Nikesh Karki
Kogarah
Summary
Highly organized and passionate sous chef with over 8 years of industry experience. Skilled in managing kitchen operations at medium and large-scale restaurants, spanning various cuisines and cooking styles. Demonstrated ability to maintain composure, focus, and multitask effectively under pressure. Proficient in supervising a large team and ensuring efficient and high-quality meal preparation. Committed to continuously enhancing culinary skills to meet the evolving demands of the foodservice industry and exceed customer expectations.
Overview
10
10
years of professional experience
1
1
Certification
Work History
sr sous chef
Hinchcliff House
05.2021 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination
- Training and mentoring junior staff to make sure the standards are matched
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Checked freezer and refrigerator before each shift to verify correct temperatures
- Placed orders to restock items before supplies ran out
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Ensured adherence to established standards in menu item preparation.
- Collaborated with head chef to come up with new menu idea and recipes
- Basic experience in pastry and baking
sous chef
Avenue on Sussex
04.2019 - 05.2021
- Prepare and cook the food for the costumer according to their dietary requirement
- Receiving and storing the deliveries following the FIFO rules
- Preparing meals following the recipes card
- Monitor operating temperatures of the fridge, cool room, freezers, and dishwashers and notify management of faults and place details in maintenance folder
- Helping chef with the new menu ideas and recipes
- Managing food waste and monitoring stocks
Chef Di Parti
Ivenhole hotel
02.2017 - 08.2019
- Preparation of seafood, meat and poultry
- Making sure the section is ready for service
- Prepping stocks and sauces
- Receiving and checking the deliveries for freshness, quality and temperature
- Recording the temperature for all the fridges and freezers
- Creating a recipe card
prep chef ( casual)
Bird cage cafe
09.2016 - 04.2017
- Prepping, labeling and storing vegetables, sauce
- Receiving and rotating dry goods and stocks
- Checking deliveries
- Storing everything correctly following the FIFO rule
- Cleaning and sanitizing the equipment after being used for prep or service
commie chef
Excelsior Jones
08.2016 - 02.2017
- Washing and cleaning vegetables
- Helping chefs with the service
- Cleaning and sanitizing the stations before and after service
- Labeling and storing prepared product
- Putting away the deliveries according to their respective places
Trainee
Hotel Golden Rose
03.2015 - 07.2016
- Handled and stored food to eliminate illness and prevent cross-contamination
- Training and mentoring junior staff to make sure the standards are matched
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Checked freezer and refrigerator before each shift to verify correct temperatures
- Placed orders to restock items before supplies ran out
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Ensured adherence to established standards in menu item preparation.
- Collaborated with head chef to come up with new menu idea and recipes
- Basic experience in pastry and baking
Education
Diploma of hospitality management -
Evolution hospitality institute
09.2021
Certificate IV - commercial cookery
Evolution hospitality institute
07.2021
Certificate III - commercial cookery
Evolution hospitality institute
03.2021
Skills
- Vendor Relationships
- Standards Compliance
- Instruction and Delegation
- Events and wedding menu development
- Staff Recruiting and Hiring
- Food Preparing, Plating and Presentation
- Coordinating Kitchen Staff
- Quality Assessments
- Baking
- Fish filleting and butchery
- Recipe Development
- Equipment Inspection and Maintenance
- Budgeting and Cost Control
- Dietary Restrictions
- Menu Planning
Certification
Food safety supervisor
Timeline
sr sous chef
Hinchcliff House
05.2021 - Current
sous chef
Avenue on Sussex
04.2019 - 05.2021
Chef Di Parti
Ivenhole hotel
02.2017 - 08.2019
prep chef ( casual)
Bird cage cafe
09.2016 - 04.2017
commie chef
Excelsior Jones
08.2016 - 02.2017
Trainee
Hotel Golden Rose
03.2015 - 07.2016
Diploma of hospitality management -
Evolution hospitality institute
Certificate IV - commercial cookery
Evolution hospitality institute
Certificate III - commercial cookery
Evolution hospitality institute
Similar Profiles
José Antonio Valdes GutiérrezJosé Antonio Valdes Gutiérrez
Senior Sous Chef at Hinchcliff House GranaSenior Sous Chef at Hinchcliff House Grana
Edgar Carey LaneEdgar Carey Lane
Audio Specialist at House Recording Studio, US House of RepresentativeAudio Specialist at House Recording Studio, US House of Representative
Jaden StanislausJaden Stanislaus
Manager at The Tree House (Guest House)Manager at The Tree House (Guest House)
Renz Carlos B. SoRenz Carlos B. So
Supply, Distribution, and Operations Manager at Jolly (Convert Technologies Pty Ltd)Supply, Distribution, and Operations Manager at Jolly (Convert Technologies Pty Ltd)
Eric HansanaEric Hansana
Kitchen Hand at French Federation of HorseridingKitchen Hand at French Federation of Horseriding