Vaishnavi Nitin Kudale
Lead Line cook/Cook
Nashville,TN
Summary
To utilize my hospitality skills with 1.5 years of experience in the industry to create memorable experiences and drive customer satisfaction. Seeking a lead line cook role in hospitality to apply my passion for exceptional service and guest satisfaction. Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.
Overview
3
3
years of professional experience
Work History
Lead Line Cook
The Union Station Nashville Yards, Autograph Collection
01.2025 - Current
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork
- Produced high volume covers per day and maintained near-perfect customer satisfaction
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques
- Prepared ingredients ahead of time to promote efficiency in dish garnishing
- Created identical dishes numerous times daily with consistent care, attention to detail
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts
- Assisted with catering events, showcasing the restaurant's culinary expertise and dedication to customer satisfaction
- Grilled meats and seafood to customer specifications
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
- Handled portion control activities according to specified instructions provided by chef
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared
- Uphold strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours
Cook 3 (J1 Trainee)
The Union Station Nashville Yards, Autograph Collection
04.2024 - 04.2025
- Prepared stations with necessary supplies
- Stocked ingredients and utensils for efficient cooking
- Chopped vegetables, butchered meat, and prepared sauces
- Cooked menu items in collaboration with kitchen staff
- Created desserts for the restaurant
- Worked on banquet menus, preparing food in large quantities
- Plated dishes in an appealing and organized manner
Commi Chef (Bakery and Pastry Section)
Trident Nariman Point
10.2022 - 10.2023
- Prepared a wide variety of baked goods, including cakes, cookies, pies, and bread
- Decorated pastries using icing and toppings to ensure visual appeal
- Monitored supplies and maintained ingredient inventory
- Ensured quality of materials and equipment
- Awards: Employee of the Month; Kudos for launching new bread varieties
Education
Executive MBA - Hospitality Management
01.2027
Expected Graduation
B.Sc. - Hospitality Studies
01.2022
Skills
- English (Fluent)
- Hindi (Fluent)
- Marathi (Fluent)
- Microsoft Office Suite
- Web and Email Communication
- Data Analytics
- Advanced pastry and bread-making knowledge
- Knife skills
- Expertise in Indian and American cuisine
- Practical knowledge of hot kitchen operations
- Word Processing
- File Management
- Presentation Software
- Web Browsing
- Email Communication
- Digital Communication
- Food safety knowledge
- Grilling techniques
- Food assembly
- Menu planning
- Cooking techniques
- Training management
- Menu development
- Quality control
- Food preparation
- Kitchen organization
- Food presentation
- Sanitation practices
- Safe food handling
- Spoilage prevention
- Inventory control
- Food processing
- Ingredient preparation
- Culinary expertise
- Pastry skills
- Baking fundamentals
- Garnishing techniques
- Sauce preparation
- Staff coordination
- Plates presentation
- Special diets
- Food safety monitoring
- Ordering and stocking
- Workstation organization
- Catering management
- Recipe execution
- Cleaning and organization
- Recipe memorization
- Food storage procedures
- Kitchen station setup
- Server communication
Accomplishments
- National swimmer with over 100 medals in swimming competitions.
- NSS Training at the college level.
Awards
- Employee of the Month
- Kudos for launching new bread varieties
Timeline
Lead Line Cook - The Union Station Nashville Yards, Autograph Collection
01.2025 - Current
Cook 3 (J1 Trainee) - The Union Station Nashville Yards, Autograph Collection
04.2024 - 04.2025
Commi Chef (Bakery and Pastry Section) - Trident Nariman Point
10.2022 - 10.2023
Alliant International Business University - Executive MBA, Hospitality Management
AISSMS College of Hotel Management and Catering Technology - B.Sc., Hospitality Studies
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