Summary
Overview
Work History
Education
Skills
Websites
Education Qualification
Personal Information
References
Timeline
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Gagandiip Sabarwal

Wyndham Vale,Australia

Summary

A highly qualified and experienced Catering Operations Manager within the Aged Care industry and extensive experience in café operations management, food preparation, inventory, administration, training and development of staff, leadership and customer service. The key to success is a customer-focused approach in delivering appropriate products and services of the highest standards to existing customer requirements. A hardworking and innovative professional who is looking for a new employment opportunity to utilize Aged Care experience, Leadership, and operational skills & knowledge. Talented Manager with expert team leadership, planning and organizational skills built during successful career. Smoothly equip employees to independently handle daily functions and meet customer needs. Diligent trainer and mentor with exceptional management abilities and results-driven approach. Collaborative leader with dedication to partnering with coworkers to promote engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings.

Overview

16
16
years of professional experience

Work History

Hospitality Operations Manager & Trainer Assessor

Victorian Institute Of Technology
01.2021 - Current
  • Managed and motivated employees to be productive and engaged in work.
  • Accomplished multiple tasks within established timeframes.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Onboarded new employees with training and new hire documentation.
  • Cross-trained existing employees to maximize team agility and performance.
  • Controlled costs to keep business operating within budget and increase profits.
  • Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
  • Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
  • Improved safety procedures to create safe working conditions for workers.
  • Achieved departmental goals by developing and executing strategic plans and performance metrics.
  • Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
  • Improved marketing to attract new customers and promote business.
  • Developed and implemented business strategies to achieve business goals and stay competitive.
  • Reduced operational costs through comprehensive process improvement initiatives and resource management.
  • Ensured compliance with industry regulations and legal requirements by implementing comprehensive policies and training programs for staff members.
  • Facilitated successful cross-functional collaborations for the completion of key projects, fostering strong working relationships among team members.
  • Planned and budgeted accurately to provide business with resources needed to operate smoothly.
  • Mentored junior team members for career advancement, fostering a pipeline of future leaders within the organization.
  • Streamlined workflows by identifying bottlenecks in existing systems and proactively addressing these challenges through appropriate solutions implementation.
  • Optimized resource allocation by conducting regular performance evaluations and providing personalized coaching for staff development.
  • Led change management initiatives to drive organizational transformation without compromising employee morale or productivity levels.
  • Championed diversity and inclusion efforts within t workplace, resulting in clusive environment that fostered creativity and innovation among employees from various backgrounds.
  • Drove operational efficiency through data-driven dcision-making processes, leveraging analytics tools for informed strategy development.
  • Implemented innovative marketing campaigns that boosted brand awareness and generated significant sales leads.
  • Launched new products and services with thorough market research, leading to increased revenue growth.
  • Cultivated partnerships with external stakeholders to maximize business opportunities and extend network reach within industry sector.
  • Conducted competitive analysis to identify market trends and capitalize on emerging opportunities for growth.
  • Established robust risk mitigation strategies to safeguard against potential operational challenges or disruptions.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Established team priorities, maintained schedules and monitored performance.
  • Evaluated employee performance and conveyed constructive feedback to improve skills.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
  • Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.
  • Assisted in organizing and overseeing assignments to drive operational excellence.
  • Established performance goals for employees and provided feedback on methods for reaching those milestones.
  • Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Defined clear targets and objectives and communicated to other team members.
  • Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
  • Developed detailed plans based on broad guidance and direction.
  • Set aggressive targets for employees to drive company success and strengthen motivation.
  • Identified and communicated customer needs to supply chain capacity and quality teams.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
  • Leveraged data and analytics to make informed decisions and drive business improvements.
  • Controlled resources and assets for department activities to comply with industry standards and government regulations.
  • Launched quality assurance practices for each phase of development
  • Streamlined and monitored quality programs to alleviate overdue compliance activities.
  • Managed senior-level personnel working in marketing and sales capacities.
  • Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
  • Streamlined training processes by developing and implementing efficient training methodologies tailored to organization's needs.
  • Established strong relationships with key stakeholders across departments, enabling seamless collaboration on cross-functional initiatives requiring staff training or up skilling efforts.
  • Facilitated open discussions during workshops and seminars, promoting an inclusive atmosphere where all participants felt comfortable sharing their thoughts and experiences regarding workplace challenges or successes tied to program content.
  • Achieved higher trainee satisfaction rates through consistent monitoring of progress and timely interventions when needed.
  • Provided ongoing support for trainees even after course completion, fostering continued professional development within organization.
  • Improved overall organizational performance by identifying skill gaps among employees and creating targeted training solutions.
  • Optimized assessment tools to more accurately measure trainee progress, leading to better-informed decisions on course modifications and improvements.
  • Supported positive learning environment with clear communication, active listening, and empathy for diverse learners.
  • Served as mentor and resource for newer trainers within organization, imparting knowledge and best practices to support their professional development.
  • Increased employee engagement in training sessions with interactive activities that catered to various learning styles.
  • Developed customized curricula that addressed specific departmental needs, resulting in more targeted skill development among employees.
  • Boosted employee retention rate by designing engaging training programs that fostered professional growth and development.
  • Enhanced trainee performance by conducting comprehensive assessments and providing constructive feedback.
  • Incorporated real-life scenarios into training materials, creating a more relatable and practical learning experience for participants to apply in their roles.
  • Participated in ongoing professional development opportunities to stay current on industry trends, ensuring that delivered training programs remained relevant and impactful.
  • Partnered with subject matter experts to ensure accurate content delivery while maintaining learner-focused approach during sessions.
  • Testified in official hearings about value of property in dispute.
  • Inspected property thoroughly and detailed condition in writing.
  • Wrote detailed appraisal reports for property and submitted to clients or authorities.
  • Served both personal and business customers with accurate valuations.
  • Took clear photographs of property for documentation.
  • Contributed to successful accreditation of training programs by ensuring compliance with industry standards and best practices.
  • Evaluated effectiveness of current training methods regularly, making data-driven adjustments as necessary to improve results continuously.
  • Collaborated with fellow team members to develop effective strategies for addressing gaps in trainee knowledge or skills.
  • Prepared descriptions of property for use in transactions or official records.
  • Forecasted changing values of properties based on market conditions and trends.
  • Maintained current database of completed appraisals and customer information.
  • Assessed sales comparisons, production costs and other values to determine accurate property values.
  • Checked previous descriptions, certifications and official documentation against current condition of property.
  • Reduced time spent onboarding new hires through creation of streamlined orientation materials and procedures.
  • Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
  • Championed diversity and inclusion efforts within the workplace, resulting in an inclusive environment that fostered creativity and innovation among employees from various backgrounds.
  • Cultivated partnerships with external stakeholders to maximize business opportunities and extend network reach within the industry sector.
  • Streamlined training processes by developing and implementing efficient training methodologies tailored to the organization's needs.
  • Contributed to the successful accreditation of training programs by ensuring compliance with industry standards and best practices.
  • Served as a mentor and resource for newer trainers within the organization, imparting knowledge and best practices to support their professional development.

