Roshan Bika
Farnborough ,United Kingdom
Summary
Accomplished culinary professional with extensive expertise in food preparation, kitchen management, and staff training. Demonstrates a commanding leadership style and motivational team management skills, ensuring high standards of food safety and quality. Proficient in creating decorative food displays, baking and pastry, grilling, and deep frying. Adept at using kitchen equipment and tools to enhance food plating and presentation. Committed to maintaining cleanliness through effective cleaning and sanitising methods. Aspires to innovate in culinary arts while fostering a collaborative kitchen environment.
Overview
12
12
years of professional experience
Work history
Sous chef
PHO Vietnamese Restaurant
Guildford, Surrey
10.2024 - Current
- Maintained high standards of food preparation by following recipes accurately.
- Ensured proper storage of raw materials adhering to health standards.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
- Built and maintained strong working relationship with staff across business.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- 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.
- Developed chefs to run stations efficiently during peak service periods.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Reduced customer complaints by enforcing strict quality control procedures.
Sous chef
The IVY Asia Guildford
Guildford, United Kingdom
12.2022 - 10.2024
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Built and maintained strong working relationship with staff across business.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Inspected completed work and stations to verify conformance with standards.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Developed chefs to run stations efficiently during peak service periods.
- Planned and directed food preparation in fast-paced restaurant environments.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Assisted cooks to determine freshness and quality of dishes.
- Performed at peak levels at all times to give team members goal to achieve.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
Head chef
Barahi Bakery
Pokhara, Nepal
03.2020 - 09.2022
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Developed menus for continuous use, events and promotions for different seasons.
- Look after the labour cost, business operation ,selling with the suppliers and ordering.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Second pastry chef
Keden International
Riyadh, Saudi Arabia
10.2017 - 11.2019
- Inspected and cleaned food preparation areas to maintain sanitary practices.
- Managed all day-to-day operations of kitchen bakery and pastry section.
- Developed new products based on seasonal ingredients and dessert trends.
- Maintained and controlled pastry kitchen supply inventory to minimise waste.
- Determined best way to present food and created decorative food displays.
- Closely followed recipes, maintaining consistency across baking processes.
- Baked products accurately and quickly, ready for finishing processes and timely despatch.
- Executed strict quality control measures to maintain high standards of baked goods.
- Decorated pastries and desserts using different icings for beautiful and exciting food presentations.
- Helped develop recipes and menu changes to best meet customer demand.
- Monitored ovens, setting time and temperature controls to achieve optimum baking results.
- Performed pastry trend and industry development research to offer innovative product offerings.
- Decorated completed baked goods with glazes, icings and artistic elements.
- Directed junior team members to meet preparation, plating and service standards.
- Designed displays to showcase baked produce.
- Produced delicious and attractive biscuits, pastries and pies for customers.
- Created unique sourdough for bread and pizzas.
- Employed fondant and special decorating techniques to build creative cake designs.
Technical demonstrator (pastry bakery)
Culinary Academy of Indian
Hyderabad , India
01.2017 - 08.2017
- Provided information knowledge to students about handling techniques of chocolate, dead dough, icing , sugar paste and related .
- Kept working area clean and organised and returned items to proper locations following demonstrations.
- Understood student’s interest of thought and motivate and appreciate on their ideas with preferences to highlight product features.
- Come up with the daily new ideas of showpieces and displays of chocolate, suar paste, dough, breads and produce them.
Chef de partie
Eclairs patisserie
Hyderabad, India
09.2016 - 01.2017
- Maintained clean and tidy food preparation areas.
- Prepared, produced and packed food in tight timescales.
- Prepare éclairs, breads , artistic cakes, designe,pastrie, cheesecake etc.
Commis chef
The Westin Hyderabad Mindspace
Hyderabad , India
11.2014 - 08.2016
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
- Carried out tasks assigned by Chef De Partie.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cooked and presented dished in line with standardised recipes.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Quality-checked items for quantity and presentation.
- Periodically cleaned kitchen stations in line with sanitation regulations.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Produce buffet production with nice garnish and eye appealing presentation.
- Make pastries, cakes, mousse, chocolate garnish, showpieces,breads, croissants etc
Industrial trainee
Taj by Vivanta
Hyderabad , India
09.2013 - 03.2014
- Gained knowledge of production and continuous improvement processes.
- Documented activities and lessons learned to maintain logbook.
- Demonstrated strong problem-solving skills to overcome challenges.
- Learn grilling, tandoor, Indian gravy continental food Chinese prenatal food bakery pastry.
Education
Craft course - Culinary
Culinary Academy Of India
Hyderbad, IndiaHigher secondary - Management
Amar Singh H S School
Pokhara, NepalSkills
- Food preparation
- Staff training
- Kitchen management
- Food safety
- Cook guidance
- Decorative food displays
- Creativity
- Baking and pastry
- Grilling and deep frying skills
- Cleaning and sanitizing methods
- In-store baking
- Food plating and presentation
- Cooking
- Kitchen equipment and tools
- Commanding leadership style
- Motivational team management
Custom
Gu14, 9BW , 179 chapel lane , Farnborough, United Kingdom
Personal Information
- Nationality: Nepalese
- Date of birth: 05/04/1993
Timeline
Sous chef
PHO Vietnamese Restaurant
10.2024 - Current
Sous chef
The IVY Asia Guildford
12.2022 - 10.2024
Head chef
Barahi Bakery
03.2020 - 09.2022
Second pastry chef
Keden International
10.2017 - 11.2019
Technical demonstrator (pastry bakery)
Culinary Academy of Indian
01.2017 - 08.2017
Chef de partie
Eclairs patisserie
09.2016 - 01.2017
Commis chef
The Westin Hyderabad Mindspace
11.2014 - 08.2016
Industrial trainee
Taj by Vivanta
09.2013 - 03.2014
Craft course - Culinary
Culinary Academy Of India
Higher secondary - Management
Amar Singh H S School
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