Bikash Simkhada
Summary
PERSONAL STATEMENT I'm a well trained and a high caliber of Head Chef with immaculate presentation skills. I'm equipped with years of experience of creating new dishes from scratch and present them with high standards. The feedback from my customers have always been highly regarded and my ability to work under pressure has been recognized well. I'm an ambitious individual and my ability to learn quickly has enabled me to advanced my career. As a part of my role, I appoint and train new member of staff in a regular basis and I find it really fulfilling as I learn a great deal from the experience. I would like to continue to develop my knowledge and skills which would give me better prospects to grow and advance my career .
Overview
21
21
years of professional experience
Work history
Sr.Sous Chef
Marco Pierre white
Milton Keynes
10.2018 - Current
- Responsible for ensuring that food specifications and labor objectives meet all goals set by the company as well as customer requirements
- Also in charge of scheduling duties and organizing the daily responsibilities of all kitchen staff
- In addition, assisting the kitchen staff when necessary
- Duties:
- Making sure that all the kitchen brigade works to the highest culinary standards
- Creating new menus and dishes on a daily basis
- Checking the number of reservations that have been made and then estimating how much food need to be prepared; usually preparing over 500 covers per day
- Provide daily briefing to all kitchen staff, so they understand the duties and tasks they need to perform
- Planning, preparing and direction food operations in a kitchen or catering area
- Ensuring that the presentation of food is compliant with company standards
- Train, develop and grow all member of staff.
Sr sous
Brasserie Blanc
03.2016 - 10.2018
Head chef
Lavazza Group, IL Cafe di
dabhi
10.2014 - 11.2015
Sr Chef De-party
Emirates Leisure Retail
Dubai
08.2012 - 09.2014
Demi Chef De
Four point by Sheraton Hotel
Dubai
11.2009 - 05.2012
Commies
The hotel Four Seasons
Doha
12.2006 - 12.2008
Commies
The Fulbari Resort & spa
09.2002 - 11.2006
Education
HACCP Basic Training Course, Dubai -
Personal in charge level 3 course, Dubai Basic Food hygienic training, Dubai. Health & safety tanning, Dubai. Fare fating training from Dubai - undefined
Secondary Level Certificate - undefined
Diploma of Hospitality Management -
William Hospitality School
AustraliaHealth & Safety training, UK - undefined
2016
Food Safety training, UK - undefined
Tourism
2016
Intermediate - undefined
2004
and hotel management basic hotel management training - undefined
2002
Certificate IV in Kitchen Management -
William Hospitality School
AustraliaCertificate III in Commercial Cookery -
William Hospitality School
AustraliaSkills
- Ability to work under pressure
- Can quickly gain an in-depth familiarity with any kitchen's operations
- Good knowledge of operational health & safety
- Knowledge of all different styles of cooking done in a kitchen
- Resolving personal conflicts between members of the kitchen staff
- Understanding of food labeling and temperature controls
- Consistently working hard to achieve personal goals and objectives
- Ensuring that meals are prepared with full regards to food cost and quality
- Having strong and effective leadership skills, along with the ability to successfully manage a team of brigade
- Signature dish creation
- Recipe development
- Kitchen sustainability improvements
- Menu planning
- Workflow optimisation
- Inventory control
- Kitchen sanitation procedures
- Culinary trend research
- Food safety & hygiene expert
- Hospitality service expertise
- HACCP
- Equipment maintenance
- Fine-dining expertise
- Employee training and development
Accomplishments
- Team management Administrative duties Menu planning Creating new recipes Meal preparation Supervising staff Food storage Food safety
- Managing the gross profit Ordering of daily stock
Languages
English
Fluent
Hindi
Native
Arabic
Advanced
Nepali
Native
Timeline
Sr.Sous Chef
Marco Pierre white
10.2018 - Current
Sr sous
Brasserie Blanc
03.2016 - 10.2018
Head chef
Lavazza Group, IL Cafe di
10.2014 - 11.2015
Sr Chef De-party
Emirates Leisure Retail
08.2012 - 09.2014
Demi Chef De
Four point by Sheraton Hotel
11.2009 - 05.2012
Commies
The hotel Four Seasons
12.2006 - 12.2008
Commies
The Fulbari Resort & spa
09.2002 - 11.2006
HACCP Basic Training Course, Dubai -
Personal in charge level 3 course, Dubai Basic Food hygienic training, Dubai. Health & safety tanning, Dubai. Fare fating training from Dubai - undefined
Secondary Level Certificate - undefined
Diploma of Hospitality Management -
William Hospitality School
Health & Safety training, UK - undefined
Food Safety training, UK - undefined
Tourism
Intermediate - undefined
and hotel management basic hotel management training - undefined
Certificate IV in Kitchen Management -
William Hospitality School
Certificate III in Commercial Cookery -
William Hospitality School
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