Summary
Overview
Work history
Education
Skills
Timeline
Waitress
Bhumiraj Upadhya

Bhumiraj Upadhya

chef
Fleet,Uk

Summary

Dedicated Head Chef with 19+ years of experience. Demonstrated a history of meeting company goals and promoting best practices. Thrives under pressure and adapts to challenges with ingenuity and resilience.

Overview

18
18
years of professional experience

Work history

Head chef

Forbidden FLorist
Haverfordwest, Pembrokeshire
01.2023 - Current
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Planned popular promotional menu additions based on seasonal pricing and product availability.

Executive sous chef

Renaissance Wind creek Aruba
Aruba, Aruba
01.2016 - 12.2023
  • Catered events with [Number]+ guests with specialised menus.
  • Created recipes to maximise profit by delivering on target food costs per dish.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
  • Coached 150 staff to deliver top-quality food service, consistent with brand guidelines.
  • Developed chefs to run stations efficiently during peak service periods.
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Acted as Executive chef when required, maintaining continuity of service and quality.
  • Assisted cooks to determine freshness and quality of dishes.
  • Sanitised equipment and kitchenware to comply with hygiene protocols.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Planned and directed food preparation in fast-paced restaurant environments.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Built and maintained strong working relationship with staff across business.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
  • Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Estimated cooking time to provide timely deliveries to customers.

Steak House Chef

Crown Plaza
Sohar, Oman
12.2013 - 12.2015
  • Changed and sanitised surfaces between tasks to avoid cross-contamination.
  • Enforced proper sanitation practices to prevent food spoilage and contamination.
  • Followed precise recipes detailing ingredient requirements and cooking methods.
  • Created special menus for events with unique ingredients and recipes.

Speciality chef

Rotana hotels
Abudhabi, UAE
08.2011 - 11.2013
  • Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
  • Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
  • Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
  • Monitored line work processes to ensure consistency in quality, quantity and presentation.

Chef de partie

32nd Milestone Hotel
Gurgoan, India
03.2010 - 08.2011
  • Monitored line production to achieve consistent quality.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Executed efficient mise en place to facilitate smooth service.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.

Lead Cook

Marriott Hotels
Marcoisland, USA
01.2009 - 03.2010
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
  • Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
  • Mentored staff in food preparation and storage best practices.
  • Ordered and received products and supplies to maintain well-stocked kitchen areas.

Line cook

Crowne Plaza
Bangalore, India
01.2009 - 12.2009
  • Collaborated with kitchen team to deliver fast and accurate orders with delicious food.
  • Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
  • Operated industrial kitchen equipment to mix and blend ingredients.
  • Followed precise recipes detailing ingredient requirements and cooking methods.

Hotel operational trainee

The Raj Palace
Jaipur, India
05.2006 - 11.2007
  • Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
  • Ordered and received products and supplies to maintain well-stocked kitchen areas.
  • Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
  • Prepared and cooked dishes with accuracy and efficiency for well-timed food service.

Education

Bachelor of Science - I completed bachelor of Hotel Management in food Productions with 1st class

R.N.Shetty College of hotel Management
May 2002 - 05.2006

Skills

  • Haute cuisine
  • Fine-dining expertise
  • Engaging leadership style
  • Forecasting and planning
  • Performance assessments
  • Signature dish creation
  • Menu planning
  • Cost reduction
  • Kitchen management
  • Workflow optimisation
  • Food spoilage prevention
  • Equipment maintenance
  • Employee training and development
  • Food preparation
  • Seasonal specials planning
  • Vendor relations

Timeline

Head chef

Forbidden FLorist
01.2023 - Current

Executive sous chef

Renaissance Wind creek Aruba
01.2016 - 12.2023

Steak House Chef

Crown Plaza
12.2013 - 12.2015

Speciality chef

Rotana hotels
08.2011 - 11.2013

Chef de partie

32nd Milestone Hotel
03.2010 - 08.2011

Lead Cook

Marriott Hotels
01.2009 - 03.2010

Line cook

Crowne Plaza
01.2009 - 12.2009

Hotel operational trainee

The Raj Palace
05.2006 - 11.2007

Bachelor of Science - I completed bachelor of Hotel Management in food Productions with 1st class

R.N.Shetty College of hotel Management
May 2002 - 05.2006

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