Nimesh Sarki

Assisted the Executive Chef in managing a 45

Person kitchen brigade in a high-end, 350. seat restaurant. end, 350. seat restaurant.

Supervised day-to-day kitchen operations, ensuring consistency in food quality and presentation. Developed seasonal menus and weekly specials with a focus on locally sourced ingredients.

Purple potato restaurant

Sous Chef

Hyderabad, Telangana

Fab 2023 - Jan 2024

Supported the Head Chef in daily kitchen operations in a busy Italian fine-dining restaurant.

Oversaw preparation of all mise en place and managed the sauté and grill stations.

Implemented prep checklists and SOPs

Coordinated with front-of-house teams to ensure timely service during high-volume periods.

Foodland

Senior chef de Partie

Thooddo Island, Maldives

Dec 2021 - Jan 2023

Prepared and presented dishes in the hot kitchen section for a fine-dining Mediterranean menu.

Managed daily prep, stock rotation, and inventory tracking to minimize waste.

Supported kitchen leadership in training junior staff and managing service during peak hours.

Supported the Head Chef in daily kitchen operations in a busy Italian fine-dining restaurant.

Oversaw preparation of all mise en place and managed the sauté and grill stations.

Implemented prep checklists and SOPs that improved workflow and reduced Prep

• Rotated through all prep stations to learn different techniques.

• 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.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.

• 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.