Nikhil Nagaonkar

• Presently working as a chef for Beendolyn Estate Berrima NSW for the Book Barn restaurant
• Also supervises the functions and wedding held at the estates
• Working closely with the exe chef for menu planing nd cost control
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· Supervise and coordinate activities within the kitchen. .

· prepare meals to the standards of the Club

· Ensure proper portion, arrangement, and food garnish to be served. .

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

· Prepare special meals or substitute items. .

· Assist kitchen staff with various tasks as required

· Monitor stock level of kitchen supplies and food.

· Maintain kitchen logs for food safety program and food products. .

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

• Company Overview: Dubai (UAE)
• La Farine (French brasserie semi fine dining restaurant)
• The Lobby Lounge - International
• Velocity - American Sports bar and entertainment lounge
• Worked as Chef De Partie for La Farine French brasserie from August 2014 - May 2017
• Proven track record of develop procedures, service standards & operational policies
• Planning & implementing effective control measures to reduce running costs of the kitchen
• Designing & implementing training programs for kitchen staff, high energy level & team spirit in the employees
• Developing procedures, controlling systems for maintain hygiene standards
• Ensuring high quality services result in customer delight & optimum utilization for maximum service quality
• Handling operational functions such as pre shift staff briefings, creating the duty roster, shift management
• Imparting appropriate training on food preparation, service excellence & teamwork to restaurant & support the service staff
• Dubai (UAE)

• Trained for 6 months in F&B Service & Food production, House Keeping, Front office