OMKAR NAYAK
Toronto,ON
Summary
Accomplished Sous Chef with 8 years in fine dining and high-volume kitchens. Leads menu development, quality control, and staffing in dynamic settings. Oversees prep, plating, and service during peak periods, maintaining presentation and safety standards. Builds strong vendor relationships and ensures consistent catering and restaurant service across multiple events.
Overview
1
1
Certification
8
8
years of professional experience
Work History
Chef
Toronto beach club
Toronto
09.2026 - Current
- Collaborated with Executive Chef to develop unique dishes that enhanced guest experiences at special events.
- Prepared customized menus for corporate and private events
- Coordinated kitchen timing with service teams during event setups
- Supervised food safety and sanitation during event service
- Trained kitchen staff on prep workflows and station duties
- Controlled inventory of event ingredients and kitchen supplies
- Ensured all meals were served on time by closely monitoring cook times throughout service hours.
- Directed kitchen staff in daily operations, focusing on food production quality, sanitation standards, safety practices, and effective personnel management.
Junior Sous Chef
Patois Restaurant
Toronto, ON
10.2022 - 08.2026
- - Manage food preparation, cooking, and plating to drive 15% overall kitchen efficiency in a high-volume service environment.
- - Enforce hygiene and safety standards to maintain 95%+ health inspection ratings across daily kitchen operations.
- - Developed new menu items and daily specials from customer feedback, boosting customer satisfaction and restaurant appeal.
- - Coordinated with fellow cooks to optimize order flow, improving service speed and quality during peak hours.
- - Implement streamlined inventory tracking and ordering to reduce 10% waste through tighter stock rotation and control.
- - Set up cooking supplies and workstations during opening and closing, ensuring organized service and readiness for high-volume periods.
- - Inspected ingredient quality for freshness and rotated stock regularly to keep food fresh and menu standards consistent.
Sous Chef
The Cheesy Crust
Mumbai
03.2022 - 09.2022
- - Conducted weekly food-safety checks across prep and service areas, ensuring compliance with kitchen standards.
- - Monitored 6 food-safety checks weekly across prep and service areas to support consistent kitchen standards.
- - Streamlined weekly food-safety checks across prep and service areas to maintain consistent kitchen standards.
- - Assessed kitchen candidates for experience, skill fit, and team compatibility to enhance hiring decisions.
- - Cultivated vendor relationships to secure fresh ingredients at competitive prices and strengthen community ties.
Line Cook
Tritdent Hotel Bandra Kurla
Mumbai
06.2018 - 10.2021
- - Prepared dishes under tight time constraints while maintaining consistent flavor profiles and presentation quality.
- - Maintained clean workstations and enforced safety protocols while training new hires and interns on kitchen procedures.
- - Created menu ideas and seasonal meal plans focused on high-quality, cost-effective offerings.
Education
Bachelor of Science - Hospitality, Hotel and Culinary Administration
Institute of Hotel Management
Skills
- High-volume food preparation
- Food safety management
- Kitchen operations management
- Inventory management
- Cost control
- Menu planning
- High-pressure service
- Team collaboration
Certification
Food Handler Certification - Valid through 2028-07-03
Timeline
Chef
Toronto beach club
09.2026 - Current
Junior Sous Chef
Patois Restaurant
10.2022 - 08.2026
Sous Chef
The Cheesy Crust
03.2022 - 09.2022
Line Cook
Tritdent Hotel Bandra Kurla
06.2018 - 10.2021
Bachelor of Science - Hospitality, Hotel and Culinary Administration
Institute of Hotel Management