Flexible and skilled professional with 16 years' experience in Kitchen Operations, Hotel & Restaurant Support Services & Catering Management along with experience in Cruise Ship Operations and Offshore Oil Field Support Services. Exceptional at managing operations, budgeting, inventory, and cost control. An assertive leader with excellent work ethic, communication, negotiation, and people management skills. Desires to accept challenging roles, especially where team development and training are essential. Furthermore, demonstrates constant creativity while working in a team environment, and is able to build positive relationships internal and externally while working together. Currently seeking a challenging position within a dynamic organization with a focus on continued achievement & success in Facilities / Camp Management & General Service Management.
Hi, I’m
Birbal Roka Chhetri
Austin,TX
Summary
Overview
16
years of professional experience
Work History
Sangam Chettinad Indian Cudine
Chef
12.2022 - Current
Job overview
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Amwaj Catering Services
Location manager / Camp Boss
02.2018 - Current
Job overview
- Responsible for Support Service Operations at Qatar Petroleum Offshore Production Station
- Managed Kitchen, Menu Planning, HK Services & Laundry for offshore accommodation
- Accountable for all Financial & Operational Reports which includes compiling Man-day Reports, Inventory & Consumption Reports for monthly accounting purpose
- Monitor the performance of all staff members in every department for monthly evaluations
- Assisted HSE Department with weekly inspections to ensure the workplace meets the various safety requirements, investigating incidents & reporting
- Coordinated with the QP Representative to ensure that all contractual obligations are met
- Attended food safety meeting with QHSE & worked on daily or monthly Clients Feedbacks
- Ordered & Received goods on a weekly basis and followed FIFO principle
- Responsible for budget planning, cost control, menu planning & day to day kitchen Operations.
Suprabhat Vegetable Restaurant
Indian Chef
12.2021 - 11.2022
Job overview
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Wiped down food surfaces and used disinfectants to minimize spread of germs while maintaining kitchen cleanliness.
- Created visually appealing presentations for each dish served, enhancing the overall dining experience.
- Enhanced customer satisfaction by creating authentic and flavorful Indian dishes.
Suprabhat
Sous Chef
09.2021 - 11.2022
Job overview
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Al Adil Trading Co LLC. (Villa Kitchen)
Demi Chef De Partie
10.2014
Job overview
- Extensively trained for Indian Cuisine
- Responsible for Live Indian Kitchen, Tandoor & Kebab Section
- Menu sampling, budgeting, and cost control.
Sagar Ratna Hotel
Commis Chef
05.2008 - 06.2012
Job overview
- Assist the CDP in day to day Kitchen Operations
- Training the newly joined staff as per the training program.
Education
Brilliant Multiple Campus Kathmandu
Bachelor in Hotel Management
01.2007
University Overview
Skills
Windows 10
Accomplishments
Accomplishments
- Ascended the ladder to Head Chef from a Chef de Partie.
- Attained good recognition in Indian and Continental cuisine.
- Managed a team of more than 125 Staff.
- Reduced food waste to a minimum & helped to reduce cost.
- Team building
- Budgeting
Trainingcertificates
Trainingcertificates
- Tropical Basic Offshore Safety Induction & Emergency Training (T-BOSIET), M/s Venture Gulf Training Center, 06/30/2020, 07/02/2020
- H2S Awareness & Escape Training
- Basic Fire Fighting
Personal Information
Personal Information
- Title: Location manager /Camp Boss
- Date of Birth: 05/28/1987
- Nationality: Nepali
- Marital Status: Married
Awardsrecognition
Awardsrecognition
- On 07/22/2021, received a Certificate of Excellence from Qatar Gas for superior services and performance.
- A Certificate of Appreciation given by Gulf Drilling International, for Outstanding Performance and Exceptional commitment to teamwork.
Hobbies and Interests
Hobbies and Interests
- Cricket
- Music
Disclaimer
Disclaimer
I certify that all information that is enclosed in this CV are true and accurate to the best of my knowledge and belief.Timeline
Chef
Sangam Chettinad Indian Cudine
12.2022 - Current
Indian Chef
Suprabhat Vegetable Restaurant
12.2021 - 11.2022
Sous Chef
Suprabhat
09.2021 - 11.2022
Location manager / Camp Boss
Amwaj Catering Services
02.2018 - Current
Commis Chef
Sagar Ratna Hotel
05.2008 - 06.2012
Demi Chef De Partie
Al Adil Trading Co LLC. (Villa Kitchen)
10.2014
Brilliant Multiple Campus
Bachelor in Hotel Management
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