Bishal Bhattarai
Dubai,,DU
Summary
Dynamic and passionate Commis Chef with formal culinary education and extensive hands-on experience in high-end kitchens. Expertise encompasses a diverse range of cuisines, demonstrating proficiency in both basic and advanced cooking techniques while maintaining exceptional kitchen safety standards and quality food preparation. Strong advocate for team collaboration, skilled in problem-solving and effective communication, thriving in fast-paced, customer-focused environments. Committed to continuous growth within the culinary industry, bringing creativity and efficiency to kitchen operations while managing staff and inventory with unwavering dedication to food safety and sanitation.
Overview
7
7
years of professional experience
3
3
Languages
Work History
Royal Empire Boutique Hotel
Demi Chef De Partie
06.2025 - 09.2025
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Participated in regular tastings to refine flavors and improve overall culinary offerings.
Commis I
Riverside Springs Resort
01.2024 - 01.2025
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Commis II
Riverside Springs Resort
03.2023 - 01.2024
- Assist in receiving, checking, and storing deliveries.
- Ensure compliance with kitchen SOPs and safety guidelines.
- Learn and develop culinary skills through training and practice.
- Follow recipes, and ensure portion control, presentation, and consistency.
- Ensure proper storage, labeling, and rotation of food items (FIFO).
- Work effectively with other kitchen team members during busy service hours.
Culinary Arts Intern
Emirates Golf Club
01.2022 - 06.2022
- Rotated across Carine (Mediterranean Restaurant), Bakery and Pastry, and Commissary Kitchen.
- Assisted in preparing Mediterranean entrees, baked goods, and desserts.
- Gained hands-on experience in laminated doughs, artisan bread baking, and plated dessert presentation.
- Contributed to ingredient preparation, portioning, and daily inventory checks.
- Maintained workstation sanitation and supported large-scale kitchen prep.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Participated in workshops and presentations related to projects to gain knowledge.
Culinary Intern
Park Hyatt
01.2019 - 06.2019
- Worked in Casa De Tapa (Spanish Cuisine) and QD's (Regional & International Cuisine).
- Helped prepare Spanish tapas, cold starters, and hot main courses.
- Observed live cooking demonstrations and developed knife, plating, and seasoning skills.
- Assisted with food setup for buffets and outdoor events while upholding brand standards.
- Supported kitchen staff in maintaining a clean and organized workspace, ensuring efficient service and food safety.
Food and Beverage Production Intern (Including Bakery Section)
Radisson Hotel
06.2018 - 08.2018
- Supported food preparation in multiple kitchen sections including bakery and hot kitchen.
- In the Bakery, assisted with bread production, pastry shaping, and basic dessert preparation.
- Maintained ingredient quality, followed baking timelines, and learned temperature control techniques.
- Helped ensure mise-en-place was ready ahead of service, contributing to smooth kitchen operation.
- Gained insight into high-volume kitchen workflows and professional culinary standards.
- Strengthened time management skills by effectively prioritizing tasks under tight deadlines.
- Gained a comprehensive understanding of company protocols, adhering to policies throughout all tasks performed during the internship period.
Education
School Leaving Certificate -
Pragati Pathshala
Intermediate Level -
National School of Sciences (NIST)
Bachelor's Degree - International Hospitality And Tourism Management
Silver Mountain School of Hotel Management
Skills
- Culinary preparation
- Fundamental cooking techniques
- Health and safety protocols
- Maintaining hygienic standards
- Ability to perform under pressure
- Friendly, positive attitude
- Teamwork and collaboration
Volunteer Experience
- Guinness World Record Blood Donation Event - Volunteer for mass crowd coordination
- Earthquake Relief Program - Assisted in logistics and community aid
Personal Information
Leadership Activities
- Class Representative at Silver Mountain School of Hotel Management
- Captain, Futsal Tournament - SMHS
- Member, Pashupati Scout Troop
- Member, 'Ek Muskaan' (charity and welfare group)
Timeline
Royal Empire Boutique Hotel
Demi Chef De Partie
06.2025 - 09.2025
Commis I
Riverside Springs Resort
01.2024 - 01.2025
Commis II
Riverside Springs Resort
03.2023 - 01.2024
Culinary Arts Intern
Emirates Golf Club
01.2022 - 06.2022
Culinary Intern
Park Hyatt
01.2019 - 06.2019
Food and Beverage Production Intern (Including Bakery Section)
Radisson Hotel
06.2018 - 08.2018
Intermediate Level -
National School of Sciences (NIST)
Bachelor's Degree - International Hospitality And Tourism Management
Silver Mountain School of Hotel Management
School Leaving Certificate -
Pragati Pathshala
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