Nirtika Neha Kant
Chef
Papakura,Auckland
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Passionate about what I do and i am very dedicated towards it
Overview
14
14
years of professional experience
1
1
year of post-secondary education
2
2
Languages
Work History
Head Chef
Olea Cafe
Highbrook , AUK
01.2022 - Current
- Hired, managed, and trained kitchen staff.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Cooked memorable dishes that brought new customers into establishment.
Senior Sous Chef
Double Tree Hotel By Hilton Karaka
Karaka, AUK
03.2022 - 01.2023
- Delivered services to customer locations within specific timeframes.
- Demonstrated leadership skills in managing projects from concept to completion.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Worked flexible hours across night, weekend and holiday shifts.
- Paid attention to detail while completing assignments.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Self-motivated, with a strong sense of personal responsibility.
- Learned and adapted quickly to new technology and software applications.
- Strengthened communication skills through regular interactions with others.
- Demonstrated creativity and resourcefulness through the development of innovative solutions.
- Worked effectively in fast-paced environments.
- Worked well in a team setting, providing support and guidance.
Sous Chef
Lumi Eats
Otara, Auckland
02.2021 - 03.2022
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.l
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
Head Chef
Wren Cafe
Mt Wellington , Auckland
11.2019 - 02.2021
- Hired, managed, and trained kitchen staff.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
Head Chef
Kawau Kitchen
Mangere, Auckland
06.2018 - 10.2019
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Arranged for kitchen equipment maintenance and repair when needed.
- Interacted with guests to obtain feedback on product quality and service levels.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output.
Junior Sous Chef
Saint Heliers Cafe & Bistro
St Heliers, Auckland
01.2015 - 04.2017
- Planned menus and services for restaurant and off-site events.
- Ordered food items for upcoming events per sous chef request.
- Led team by example in preparing items accurately and according to high-quality standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored recipe portioning to control food costs.
- Successfully completed kitchen product inventory as assigned.
- Oversaw cleanliness of each station in kitchen..
- Ordered new ingredients and supplies to meet expected needs.
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Assisted sous chef with weekly schedule drafts for 8 kitchen staff.
- Developed unique menu items and plating presentations.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- 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.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
Commis Chef
Cafe On Kohi
Kohimarama, AUK
02.2011 - 12.2014
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Rotated through all prep stations to learn different techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Seasoned and marinated cuts of meat, poultry and fish.
- Modernized work processes to reduce guest wait times and boost daily output.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with staff members to create meals for large banquets.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
Commis Chef
The Banque
Remuera, Auckland
01.2010 - 01.2011
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Ordered new ingredients and supplies to meet expected needs.
- Prepped daily menu items to quickly deliver upon request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
Education
Level 3 NZQA Culinary & Cookery - Level 4 NZQA Culinary & Cookery
Auckland Hotel & Chefs Training School
Newmarket, AUK 02.2009 - 02.2010
Skills
Signature dish creation
Ingredient selection
Forecasting and planning
Food spoilage prevention
Payroll and scheduling
Performance assessments
Vendor relations
Grilling
Cost reduction
Process improvements
Employee training and development
Menu planning
Equipment Maintenance
Fine-dining expertise
Workflow Optimization
Problem-solving
Kitchen Management
Food inventories
Food plating and presentation
Sanitation guidelines
Baking and broiling skills
Recipes and menu planning
Accomplishments
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Designed whole new menu, including meal selections, beverages and pricing.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 10
- Created signature dish which generated high-interest and became best-selling item for March 2020
- Prepared 160 meals, including appetizers and desserts, for high-volume catering event.
- Resolved product issue through consumer testing.
Gym
Dedicated ex bodybuilder, took part in serval competitions and it's now somewhat a part of my daily life
Timeline
Senior Sous Chef
Double Tree Hotel By Hilton Karaka
03.2022 - 01.2023
Head Chef
Olea Cafe
01.2022 - Current
Sous Chef
Lumi Eats
02.2021 - 03.2022
Head Chef
Wren Cafe
11.2019 - 02.2021
Head Chef
Kawau Kitchen
06.2018 - 10.2019
Junior Sous Chef
Saint Heliers Cafe & Bistro
01.2015 - 04.2017
Commis Chef
Cafe On Kohi
02.2011 - 12.2014
Commis Chef
The Banque
01.2010 - 01.2011
Level 3 NZQA Culinary & Cookery - Level 4 NZQA Culinary & Cookery
Auckland Hotel & Chefs Training School
02.2009 - 02.2010