Aayush Kamerkar
Yulara,Australia
Summary
Accomplished Chef with over eight years of experience in luxury hotels and high-volume kitchens across Australia and India. Le Cordon Bleu graduate skilled in meat preparation, grilling, banquet production, and inventory management. Known for maintaining HACCP compliance, optimizing operations, and fostering strong team dynamics. Committed to mentoring junior chefs and driving continuous improvement in culinary teams.
Overview
5
5
years of post-secondary education
9
9
years of professional experience
Work History
Senior Chef de Partie
Sails in the Desert Resort
Yulara, Australia
09.2024 - Current
- Led daily operations in banquet and production kitchens, ensuring high standards of food quality and service delivery.
- Prepared premium meals for large-scale conferences and events, enhancing guest satisfaction.
- Supervised junior chefs, providing leadership and guidance to maintain kitchen efficiency.
- Coordinate production schedules to ensure efficient service.
- Manage stock ordering, receiving and inventory control.
- Maintain HACCP compliance and food safety standards.
- Operate Bratt pans, grills, fryers and bulk production equipment.
- Work collaboratively with Executive Chefs to achieve operational excellence.
- Worked with Voyages Indigenous Tourism to enhance guest experiences.
Chef de Partie
Rockpool Bar & Grill
Melbourne, Australia
10.2022 - 07.2024
- Managed the charcoal and Josper grill sections.
- Prepared premium steaks and specialty meat cuts.
- Delivered exceptional service during high-volume operations.
- Managed ordering and stock control to ensure optimal inventory levels.
- Maintained HACCP documentation.
- Trained apprentice and junior chefs to enhance kitchen skills and efficiency.
- Supported private dining and banquet events by coordinating menu execution and service.
- Worked within one of Australia’s leading premium steak restaurants.
Chef de Partie
Pan Pacific Melbourne
Melbourne, Australia
01.2022 - 10.2022
- Prepared food for à la carte dining, conferences and corporate events.
- Coordinated menu preparation and event planning to align offerings with client expectations.
- Oversaw food ordering and inventory management to ensure optimal stock levels.
- Assisted with menu preparation and event planning.
- Managed food ordering and inventory.
- Monitored and supported KPI and operational targets to maintain service quality.
Commis Chef
Compass Group Australia
, Australia
03.2020 - 04.2022
- Collaborated on catering operations at National Gallery of Victoria and Melbourne Zoo, enhancing guest experiences.
- Contributed to large-scale catering production, ensuring timely and quality food service.
- Assisted in preparation for banquets and events, facilitating seamless execution and guest satisfaction.
- Maintained food safety and hygiene standards.
- Coordinated deliveries to ensure timely arrival at event locations. and stock replenishment.
Demi Chef
Sofitel Melbourne on Collins
Melbourne, Australia
09.2020 - 01.2022
- Prepared premium dishes for fine dining and luxury banquets.
- Supported senior chefs in executing high-profile events, ensuring seamless service.
- Ensured presentation and consistency of dishes met high standards of fine dining.
- Collaborated across multiple kitchen sections to optimize workflow and service delivery.
- Followed strict HACCP procedures.
- Worked in high-end dining establishment No.35 Restaurant.
Prep Chef
The Catering Company
02.2020 - 12.2020
- Prepared food for weddings, corporate functions, and outdoor catering, ensuring high quality and presentation standards.
- Produced stocks, sauces, and bakery items to support diverse menu offerings.
- Supported large-scale food production in a busy kitchen environment.
- Conducted stock rotation and quality checks.
Cook
Fooze Works Ltd.
Mumbai, India
06.2017 - 07.2019
- Coordinated mise en place and kitchen preparation to ensure efficient service.
- Collaborated with team members in grill, larder, hot section, and pan section to ensure efficient kitchen operations.
- Oversaw daily inventory and ordering to support consistent kitchen operations.
- Managed daily inventory and ordering.
Education
Advanced Diploma of Hospitality Management -
Le Cordon Bleu Australia
Melbourne , Vic 01.2020 - 12.2021
Certificate III in Commercial Cookery - Hospitality
Le Cordon Bleu Australia
Melbourne , Vic 01.2020 - 12.2021
Certificate IV in Commercial Cookery - Hospitality
Le Cordon Bleu Australia
Melbourne , Vic 01.2020 - 01.2021
Skills
- Chef de Partie Operations
- Culinary Management
- High volume kitchens
- À La Carte Service
- Contemporary Cuisine
- Meat Fabrication
- Charcoal & Grilling Techniques
- Food Cost Control
- Inventory Management
- Ordering & Receiving
- Stock Rotation
- HACCP Compliance
- Food Safety
- Kitchen operations
- Oven Operations
- Grilling Techniques
- Charcoal Grill
- Cooking Equipment
- Frying Techniques
- Precision Cutting
- Leadership & Team Development
- Event catering
- Problem Solving
- Kitchen Administration
Accomplishments
- Successfully managed multiple kitchen sections in luxury hotels and premium restaurants.
- Extensive experience delivering high-volume banquet and event catering.
- Strong leadership experience supervising and mentoring junior kitchen staff.
- Advanced experience operating Josper grills, charcoal grills, Rational ovens, Bratt pans, fryers and commercial kitchen equipment.
- Proven ability to maintain exceptional food quality under pressure.
- Strong knowledge of HACCP, food safety legislation and stock management.
- Experience working in internationally recognised hospitality venues.
Languages
- English
- Hindi
- Marathi
Professional References
- English
- Hindi
- Marathi
Work Rights
- English
- Hindi
- Marathi
Timeline
Senior Chef de Partie
Sails in the Desert Resort
09.2024 - Current
Chef de Partie
Rockpool Bar & Grill
10.2022 - 07.2024
Chef de Partie
Pan Pacific Melbourne
01.2022 - 10.2022
Demi Chef
Sofitel Melbourne on Collins
09.2020 - 01.2022
Commis Chef
Compass Group Australia
03.2020 - 04.2022
Prep Chef
The Catering Company
02.2020 - 12.2020
Advanced Diploma of Hospitality Management -
Le Cordon Bleu Australia
01.2020 - 12.2021
Certificate III in Commercial Cookery - Hospitality
Le Cordon Bleu Australia
01.2020 - 12.2021
Certificate IV in Commercial Cookery - Hospitality
Le Cordon Bleu Australia
01.2020 - 01.2021
Cook
Fooze Works Ltd.
06.2017 - 07.2019