Balbahadur Vishwakarma
Indore
Summary
Self- motivated and quality -driven Chef De Partie with a verifiable track record of preparing exceptional cuisine and maintaining a safe and efficient kitchen environment. Highly skilled creating menu specials while ensuring that all stations are set before service time. Trac record of managing cleanliness and sanitation of kitchen. Strong leadership qualifies; able to motivate the culinary teams to deliver genuinely spectacular results.
Overview
24
24
years of professional experience
3
3
Languages
Work History
Executive Sous Chef
Skyline Resort& Convention Center
08.2025 - Current
- Keep an overall check on the accuracy of standards of all food deliveries.
- To ensure that all statutory elements of health and hygiene are adhered to and maintain the premises in a safe and healthy condition and to a high standard.
- To monitor the safe storage and control of any potentially harmful materials and chemicals used within the department and ensure that such materials are appropriately marked and signposted.
- To be responsible for all aspects of the departments risk management, including ensuring all necessary risk assessments are completed and the necessary checks are in place to meet all audit requirements in the absence of the Head Chef or Senior Sous Chef.
- To be responsible for ensuring the safe and efficient operation of all kitchen equipment.
Executive Chef
Terazza Kitchen And Bar
01.2021 - 01.2025
- Keep an overall check on the accuracy of standards of all food deliveries.
- To ensure that all statutory elements of health and hygiene are adhered to and maintain the premises in a safe and healthy condition and to a high standard.
- To monitor the safe storage and control of any potentially harmful materials and chemicals used within the department and ensure that such materials are appropriately marked and signposted.
- To be responsible for all aspects of the departments risk management, including ensuring all necessary risk assessments are completed and the necessary checks are in place to meet all audit requirements in the absence of the Head Chef or Senior Sous Chef.
- To be responsible for ensuring the safe and efficient operation of all kitchen equipment.
Sou Chef
Avadh Utopia Vapi
01.2018 - 01.2021
- Keep an overall check on the accuracy of standards of all food deliveries.
- To ensure that all statutory elements of health and hygiene are adhered to and maintain the premises in a safe and healthy condition and to a high standard.
- To monitor the safe storage and control of any potentially harmful materials and chemicals used within the department and ensure that such materials are appropriately marked and signposted.
- To be responsible for all aspects of the departments risk management, including ensuring all necessary risk assessments are completed and the necessary checks are in place to meet all audit requirements in the absence of the Head Chef or Senior Sous Chef.
- To be responsible for ensuring the safe and efficient operation of all kitchen equipment.
Indian Senior CDP
Charpai The Dhaba
01.2016 - 01.2018
- To undertake duties as set you by the head Chef or Management.
- To actively be an integral part of the Kitchen Management team with the Head Chef and Senior Sous Chef.
- To operate and participate in the efficient smooth running of the Kitchen.
- To prepare, cook and present for service any meals required to the standards set by the Head Chef and management.
- Work and co-operate with other supervisors to ensure that any foods being served to our customers is to the laid down standards.
Indian CDP
Crescent SPA & Resort
01.2013 - 01.2016
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards
- Good level of numeracy
- Adaptability to change and willingness to embrace new ideas and processes
- Positive and approachable manner.
DCDP
Maharani Palace Jaipur
01.2011 - 01.2013
- Knowledge and ability to run a section
- Ability to work without close supervision
- Ability to manage Commis Chefs
- Ability to produce good quality food in all section’s Good oral communication
- Team management skills
Indian Commi I
Hotel Imperial Place
01.2006 - 01.2011
- Preparing, cooking and presenting high quality dishes within the specialty section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Assisting with the management of health and safety
- Assisting with the management of food hygiene practices
- Managing and training any Commis Chefs
Indian Commi II
Hotel Citizen Mumbai
01.2004 - 01.2006
- Help to ensure the smooth-running of your section, working closely with the team to execute.
- Have a high standard of food preparation, attention to detail, portion control and minimal wastage.
- Assist senior chefs where required in recipe and dish development.
- Keep organized and maintain high standards of a Michelin-starred kitchen.
- Ensure cleanliness of kitchen and all associated equipment with high levels of health and safety standards.
Indian Commi III
Meyjoni Mumbai Resort
01.2002 - 01.2004
- To prepare, cook and serve food, while maintaining the highest possible quality and meeting agreed standards for food preparation and presentation are met at all times under guidance from a senior chef
- Able to take the lead on a station as well as educate and guide junior chefs
- To be able to work under pressure, for required hours in a heated environment
- To be punctual for work and promptly report any personal emergencies that limit/disable the chef to perform duties
- Assist in maintaining overall camaraderie in the kitchen.
Education
10th -
Nepal Board
NepalSkills
Special meals preparation
Portioning Garnishing
Substitute items preparation
Regulating temperature
Pulling food logs maintenance
Quality Monitoring Assets protection
Basic Knowledge Computer
Team player; eye to details and quality; Enthusiasm and strong and effective communication skills, analytical thinking, problem solving and decision making; strong ability to learn, adopt, improv new responsibilities, initiative and commitment to achieve
Ability work effectively under time pressure and food long and extended hours
Ability to multitask
Diligence and dedication to work
A good memory and an eye for details
Ability to understand different kinds of people
Declaration
I hereby declare all the information given above is true and correct to the best of my knowledge. All the information shared in the resume is correct, and I take full responsibility for its correctness. I solemnly declare the information in this resume is true to the best of my knowledge and belief.
Timeline
Executive Sous Chef
Skyline Resort& Convention Center
08.2025 - Current
Executive Chef
Terazza Kitchen And Bar
01.2021 - 01.2025
Sou Chef
Avadh Utopia Vapi
01.2018 - 01.2021
Indian Senior CDP
Charpai The Dhaba
01.2016 - 01.2018
Indian CDP
Crescent SPA & Resort
01.2013 - 01.2016
DCDP
Maharani Palace Jaipur
01.2011 - 01.2013
Indian Commi I
Hotel Imperial Place
01.2006 - 01.2011
Indian Commi II
Hotel Citizen Mumbai
01.2004 - 01.2006
Indian Commi III
Meyjoni Mumbai Resort
01.2002 - 01.2004
10th -
Nepal Board