Summary
Overview
Work History
Education
Skills
Additional Information
Timeline
Generic

Bharat Garg

Hamilton

Summary

Dynamic Sous Chef with a proven track record at Five Stags, excelling in team leadership and food safety. Enhanced kitchen efficiency through innovative menu planning and effective inventory management, resulting in reduced waste. Recognized for fostering a collaborative environment and elevating culinary standards, ensuring exceptional guest experiences.

Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.

Overview

6
6
years of professional experience

Work History

Sous Chef

Five Stags
01.2024 - Current
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.

Sous Chef

Stable on Alpha
01.2023 - 12.2023
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.

Sous Chef

Churchchill Cafe and Restaurant
04.2022 - 01.2023
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

Sous Chef

Robert Harrison
02.2021 - 12.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Helping in making menu,coasting food,plating,ordering food

Chef de Partie

Club House ,cambridge
07.2020 - 01.2021
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Helping sous chef and head chef for letting them know about ordering, preparation of food.

Jr.chef

Volare Bread Ltd
04.2019 - 12.2020
  • Adapted quickly to new recipes, techniques, and equipment changes within the kitchen environment.
  • Implemented time management strategies to ensure that each dish was prepared accurately and served promptly.
  • Contributed to a decrease in kitchen accidents by consistently adhering to safety protocols and promptly addressing any hazards or concerns.
  • Making salads,pies,sausages roll,sandwiches and packing ,labelling them.

Education

LEVEL4 AND LEVEL5 IN COOKERY

Wintec
Hamilton, NZ
02-2019

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Safe food handling
  • Food presentation
  • Menu planning
  • Food preparation
  • Safety management
  • Allergen awareness
  • Cooking techniques
  • Kitchen organization

Additional Information

I am Permanent Resident Of New Zealand

Timeline

Sous Chef

Five Stags
01.2024 - Current

Sous Chef

Stable on Alpha
01.2023 - 12.2023

Sous Chef

Churchchill Cafe and Restaurant
04.2022 - 01.2023

Sous Chef

Robert Harrison
02.2021 - 12.2022

Chef de Partie

Club House ,cambridge
07.2020 - 01.2021

Jr.chef

Volare Bread Ltd
04.2019 - 12.2020

LEVEL4 AND LEVEL5 IN COOKERY

Wintec

Similar Profiles

CREATE PROFILE
Bharat Garg