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