Akshay Negi
Palmerston North,MWT
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
11
11
years of professional experience
Work History
Linton Army Camp Chef
Compass Group New Zealand
02.2024 - Current
- Reduced food waste with strategic menu planning and inventory control techniques.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Executive Chef
Navajo Steakhouse
10.2017 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
Sous Chef
Rendezvous Restaurant And Bar
08.2016 - 09.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large functions and events.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
CDP/ Sous Chef
Lone Star
05.2015 - 09.2017
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated meals paying special attention to garnishes and overall presentation.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Prepared items for roasting, sautéing, frying, and baking.
- Operated all kitchen equipment safely to prevent injuries.
- Cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large functions.
- Planned and directed high-volume food preparation in fast-paced environment.
Commis Chef
Royal Garden
12.2012 - 04.2015
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Rotated through all prep stations to learn different techniques.
- Collaborated with staff members to create meals for large functions.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Seasoned and marinated cuts of meat, poultry and fish.
- Prepped daily menu items to quickly deliver upon request.
- Placed orders to restock items before supplies ran out.
- Planned and directed high-volume food preparation in fast-paced environment.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Education
Post Graduate Diploma in Tourism Management - Tourism Management
Waiariki Institute of Technology
Rotorua, NZ11.2012
BBA - Management, Accounting And Finance
Hemvati Nandan Bahuguna Garhwal University
Dehradun08.2011
12th Year/Standard -
S.T Thomas College
Dehradun05.2007
Skills
- Forecasting and Planning
- Safe Food Handling
- Food Plating and Presentation
- Staff Scheduling
- Signature Dish Creation
- Menu Planning
- Order Management
- Recipes and Menu Planning
- Team Leadership
- Banquets and Catering
- Strong Work Ethic
- Hygiene Policy Implementation
Timeline
Linton Army Camp Chef
Compass Group New Zealand
02.2024 - Current
Executive Chef
Navajo Steakhouse
10.2017 - Current
Sous Chef
Rendezvous Restaurant And Bar
08.2016 - 09.2017
CDP/ Sous Chef
Lone Star
05.2015 - 09.2017
Commis Chef
Royal Garden
12.2012 - 04.2015
Post Graduate Diploma in Tourism Management - Tourism Management
Waiariki Institute of Technology
BBA - Management, Accounting And Finance
Hemvati Nandan Bahuguna Garhwal University
12th Year/Standard -
S.T Thomas College
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