Niraj Kandel
Richmond
Summary
Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Head Chef
XS Espresso
08.2024 - Current
- Rostering, training staffs to maintain preparation of food adhering standards
- Responsible for Ordering, stock rotation, inventory management and waste reduction to minimise food cost and wastage.
- Food costing and menu planning.
- Developing strong relationships with suppliers and stakeholders
- Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
Panthers League club
11.2023 - Current
- Preparing recipes to by standardising food cost, labor and overhead to meet food costing
- Assisted in menu development and recipe testing.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Taking charge of daily operations and helping head chef to meet the food standards
Senior Chef De Partie
Hotel Queanbeyan
08.2021 - 11.2023
- Mentored kitchen staff to prepare each for demanding roles.
- Monitored food and labor costs to verify budget targets were met.
- Acted as head chef when required to maintain continuity of service and quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food production to verify quality and consistency.
Senior Chef De Partie
Breakfast Point Country Club
09.2020 - 04.2021
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Acted as head chef when required to maintain continuity of service and quality.
Chef De Partie
South Sydney Graphics Arts Club
02.2019 - 04.2021
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Chef De Partie
Harbour Rocks Hotel
03.2019 - 12.2020
- Was responsible for preparing breakfast services for VIP, Platinum and Everyday guests
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained the high standard of Five star hotel in preparing, cooking and plating
- Ordered the breakfast inventories and stocks
- Coordinated with team members to prepare orders on time.
Commis Chef
Mantra Hotel
07.2017 - 03.2018
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Collaborated with staff members to create meals for large banquets.
Cook
The Birkenhead Hotel
09.2015 - 02.2017
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food according to the instructions given by senior chefs
- Helped chefs preparing various dish sides such as Cutting, Marinating, portioning meats and vegetables
Education
Certificate III And IV in Commercial Cookery - Commercial Cookery
Sydney Academy
SydneyBBA - Accounting
University of Sunshine Coast
Sydney, NSW09.2018
Skills
- Budgeting and Cost Control
- Menu Planning
- Team Leadership
- Sales Planning
- Food Preparation and Safety
- High-Quality Ingredients
- Inventory Management
- Stocking and Replenishing
Certification
NSW Food Safety Supervisor (FSS) Certificate
Timeline
Head Chef
XS Espresso
08.2024 - Current
Sous Chef
Panthers League club
11.2023 - Current
Senior Chef De Partie
Hotel Queanbeyan
08.2021 - 11.2023
Senior Chef De Partie
Breakfast Point Country Club
09.2020 - 04.2021
Chef De Partie
Harbour Rocks Hotel
03.2019 - 12.2020
Chef De Partie
South Sydney Graphics Arts Club
02.2019 - 04.2021
Commis Chef
Mantra Hotel
07.2017 - 03.2018
Cook
The Birkenhead Hotel
09.2015 - 02.2017
Certificate III And IV in Commercial Cookery - Commercial Cookery
Sydney Academy
BBA - Accounting
University of Sunshine Coast
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