NISHIKANTA HOTA
Edmonton,AB
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
22
22
years of professional experience
Work History
Line cook
TGI Friday's Bangalore
11.2004
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Prep cook
TGI Friday's
New Delhi
04.2003
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Washed, peeled and cut fruits and vegetables in advance to save time on food preparation.
Sous Chef
Horizon North Camps & Catering
Nunavut
06.2024 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
1st Cook
Civeo P2 Lodge
Kitimat, BC
07.2022 - 05.2024
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Transitioned between breakfast and lunch service.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Tasted, smelled and pierced food with fork to verify sufficient cooking.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Executive Chef
BlueTruck Barbecue, Princess Auto
Edmonton, AB
05.2021 - 06.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Forecasted supply needs and estimated costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Interacted with guests to obtain feedback on product quality and service levels.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with other personnel to produce and modify menus and selections.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with staff members to create meals for large banquets.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed and trained kitchen staff.
- Modernized work processes to reduce guest wait times and boost daily output.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Supervised and enhanced work of [Number]-person team producing more than [Number] plates per day.
Sous chef
Derrick Golf and Winter club
Edmonton, AB
08.2018 - 09.2020
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Kitchen Manager
Toast Breakfast and lunch
Edmonton, AB
08.2016 - 08.2018
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Developed kitchen staff through training, disciplinary action and performance reviews.
1st Cook
Keg Steakhouse and Bar
Edmonton , AB
09.2015 - 08.2016
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Sous Chef
Chop Steakhouse
04.2014 - 03.2015
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
1st Cook
Royal Camp
Edmonton, AB
11.2013 - 03.2014
- Worked with Royal camp services as 1st cook with responsibility of making soups, sandwiches, entrée and helping Chef and sous chefs with other duties as well.
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Front-line Manager
Aramark HealthCare
10.2011 - 11.2013
- Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
- Delivered services to customer locations within specific timeframes.
- Onboarded new temps by entering employee information into systems.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
- Prepared variety of different written communications, reports and documents.
Supervisor
Moxies Classic Grill as
04.2007 - 10.2011
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
- Identified individual employee's unique work styles and adapted management methods.
- Prepared, calibrated and monitored production levels to achieve targets.
- Monitored workflow to improve employee time management and increase productivity.
- Developed training, task and process guidelines and communicated clear and concise directions to employees.
- Maintained compliance with company policies, objectives and communication goals.
- Worked with management team to implement proper division of responsibilities.
Head chef
TGI Friday's
Bangalore, INDIA
04.2005 - 03.2007
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record.
- Developed team communications and information for meetings.
- Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
- Worked with customers to understand needs and provide excellent service.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Improved operations through consistent hard work and dedication.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Worked flexible hours across night, weekend and holiday shifts.
- Resolved problems, improved operations and provided exceptional service.
- Maintained energy and enthusiasm in fast-paced environment.
- Actively listened to customers' requests, confirming full understanding before addressing concerns.
- Monitored company inventory to keep stock levels and databases updated.
Education
Diploma in Hotel Management - Hotel Management
IndoAmerican Academy, AHLA
India04.2003
High School Diploma -
Kendriya Vidyalaya
Odisha India04.1999
Skills
- Back of House Operations
- Food Preparing, Plating and Presentation
- Kitchen Station Setup
- Operational Oversight
- Food Preparation
- Professional Attitude
- Task Prioritization
- Reliable and Trustworthy
- Sanitation Standards Compliance
- Supply Ordering and Procurement
- Sauces Mixing
- Pastries, Breads and Desserts
- Server Communication
- Special Event Cooking
- Inventory Management
- Kitchen Staff Supervision
- Organization and Prioritization
- Time Management
- Food Allergen Safety
- Team Coordination
- Teamwork and Collaboration
- Portioning
- Garnishing
- Coordinating Staff Meetings
- Food Service Sanitation
- Health Code Requirements
- Grooming Support
- Deboning Fish
- Word Processing
- Menu Coordination
- Scheduling and Staff Coordination
- Temperature Control
Languages
English
Elementary
Additional Information
Currently pursuing Red Seal
Timeline
Sous Chef
Horizon North Camps & Catering
06.2024 - Current
1st Cook
Civeo P2 Lodge
07.2022 - 05.2024
Executive Chef
BlueTruck Barbecue, Princess Auto
05.2021 - 06.2022
Sous chef
Derrick Golf and Winter club
08.2018 - 09.2020
Kitchen Manager
Toast Breakfast and lunch
08.2016 - 08.2018
1st Cook
Keg Steakhouse and Bar
09.2015 - 08.2016
Sous Chef
Chop Steakhouse
04.2014 - 03.2015
1st Cook
Royal Camp
11.2013 - 03.2014
Front-line Manager
Aramark HealthCare
10.2011 - 11.2013
Supervisor
Moxies Classic Grill as
04.2007 - 10.2011
Head chef
TGI Friday's
04.2005 - 03.2007
Line cook
TGI Friday's Bangalore
11.2004
Prep cook
TGI Friday's
04.2003
Diploma in Hotel Management - Hotel Management
IndoAmerican Academy, AHLA
High School Diploma -
Kendriya Vidyalaya