Ajinkya Pawar
Avondale Heights,VIC
Summary
Seasoned industry professional and talented leader with 18 years of hospitality experience applying exceptional planning and problem-solving abilities toward enhancing business plans and day-to-day activities. Results-driven and resilient in developing teams while improving processes and increasing productivity. Bringing solid understanding of industry trends, excellent communication skills, talent for spotting areas in need of improvement and implementing changes with strategic approach.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Group Executive Chef
Nudo Events
11.2022 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Kept council operations in compliance with city ordinances, state requirements and federal laws.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
- Devised processes to boost long-term business success and increase profit levels.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Strengthened vendor relationships and enhanced revenue streams by applying business development opportunities.
- Directed initiatives to improve the work environment, company culture or overall business strategy.
- Developed and implemented strategies to maximize customer satisfaction.
- Partnered with vendors and suppliers to effectively manage and budget.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Monitored priorities and liaised between the maintenance team and management, delegating tasks to complete on time.
- Established and documented protocols for preventive maintenance procedures, decreasing equipment issues, and reducing downtime.
Group Executive Chef
The Catering Company & Aston Lucas Gourmet
06.2017 - 09.2022
- Developed and designed HACCP program for Aston Lucas Gourmet (part of The Catering Company)
- Increased capacity of Manufacturing from 500 to 6000 meals per day.
- Designed Pre-Opening of venue operation at Melbourne Museum and Scienceworks under a new management contract.
- Developed systems and procedures to improve operational quality and team efficiency for both businesses.
- Developed and maintained relationships with external vendors, suppliers and other stakeholders including third-party auditors,
- Helped general management develop prices based on inventory costs and portion sizes.
- Trained around 300 students under a contract with local TAFE for their Work placement
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Directed initiatives to improve work environment, company culture or overall business strategy.
- Spearheaded regular maintenance and repair operations to keep thebuilding and equipment in peak condition.
- Worked with Head chefs to diversify the menu with new offerings.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Set and enforced performance and service standards to keep a consistent, high-quality environment devoted to customer satisfaction.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Oversaw food preparation and monitored safety protocols.
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Verified compliance in the preparation of menu items and customer special requests.
- Oversaw business operations, inventory control, and customer service for all culinary outlets operated by the company.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Sous Chef
Aitken Hill Conference and Events Venue
04.2016 - 06.2017
- Managing all facet of kitchen during Dinner Service.
- Ordering and stock taking.
- Implementation of HACCP process in the kitchen.
- Training, Development and educational guidance to all the apprentices.
- Overlooking the whole operation of Kitchen.
- Assisting Head Chef with Menu development.
- Managing Cost effectiveness and waste management program.
- Maintaining the standard and consistency during of product and service as per set guideline.
- Preparing different documents including checklists, daily prep lists, standard recipes, Equipment maintenance request etc.
- Creating & Maintaining Standard Recipes for all the sections.
Senior Chef De Partie/ Tournant
Emirates Wolgan Valley Resort And Spa
11.2013 - 11.2015
- Awarded best regional restaurant by Tourism Accommodation Australia in 2014.
- Worked with Neil Perry(Rockpool), Brett Graham (The Ledbury), Antonio Carluccio, Ross Lusted(Bridge Room) at different events organised within the resort.
- Hosted and served dinners to Heston Bluementhal (Fat Duck, UK), Davide Scabin (Combal Zero, Italy) List of duties and responsibilities:.
- Ordering and stock taking for all the resort.
- Implementation of HACCP process in all the kitchens of resort.
- Training, Development and educational guidance to all the apprentices.
- Overlooking the whole operation of Kitchen when required.
- Contacting the supplier through frequent visit to farm to promote the seasonal and regional menu in the restaurant.
- Assisting Head Chef with Menu development.
- Managing Cost effectiveness and waste management program.
- Maintaining the standard and consistency during of product and service as per set guideline.
- Preparing different documents including checklists, daily prep lists, standard recipes, Equipment maintenance request etc.
- Creating & Maintaining Standard Recipes for all the sections.
Senior Chef De Partie/ Pastry Chef
Pure South
07.2012 - 11.2013
- Received The Age Good Food Guide One hat restaurant during my work tenure..
- ( Worked under Chef Ashley Davis former Executive Chef, Two Micheline star Helen Darroze, London)
Chef De Partie
The Deanery Bar, Kitchen And Wine Celler
05.2010 - 10.2011
- Received The Age Good Food Guide One hat restaurant during my work tenure.
Chef De Partie
Livingroom Malvern
05.2010 - 10.2011
- Received The Age Good Food Guide One hat restaurant during my work tenure.
Apprentice
Sud Restaurant Two
03.2009 - 05.2010
Education
Diploma - Hospitality (Commercial Cookery
William Angliss Institute of TAFE
Melbourne, VIC07.2009
Advanced Diploma - Hospitality Management (Hospitality Administration
International Management Institute
Lucerne, Switzerland07.2007
Skills
- Budgeting and Cost Control
- Performance assessments
- Workflow Optimization
- Business Development
- P&L Management
- Maintenance Planning
- Strategic planning
- Process improvements
- Employee training and development
- Contract Negotiation
- Operations management
- Policies and procedures implementation
Certification
- Certified First Aider
- RSA
- Allergen management by Australian Institute of Food Saftey
- Food Safety Supervisor
Affiliations
Member of Victorian Committee 2024
Australian Culinary Federation
Timeline
Group Executive Chef
Nudo Events
11.2022 - Current
Group Executive Chef
The Catering Company & Aston Lucas Gourmet
06.2017 - 09.2022
Sous Chef
Aitken Hill Conference and Events Venue
04.2016 - 06.2017
Senior Chef De Partie/ Tournant
Emirates Wolgan Valley Resort And Spa
11.2013 - 11.2015
Senior Chef De Partie/ Pastry Chef
Pure South
07.2012 - 11.2013
Chef De Partie
The Deanery Bar, Kitchen And Wine Celler
05.2010 - 10.2011
Chef De Partie
Livingroom Malvern
05.2010 - 10.2011
Apprentice
Sud Restaurant Two
03.2009 - 05.2010
Diploma - Hospitality (Commercial Cookery
William Angliss Institute of TAFE
Advanced Diploma - Hospitality Management (Hospitality Administration
International Management Institute
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