Dinesh Sahani
Dunedin,OTA
Summary
Dynamic Indian Chef with a talent for authentic dishes and a vast appreciation for Indian culture. Smart and driven to create innovative recipes that tie in with traditional tastes. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Indian Cook
Mela Eatery Restuarant
03.2023 - Current
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste by efficiently managing ingredient inventory and timely preparation of meals.
Chef De Partie
Aloft Kathmandu Thamel
12.2021 - 02.2023
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Chef
Mughal Empire
05.2019 - 11.2021
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
Indian Cook
Opera Resto And Bar
05.2018 - 05.2019
- Enhanced customer satisfaction by preparing authentic and delicious Indian dishes.
- Ensured consistency in taste and quality by adhering to traditional recipes and cooking techniques.
- Maintained a clean and organized kitchen, following strict hygiene standards for optimum food safety.
- Developed new menu items based on seasonal ingredients, balancing customer preferences with nutritional values.
- Managed food costs through careful planning, portion control, and efficient utilization of available resources.
- Contributed to an inclusive workplace culture by sharing knowledge about diverse regional Indian dishes among fellow employees.
- Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
- Followed safety measures when operating tandoor for baking and cooking various authentic Indian recipes.
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Supervised portion control and plating of items prior to delivery to patrons.
Indian Chef
Bhatiya Resturant
05.2012 - 02.2015
- Enhanced customer satisfaction by creating authentic and flavorful Indian dishes.
- Streamlined kitchen operations for increased efficiency by implementing organized workstations and proper storage systems.
- Reduced food waste by developing batch cooking methods and adapting recipes to utilize seasonal ingredients.
- Mentored junior chefs, providing guidance on recipe execution and presentation techniques.
- Maintained high standards of cleanliness and sanitation in the kitchen, adhering to local health department regulations.
- Prepared marinades to be used in such recipes as tandoori chicken utilizing wealth of different ingredients and spices.
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
Indian Cook
Mapple Hotel
12.2009 - 04.2012
- Enhanced customer satisfaction by preparing authentic and delicious Indian dishes.
- Ensured consistency in taste and quality by adhering to traditional recipes and cooking techniques.
- Reduced food waste by efficiently managing ingredient inventory and timely preparation of meals.
- Maintained a clean and organized kitchen, following strict hygiene standards for optimum food safety.
- Collaborated with other chefs to create innovative fusion dishes, blending Indian flavors with international cuisines.
- Developed new menu items based on seasonal ingredients, balancing customer preferences with nutritional values.
- Trained junior cooks in the proper use of kitchen equipment and traditional Indian cooking methods for seamless operations.
- Managed food costs through careful planning, portion control, and efficient utilization of available resources.
Indian and Taandoori Assistant Cook
Kund Indian Barbeque Restaurant
08.2007 - 01.2009
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Supported head chef in developing innovative recipes, resulting in higher customer satisfaction.
- Assisted with inventory management, contributing to cost control and minimized food waste.
- Developed strategies to enhance catering and retail food service revenue and productivity goals.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Verified proper portion sizes to consistently attain high food quality standards.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
Galkot Higher Secundary School
Skills
- Food Presentation
- Menu Planning
- Cooking
- Meal Scheduling
- Tandoor cooking techniques
- Cooking under pressure
- Curry preparation mastery
Certification
- [Area of certification], [Company Name] - [Timeframe]
- Certified [Job Title], [Company Name] - [Timeframe]
Timeline
Indian Cook
Mela Eatery Restuarant
03.2023 - Current
Chef De Partie
Aloft Kathmandu Thamel
12.2021 - 02.2023
Chef
Mughal Empire
05.2019 - 11.2021
Indian Cook
Opera Resto And Bar
05.2018 - 05.2019
Indian Chef
Bhatiya Resturant
05.2012 - 02.2015
Indian Cook
Mapple Hotel
12.2009 - 04.2012
Indian and Taandoori Assistant Cook
Kund Indian Barbeque Restaurant
08.2007 - 01.2009
Galkot Higher Secundary School
- [Area of certification], [Company Name] - [Timeframe]
- Certified [Job Title], [Company Name] - [Timeframe]
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