Nishant Kumar
New Delhi
Summary
Creative individual with steady focus on acquiring culinary experience. Motivated to learn dynamics of cooking and using finest ingredients to produce delicious meals. Comprehends kitchen principles and amenable to deliver quality standards. Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards.
Overview
12
12
years of professional experience
4
4
years of post-secondary education
2
2
Certifications
2
2
Languages
Work History
Chef De Partie
AZTECA AUTHENTIC MAXICAN FOOD
Kuwait
04.2024 - 10.2024
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas or kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Chef De Partie
NEW POONAM CATERERS
Aurangabad
04.2022 - 03.2024
- 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.
- Sanitized 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.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Demi Chef De Partie
Crepeholic Café
Abu Dhabi
12.2021 - 03.2022
- I have a wide range of food preparation skills, including expertise in preparing soups, salads, crepes, waffle sandwiches, fresh juices, milkshakes, and cold coffee.
- I work flexible hours, including nights, weekends, and bank holidays, and I'm always enthusiastic and energetic in a fast-paced environment.
- I follow all approved procedures, and I clean and sanitize my work areas and equipment in accordance with health and safety standards.
- I check the quality of raw and cooked food products to ensure they meet our standards.
- I maintain records of inventory breakage, spoilage, and wastage on a daily, weekly, and monthly basis.
- I complete customer orders quickly and accurately.
- I have a thorough understanding of menu content, recipes, and food presentation, according to guidelines.
- I strictly adhere to ensure that kitchen areas, equipment, and utensils are kept clean and tidy such as highest standards.
1st Commis Chef
Kuwait Food Company (Americana) TGI FRIDAY'S
Abu Dhabi
12.2015 - 12.2019
- 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.
- Sanitized counters and utensils used to prepare raw meat, eggs and fish.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Executed efficient mise en place to facilitate smooth service.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Costed dishes to help improve menu profitability.
- Regularly rotated stock and helped to organize incoming deliveries of fresh produce, promoting best inventory management practices.
- Cleaned work areas and equipment to maintain faultless hygiene standards.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
Senior Kitchen Crew
OUTBACK STEAKHOUSE
Kuala Lumpur
09.2014 - 06.2015
- Inspect and clean food preparation areas, such as equipment and work surfaces, to ensure safe and sanitary food-handling practices.
- Ensure food is stored and cooked such as correct temperature by regulating or temperature of ovens, broilers, grills, and roasters.
- Ensures minimum breakage, spoilage, and wastage.
- Builds good working relationship with all kitchen and stewarding staff.
- Expertise in American cuisines and cold preparation.
- Maintain safe, sanitary, and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe, sanitary food handling practices.
- Able to follow specific instructions, guidelines, and recipes accurately.
- Receive, inspect, and restock kitchen supplies; rotate food; and stamp time and date on food in coolers.
- Take and record temperature of food and food storage areas, such as refrigerators and freezers.
- Maintains a good working relationship with other staff.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Oversaw daily operations to achieve high productivity levels.
- Applied critical thinking to analyze problems, evaluate solutions, and select the best decisions.
- Supported team by demonstrating respect and willingness to help.
- Improved overall customer satisfaction through consistent delivery of high-quality meals and exceptional service.
- Mentored new hires, providing hands-on training in cooking techniques, recipe execution, and sanitation procedures.
Senior Waiter
Incredible Food Pvt. Ltd
Gurgoan
04.2013 - 04.2014
- 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.
- Maximized staff engagement by recognizing 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.
- Supported needs of five person wait staff who attended to specific needs of countless customers daily for busy restaurant with social relevancy and intentionality.
On Job Trainee
Sayaji Hotel
Pune
06.2012 - 12.2012
- I help coordinate food preparation and cooking, and assist with quality management.
- I also help with general cleaning and assist the team in investigating and resolving customer complaints.
- I am an effective liaison with the rest of the organization and provide support and assistance as needed.
- I set an example for junior kitchen team members in commitment, work ethic, and habits, and adhere to all organizational policies and procedures.
Education
GCSEs - Basic
National Institute of Open Schooling
New Delhi, National Capital Territory of Delhi 06.2006 -
Associate of Arts - Arts Education
National Institute of Open Schooling
New Delhi, National Capital Territory Of Delhi 06.2008 - 06.2009
Associate of Arts - Hotel And Restaurant Management
Institute of Hotel Managment
Srinagar Jammu & Kashmir (India) 07.2011 - 05.2012
Associate of Arts - Hotel And Restaurant Management
ISBAUK Thinking Skills College
Malaysia 08.2014 -
Skills
Food allergy understanding
Hospitality
Food preparation techniques
Cleaning and sanitizing methods
Food plating and presentation
Food and beverage pairing
Just In Time stock control
Banquets and catering
Meal preparation
Portion and cost control
Quality Assurance
Kitchen equipment and tools
Grilling and deep frying skills
Certification
ABU DHABI FOOD CONTROL AUTHORITY.
Timeline
Chef De Partie
AZTECA AUTHENTIC MAXICAN FOOD
04.2024 - 10.2024
Chef De Partie
NEW POONAM CATERERS
04.2022 - 03.2024
Demi Chef De Partie
Crepeholic Café
12.2021 - 03.2022
ABU DHABI FOOD CONTROL AUTHORITY.
04-2019
Essential Food Safety Training
04-2019
1st Commis Chef
Kuwait Food Company (Americana) TGI FRIDAY'S
12.2015 - 12.2019
Senior Kitchen Crew
OUTBACK STEAKHOUSE
09.2014 - 06.2015
Associate of Arts - Hotel And Restaurant Management
ISBAUK Thinking Skills College
08.2014 -
Senior Waiter
Incredible Food Pvt. Ltd
04.2013 - 04.2014
On Job Trainee
Sayaji Hotel
06.2012 - 12.2012
Associate of Arts - Hotel And Restaurant Management
Institute of Hotel Managment
07.2011 - 05.2012
Associate of Arts - Arts Education
National Institute of Open Schooling
06.2008 - 06.2009
GCSEs - Basic
National Institute of Open Schooling
06.2006 -