Summary
Overview
Work History
Education
Skills
Languages
Certification
Timeline
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Omkar Nayak

Toronto,ON

Summary

Dedicated and innovative chef with over 5+ years of culinary expertise in upscale dining establishments. Proven track record of elevating culinary experiences through a combination of creative flair, precision, and a commitment to quality. Adapt at leading kitchen teams to deliver exceptional results in high-pressure environments. Known for developing and executing dynamic menus that blend culinary artistry with a focus on seasonal, locally-sourced ingredients. Passionate about creating memorable dining experiences and consistently exceeding customer expectations. Seeking to bring my culinary skills, leadership, and passion for excellence to a dynamic kitchen environment.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Cook

Patois Restaurant
10.2022 - Current
  • Demonstrated proficiency in managing kitchen operations, including food preparation, cooking, and plating, resulting in a 15% increase in overall kitchen efficiency.
  • Collaborated with the management team to develop new menu items based on customer feedback and preferences.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Implemented streamlined processes for inventory management, reducing waste by 10% through strategic ordering and rotation.
  • Enforced strict adherence to hygiene and safety standards, consistently achieving a 95% or higher rating in health inspections
  • Conducted regular quality checks on ingredients and final dishes to uphold the restaurant's commitment to excellence
  • Collaborated effectively with fellow cooks, communicating openly to ensure a smooth flow of operations and timely delivery of orders.
  • Thrived in a fast-paced environment, seamlessly adapting to changing priorities and maintaining composure during peak hours.
  • Played a pivotal role in maintaining high culinary standards, consistently delivering quality dishes and ensuring adherence to recipes and presentation guidelines.
  • Collaborated with the head chef to develop and execute daily specials, contributing to a diverse and appealing menu.

Line Cook

Trident Hotel Bandra Kurla
06.2018 - 10.2021
  • Delivered consistent results under time constraints while maintaining high standards of flavor profiles and presentation quality.
  • Assisted in menu development by contributing innovative ideas for new dishes and seasonal offerings.
  • Maintained a clean and organized workstation, ensuring compliance with health department regulations.
  • Promoted a safe working environment by adhering to established safety protocols for equipment use and maintenance.
  • Supported staff training initiatives by sharing knowledge of kitchen procedures with new hires and interns.
  • Developed cost-effective meal plans while maintaining high standards of quality and presentation.
  • Managed food inventory, ensuring optimal freshness and minimizing waste for cost-effective operations.
  • Delivered exceptional service at high-profile events, exceeding client expectations and garnering repeat business opportunities.
  • Contributed innovative ideas for buffet layout and design to enhance guest experience.

Education

Bachelor of Science - Hospitality And Hotel Administration

Institute of Hotel Management
Thiruvananthapuram
05.2018

Skills

  • Banquet experience
  • Buffet experience
  • Cooking
  • Contamination prevention
  • Fine Dining
  • Food presentation
  • Food carving
  • Plating and presentation
  • Recipes and menu planning
  • Portion Control
  • Recipe Development
  • Knife Skills
  • Food Handler Certification
  • Event Catering
  • Regional cuisine knowledge
  • Inventory Control
  • Efficient multitasking

Languages

English

Certification

Food Handler Certification - Valid through 3rd July,2028

Timeline

Cook

Patois Restaurant
10.2022 - Current

Line Cook

Trident Hotel Bandra Kurla
06.2018 - 10.2021

Bachelor of Science - Hospitality And Hotel Administration

Institute of Hotel Management

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Omkar Nayak