Summary
Overview
Work History
Education
Skills
Activities
Languages
Certification
Timeline
Generic

Nayan Bhatnagar

Vancouver,Canada

Summary

Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.

Overview

10
10
years of professional experience
1
1
Certification

Work History

SOUS CHEF

The Backroom Bistro
12.2021 - Current
  • Assisted the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, presentation, and consistency.
  • Supervised and trained a team of 15+ line cooks and kitchen staff, fostering a collaborative and efficient work environment.
  • Developed and executed seasonal menus, incorporating fresh, locally sourced ingredients to align with culinary trends and customer preferences.
  • Managed inventory control, including ordering, receiving, and maintaining optimal stock levels to minimize waste and reduce costs.
  • Ensured compliance with health, safety, and sanitation regulations, maintaining a clean and organized kitchen environment.
  • Coordinated with front-of-house staff to ensure seamless service and timely delivery of dishes during peak hours.
  • Prepared and plated high-quality dishes, including sauces, entrees, and desserts, while maintaining attention to detail and presentation.
  • Conducted regular staff evaluations and provided constructive feedback to improve performance and skill development.
  • Assisted in creating cost-effective recipes and portion control measures to maximize profitability without compromising quality.
  • Stepped in as Acting Executive Chef during absences, successfully managing kitchen operations and maintaining service standards.

CHEF DE PARTIE

Belcibo Hospitality pvt. ltd
12.2020 - 12.2021
  • Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures
  • Maintains food preparation handling and correct storage standards
  • Plans and manages food quantities and plating requirements for the restaurant
  • Ensuring and maintaining the productivity level of employees
  • Ensures employees understand expectations and parameters

DEMI CHEF DE PARTIE

Olive bar and Kitchen
12.2018 - 10.2020
  • Supervise kitchen staff
  • Improve staff performance through training, attention to detail, and empathetic problem-solving methods
  • Assist with the preparation of the menu
  • Resolve staff and guest conflicts in a professional courteous manner
  • Inventory and order raw supplies
  • Admin tasks as needed including rostering, budget making

DEMI CHEF DE PARTIE

Grand Hyatt
08.2016 - 07.2018
  • Company Overview: Melbourne
  • Supervised and trained kitchen staff and resolved staff conflicts
  • Daily event completion reporting
  • In charge of guest database and preferred choice of meal
  • Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
  • Heading the food preparation for the international Brazil football team
  • Melbourne
  • A person with a warm and friendly demeanor
  • Skilled at conflict resolution
  • Contribute to the establishment's long-term success
  • Always have been the part of the solution

LINE COOK

Rockpool Dining
11.2015 - 12.2017
  • Company Overview: Melbourne
  • Set up and stocking stations with all necessary supplies
  • Prepare food for service (e.g., chopping vegetables, butchering meat, or preparing sauces)
  • Cook menu items in cooperation with the rest of the kitchen staff
  • Report and follow the executive or sous chef's instructions
  • Stock inventory appropriately
  • Ensure that food comes out simultaneously, in high quality, and in a timely fashion
  • Comply with nutrition and sanitation regulations and safety standards
  • Maintain a positive and professional approach with co-workers and customers
  • Melbourne

COMMIS CHEF

Savoy Vibe
02.2015 - 01.2016
  • To assist in all sections of the kitchen, under the supervision of Section Chefs which include preparing ingredients and commodities in preparation for cooking, as well as cooking
  • Receive and storage of all provisions, fresh and frozen, under current food hygiene regulations including correct stock rotation and storage
  • Ensuring that all food is labelled clearly and correctly

Education

Bachelors of science -

INSTITUTE OF HOTEL MANAGEMENT
01.2013

Diploma -

WILLIAM ANGLISS INSTITUE
01.2015

Skills

  • Coding
  • Application Programming
  • Performing Arts
  • International Travel
  • Online Marketing Strategy
  • Food Styling and Photography
  • Effective Communication
  • Financial Budgeting
  • Collaborative Team Development
  • Menu Design Expertise

Activities

  • Coding
  • Programming
  • Theatre
  • Travel
  • Digital Marketing
  • Food Photography

Languages

English
Full Professional

Certification

  • ServSafe Food Handler's Certification

Timeline

SOUS CHEF

The Backroom Bistro
12.2021 - Current

CHEF DE PARTIE

Belcibo Hospitality pvt. ltd
12.2020 - 12.2021

DEMI CHEF DE PARTIE

Olive bar and Kitchen
12.2018 - 10.2020

DEMI CHEF DE PARTIE

Grand Hyatt
08.2016 - 07.2018

LINE COOK

Rockpool Dining
11.2015 - 12.2017

COMMIS CHEF

Savoy Vibe
02.2015 - 01.2016

Diploma -

WILLIAM ANGLISS INSTITUE

Bachelors of science -

INSTITUTE OF HOTEL MANAGEMENT

Similar Profiles

CREATE PROFILE
Nayan Bhatnagar