Riwaj Biswakarma
winnipeg
Summary
A team player with a friendly and trustworthy disposition who is always customer -focused and believes that every meal should be an occasion. A highly motivated and capable professional chef with the real passion for preparing popular healthy and nutritious meals with the more than 10 years of experience.
Overview
16
16
years of professional experience
Work History
Sous Chef
BULL & FILLY
09.2024 - Current
- 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.
- 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.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Head Chef
Club St. Boniface
02.2024 - 09.2024
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
Cook -1
Frankie's Italian Kitchen & Bar
11.2021 - 01.2024
- Ensured all staff understood the expectations and parameters of kitchen goals and daily kitchen work
- Led shifts while personally preparing food items and executing requests based on required specifications
- Regularly interacted with guests to obtain feedback on products quality and service levels
- Maintained smooth and timely operations in the preparation and delivery of meals and kitchen sanitation
- Ensured that all the customers were happy and satisfied with the services and dining experiences
- Inspected supplies equipment and work areas in order to ensure efficient services and conformance to standards
- Train and mentor new staff in the section
- Maintain Hygienic food preparations work area, minimize food spoilage
- Clean and sanitize the workstation throughout the day.
SOUS-CHEF
Merimbula Lakeview Hotel
02.2021 - 10.2021
- Working with the kitchen staff to make stock was being prepped, cooked, and ready for service
- Suggesting ingredient alternatives for the customer with diet restrictions
- Ensuring all sanitation and food safety guidelines are met around the clock
- Prepare 12+ identical dishes numerous times daily with consistent care, attention to detail, and quality.
SOUS-CHEF
CLUB Narooma (Sporting club)
02.2021 - 09.2021
- Daily food preparation
- Managing daily kitchen operations with 13 staff members
- Oversee food preparation and production, ensure food satisfactory procedures are always 100% adhered to
- Developed a process that reduces waste by 40% and improved supply turnover by 70%
- Clean and sanitize the workstation throughout the day.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous-CHEF
Estia Health Dalmeny
03.2019 - 02.2021
- Executed daily operations of dietary cooking for 220 residents read production orders on color-codded menu cards on a tray to determine items to place on the tray
- Wrote, designed, and produced some menu changes and prepared food items such as sandwiches, salad, soup, and beverages
- Served trays to patients and successfully pulled thaws product for cooking for the next day's meals
- Recoded amounts and types of special food items served to patients
- Examined filled tray for completeness and placed on a cart, dumbwaiter, and conveyor belt.
Executive Sous Chef
Parea Express. (Greek Tavern)
03.2013 - 02.2019
- Plan the menu and size of the food portion
- Organizing inventory and ordering supplies
- Controlling budget and minimizing wastage
- Work cooperatively with other members of the kitchen team
- Deal with problems such as shortages of food items, errors, and problems in food production
- Maintain hygienic food preparation work area
- Preparation of vegetables, meat, and specialty products
- Safe use and control of kitchen equipment (electricity and gas )
- Carry out operational duties in place of kitchen manager
- Train and mentor new staff in the section.
CHEF DE Partie
Hotel Soaltee Complex
04.2009 - 11.2012
- Oversee a specific kitchen station (e.g., sauté, grill, pastry)
- Responsible for all dishes prepared and cooked at their station
- Prepare and cook ingredients according to established recipes and standards
- Handle tasks such as chopping, marinating, seasoning, and cooking
- Quality Control: Ensure that all dishes leaving the station meet quality standards
- Conduct taste tests and adjust seasoning as necessary
- Organization: Maintain a well-organized and clean work area
- Keep ingredients stocked and ready for use
- Training and Supervision: Train and supervise junior kitchen staff within their section
- Menu Development: Contribute to menu development for their specific section
- Suggest new dishes or improvements to existing ones
- Adherence to Health and Safety Standards: Ensure compliance with food safety and hygiene standards
- Properly store ingredients and follow safety protocols.
Education
Certificate IV in Commercial Cookery -
Swiss Institute Australia
Sysney, AustraliaCertificate III in Commerical Cookery -
Swiss
Sydney, Australia01.2028
Skill Assessment -
VETASSESS
Sydney, Australia07.2022
Diploma Of Accounting -
Australian Harbour International College
Sydney, Australia11.2020
Diploma In Hospital Management -
Swiss Instituted Australia
Sydney, Australia10.2020
Higher Secondary Education (+2) -
Bridge Water International College
Kathmandu, Nepal02.2017
Advance Food Safety Certification -
Canadian Food Safety
Winnipeg, Canada11.2012
School Leaving Certificate (S.L.C) -
Suryodaya Secondary Boarding School
Kathmandu, Nepal10.2009
Skills
- Knife work
- Leadership skill
- Creativity
- Team Player
- Time management
- Resilience
- Stamina
- Culinary expertise
Achievements
-Winner Burger Competition 2024 (Manitoba ) -Between The Bun From Bull & Filly .
Awarded the title of best Burger in winnipeg,Manitoba among 150+ competing restaurants ,recognizing excellence in flavor ,creativity and presentation .
References
- Alex, (+61)416543955, reception@naroomaclub.net.au, Club Narooma
- Helen, (+61)1300225182, info@estiahealth.com.au, Estia Health Dalmeny
- Nicholas papas, (+61) 0295887884, nick@parea.com.au, Parea Greek Tavern
- Prena., (+61)0264951202, info@lakeviewmerimbula.com.au, Merimbula Lakeview Hotel
- Jerome case, (+1)2048019144, jerome@frankies.ca, Frankie's Italian Kitchen & Bar
- Purushottam Poudyal, +977(4270244), nrc2mos.com.np, Hotel Soalte Complex
- Geoff kitt 2042285599 geoff@bullandfilly.net
Timeline
Sous Chef
BULL & FILLY
09.2024 - Current
Head Chef
Club St. Boniface
02.2024 - 09.2024
Cook -1
Frankie's Italian Kitchen & Bar
11.2021 - 01.2024
SOUS-CHEF
Merimbula Lakeview Hotel
02.2021 - 10.2021
SOUS-CHEF
CLUB Narooma (Sporting club)
02.2021 - 09.2021
Sous-CHEF
Estia Health Dalmeny
03.2019 - 02.2021
Executive Sous Chef
Parea Express. (Greek Tavern)
03.2013 - 02.2019
CHEF DE Partie
Hotel Soaltee Complex
04.2009 - 11.2012
Certificate III in Commerical Cookery -
Swiss
Skill Assessment -
VETASSESS
Diploma Of Accounting -
Australian Harbour International College
Diploma In Hospital Management -
Swiss Instituted Australia
Higher Secondary Education (+2) -
Bridge Water International College
Advance Food Safety Certification -
Canadian Food Safety
School Leaving Certificate (S.L.C) -
Suryodaya Secondary Boarding School
Certificate IV in Commercial Cookery -
Swiss Institute Australia
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