NITESH GAUTAM
Lutwyche,QLD
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in all kitchen operation with skills in concept development and high-quality restaurant operation.
Overview
4
4
years of professional experience
Work History
Head Chef
QCYC
11.2023 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
Chef
Cafe 63 (TRANS F&B PTY LTD)
12.2020 - 01.2023
- Prepare the kitchen by gathering culinary utensils and equipment such as knives, pans, and kitchen scales
- Examine each recipe and collect all essential components
- Prepare food in a timely manner
- Delegate jobs to kitchen personnel
- Inform the wait staff of the daily specials
- Ensure a visually pleasing plate presentation
- Cooks should be supervised and assisted as required
- Modify recipes slightly to fulfill the demands and wishes of clients
- Keep an eye on the food supply and arrange orders as needed
- Check the freshness of the food and eliminate expired goods
- Experiment with fresh recipes and ingredients
- Ensure that all health and safety rules are followed in the kitchen.
Chef de Partie
Crown Hotel (QUEENSLAND VENUE CO. PTY LTD)
03.2023 - 11.2021
- The gathering of daily feedback and the reporting of problems as they occur
- Analyze quality control and follow hotel service guidelines
- Do any additional tasks as directed by management.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
Education
High School Diploma -
Brighton College
Brisbane Certificate IV in Commercial Cookery -
Brighton College
05.2022
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Food Safety Regulations
- Menu development
- Menu Planning
Timeline
Head Chef
QCYC
11.2023 - Current
Chef de Partie
Crown Hotel (QUEENSLAND VENUE CO. PTY LTD)
03.2023 - 11.2021
Chef
Cafe 63 (TRANS F&B PTY LTD)
12.2020 - 01.2023
High School Diploma -
Brighton College
Certificate IV in Commercial Cookery -
Brighton College
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