NIDHI SHAH
Auckland
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
10
10
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work History
Head chef
Harbour side grill
Auckland, New Zealand
12.2024 - Current
- Coordinated kitchen operations to optimise workflow and minimise waste during high-volume service periods.
- Trained and mentored junior kitchen staff to elevate culinary skills and promote a collaborative team environment.
- Implemented inventory management practices that reduced food costs while maintaining ingredient freshness and quality.
- Led kitchen staff in adhering to rigorous safety, sanitation, and food handling standards, achieving compliance targets.
HEAD CHEF
Pig & Whistle(NZ venue Co)
Queenstown, New Zealand
01.2024 - 12.2024
- Implemented new recipes for enhanced menu diversity.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
SOUS CHEF
The Kingslander
Auckland, New Zealand
05.2023 - 06.2024
- Supervised food preparation staff to deliver high-quality results.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Distributed food to service staff for prompt delivery to customers.
SOUS CHEF
William IV
London, United Kingdom
01.2022 - 12.2023
- Acted as head chef when required, maintaining continuity of service and quality.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Maintained total control to maximise guest satisfaction and team productivity.
SOUS CHEF
Holiday Inn Hotel
London, United Kingdom
02.2022 - 12.2022
- Developed recipes and menus to align culinary trends with consumer demand.
- Trained new staff to efficiently prepare exceptional quality dishes.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
TRAVEL CONSULTANT
Eco travels
Rotorua, New Zealand
03.2019 - 05.2021
- Developed travel itineraries for clients based on budgets and client needs.
- Explained security issues and protocols to individuals travelling to highly insecure areas.
- Advised suitable locations, travel options and activities based on client needs and budgets.
- Conducted in-depth client consultations to develop an understanding of client vision and travel needs.
GRILL CHEF
Pig and Whistle
Rotorua, New Zealand
09.2018 - 04.2020
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Established clear standards for cooking, garnishing, and presenting food.
SENIOR CHEF DE PARTIE
Lone Star New Market
Auckland, New Zealand
04.2018 - 10.2018
- Cooked all food to order, ensuring adherence to company quality standards.
- Reviewed quality standards and ensured continuous application throughout the kitchen environment.
- Planned and prepared schedules for food preparation.
SENIOR CHEF DE PARTIE
Lone star botany
Auckland, New Zealand
10.2017 - 06.2018
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Maintained all stations in clean and organised fashion.
CHEF DE PARTIE
The Coffee Club Franchising
Auckland, New Zealand
08.2017 - 04.2018
- Uphold standards by assessing ingredient quality and final products.
- Prepped foods to be roasted, sautéed, fried, and baked.
- Followed strict health and safety guidelines in kitchen.
GRILL CHEF
Doolan Brothers
Auckland, New Zealand
07.2016 - 06.2017
- Assisted in stocktaking, ordering supplies for planned events and service.
- Assisted in plating meals using creative and artistic styles while following head chef's plating instructions.
- Assisted head chefs in developing creative menus, developing based on seasons, themes and trends.
CHEF
Robbert Harris Cafe
Auckland, New Zealand
07.2015 - 01.2016
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Exercised portion control for items served, eliminating waste.
Education
Food science and quality control -
NZQA level 9
New ZealandMaster of Science - Food Technology
Mansarovar Global University
India 04.2023 - 05.2022
Diploma in Cookery -
Cornell institute
Auckland 05.2015 - 07/2017
Bachelor of Science - Food And Nutrition
M.S University
India 04.2010 - 05.2013
Skills
- Recipe Development
- Food Safety
- Quality Control
- Staff Management
- Vendor Relations
- Menu Planning
- Inventory Management
Certification
Food Safety and Hygiene, 07/01/15
Hobbies and Interests
- Cooking
- Photography
- Traveling
- Food Blogging
Languages
English
Timeline
Head chef
Harbour side grill
12.2024 - Current
HEAD CHEF
Pig & Whistle(NZ venue Co)
01.2024 - 12.2024
SOUS CHEF
The Kingslander
05.2023 - 06.2024
Master of Science - Food Technology
Mansarovar Global University
04.2023 - 05.2022
SOUS CHEF
Holiday Inn Hotel
02.2022 - 12.2022
SOUS CHEF
William IV
01.2022 - 12.2023
TRAVEL CONSULTANT
Eco travels
03.2019 - 05.2021
GRILL CHEF
Pig and Whistle
09.2018 - 04.2020
SENIOR CHEF DE PARTIE
Lone Star New Market
04.2018 - 10.2018
SENIOR CHEF DE PARTIE
Lone star botany
10.2017 - 06.2018
CHEF DE PARTIE
The Coffee Club Franchising
08.2017 - 04.2018
GRILL CHEF
Doolan Brothers
07.2016 - 06.2017
CHEF
Robbert Harris Cafe
07.2015 - 01.2016
Diploma in Cookery -
Cornell institute
05.2015 - 07/2017
Bachelor of Science - Food And Nutrition
M.S University
04.2010 - 05.2013
Food science and quality control -
NZQA level 9