losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.