Nishant Kumar

As a Chef De Partie you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Plated completed meals with meticulous attention to presentation and portion control.
• Applied knowledge of market trends to diversity and expand menu.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Monitored line production to achieve consistent quality.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Maintained clean and tidy food preparation areas.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Experimented with new dishes while incorporating customer feedback.
• Produced dishes per service with strict quality control procedures.
• Followed recipe specifications strictly to produce high volume of food orders.
• Prepared, produced and packed food in tight timescales.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Executed efficient mise en place to facilitate smooth service.
• Supervised and trained junior chefs cook assigned dishes.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.

• Perform variety of food preparation duties other than cooking
• Expertise in preparation & making of Soup, Salad, Crepe
• Waffle Sandwiches, Fresh Juices, Milkshakes & Cold coffee
• Prepare variety of foods according to customers' orders or supervisors' instructions, following approved procedures
• Clean & sanitize work areas, equipment's & follow health and safety standards
• Check t quality of raw or cooked food products to ensure that standards are met
• Maintaining record of inventory breakage, spoilage and wastage daily, weekly & monthly.
• Completed customer orders with speed and accuracy.
• Worked flexible hours, covering nights, weekends and bank holidays.
• Displayed energy and enthusiasm in fast-paced environment.
• Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
• Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
• Monitored kitchen equipment to gauge functionality.
• Experimented with new dishes while incorporating customer feedback.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Monitored line production to achieve consistent quality.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Plated completed meals with meticulous attention to presentation and portion control.
• Prepared, produced and packed food in tight timescales.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Aided management to practice food hygiene standards.
• Supervised and trained junior chefs cook assigned dishes.
• Collaborated with head chef to create innovative, seasonal menus for special events.

• Manage daily kitchen operations with 9 staff members
• Expertise in preparation of Mother Station - Broiler, Fry, Saute & Nacho
• Follow recipes and food presentation specifications
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Plated completed meals with meticulous attention to presentation and portion control.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Executed efficient mise en place to facilitate smooth service.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Monitored line production to achieve consistent quality.
• Costed dishes to help improve menu profitability.
• Prepared, produced and packed food in tight timescales.
• Applied knowledge of market trends to diversity and expand menu.
• Followed recipe specifications strictly to produce high volume of food orders.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Experimented with new dishes while incorporating customer feedback.
• Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
• Cleaned work areas and equipment to maintain faultless hygiene standards.
• Managed teams by overseeing hiring, training and professional growth of employees.
• Received and processed stock using inventory management system.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.

• Take orders from customers for food or beverages
• Write customers food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff
• Check with customers to ensure that are enjoying their meals and take action to correct any problems
• Check customers identification to ensure that t meet minimum age requirements for consumption of alcoholic beverages
• Collect payments feedback from customers.
• Used Lightspeed POS to process transactions per shift with accuracy.
• Improved efficiencies during peak times by assisting kitchen with food preparation and plating.
• Maintained clean front of house and work areas by adhering to agreed cleaning schedule.
• Expertly served wines and cocktails from extensive alcohol menu of [Number] beverages.
• Maximised staff engagement by recognising and rewarding top performers.
• Clearly communicated customer dietary and allergy concerns to kitchen team.
• Monitored and supported commis waiters to uphold restaurant standards.
• Championed exceptional customer service standards in line with restaurant targets.

• To include:- receive regular training as and when agreed in a training programmed, particularly learning the station responsibilities and operation ensuring compliance to sanitation, hygiene, health and safety legislation and organizational and quality requirements
• Help to co-ordinate food preparation - help to prepare and cook food - help with quality management of food - help with general cleaning required in the kitchen - assist team in investigating and resolving customer complaints - effective liaison, support and assistance with the remainder of organization - assist generally in the kitchen as directed - receive training so that can assist with maintaining accurate records and accounts as required and reporting as agreed - set an example for junior kitchen team members of commitment, work ethic and habits and personal character - responsibly use resources and control expenses to operate within budgetary controls - adhere to all organization policies and procedures
• Certificate
• Certified in Essential Food Safety Training from ABU DHABI FOOD
• CONTROL AUTHORITY.
• Delivered services to customer locations within target timeframes.
• Conducted testing to diagnose system faults.
• Replenished stock and processed deliveries to maximise product availability.
• Applied positive customer service approach to increase satisfaction levels.
• Provided customer service support to guests and visitors.