Hi, I’m
Navnil Varma
Chef
Auckland,2025
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
14
years of professional experience
Work History
Waipuna Hotel And Conference Centre
Chef De Partie
02.2022 - 11.2023
Job overview
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Achieved cost savings by negotiating better pricing with vendors for key ingredients without compromising on quality.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Scenic Te Pania
Chef De Partie
09.2015 - 08.2023
Job overview
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Heartland Hotel Airport
Chef De Partie
06.2019 - 01.2023
Job overview
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
Shop N Save Bakery
Chef
06.2009 - 02.2011
Job overview
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Education
Fiji National University Suva Fiji
Certificate III from Cookery
01.2021
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Garnishing Techniques
- Stock making
- Plating and presentation
- Sauce preparation
- Grilling Techniques
- Menu development
- Recipe creation
- Hospitality
- Frying techniques
- Roasting methods
- Portion standards
- Nutrition Principles
- Sanitation Practices
- Special Diets Knowledge
- Pizza making
- Allergen awareness
- Appetizer Creation
- Entree Preparation
- Recruiting and training
- Vegetable cookery
- Pasta Making
- Food spoilage prevention
- Ingredient Sourcing
- Inventory Oversight
- Special Events
- Counter sanitization
- Culinary math
- Meat Cookery
- Fish cookery
- Legume cookery
- Grain cookery
- Dessert creation
- Poultry Cookery
- Pastry Techniques
- Potato cookery
- ChefTec
- Rice cookery
- Poaching methods
- Skilled in Skill
- Braising Techniques
- Steaming methods
- Safe Food Handling
- Food Safety
- Food Preparation
- Cooking techniques
- Portion Control
- Kitchen Organization
- Safe handling
- Kitchen leadership
- Cleaning and sanitation
- Portion and cost control
- Food Stock and Supply Management
- Kitchen Staff Management
- Quality Control
- Food Preparing, Plating, and Presentation
- Team Collaboration
- Vendor Relationship Management
- Culinary Trends Monitoring
- Heavy Lifting
- Seafood Preparation
- Sanitation Procedures
- Team Leadership
- Menu Planning
- Special diets
- Performance Improvement
- Menu Memorization
- Compliance
- Line Inspections
- Supervising Food Prep
- Recipes and menu planning
- Mentoring and Coaching
- Foodservice
- Inventory Management
- Plating
- Equipment usage
- Catering background
- Customer Service
- Kitchen Management
- Safety Management
- Staff Motivation
- Garnishing and Plating
- Staff Training
- Kitchen Equipment Operation
Timeline
Chef De Partie
Waipuna Hotel And Conference Centre
02.2022 - 11.2023
Chef De Partie
Heartland Hotel Airport
06.2019 - 01.2023
Chef De Partie
Scenic Te Pania
09.2015 - 08.2023
Chef
Shop N Save Bakery
06.2009 - 02.2011
Fiji National University
Certificate III from Cookery
Similar Profiles
Narender Singh RawatNarender Singh Rawat
PASTRY CDP at WAIPUNA HOTEL & CONFERENCE CENTREPASTRY CDP at WAIPUNA HOTEL & CONFERENCE CENTRE
Laksiri RathnayakaLaksiri Rathnayaka
Store Controller at Waipuna Hotel & Conference CenterStore Controller at Waipuna Hotel & Conference Center
LUNGA AMELDA SMITHLUNGA AMELDA SMITH
Galley Steward at Birchwood Hotel & OR Tambo Conference CentreGalley Steward at Birchwood Hotel & OR Tambo Conference Centre