Nikhil taneja

• Delivered exceptional customer service by proactively listening to concerns and answering questions.
• Followed exact recipes as provided by head chef; assured consistency in taste.
• Applied critical thinking to analyse problems, evaluate solutions and select best decisions.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Applied positive customer service approach to increase satisfaction levels.
• Cleaned work areas and equipment to maintain faultless hygiene standards.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Attended workshops and training sessions; enhanced understanding of global cuisine styles.
• Handled kitchen equipment safely; minimised risk of accidents or injuries.
• Collaborated with kitchen team to deliver fast and accurate orders with delicious food.
• Prepared various types of sauces, soups, salads to meet daily customer requirements.
• Supervised and trained junior chefs cook assigned dishes.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
• Presented dishes with creative plating and merchandising.
• Studied under qualified chefs to train in cuisines and requirements of different cooking stations.

Managed food usage by First-In, First-Out (FIFO) rules, avoiding

unnecessary waste.

• Changed and sanitised surfaces between tasks to avoid cross-contamination

Sofitel head chef, Chef Robert: +447497393551

• Introduced mandatory safety training and monitoring, reducing facility accidents.
• Collaborated with staff in planning strategies to achieve distribution targets.
• Complied with all warehouse health and safety measures to reduce potential risks.
• Leveraged supply management experience and industry contacts to streamline distribution activities.
• ce-managed staff to build results-focused team.
• Negotiated pricing with vendors and service providers to gain favourable product pricing.

• Oversaw storage and preparation of food items to correct recipe and portioning standards.
• Created special menus for events with unique ingredients and recipes.
• Kept updated on latest culinary trends and techniques for ongoing personal development.
• Took charge of specific stations within the kitchen as required.
• Used batch cooking equipment to create multiple meal items at once.
• Trained junior staff members to improve overall team performance.
• Experienced working in all sections of the Kitchen Including the Grill

wood-burning oven, in room dining.

Expediting Orders, plating up, presentation. Preparing mise en place

for all.

REFERENCES: Lee Heaton, Sheraton Heathrow London, +447786988068 Lee.heaton@sheraton.com

Phone +447786988068

Executive Head chef

Sheraton Heathrow London

Lee Heaton

Executive Head chef

Sheraton Heathrow London

• Developed seasonal menus in collaboration with chef that consistently exceeded customer expectations.
• Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
• Implemented effective rosters, successfully anticipating peak business times to determine appropriate staffing levels.
• Enhanced dish presentation by garnishing meals prior to service.
• Prepared simple food items, freeing up cooks to focus on complex work.

• Showed initiative and willingness to take on new challenges.
• Handled incoming calls and emails, ensuring prompt response.
• Shadowed senior team members to develop practical knowledge and gain critical industry-specific skills.
• Monitored stock to maintain consistent supply for inventory.