Nimish Deshpande

Experienced Chef with 4+ years in fine dining, luxury hospitality, and high-volume kitchen operations. Skilled in menu development, grilling, inventory control, food safety, and team collaboration. Experienced working under Michelin-starred chefs in fast-paced international kitchens.

Chef De Partie - Piccolino - Birmingham

(2024-08)

• Adhere to established brand standards and recipes to prepare and cook dishes.
• Manage and operate various kitchen sections, including pasta, main courses, and pizza stations.
• Ensure a clean, organised, and compliant workspace that adheres to all food safety and hygiene regulations.
• Support kitchen operations by coordinating with team members to ensure timely service during busy periods.
• Monitor ingredient quality and assist with stock rotation and inventory control.
• Contribute to menu consistency by upholding portion control, presentation guidelines, and quality checks.

Chef De Partie - All Bar One - Birmingham

(2024-08 - 2025-09)

• Ensure all dishes are prepared to the highest quality standards and are aesthetically pleasing.
• Efficiently manage time to ensure that service runs smoothly and on schedule.
• Maintain a clean and organised kitchen, following all food safety and hygiene regulations.
• Engage with guests when necessary, accommodating special requests and dietary restrictions to enhance their dining experience.
• Work closely with kitchen staff and other team members to ensure a cohesive and efficient operation.
• Manage portion sizes and waste to control food costs while maintaining quality.
• Ability to work efficiently under pressure and in a fast-paced environment.

Cook III - Montage, Big Sky - USA

(2022-01 - 2023-12)

• I worked under a Two-Michelin-star chef as well as part of a team which helped a luxury resort achieve its first Forbes 5-star in 2024.
• Developed new dishes and menus that gained widespread acclaim from customers
• Trained new kitchen staff no proper food preparation and safety protocols
• Managed the kitchen inventory, ensuring that all ingredients were fresh and in stock
• Monitored food preparation to ensure quality and consistency

Master's - Culinary Arts Management - University College Birmingham (2024-01 - 2025-12)

Bachelor of Arts - International Hospitality and Tourism Management - ITM IHM, Oshiwara (2019-01 - 2022-12)