Nitin Bhogale

Established Kaali Restaurant on the much sought after location on Hastings Street, Noosa Heads.

Been Operating for nearly Seventeen Years and won the Sunshine coast Business award twice in a row in 2021 and 2022.

Were the Finalist in 2023.

Been always the trend setter ,setting benchmark lifting Indian cuisine to next level and always abreast with the current market trends and demands.

Did a refurbishment in 2022 to make the restaurant look more like Noosa and making it more inviting for locals and tourists.

Handled all aspects of Running the business from Cost control, Quality control, Innovation , Haaccp compliant , Making menus keeping in mind the current trends, Guest relations, Keeping accounts so we are compliant,

Make sure Day to Day operation is running smoothly.

Being an Ethnic Restaurant have been sponsoring Chefs from Overeas and making them understand the Australian Eating habits.

Looking after the staff so they have loyalty and staff retention.

• Managed day-to-day business operations.
• Won the Best Indian Restaurant award in 2003 from Restaurant and Catering Association.
• Developed the Designer Curry Concept which was a big success and Customers were guaranteed that the meals were cooked a la carte.
• Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
• Trained and motivated employees to perform daily business functions.
• Implemented marketing strategies to increase brand awareness and attract new customers.
• Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
• Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
• Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
• Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
• Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
• Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
• Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
• Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
• Fostered strong relationships with clients to boost retention rates, conducting regular feedback sessions.
• Elevated brand awareness with targeted marketing campaigns, leveraging social media and digital platforms.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Sold the Businesses in 2012 when we moved to Hastings street, Noosa Heads in 2009.

• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.
• 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.
• Operated all kitchen equipment safely to prevent injuries.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Prepared items for roasting, sautéing, frying, and baking.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Sanitized all counters properly to prevent food-borne illness.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Planned and directed high-volume food preparation in fast-paced environment.

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
• Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
• Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
• Created menus and designed corresponding recipes for Business Name.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
• Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.