Executive Chef Victoria

Aurrum Age Care PVT LTD
01.2021 - 02.2023
  • Responsible for catering operations and culinary management for Care homes across Victoria
  • Liaised with Facility Management regarding catering and staffing issues
  • Controlled, maintained, and monitored catering budgets across all facilities, developing, implementing, and overseeing strategies to assist staff to maintain these budgets
  • Performed and delivered staff motivation methodologies and principles in organization based on 'ethics, humility and authenticity as foundation of personal and work life success' guiding motto
  • Provided leadership and communicated with team members, management, clients, and relevant stakeholders to manage operations and resolve issues promptly
  • Complied with all regulatory compliance from state to state - local government, state & Federal workplace health, safety and environmental policies and procedures always
  • Designed and implemented Signature menu for all care home facilities
  • Developed and embedded on site food safety training programs
  • Coordinated and liaised with Aged Care Quality Department to ensure successful accreditation of site contact visits for group
  • Worked with and advised asset management and capital works department regarding correct purchasing and installation of kitchen and laundry equipment
  • Assisted development department with innovative kitchen design in Aged care homes
  • Collaborated and contributed to food service innovation for aged care sector including Food Service Australia and Australian Culinary Associations.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Collaborated with other Executive Chefs within company network to share best practices and develop new menu items that showcased each property's unique offerings.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in high-pressure environment.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Participated in community outreach events such as charity dinners or fundraisers to give back to local community while promoting brand awareness.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed close relationships with suppliers to source best ingredients.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Disciplined and dedicated to meeting high-quality standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Executive Chef

Pullman Melbourne Albert Park
11.2018 - 12.2020
  • Responsible for 8 banquet rooms and 11 meeting rooms catering to both small and large-scale events
  • Developing innovative menus in tandem with Executive Chef and rigorously controlling food costs while building state-of-the-art kitchen operations
  • Recruiting and training high-performance team
  • Overhauled kitchen brigade for maximum efficiency and implemented new SOPs in-line with international standards
  • Demonstrated ability to identify new revenue opportunities, including development of wedding package garnering Indian/Asian clientele
  • Delivered singular guest experiences with a focus on consistently addressing unique needs
  • Continuously utilized feedback towards improving operations and resolved complaints/issues on a 1-to-1 basis
  • Achieved 91% satisfaction rate during tenure and increased average spend by approx
  • 60%
  • Achieved 100% in departmental employee engagement survey.

