Summary
Overview
Work History
Education
Skills
Timeline
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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
08.2021 - 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
12.2014 - 03.2019
  • 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
03.2012 - 11.2014
  • 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, Nepal

Skills

  • 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
08.2021 - Current

Sous chef

K10 modern Japanese
12.2014 - 03.2019

Chef de partie

Yo! sushi
03.2012 - 11.2014

A-Levels - Bussiness

Xavier's International college

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BINOD RAI