Kiran Hosamani
Auckland,New Zealand
Summary
A passionate and driven culinary professional with hands-on experience in kitchen operations and a strong foundation in hospitality management. Currently advancing my culinary expertise through Cookery Level 5 studies at The Culinary Collective, NZMA Auckland. Adept at maintaining high standards of food quality, hygiene, and team collaboration, while continuously seeking to expand my knowledge in the culinary arts. Looking to further contribute to the culinary industry and grow within a dynamic and professional environment.
Overview
6
6
years of professional experience
Work History
Chef de Partie/ Demi chef
Suppremo Hospitality
Auckland
05.2024 - Current
- Supervise and lead a section of the kitchen, ensuring consistent preparation and presentation of dishes to restaurant standards.
- Train and mentor commis chefs and kitchen assistants, fostering skill development and efficiency.
- Collaborate with senior chefs on menu execution, specials, and quality control during service.
- Oversee mise en place and workflow management to ensure smooth and timely service.
- Manage inventory, ordering, and proper storage of produce and ingredients, minimizing waste.
- Uphold high standards of food safety, hygiene, and workstation organization in line with health regulations.
Chef & Front of House
Aroma Indian Cuisine
Auckland
02.2024 - 04.2024
- Responsible for preparing and plating Indian cuisine, ensuring all dishes are presented according to the restaurant’s high standards.
- Worked directly with the front of house to ensure customer satisfaction and timely service.
- Managed food storage and inventory, ensuring proper stock levels and product rotation.
- Maintained kitchen hygiene and cleanliness, ensuring compliance with safety regulations.
- Assisted with special events and large group orders, ensuring the timely preparation of high-quality meals.
Chef
The Paw Bar & Eatery
Auckland
01.2024 - 02.2024
- Prepared dishes from scratch, including sauces, salads, and breads, adhering to restaurant recipes and presentation standards.
- Assisted in daily inventory management and monitored food storage, ensuring food safety protocols were followed.
- Maintained a clean and organized kitchen environment, including daily cleaning routines and equipment maintenance.
- Worked closely with kitchen staff to coordinate efficient service during busy periods.
Commi-II
Cotton County Resorts and Estates Pvt.
Hubli
05.2022 - 05.2023
- Assisted the Chef de Partie in food preparation and cooking, ensuring dishes were produced to high standards.
- Supported the kitchen team by organizing ingredients, ensuring proper portion control, and preparing mise en place.
- Managed the cleanliness of kitchen tools, tables, and equipment while complying with health and safety standards.
- Received deliveries, verified quality and quantity, and ensured that ingredients were stored appropriately.
Industrial Trainee
W Goa (Marriott)
Vagator, Goa
07.2019 - 10.2019
- Worked at the pancake and waffle counter, interacting directly with customers during brunch service.
- Assisted with the preparation of sauces, gravies, and other basic ingredients, ensuring consistency and quality.
- Organized kitchen supplies and ingredients, maintaining inventory records and ensuring that items were properly stored.
- Learned and practiced kitchen operations and safety protocols under the guidance of senior chefs.
Education
Cookery Level 5 -
The Culinary Collective
Auckland Central10.2025
Cookery Level 4 -
The Culinary Collective
Auckland01.2024
Bachelor of Science - Hospitality and Hotel Administration
Institute of Hotel Management, Catering Technology, and Applied Nutrition
Mumbai, India01.2021
Skills
- Culinary Operations
- Food Safety & Hygiene
- Inventory & Stock Management
- Team Collaboration
- Time Management
- Customer Service
- Problem-Solving
- Menu planning
- Culinary techniques
- Food allergy safety
References
- Rajesh Shetty, 0211451402, Rajesh.Shetty@nzma.ac.in, Tutor, NZMA Auckland
- Armando Campana, 0220119233, armandcr_7@hotmail.com, Owner and chef, Mayu, Parnell
Languages
- English (Fluent)
- Hindi (Fluent)
- Kannada (Fluent)
Timeline
Chef de Partie/ Demi chef
Suppremo Hospitality
05.2024 - Current
Chef & Front of House
Aroma Indian Cuisine
02.2024 - 04.2024
Chef
The Paw Bar & Eatery
01.2024 - 02.2024
Commi-II
Cotton County Resorts and Estates Pvt.
05.2022 - 05.2023
Industrial Trainee
W Goa (Marriott)
07.2019 - 10.2019
Cookery Level 5 -
The Culinary Collective
Cookery Level 4 -
The Culinary Collective
Bachelor of Science - Hospitality and Hotel Administration
Institute of Hotel Management, Catering Technology, and Applied Nutrition