Roshan Bastola
Ishøj
Summary
Experienced and passionate chef with experience in Modern, Asian and Italian Kitchen, striving to serve the best food possible. Recognized as a visionary chef with knowledge of food trends and the ability to think outside the box when it comes to the creation of a menu. Bringing forth an in-depth knowledge of flavors and food relationships, resulting in mouth-watering dishes and attractive menus.
Overview
9
9
years of professional experience
Work History
Chef De Cuisine
MADKASTELLET
04.2025 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
Sous Chef
Masseria
07.2023 - 03.2025
- 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.
Sous Chef
Jamie´s Italian
06.2021 - 05.2023
- Supervise activities of all kitchen staff, including chefs and specialty chefs
- Staff scheduling
- Performance management of staff including discipline
- Involvement in menu and product research and development
- Ensures appropriate health and safety standards, FOODSAFE practices
- Monitors apprenticeship development
- May have involvement in formulation of job descriptions
- Equipment performance monitoring, may demonstrate use of new equipment
- Inventory management
Chef De Partie
Zero Zero Pizzeria
12.2019 - 04.2021
- To run and supervise any kitchen section to the required standards set by the Head Chef
- To ensure all preparation of the designated section is complete and ready for each service
- Ensure good stock and waste control is practiced
- Be responsible for the quality control of stock and prepared foods
- Execute cooking to the expected high standard quickly and efficiently
Chef De Partie
Jamie´s Italian
10.2018 - 09.2019
- Hired, trained, and managed kitchen personnel.
- Sourced elite food products, creating a better dining experience.
- Worked effectively with all workers, to promote a happy working environment.
- Worked with regard for food safety regulations.
Pre Commis Chef
Shangrila-La Hotel
06.2016 - 11.2017
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Preparing vegetables, meats and fish
- Assisting other Chefs
- Helping with deliveries and restocking
- Assisting with stock rotation cleaning stations
- Contributing to maintaining kitchen and food safety standards.
Education
SOUS CHEF -
World Chef Academy
09-2023
HACCP - undefined
06.2019
High School Diploma - undefined
Quality English School
05.2013
Skills
- Fast Learner
- Ability to Work in a Team
- Communication Skills
- Ability to Work Under Pressure
- Leadership Skills
- Strong Communication Skills
- Culinary Techniques
- Excellent Customer Service Skills
- Food Safety and Sanitation Practices
- Quality Assurance
Languages
Nepalese
Portuguese
English
Timeline
Chef De Cuisine
MADKASTELLET
04.2025 - Current
Sous Chef
Masseria
07.2023 - 03.2025
Sous Chef
Jamie´s Italian
06.2021 - 05.2023
Chef De Partie
Zero Zero Pizzeria
12.2019 - 04.2021
Chef De Partie
Jamie´s Italian
10.2018 - 09.2019
Pre Commis Chef
Shangrila-La Hotel
06.2016 - 11.2017
HACCP - undefined
High School Diploma - undefined
Quality English School
SOUS CHEF -
World Chef Academy
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