Aakash naruka
Queenstown,OTA
Summary
Seasoned culinary professional with a robust background in kitchen management and team leadership, notably at Wolf Hospitality Group. Excelled in menu development, enhancing dining experiences through innovative recipe creation and meticulous ingredient sourcing. Demonstrated expertise in food safety and waste reduction, achieving significant cost savings while fostering a collaborative kitchen environment.
Overview
12
12
years of professional experience
Work History
Kitchen Hand
ITC Rajputana Hotel
03.2012 - 10.2012
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
Kitchen Hand
Hilton Dubai Jumeirah
12.2012 - 05.2013
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
Commis Chef
Hilton Dubai Jumeirah
04.2013 - 09.2013
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
Hilton Garden Inn Hotel
11.2013 - 04.2014
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
Chef De Partie
Holiday Inn Singapore
06.2014 - 12.2014
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Coordinated with team members to prepare orders on time.
- Managing grill section including cooking steaks ,butchery ,day to day mise en place
Chef De Partie
W Marriot Hotel
02.2015 - 08.2015
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Managing grill section
Chef De Partie
Epicure Catering
11.2015 - 03.2016
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Making bulk food prep for large number of guests
Chef De Partie
Cassia
03.2016 - 08.2016
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Complied with portion and serving sizes as per restaurant standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Managing fish and garnish section
Chef De Partie
French Cafe
08.2016 - 01.2017
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Managing Garnish section , fish breakdowns, butchery , grill section
Sous Chef
Onehunga Cafe
01.2017 - 10.2017
- Managing kitchen in absence of Head chef
- Ordering and managing inventory
- Directing food prep with guidance of head chef
- oversees kitchen staff and supervise
- keeping stations clean and maintaining kitchen equipment
- Making sure food control plan is up to date
Senior Sous Chef
Pier Restaurants
11.2017 - 04.2018
- Managing kitchen in absence of Head chef
- Ordering and managing inventory
- Directing food prep with guidance of head chef
- oversees kitchen staff and supervise
- keeping stations clean and maintaining kitchen equipment
- Making sure food control plan is up to date
Head Chef
Brazz Steak House
04.2018 - 11.2018
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower costs.
- Making rosters
Head Chef
Pier Restaurants
11.2018 - 08.2019
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower costs.
- Making rosters
Opening Head Chef
Boardwalk Restaurant
08.2019 - 12.2020
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower costs.
- Making rosters
Opening Head Chef
The Crown Pub
12.2020 - 03.2022
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower costs.
- Making rosters
Head Chef
Boardwalk Restaurant
10.2022 - 02.2023
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower costs.
- Making rosters
Group Head Chef
Wolf Hospitality Group
02.2023 - 12.2023
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
Opening Head Chef
Baja Mexico
06.2023 - 10.2023
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower costs.
- Making rosters
Chef De Partie
Flame Restaurant
01.2024 - Current
- Managing grill section
- Butchery
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
Education
High School Diploma -
Tiny Tots School
Sri Ganganagar 03.2012
Diploma in Professional Cookery - Cookery
NZMA
AUCKLAND 2017
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Menu Planning
- Waste Reduction
- Food Safety Regulations
- Special Event Catering
- Allergy awareness
- Ingredient Sourcing
- Inventory Rotation
- Equipment Maintenance
- Staff Training
Languages
Hindi
Native or Bilingual
English
Full Professional
Punjabi
Native or Bilingual
References
1.
Name -Mauro battaglia
Position - Executive chef at Ayrburn (ex executive at wolf group)
Contact -0272381856
2.
Name - Chris lees
position - Executive at printhi wines australia (ex executive at pier and boardwalk restaurant)
Contact -+61439687851
3.
Name -Benjamin foote
position - production manager at flames restaurant (ex group head chef at wolf group)
Timeline
Chef De Partie
Flame Restaurant
01.2024 - Current
Opening Head Chef
Baja Mexico
06.2023 - 10.2023
Group Head Chef
Wolf Hospitality Group
02.2023 - 12.2023
Head Chef
Boardwalk Restaurant
10.2022 - 02.2023
Opening Head Chef
The Crown Pub
12.2020 - 03.2022
Opening Head Chef
Boardwalk Restaurant
08.2019 - 12.2020
Head Chef
Pier Restaurants
11.2018 - 08.2019
Head Chef
Brazz Steak House
04.2018 - 11.2018
Senior Sous Chef
Pier Restaurants
11.2017 - 04.2018
Sous Chef
Onehunga Cafe
01.2017 - 10.2017
Chef De Partie
French Cafe
08.2016 - 01.2017
Chef De Partie
Cassia
03.2016 - 08.2016
Chef De Partie
Epicure Catering
11.2015 - 03.2016
Chef De Partie
W Marriot Hotel
02.2015 - 08.2015
Chef De Partie
Holiday Inn Singapore
06.2014 - 12.2014
Commis Chef
Hilton Garden Inn Hotel
11.2013 - 04.2014
Commis Chef
Hilton Dubai Jumeirah
04.2013 - 09.2013
Kitchen Hand
Hilton Dubai Jumeirah
12.2012 - 05.2013
Kitchen Hand
ITC Rajputana Hotel
03.2012 - 10.2012
High School Diploma -
Tiny Tots School
Diploma in Professional Cookery - Cookery
NZMA
Similar Profiles
Aaliya ZaheerAaliya Zaheer
HR Associate at ITC Rajputana, ITC HotelsHR Associate at ITC Rajputana, ITC Hotels
RISHI VANDANARISHI VANDANA
Guest Relations Executive at ITC SHERATON RAJPUTANAGuest Relations Executive at ITC SHERATON RAJPUTANA
Mohd AnasMohd Anas
Indian Cuisine Chef Trainee at Welcome Savoy Hotel (ITC)Indian Cuisine Chef Trainee at Welcome Savoy Hotel (ITC)