NARAYAN BHANDARI
Logan Lake,BC
Summary
Line Cook with a strong background in food preparation and kitchen operations, showcasing a keen attention to detail and excellent communication skills. With experience in diverse culinary environments, demonstrates adaptability and a commitment to maintaining high standards of hygiene and food safety. Passionate about delivering quality results and eager to contribute to a collaborative kitchen team.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef
Hotel Viewmont
01.2025 - Current
- Established the restaurant’s kitchen from the ground up, including equipment setup, supplier sourcing, and menu creation.
- Negotiated with food and beverage representatives to secure cost-effective and high-quality products.
- Recruited, trained, and supervised kitchen staff, building a motivated and efficient culinary team.
- Implemented operational standards for food safety, sanitation, and quality control.
- Designed menus balancing customer preferences with profitability, helping increase restaurant sales and guest satisfaction.
- Oversaw day-to-day operations, ensuring smooth service in a fast-paced hospitality environment
Line Cook
The Glencoe Club
03.2024 - 01.2025
- Coordinate kitchen stations, ensuring all supplies are ready for efficient service.
- Prepare ingredients and cook menu items, enhancing kitchen collaboration.
- Maintain cleanliness and manage leftover food to ensure quality and hygiene.
- Follow chef instructions precisely, contributing to a seamless kitchen operation.
- Manage food preparation processes, ensuring adherence to quality standards and timely delivery of menu items in a fast-paced kitchen environment.
Prep Cook/Line Cook
The Keg Steakhouse & Bar
02.2023 - 01.2024
- Prepare ingredients following chef’s plans; enhance efficiency with precise measurements.
- Organize kitchen tasks to minimize waste; achieve streamlined operations.
- Wash and chop vegetables, cut meat; improve kitchen workflow with systematic labeling.
- Implement ingredient organization systems; result in reduced food waste.
- Contribute to team collaboration; maintain high kitchen productivity.
Prep & Line Cook
China Cottage
03.2022 - 01.2023
- Prepared ingredients, ensuring quality and consistency.
- Fried large batches of proteins, enhancing efficiency.
- Marinated items and crafted sauces, boosting flavor.
- Maintained a clean station, supporting team workflow.
- Collaborated with line cooks, improving service delivery.
Education
Diploma - Hospitality-Hotel and Restaurant Services Management
Seneca College
Newnham Toronto, Ontario12.2023
Skills
- Food preparation
- Food safety
- Hygiene
- Recipe adherence
- Time management
- Communication
- Teamwork
- Attention to detail
- Adaptability
- Inventory management
- Multitasking
- Quality control
Certification
- Food Handler Certification
- Workplace Safety (WHMIS)
- Smart Serve
- AODA
- First Aid and CPR
Languages
English
Timeline
Chef
Hotel Viewmont
01.2025 - Current
Line Cook
The Glencoe Club
03.2024 - 01.2025
Prep Cook/Line Cook
The Keg Steakhouse & Bar
02.2023 - 01.2024
Prep & Line Cook
China Cottage
03.2022 - 01.2023
Diploma - Hospitality-Hotel and Restaurant Services Management
Seneca College
Similar Profiles
SHIA PERSINGERSHIA PERSINGER
General Custodian at Viewmont High SchoolGeneral Custodian at Viewmont High School
Michele KincaidMichele Kincaid
OR Manager at Viewmont Surgery CenterOR Manager at Viewmont Surgery Center
Jill DealJill Deal
Radiologic Technologist at Viewmont Surgery CenterRadiologic Technologist at Viewmont Surgery Center
Jody BraamJody Braam
Multi-functional Administrative Professional at Interior HealthMulti-functional Administrative Professional at Interior Health
Peter MartellPeter Martell
Executive Director at AEW LPExecutive Director at AEW LP