Nitish Nitish
Heathmont
Summary
Dynamic Sous Chef with a proven track record at Sette Bello, excelling in team leadership and inventory management. Enhanced customer satisfaction through innovative menu development and maintained high food safety standards. Recognized for optimizing kitchen workflows, reducing waste, and mentoring staff to achieve peak performance in fast-paced environments.
Knowledgeable sous chef with strong history in culinary arts and effective kitchen management. Proven ability to enhance menu offerings and streamline kitchen operations. Demonstrated expertise in team leadership and creative problem-solving.
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
10
10
years of professional experience
Work History
Sous Chef
Sette Bello
06.2023 - 04.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
Sous Chef
Oakdene Winery
01.2020 - 06.2023
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Chef De Partie
The Grand Hotel Warrandyte
06.2015 - 01.2020
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability 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.
- Rotated stock to use items before expiration date.
- 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.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Education
Diploma in Hospitality Management - Cookery
Front Cooing School
Carlton, VIC12-2017
Certificate 4 in Commercial Cookery - Cookery
Front Cooking School
Carlton, VIC07-2017
Certificate 3 in Commercial Cookery - Cookery
Front Cooking School
Carlton, VIC12-2016
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Customer Service
- Safety Management
- Ingredient Knowledge
- Safe handling
- Staff Training
- Equipment usage
- Staff Motivation
- Order delivery practices
- Heavy Lifting
- Workflow Optimization
- Compliance
- Performance Improvement
- Team Training
- Delegating Work
- Staff Supervision and Coordination
- Equipment Inspection and Maintenance
- Team leadership
- Food safety
- Inventory management
- Safe food handling
- Menu planning
- Food preparation
- Kitchen organization
- Allergen awareness
- Safety management
- Knife skills
Languages
English
Native or Bilingual
Hindi
Native or Bilingual
Punjabi
Native or Bilingual
Timeline
Sous Chef
Sette Bello
06.2023 - 04.2025
Sous Chef
Oakdene Winery
01.2020 - 06.2023
Chef De Partie
The Grand Hotel Warrandyte
06.2015 - 01.2020
Diploma in Hospitality Management - Cookery
Front Cooing School
Certificate 4 in Commercial Cookery - Cookery
Front Cooking School
Certificate 3 in Commercial Cookery - Cookery
Front Cooking School
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