Nandan Kumar
Nashville,TN
Summary
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Overview
2025
2025
years of professional experience
Work History
Cook II
1 Hotel
Nashville, TN
12.2023 - Current
- Managed portion control using correct utensils during preparation and plating.
- Made meals in accordance with company standards and requirements.
- Checked quality of food products to meet high standards.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Adhered to food safety standards when storing and preparing foods.
Cook II
The Henry Restaurant
Nashville, TN
- Prepping food and was controlling portion.
- chopping and mincing as required.
- Butcher.
- Packaging food according to portion size.
Education
Bachelors in International Hospitality Management. - Hospitality Administration And Management
Internation Institute of Hotel Management.
Kolkata,India03-2018
Skills
- Recipe-based cooking
- Contamination prevention
- Ingredients measuring
- Food handling
- High volume production capability
- Dietary restriction support
- Health and safety compliance
Timeline
Cook II
1 Hotel
12.2023 - Current
Cook II
The Henry Restaurant
Bachelors in International Hospitality Management. - Hospitality Administration And Management
Internation Institute of Hotel Management.
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