BINOD RAI
LONDON
Summary
I am a loyal, hardworking, and confident chef with a solid understanding of training and mentoring employees. A dedicated team player, I am proactive and hands-on in task completion.
Energetic and equipped with strong communication and organizational skills, I excel at multitasking in reputable, high-end hospitality environments. I am motivated and organized, consistently completing tasks to high-quality standards under pressure. I build positive rapport and foster strong relationships to enhance team productivity.
Overview
13
13
years of professional experience
Work history
Sous chef
Berenjak
London
2021.08 - Current
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Built and maintained strong working relationship with staff across business
- Planned and directed food preparation in fast-paced restaurant environments.
- Developed chefs to run stations efficiently during peak service periods.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Inspected completed work and stations to verify conformance with standards.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
Sous chef
K10 modern Japanese
London
2014.12 - 2019.03
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Ensured quality control with strict adherence to hygiene regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Catered events with 200+ guests with specialised menus.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Chef de partie
Yo! sushi
London
2012.03 - 2014.11
- Worked closely with senior chefs for menu planning.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Prepared sauces, stocks and soups whilst following traditional recipes.
Education
A-Levels - Bussiness
Xavier's International college
Kathmandu, NepalSkills
- Staff supervision
- Event catering experience
- Hazard analysis and critical control points (HACCP)
- Training new staff members
- COSHH regulations knowledge
- Special dietary requirements understanding
- Stock control and ordering
- Kitchen staff rotas
- Handling food criticism
Timeline
Sous chef
Berenjak
2021.08 - Current
Sous chef
K10 modern Japanese
2014.12 - 2019.03
Chef de partie
Yo! sushi
2012.03 - 2014.11
A-Levels - Bussiness
Xavier's International college