Nikesh Karki
Summary
I am a dedicated culinary professional with over 10 years of experience in diverse kitchen environments. Having previously held the role of Head Chef and currently working as a Senior Sous Chef, I bring strong leadership, creativity, and operational expertise to the kitchen. I am now seeking a new challenge where I can take on greater responsibility, contribute to a high-performing team, and continue growing both personally and professionally in the culinary field.
Overview
10
10
years of professional experience
1
1
Certification
Work History
sr sous chef
Hinchcliff House
5-7 Young Street Cbd
05.2021 - Current
- Managed food storage to ensure safety and prevent contamination.
- Mentored junior team members to align with company standards.
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Crafted meals from scratch using authentic recipes to encourage 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
- Gained foundational skills in pastry and baking.
- Led culinary team in high-volume kitchen operations, ensuring quality and consistency across all menu items.
- Collaborated with front-of-house staff to ensure seamless service flow and exceptional dining experiences for guests.
Head Chef
Avenue on Sussex
Sydney, NSW
04.2019 - 05.2021
- Cooked dishes adhering to customer dietary request.
- Developed and executed seasonal menus to enhance culinary offerings and guest satisfaction.
- Managed kitchen operations, ensuring compliance with health and safety regulations.
- Oversaw inventory management, optimizing supply chain processes to reduce waste.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Implemented cost-control measures, enhancing profitability without compromising quality.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Sous Chef
Ivenhole hotel
Manly
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
- Managed inventory levels, reducing waste through effective stock rotation and purchasing strategies.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Chef De Partie
Bird Cage Cafe
Miranda
12.2016 - 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
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- 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.
Commis Chef
Excelsior Jones
Ashfield
01.2016 - 11.2016
- 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
Kathmandu, Nepal
03.2015 - 01.2016
- Maintained cleanliness of kitchen equipment and work areas to comply with health regulations.
- Developed strong multitasking abilities, enabling efficient preparation of multiple orders simultaneously.
- Organized and labeled prepared meat and seafood.
- Conducted routine inspections of refrigeration systems for temperature compliance.
- Managed arrangement of service section.
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
- Menu development
- Kitchen management
- Food presentation
- Special event catering
- Cost control
- Recipe creation
- Menu pricing
- Culinary techniques
- Forecasting and planning
- Safe food handling
- Inventory management
- Attention to detail
- Food safety
- Coaching and mentoring
- Team leadership
- Operations management
- Kitchen operations oversight
- Recipes and menu planning
- Recipe development
- Ingredients selection
- Hiring, training, and development
- Vendor relations
- Budgeting and cost control
Certification
Food safety supervisor
Personal Information
Timeline
sr sous chef
Hinchcliff House
05.2021 - Current
Head Chef
Avenue on Sussex
04.2019 - 05.2021
Sous Chef
Ivenhole hotel
02.2017 - 08.2019
Chef De Partie
Bird Cage Cafe
12.2016 - 04.2017
Commis Chef
Excelsior Jones
01.2016 - 11.2016
Trainee
Hotel Golden Rose
03.2015 - 01.2016
Diploma of hospitality management -
Evolution hospitality institute
Certificate IV - commercial cookery
Evolution hospitality institute
Certificate III - commercial cookery
Evolution hospitality institute