Harkishan Harkishan
Harkishan Harkishan
Head chef
Sector: Hospitality
Salary: Rs700000 / Yearly
(Age: 25 years)
Karnal, Haryana, IndiaAbout
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Academic Level Diploma
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Industry Hospitality
PROFESSIONAL SUMMARY
Creative, passionate, and hardworking Chef with a proven track
record in culinary excellence, kitchen leadership, and customer
satisfaction. With extensive experience in diverse roles across top
kitchens in India and New Zealand, including Italian restaurants
and cafes, I specialize in creating innovative dishes, managing
kitchen teams, and ensuring food safety and hygiene. Equipped
with strong training and mentorship skills, I excel in fast-paced
environments while maintaining high standards of quality and
efficiency. Dedicated to delivering exceptional culinary
experiences and fostering team growth.
Education
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2020 - 2021
Waikato institute of technology
Culinary arts diploma
Experience
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2024 - Present
Vito's Pizzeria
Head chef
I have streamlined kitchen operations, trained staff, and ensured compliance with food safety standards. I managed inventory, supplier negotiations, and menu development to optimize costs and enhance customer satisfaction. Additionally, I resolved customer concerns, organized special events, and contributed to marketing strategies to boost revenue. My leadership has resulted in high-quality meal preparation and improved team performance.
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2023 - 2024
Coffee Gardens
Junior sous chef
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2022 - 2023
Alpino Cambridge
Chef de partie
As a Chef de Partie, I ensured seamless kitchen operations by covering various sections, preparing mise en place, and managing stock to minimize food waste. I contributed to menu development, boosting sales by 10%, and maintained cleanliness by adhering to strict hygiene standards. Additionally, I trained new chefs, streamlined delivery processes, and upheld highquality food production, improving overall efficiency.
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2022 - 2022
Wayward pigeon
Chef de partie
I played a key role in training chefs across various sections, including pizza, larder, fryer, and desserts, ensuring consistent quality and efficiency. Despite being understaffed post-COVID, I managed multiple sections simultaneously and reduced order errors by improving kitchen-front-of-house communication. I supported the senior chef at the grill, practiced recipes under the head chef's guidance, and maintained a clean, organized kitchen by motivating the team to complete tasks.
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2021 - 2022
Hotel Rydges
commis chef
Assisted in ingredient preparation, cooking, and plating under senior chefs' guidance, ensuring high-quality dishes and presentation. Maintained workstation cleanliness, supported inventory management, and contributed to menu planning while adhering to food safety standards and fostering teamwork.
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2020 - 2021
Punnet Eatery
Junior chef
Efficiently managed prep work, cooking, and plating, handling up to 350 plates daily with consistent quality and adherence to food safety standards. Streamlined the prep list process, ensured timely deliveries, and collaborated with various kitchen sections to fulfill orders on time while maintaining a hygienic workspace.