ABHISHEK BAJGAIN
NY,NY
Summary
Experienced cook with a proven track record in fast-paced kitchen environments. Skilled in preparing diverse cuisines and maintaining high standards of food safety and quality. Adept at managing kitchen operations and collaborating with team members to deliver exceptional dining experiences. Committed to continuous learning and culinary excellence. First Chef in Nepal to host a tasting menu event.
Overview
1
1
Certification
1
1
year of post-secondary education
6
6
years of professional experience
Work History
Chef de Partie/Chef de Tournant
Cafe Boloud
New York, New York
2026.06 - Current
- Executed meat cook responsibilities, managing 10-12 proteins and preparing all sauces for hot line service.
- Supported all kitchen stations with mise en place and service to ensure smooth operations.
- Aided sous chefs in sauce preparation and task execution to maintain kitchen workflow.
- Managed the pass and assisted with plating.
Dining Room Supervisor
THE BOCUSE RESTAURANT
Hyde Park, New York
2025.01 - Current
- Lead dining room Supervisor for Bocuse Restaurant at the Culinary Institute of America.
- Training new students every day on all aspects of a successful fine dining service.
- Resolved customer complaints promptly, maintaining positive dining experiences.
- Coordinated with kitchen staff to ensure timely and accurate order delivery.
- Supervised dining staff, enhancing service quality and efficiency.
- Trained to work any station/role in a front-of-house environment.
Research and Development Chef
VARNABAS MUSEUM HOTEL
Kathmandu
2024.04 - Current
- Hosted the first-ever tasting menu in Nepal as a pop-up dinner while I was on vacation for a month.
- Responsible for all aspects of the event.
- Conducted a successful and unique event and started the culture of trend of Tasting menu in Nepal, hired as an R&D chef.
- Developed new recipes, resulting in a huge increase in menu diversity.
- Analyzed food trends, informing menu development and innovation.
- Led a team of 12 chefs during the event, enhancing creativity and productivity.
- Currently consistently providing menu Ideas and overseeing the F&B operations of the hotel.
Line Cook
Protogè
Palo Alto, California
2025.09 - 2025.12
Cook
FRENCHETTE
New York City, New York
2023.12 - 2024.07
- Second Line cook job in the city. Moved up to various stations, left as a Chef de Partie.
- Prepared and cooked a variety of dishes according to restaurant standards.
- Followed recipes and portion control guidelines to ensure consistency and quality.
- Assisted in menu planning and development with the Chef de Cuisine.
- Monitored inventory levels and placed orders for necessary supplies.
- Trained new kitchen staff on cooking techniques and kitchen protocols.
- Created various specials for the dinner menu throughout my time.
Cook
ATOBOY
New York City, New York
2023.08 - 2023.11
- Line cook at one of the fastest-paced kitchens in NYC.
- Responsible for multiple course tasting menu as a small team.
- Ensured compliance with health and safety regulations in the kitchen.
- Handled customer orders and special requests with care and attention.
- Consistently plated high-quality dishes in a very short pickup time, learned to manage myself and thrive under pressure.
- Responsible for a component of the family meal every day.
Cook
STEIN ERIKSON LODGE
Deer Valley, Utah
2022.09 - 2022.12
- Externship opportunity from the Culinary Institute of America.
- Responsible for operating small banquet events.
- One of the few externs to work the busy dinner service during peak season.
- Worked the lunch and entremen line most of my time.
- Created two dishes that were offered as specials on the menu.
- Created various Amuse Bouche courses for dinner service.
- Followed recipes and portion control guidelines to ensure consistency and quality.
- Assisted in menu planning and development with the cdc at the dinner line.
Cook
HOTEL MOONLIGHT
Thamel
2020.08 - 2021.11
- First kitchen job.
- Moved from Prep cook to Line cook in three months.
- Learned to make various asian dishes and to work in a professional kitchen environment.
- Promoted to Jr. Sous Chef
- Assisted heavily in menu development for the last 4 months.
Education
Bachelors - Food Business Management
THE CULINARY INSTITUTE OF AMERICA
Hyde Park, NY 2025.01 - 2026.04
Associates - Culinary Arts
THE CULINARY INSTITUTE OF AMERICA
Hyde ParkInternational Baccalaureate -
ULLENS SCHOOL
Lalitpur, NepalSkills
- FOOD PREPARATION
- HR MANAGEMENT
- TIME MANAGEMENT
- EFFECTIVE COMMUNICATION
- ATTENTION TO DETAIL
- TEAMWORK
- KNIFE SKILLS
- CREATIVITY
- PROBLEM-SOLVING
- STAFF MANAGEMENT
Certification
SERVSAFE CERTIFICATIONS
Timeline
Chef de Partie/Chef de Tournant
Cafe Boloud
2026.06 - Current
Line Cook
Protogè
2025.09 - 2025.12
Bachelors - Food Business Management
THE CULINARY INSTITUTE OF AMERICA
2025.01 - 2026.04
Dining Room Supervisor
THE BOCUSE RESTAURANT
2025.01 - Current
Research and Development Chef
VARNABAS MUSEUM HOTEL
2024.04 - Current
Cook
FRENCHETTE
2023.12 - 2024.07
Cook
ATOBOY
2023.08 - 2023.11
Cook
STEIN ERIKSON LODGE
2022.09 - 2022.12
Cook
HOTEL MOONLIGHT
2020.08 - 2021.11
Associates - Culinary Arts
THE CULINARY INSTITUTE OF AMERICA
International Baccalaureate -
ULLENS SCHOOL