Summary
Overview
Work History
Skills
Certification
Languages
Timeline
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Shivanji Nadan

Shivanji Nadan

Mount Druitt

Summary

Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Chef De Partie

The Australian Hotel & Brewery
04.2021 - Current
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Hands on experience with Grill, Stove, Pizza, Fryer, Larder.
  • Well experienced on functions.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Operated all kitchen equipment safely to prevent injuries.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service times.

Chef De Partie

The Log Cabin Restaurant
05.2022 - 08.2022
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Sanitized all counters properly to prevent food-borne illness.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.

Chef

Tatas Indian Restaurant
07.2020 - 07.2021
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Accountant Manager

Kundan Singh & Sons - Fiji
09.2014 - 08.2019
  • Maintained accounting controls by establishing chart of accounts and defining accounting policies and procedures.
  • Enforced and established proper accounting methods, policies and principles.
  • Applied advanced analytical techniques to identify trends in revenue generation, cost control, and profitability optimization.
  • Implemented inventory control measures that resulted in improved stock tracking accuracy.

Skills

  • Kitchen organization
  • Team management
  • Knife skills
  • Food presentation
  • Garnishing techniques
  • Stock making

Certification

  • Diploma in Hospitality Management 2020-2021
  • Certificate IV Commerical Cookery , Choice Business College - 2019-2020

Languages

English
Full Professional
Hindi
Native or Bilingual
Fiji
Native or Bilingual

Timeline

Chef De Partie

The Log Cabin Restaurant
05.2022 - 08.2022

Chef De Partie

The Australian Hotel & Brewery
04.2021 - Current

Chef

Tatas Indian Restaurant
07.2020 - 07.2021

Accountant Manager

Kundan Singh & Sons - Fiji
09.2014 - 08.2019

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Shivanji Nadan