Mohit Karnik
New Lynn,Auckland
Summary
I was recently working as a Senior Sous Chef/Acting head chef in SPQR, Ponsonby. Motivated Sous Chef polished in keeping the kitchen staff on task and Handling high-volume work. Leader in delivery of the excellent customer service. I have always maintained a passion for food industry, always interested to work in a good atmosphere and in a busy restaurant. Passionate about creating innovative dishes and improving my very own skills now and then. Confident about ensuring the delegated task is always performed with necessary standard.
Overview
9
9
years of professional experience
Work History
SOUS CHEF
CASABLANCA Restaurant and café
03.2024 - 12.2024
- Managing the Kitchen by myself, ordering stock and food control, managing the menu, doing inventory, and managing the food cost.
- Hiring and training the new staff, and also coordinating with them.
- In charge of making the weekly roster, cooking all the dishes from the menu, and coming up with new dishes as specials.
- Maintaining hygiene standards as required to match the standard.
- Maintaining the labor cost and food cost.
Senior SOUS Chef/Acting Head Chef
SPQR Restaurant
Ponsonby
01.2016 - 07.2024
- Handling the kitchen during the service time as an in-charge and ensuring the inventory and ordering the stock, inputting the food control budget, and labor cost. Kitchen in-charge, in the absence of the head chef. Worked in all sections of the kitchen.
- (Larder, Pizza, Grill and Cooking station) Cooking all the dishes from the Menu even adding the Specials on the list
- Considering the menu, according to the standard or budget, discussing the portion size for each and every dish, and maintaining the standard through long.
- Mentoring the junior chefs and training the new ones.
- Input in making a nutritional menu, i.e., gluten-free, dairy-free, vegan, etc.
CHEF DE PARTIE
Showcase Hospitality services -Bungalow 8 restaurant and Andrew Andrew restaurant, Viaduct.
08.2024 - 03.2024
- Handling preparation list, preparing food, inventory, in charge of hygienic standards, handling cleaning of the kitchen, ordering of the food.
Education
Diploma in Professional Cookery Level 5 -
North Shore International Academy
Auckland07.2012
Diploma in Professional Cookery Level 5 -
North Shore International Academy
Auckland07.2012
Bachelor of Science in Hotel Management and Catering Operation -
Rizvi College of Hotel Management and Catering Operation
India07.2010
Bachelor of Science in Hotel Management and Catering Operation -
Rizvi College of Hotel Management and Catering Operation
India07.2010
Skills
- Food and safety skills
- Planning menus
- Estimating food and labour costs
- Ordering food supplies
- Team leader and Team player
- Monitoring the quality of dishes
- Handling the pressure during busy service
- Knowledge and understanding of restaurant and hotel operations
- Managing and training the new staff
- Ensuring the food cost budget, labor cost
- Customer Service and Maintains the vendor Relations
References
Available on Request
Timeline
CHEF DE PARTIE
Showcase Hospitality services -Bungalow 8 restaurant and Andrew Andrew restaurant, Viaduct.
08.2024 - 03.2024
SOUS CHEF
CASABLANCA Restaurant and café
03.2024 - 12.2024
Senior SOUS Chef/Acting Head Chef
SPQR Restaurant
01.2016 - 07.2024
Diploma in Professional Cookery Level 5 -
North Shore International Academy
Diploma in Professional Cookery Level 5 -
North Shore International Academy
Bachelor of Science in Hotel Management and Catering Operation -
Rizvi College of Hotel Management and Catering Operation
Bachelor of Science in Hotel Management and Catering Operation -
Rizvi College of Hotel Management and Catering Operation
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