Nitin Sharma
Milton,Canada
Summary
A seasoned Executive Chef with a proven track record at Georgetown Golf Club, I excel in menu development, cost control, and fostering team collaboration. My expertise in inventory management and a knack for creating innovative culinary experiences have significantly enhanced dining satisfaction. Skilled in both leadership and budgeting, I consistently deliver high-quality, cost-effective culinary solutions.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Georgetown golf club
01.2022 - Current
- Responsible for Back of house operations
- Responsible for hiring, training, and managing of back of house staff
- Development of menus which includes clubhouse, Banquet, and special event menu
- Responsible for costing and implementing of the menu
- Constantly communicating with member and guest regarding their special needs and experience at the club
- Working closely always with front of the house team for the smooth food and beverage operations
- Constantly working on developing new trends of culinary
- Support other departments if needed
- Responsible for ordering, budgeting, and inventory control
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Checked quality of food products to meet high standards.
- Controlled labor costs through effective use of staff scheduling techniques.
- Created daily specials based on seasonal ingredients and customer feedback.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Performed financial analysis and recommended effective methods to cut costs.
- Provided guidance and support for Sous Chefs during peak service hours.
Sous Chef
Georgetown golf club
04.2021 - 11.2021
- Responsible for the back of the house and its staff
- Training of staff
- Developing and implementing new food trends
- Taking care of corporate events and members events
- Developing menu for theme-based events
- Helping chef in costing, ordering, labour control
- Live cooking on the course and outdoors
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Created a positive work environment by encouraging teamwork among staff members.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Lead Baker
Cobs bread
Milton
12.2020 - 07.2021
- Responsible for production schedules
- Molding, measuring, and mixing ingredients and processing through ovens
- Responsible for customizing orders if any
- Working closely with sales team to ensure quality of the products
- Filling daily logbooks, data sheets, cleaning schedules to ensure bakery stays in good shape
- Online courses, training, and production adjustment
- Reviewed expiration dates on items and removed expired products from stock to maintain quality.
- Collaborated with kitchen managers to develop creative ideas for new products that meet customer demand.
- Maintained atmosphere of enthusiastic customer awareness with emphasis on fast customer service.
- Created new recipes using available ingredients and for special occasions.
- Met with customers to discuss needed bakery items and take orders.
Consultant Head Chef
Norval ghost kitchens
Georgetown
10.2020 - 06.2021
- Menu creation
- Hiring and training of staff
- Pricing and costing
- Maintaining relations with different food vendors
- Taking care of online updates for the menu and its presentation
- Analyzed key performance indicators to identify effective strategies.
- Utilized document management system to organize company files, keeping up-to-date and easily accessible data.
- Audited company's legal documents to verify compliant policies and procedures.
- Maintained positive working relationship with fellow staff and management.
- Evaluated existing systems and processes against industry best practices to enhance efficiency.
- Set specific goals for projects to measure progress and evaluate end results.
- Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
- Identified needs of customers promptly and efficiently.
- Implemented strategies to take advantage of new opportunities.
- Analyzed company's expenditures and developed financial models.
Sous Chef
The club at North Halton
11.2018 - 09.2020
- Responsible for the kitchen during the shift
- Maintain cleanliness and standards of the kitchen
- Follow the guidelines of the club
- Assisting and cooking for events and parties
- Live cooking in events
- Keeping track of parties and events and kitchen prep
- Follow and maintain in and out process of inventory
- Keeping track of inventory and usage
- Taking care of dietary restrictions of members and staff if there is any
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Created a positive work environment by encouraging teamwork among staff members.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Established standard procedures for plating presentations.
- Maintained accurate records for cost analysis purposes.
- Assisted with interviewing, hiring and training kitchen personnel.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Supervised cooks and other kitchen personnel during meal services.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Executive Chef
Blue chopsticks
Guelph, Canada
10.2017 - 03.2018
- Responsible for the kitchen and its operation
- Responsible for completing deadlines if any
- Maintain quality control
- Responsible for inventory check and control
- Schedule for staff
- Working on new Menu and new trends in the food industry
- Contacting and meeting customers for feedback and their experience
- Ensuring the working area, utensils, equipment’s, machinery are in good shape and neat and clean
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Checked quality of food products to meet high standards.
- Created daily specials based on seasonal ingredients and customer feedback.
- Controlled labor costs through effective use of staff scheduling techniques.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Trained kitchen workers on culinary techniques.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
Executive Chef
Royal Garden
Milton, Canada
01.2015 - 01.2017
- Responsible for the team of cooks and helpers and their training in the kitchen
- Ensure the food preparation areas, utensils, sinks, coolers; stoves are clean and sanitized properly
- Using and monitoring the safe operation of all kitchen equipment like fryers, grills, mixer, meat cutters etc
- Ensure that all the food is prepped and stored appropriately according to standards
- Ensure and maintain the cleanliness, sanitation, and safety of the workplace
- Responsible for all the health and safety inspections
- Inventory check
- Modifying and changing the menu
- Responsible for providing special dietary needs to the customers if any
- Maintain relation with suppliers and their sales rep
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Checked quality of food products to meet high standards.
- Controlled labor costs through effective use of staff scheduling techniques.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Created daily specials based on seasonal ingredients and customer feedback.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Planned and prepared food product orders to maintain appropriate stock levels.
Line Cook
Sahara Grill House
01.2013 - 01.2014
- Responsible for preparing, mixing according to recipe or personal judgment, and using kitchen utensils
- Using and giving Training of cooking methods like Grilling, steaming, broiling etc
- Observe and taste the food to determine if it is cooked sufficiently according to standards
- Other responsibilities as requested by senior chef and management
Education
Post graduate Diploma - Culinary Management
Fanshawe College
London, Ontario01.2014
Bachelor’s degree - Hospitality And Catering Technology
Chikara University
Punjab, India01.2011
High school -
Punjab Education Board
Chandigarh01.2008
Skills
- Quick learner
- Attention to detail
- Collaborative team player
- Multitasker
- Efficient and quick
- Knife skills
- Scheduling
- Menu development
- Management
- Labor cost analysis
- Food production
- Menu costing
- Baking
- Budgeting
- Presentation skills
- Catering
- Banquets
- Microsoft skills
- POS
- Neat and organized
- Problem solving
- Cost control
- Inventory management
- Staff training
- Food safety
- Budgeting expertise
- Customer service
- Event planning
- Team building
- Communication skills
- Time management
Certification
- WHIMS
- Food Handlers
- Smart Serve
- First Aid and CPR
Timeline
Executive Chef
Georgetown golf club
01.2022 - Current
Sous Chef
Georgetown golf club
04.2021 - 11.2021
Lead Baker
Cobs bread
12.2020 - 07.2021
Consultant Head Chef
Norval ghost kitchens
10.2020 - 06.2021
Sous Chef
The club at North Halton
11.2018 - 09.2020
Executive Chef
Blue chopsticks
10.2017 - 03.2018
Executive Chef
Royal Garden
01.2015 - 01.2017
Line Cook
Sahara Grill House
01.2013 - 01.2014
Post graduate Diploma - Culinary Management
Fanshawe College
Bachelor’s degree - Hospitality And Catering Technology
Chikara University
High school -
Punjab Education Board