Nagendra Shaktawat
Nashville,TN
Summary
Dynamic culinary professional with extensive experience as Assistant Head Chef at Curry and Tikka, enhancing kitchen efficiency and fostering teamwork. Skilled in menu development and food safety regulations, I excel in creating diverse dishes that cater to special diets while mentoring junior staff to promote growth and sustainability in the kitchen.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Assistant Head Chef
Curry and Tikka
10.2023 - Current
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Contributed to a positive work environment by resolving conflicts among team members effectively and professionally.
- Assisted with budget management and financial reporting tasks, contributing to the overall success of the restaurant''s operations.
- Established strong relationships with local vendors to secure the freshest ingredients at competitive prices.
- Developed creative menu options to cater to diverse dietary needs and preferences, increasing overall customer satisfaction.
- Participated in community outreach programs highlighting healthy eating habits and promoting awareness about responsible sourcing of ingredients.
- Managed daily kitchen operations in Head Chef''s absence, ensuring smooth service during peak hours.
- Coordinated special events catering services, providing exceptional dining experiences for clients and guests.
- Spearheaded efforts towards sustainability within the kitchen by adopting eco-friendly practices such as composting leftovers and recycling used materials.
- Mentored junior staff members in culinary techniques and best practices, fostering an environment of professional growth.
Line Cook
Chouhan Ale Masala
04.2023 - 09.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
Line Cook
Honest Restaurant
11.2022 - 03.2023
Education
Bachelor Of Hospitality And Tourism Management - Hospitality And Tourism Management
Mohanlal Sukhadia University
India07.2018
Skills
- Cooking methods
- Knife skills
- Sanitation protocols
- Food presentation
- Kitchen management
- Menu development
- Recipe creation
- Allergy awareness
- Special diets
- Nutritional advice
- Food safety regulations
Certification
- CERTIFICATION OF INDUSTRIAL TRAINING FROM SHANGRILA GROUP OF HOTELS
- CERTIFICATION OF JOB TRAINING FROM TAJ GROUP OF HOTELS
Hobbies
Trekking
Chess
Hiking
Nutrition studying
Timeline
Assistant Head Chef
Curry and Tikka
10.2023 - Current
Line Cook
Chouhan Ale Masala
04.2023 - 09.2023
Line Cook
Honest Restaurant
11.2022 - 03.2023
Bachelor Of Hospitality And Tourism Management - Hospitality And Tourism Management
Mohanlal Sukhadia University
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