Sagar Nair
Te Aro,Wellington
Summary
- Motivated Culinary student with great communication and critical thinking abilities. Successful at approaching and solving various problems with practical solutions. Team-oriented and ready to learn.
Overview
3
3
years of professional experience
Work History
Chef De Partie
Romans Kitchen
Cuba Street, Wellington
11.2023 - Current
- Organized the daily mise en place to prepare meals efficiently.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- We created cost estimates for new menu items by considering ingredient prices and labor costs.
- Managed food usage with proper stock rotation to prevent spoilage.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Removed expired food and beverages from the kitchen and stockroom, and coordinated proper disposal.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Inspected ingredients and equipment to ensure they meet quality standards.
Commie Chef
Leuven Belgium Beer Cafe
Wellington, Wellington City
08.2023 - 10.2023
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Cleaned and sanitized kitchen equipment, utensils, and workstations.
- Prepared a variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
Commis Chef
Armani Hotel
Dubai
02.2022 - 08.2022
- Grilled, fried, sautéed, and used other cooking methods to prepare specified dishes and adhere to recipes.
- Assisted in the preparation of menu items, managed tasks assigned by the supervisor, and plated finished meals.
- Cut, chopped, and mixed various food items to prep ingredients for dishes.
- Received deliveries and checked orders against invoice to confirm the presence and quality of food items.
- Maintained cleanliness, sanitation, and organization of kitchen areas and equipment.
- Managed storage and rotation of perishable food items, and followed schedules to minimize waste.
- Monitored ingredient stock to support ordering and notified superiors of items in low supply or depleted.
- Checked quality of incoming ingredients against kitchen standards.
Intern
Double Tree By Hilton Hotel, Jumeriah
Dubai
07.2021 - 08.2021
- Labeled and dated products for safekeeping and sanitation, and maintained knowledge of base sauces, stocks, and soups preparation.
- Prepared ingredients, garnishes, and side dishes in advance to expedite meal service.
Education
Bachelor of Arts - Bachelors In Culinary Arts And Business Management
Le Cordon Bleu New Zealand
Wellington, NZ2026
Higher Diploma In International Culinary Arts
HTMI Switzerland Dubai
Dubai08.2022
Certificate in Culinary Arts -
Dubai College Of Tourism
08.2021
Skills
- Food Safety And Preparation
- Creative Menu Planning
- Entrepreneurial Mindset
- Fast Learner
- Multilingual
- Hospitality
Languages
English
Native/ Bilingual
Hindi
Native/ Bilingual
Malayalam
Native/ Bilingual
Timeline
Chef De Partie
Romans Kitchen
11.2023 - Current
Commie Chef
Leuven Belgium Beer Cafe
08.2023 - 10.2023
Commis Chef
Armani Hotel
02.2022 - 08.2022
Intern
Double Tree By Hilton Hotel, Jumeriah
07.2021 - 08.2021
Bachelor of Arts - Bachelors In Culinary Arts And Business Management
Le Cordon Bleu New Zealand
Higher Diploma In International Culinary Arts
HTMI Switzerland Dubai
Certificate in Culinary Arts -
Dubai College Of Tourism
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