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
Delhi05.2025
Skills
Proper food handling
Food spoilage prevention
Food presentation
Portion standards
Knife skills
Inventory oversight
Hospitality
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