Summary
Overview
Education
Skills
Certification
Interests
Work History
Timeline
Work Preference
Quote
Work Availability
Software
Accomplishments
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BHUMI RAJ UPADHYA

BHUMI RAJ UPADHYA

Chef

Summary

Exceptional Head Chef with 19+ years of superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning, and managing food inventory. Passionate about food and hospitality. Skillfully managed kitchen and food preparation areas.

Overview

5
5
Language
18
18
years of professional experience
1
1
year of post-secondary education

Education

Bachelor of Hotel Management - F& B Production

R.N. Shetty College of Hotel Management and Catering Technology, Karnataka University
2006

Diploma - Honers Diploma in Computer Application

LCC Computer Centre
Silchar
01.1999 - 01.2000

MBA - Industrial

Sikkim Manipal University,
India
Jun’03

Skills

  • High-Volume Environments
  • Signature Dish Creation
  • Ingredient Selection
  • Performance Assessment
  • Food and Beverage Pairings
  • Employee Training
  • Forecasting and Planning
  • Process Improvement
  • Equipment Maintenance
  • Vendor Relations
  • Chef Consultations
  • Customer Retention
  • Budgeting and Cost Control
  • Fine Dining Expertise
  • Kitchen Equipment Safety
  • Restaurant Operation
  • Kitchen Staff Management
  • Food Preparing, Plating and Presentation
  • Corrective Actions
  • Performance Improvement Monitoring
  • Culinary Trends
  • Guest Satisfaction
  • Verify Food Quality
  • Waste Reduction
  • Staff Supervision and Coordination
  • Purchasing
  • Scheduling
  • Staff Recruiting and Hiring
  • Special Dietary Requirements
  • Staff Meetings

Certification

Ä Holds the distinction of acquiring various certifications such as EFSTC (Essential Food Safety Training Certificate) and DTC (Departmental Training Coordinator); acquired On-the-job Training Certificate, Managing Employee Development Certificate. and Intermediate food safety certification level 3, Aug’11 – Nov’13 Working with Khalidiya Palace Rayhan by Rotana, Abu Dhabi as Specialty outlet Chef De Party Seafood Restaurant (reporting to the executive chef) Working in Fine Dinning Seafood Restaurant “The Beach” with a capacity of 140 Covers. Website: https://cutt.ly/xTaU5sD Significant Contributions Ä Holds the distinction of acquiring various certifications such as EFSTC (Essential Food Safety Training Certificate) and DTC (Departmental Training Coordinator); acquired On-the-job Training Certificate, Managing Employee Development Certificate. and Intermediate food safety certification level 3

Interests

Personal Dossier, Date of Birth: 5thFebruary Current Address: United Kingdom(Wales)Permanent Address: S/o TR Upadhya, HNo 85, Endogram Road, Kumbhigram A/F Station, Cachar – 788109, AssamTel (Res): 03842 - 282463

Work History

Speciality chef

Khalidiya Palace Rahyaan BY Rotana
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.

Head Chef

Forbidden Florist
Haverdford west , Wales
2023.01 - Current
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Excellent communication skills, both verbal and written.
  • Organized and detail-oriented with a strong work ethic.

Executive sous chef

Reniassance Wind creek Aruba
Aruba, aru ba
2016.01 - 2022.12
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Worked effectively in fast-paced environments.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Excellent communication skills, both verbal and written.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Strengthened communication skills through regular interactions with others.
  • Organized and detail-oriented with a strong work ethic.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Paid attention to detail while completing assignments.
  • Developed and maintained courteous and effective working relationships.
  • Identified issues, analyzed information and provided solutions to problems.
  • Cultivated interpersonal skills by building positive relationships with others.

Steak House chef

Crown Plaza Hotel
Sohar, Oman
12.2013 - 12.2015
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Chef de Partie

32nd Milestone Hotel
Gourgoan, India
03.2010 - 08.2011
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.

Line Cook

Crown Plaza Hotel
Bangalore, India
01.2009 - 12.2010
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.

Lead Cook

Marriot Hotel
Marco Island, USA
01.2009 - 03.2010
  • Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
  • Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
  • Continuously improved cooking techniques by staying current with industry trends and participating in professional development opportunities.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Took over line positions in event of emergency.
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

Line Cook

Mark boulevard Hotel
Bangalore, India
12.2007 - 12.2008
  • Checked food temperature regularly to verify proper cooking and safety.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Followed health, safety and sanitation guidelines while preparing and serving food.

Hotel Operational Trainee

The Raj Palace Hotel(small luxry Hotel)
Jaipur, India
05.2006 - 11.2007
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Prepared and served various food items in fast-paced [Type] environment.
  • Monitored food quality and presentation to maintain high standards.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Managed opening and closing shift kitchen tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.

Timeline

Head Chef

Forbidden Florist
2023.01 - Current

Executive sous chef

Reniassance Wind creek Aruba
2016.01 - 2022.12

Steak House chef

Crown Plaza Hotel
12.2013 - 12.2015

Chef de Partie

32nd Milestone Hotel
03.2010 - 08.2011

Line Cook

Crown Plaza Hotel
01.2009 - 12.2010

Lead Cook

Marriot Hotel
01.2009 - 03.2010

Line Cook

Mark boulevard Hotel
12.2007 - 12.2008

Hotel Operational Trainee

The Raj Palace Hotel(small luxry Hotel)
05.2006 - 11.2007

Diploma - Honers Diploma in Computer Application

LCC Computer Centre
01.1999 - 01.2000

Speciality chef

Khalidiya Palace Rahyaan BY Rotana

Bachelor of Hotel Management - F& B Production

R.N. Shetty College of Hotel Management and Catering Technology, Karnataka University

MBA - Industrial

Sikkim Manipal University,

Work Preference

Work Type

Full Time

Work Location

On-Site

Important To Me

Company CultureWork-life balanceCareer advancementTeam Building / Company RetreatsPersonal development programsFlexible work hours

Quote

There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Software

POS/TIllT/OPERA/MC/FBM

Accomplishments

  • Selected to create and prepare unique dishes for private parties with well-known celebrities.
  • Ensured safe and efficient kitchen operations while managing a BOH staff of [Number].
  • Created signature dish which generated high-interest and became best-selling dinner entrée for [Timeframe].
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Collaborated with team of [Number] in the development of [Project name].

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