Nikhil Nagaonkar

• Presently working as a senior sous chef for Farmhouse restaurant by three blue ducks
• Led kitchen operations, achieving high standards in food preparation and presentation.
• Trained and supervised kitchen staff, enhancing teamwork and developing culinary skills.
• Managed inventory and ordered supplies to sustain optimal stock levels and minimize waste.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.

Planning and developing new dishes and making specials

• Prioritized and organized tasks to efficiently accomplish service goals.

• worked as a senior Sous chef for Beendolyn Estate catering pty ltd
• Managed daily kitchen operations and staff schedules at Beendolyn Estate.
• Planned menus, ordered supplies and managed kitchen staff.
• Oversaw food preparation and presentation to maintain high quality standards.
• Selected and developed recipes and planned menus, driving consistent food quality and production.
• Assisted in developing new recipes that align with customer preferences.
• Supervised functions and weddings at estate, ensuring smooth operations.
• Working closely with the exec chef for menu planning and cost control
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• Reviewed current culinary trends and health regulations.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Inspected raw materials for quality before preparation, ensuring standards met..
• Oversaw daily operations of restaurant, cellar door, and events to ensure smooth functioning.
• Working closely with the exe chef for menu planning and cost control
• Adhered to budget guidelines when purchasing ingredients and equipment.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Monitored quality, presentation and quantities of plated food across line.
• Determined schedules and staff requirements necessary to prepare and plate food.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Established and maintained relationships with local vendors to secure fresh, quality ingredients.

· Ensure the quality of the food items and notify manager if a product does not meet specifications

· Monitor the quantity and quality of food that is prepared. . Inform Food & Beverage service staff of menu specials and out of stock menu items.

Monitored food quantity and quality, informed Food & Beverage service staff of menu specials and out of stock items.

Prepared special meals and substitute items for customers with dietary restrictions or preferences. .

Maintained kitchen logs for food safety program and product inventory.

• Maintained detailed kitchen logs for food safety program.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
• Developed innovative recipes to suit complicated dietary requirements for customers.

Have overlooked 4 different restaurants during the span of 5.5 yrs at the hotel

• Designing & implementing training programs for kitchen staff, high energy level & team spirit in the employees
• Managed operations at Prime 68, a steak house and grill.
• Proven track record of developing procedures, service standards & operational policies
• Planned & implemented control measures to optimize kitchen running costs
• Developing procedures, controlling systems for maintaining hygiene standards
• Supervised operations at The Lobby Lounge, an international dining venue.
• Directed operations at Velocity, an American sports bar and gastro pub.

• Worked as a Sous Chef for RARE - fine dining steak house and grill ( best steak house award for the year 2013/14 )
• Coordinated all activities within restaurant kitchen with chef, ensuring safe, smooth, and profitable operations aligned with hotel standards.
• Supported development of restaurant cuisine concepts and standards, researched local market and suppliers, and recommended seasonal menu changes.
• Adhere to PER AQUUM Desert Palm food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Sought opportunities to recommend improvements

Ensured safety protocols were followed consistently throughout the kitchen to prevent accidents..

• Ensured compliance with food handling techniques, including dating, proper storage, and rotation, while maintaining high food safety and sanitation standards.
• Participate in departmental training to improve departmental skills and hotel service levels.

• Supported Head Chef in daily food preparation and kitchen service, contributing to timely meal delivery.
• Ensured quality control of dishes before they were served to guests.
• Managed inventory of food items, maintaining consistent stock levels to meet kitchen demands.
• Organized ingredients for each dish on station according to recipes and plating guidelines.
• Monitored stocks of all food items, ensuring adequate supplies at all times.
• Conducted quality control checks on dishes prior to service, ensuring adherence to presentation and taste standards.

• Completed training in food and beverage service over a 6-month period., food production, housekeeping, and front office for 6 months.
• Maintained high standards of guest service and satisfaction, contributing to positive guest experiences.
• Managed check-ins and check-outs at front desk, enhancing operational efficiency and guest flow.
• Coordinated with housekeeping to ensure timely room readiness, improving guest satisfaction.