Summary
Overview
Work History
Education
Skills
Timeline
GeneralManager
Bhavey Asija

Bhavey Asija

Professional chef
Delhi

Summary

Dynamic and versatile Jr. Sous Chef with a proven track record. enhancing kitchen efficiency and reducing food waste through meticulous inventory oversight. Skilled in food presentation and proper food handling. I thrive in high-pressure environments, delivering innovative dishes while fostering a collaborative team atmosphere.

Overview

4
4
years of professional experience
1
1
year of post-secondary education

Work History

JR.Sous Chef

LOAM BISTRO and Artisanal Cheese
01.2025 - Current
  • Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
  • Prepped daily menu items to quickly deliver upon request.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
  • Developed unique menu items and plating presentations.
  • Oversaw cleanliness of each station in kitchen.
  • Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
  • Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.

Chef De Partie

LOAM Bistro and Artisanal Cheese
03.2024 - 12.2024
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.

Commis Chef

The Quorum
07.2023 - 02.2024
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Rotated through all prep stations to learn different techniques.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

Commis Chef

Petit Orge
01.2023 - 03.2023
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Rotated through all prep stations to learn different techniques.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.

Commis Chef

Cafe Contoir Abel
08.2022 - 12.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.

Intern

Ibis Hotel
03.2022 - 08.2022
  • Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
  • Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
  • Contributed to a positive team environment by collaborating with fellow interns on group projects and presentations.

Intern

Ibis Hotel
01.2021 - 05.2021
  • Gained valuable experience working within a specific industry, applying learned concepts directly into relevant work situations.
  • Sorted and organized files, spreadsheets, and reports.
  • Participated in workshops and presentations related to projects to gain knowledge.
  • Developed organizational skills through managing multiple tasks simultaneously while adhering to strict deadlines.

Education

Program In Hospitality Management And Leadership - Chef

Vedatya Institute
Gurgaon, DL
01.2021 - 05.2022

BATCHELORS IN TRAVEL AND TOURISM STUDIES(BTS) -

IGNOU
Delhi
05.2025

Skills

Proper food handling

Timeline

JR.Sous Chef

LOAM BISTRO and Artisanal Cheese
01.2025 - Current

Chef De Partie

LOAM Bistro and Artisanal Cheese
03.2024 - 12.2024

Commis Chef

The Quorum
07.2023 - 02.2024

Commis Chef

Petit Orge
01.2023 - 03.2023

Commis Chef

Cafe Contoir Abel
08.2022 - 12.2022

Intern

Ibis Hotel
03.2022 - 08.2022

Intern

Ibis Hotel
01.2021 - 05.2021

Program In Hospitality Management And Leadership - Chef

Vedatya Institute
01.2021 - 05.2022

BATCHELORS IN TRAVEL AND TOURISM STUDIES(BTS) -

IGNOU
Bhavey AsijaProfessional chef