Nukesh Chhantyal
Araluen,NT
Summary
Adept Head Chef with a proven track record at the Page 27 Cafe, enhancing kitchen efficiency and reducing costs by skillfully managing food supplies and fostering strong vendor relationships. Expert in nutritional knowledge and team leadership, I excel in menu development and waste reduction, ensuring high-quality, sustainable dining experiences.
Overview
5
5
years of professional experience
Work History
Head Chef
the Page 27 Cafe
05.2022 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Chef De Partie
The Jolly Miller Cafe
09.2019 - 04.2022
- 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.
Chef De Partie
the Pepper Tree Restaurant
07.2021 - 11.2021
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- 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.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Chef
the Temper Trap
08.2020 - 11.2021
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Education
Diploma in Hospitality Management -
The Altec College
Southern Cross,VIC07.2021
Certificate III And IV in Commercial Cookery -
The Altec College
Southern Cross,VIC01.2021
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Menu Supervision
- Cost Reduction
- Food presentation
- Ingredient Selection
- Cost Control
- Allergy awareness
Timeline
Head Chef
the Page 27 Cafe
05.2022 - Current
Chef De Partie
the Pepper Tree Restaurant
07.2021 - 11.2021
Chef
the Temper Trap
08.2020 - 11.2021
Chef De Partie
The Jolly Miller Cafe
09.2019 - 04.2022
Diploma in Hospitality Management -
The Altec College
Certificate III And IV in Commercial Cookery -
The Altec College
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