NARENDRA MOHITE
Sous Chef
Allenton,OTA
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
Work History
Sous Chef
The Grange Lifecare
12.2024 - Current
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Senior Chef De Partie
Waipiata Country Hotel
12.2022 - 12.2024
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
Chef De Partie
Apple Multicuisine Family Restaurant
06.2020 - 10.2022
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared items for roasting, sautéing, frying and baking.
- Modernized work processes to reduce guest wait times and boost daily output.
- Placed orders to restock items before supplies ran out.
Demi Chef De Partie
Apple Multicuisine Restaurant
05.2019 - 06.2022
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Cook 1
Yellowstone Club
11.2018 - 04.2019
- Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
- Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Cook 2
Iron Horse Golf Club
06.2018 - 09.2018
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Cook 3
Omni Mount Washington Resort
12.2017 - 06.2018
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity. Handled portion control activities according to specified instructions provided by chef.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Cook 3
Omni Washington Resort
12.2015 - 12.2016
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Bachelor of Science - Hospitality
Dr. D. Y. Patil IHMCT
Pune 06.2012 - 06.2015
Skills
- Time Management
Leadership
Eye for Detail
Communication
Timeline
Sous Chef
The Grange Lifecare
12.2024 - Current
Senior Chef De Partie
Waipiata Country Hotel
12.2022 - 12.2024
Chef De Partie
Apple Multicuisine Family Restaurant
06.2020 - 10.2022
Demi Chef De Partie
Apple Multicuisine Restaurant
05.2019 - 06.2022
Cook 1
Yellowstone Club
11.2018 - 04.2019
Cook 2
Iron Horse Golf Club
06.2018 - 09.2018
Cook 3
Omni Mount Washington Resort
12.2017 - 06.2018
Cook 3
Omni Washington Resort
12.2015 - 12.2016
Bachelor of Science - Hospitality
Dr. D. Y. Patil IHMCT
06.2012 - 06.2015
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