Production Chef

Qantas Flight Catering
03.2018 - 11.2018
  • Leading the shop floor production operation in parallel with the First & Premier Class Meals operations
  • Ensuring brand alignment with Group standards and delivering major guest satisfaction gains
  • Monitoring all critical aspects of food preparation from procurement till the final product is uplifted for the flight
  • Managed day to day running of the department, food preparation and cooking, plating and presentation of present and new innovative menus for next meal presentations
  • Rigorously controlled food costs while training chefs to make optimum use of all the ingredients in line with the standard recipe approved
  • Design Menus and specials using seasonal produce on a regular basis
  • Training and helping team members to develop skills in tandem with latest culinary trends
  • Achieved 100% results in departmental employee engagement survey.

National Catering Operations Manager & Executive Chef

Jet Airways India LTD
07.2014 - 02.2018
  • Responsible for 6.5 Billion INR corporate food and beverage management
  • Designing menu for International and Domestic flights
  • Serving freshly prepared meals, with a large choice of Asian and international specialties
  • Stylish designs bring European and Asian influences
  • Conducted on the job orientation training including SOP's for operators and assistants, team leaders and team members
  • Was a coach and mentor to the supervisors and team leaders by engaging them in activities that best supported their efforts to achieve their objectives
  • Carried out new menu rotations and meals and introduced cost saving initiatives to achieve business and client objectives both in quality and financial results
  • Coordinated with the internal teams – by effectively supervising the food cooking, chilling and reheating process to deliver all goods on time to clients
  • Organized constructive meetings with teams to identify breaches in the process to improve the overall performance
  • Managed & maintained all levels of hygiene and safety regulations in line with procedures to ensure the safety of the food reaching the clients and the safety of staff under OHS.

Chef De Cuisine

Grand Hyatt
07.2013 - 07.2014
  • Responsible for modernizing F&B department operations generating over 1 Billion INR in turnover annually in tandem with Executive Chef
  • Ensuring brand alignment with Group standards and delivering major guest satisfaction gains
  • Recruiting top-tier staff and executed daily/weekly/monthly training on critical aspects
  • Managed comprehensive 3 banquet rooms and 7 lawns catering to both small and large-scale events
  • Developed innovative menus in tandem with Executive Chef, recruited and trained high-performance team, and rigorously controlled food costs while building state-of-the-art kitchen operations
  • Emphasized continuous improvement and maximum cost efficiency, introducing targeted SOPS for kitchen in-line with international standards and negotiating preferential agreements with suppliers
  • Positioned restaurants and banqueting operations towards long-term growth.

Senior Sous Chef

Club Mahindra
06.2009 - 07.2013
  • Introduced successful business strategies for restaurant and banquet operations resulting in revenue & satisfaction gains amongst business and leisure travel guests
  • Controlled ordering for Kitchen and Pastry departments and identified cost efficiencies
  • Gained and applied extensive knowledge of Local Cuisine
  • Delivered outstanding revenue gains for restaurant, banquet and in-room dining operations through effective staff training/mentoring, continuously improving processes, and negotiating agreements with suppliers
  • Played crucial role in menu development with Corporate Executive Chef
  • Served as Head Chef from 4/12 to 2/13, offering strategic direction and maintaining focus on top-tier guest service
  • Promoted from Chef De Partie to Jr
  • Sous Chef to Sous Chef as a result of exceptional contributions.

Demi Chef De Partie

The Oberoi
07.2008 - 06.2009
  • Streamlined kitchen processes for significant efficiency gains and provided staff training in-line with Oberoi standards
  • Thrived within multicultural environment, displaying leadership and focus on cost efficiency
  • Worked in Banqueting and Functions area while facilitating property-wide F&B initiatives
  • Spurred comprehensive turnaround of kitchen operations through streamlining ordering process, ensuring top-tier guest service, and aiding Executive Chef with aspects such as menu development
  • Delivered significant cost savings through aiding Executive Chef in renegotiating prices with vendors and suppliers.

Education

MBA - Hospitality And Tourism

Victorian Institute Of Technology
Melbourne, VIC
06.2025

Skills

  • 18 years demonstrated experience within Aged Care catering, Airline Catering, Hotel catering, cleaning, laundry operations and café operations, people management, inventory control, sales and marketing, customer service and training and development in line with organizational guidelines and procedures
  • Demonstrated specialist role in regulatory compliance and auditing across VIC regarding food safety within the aged care sector
  • Superior skills in establishing accountability, timelines and goals for a specific project or objective
  • Sound decision making and clear thinking with lateral problem-solving skills and an ability to convert complex ideas into simple, understandable, and workable actions to ensure positive outcomes
  • Ability to multitask, priorities, delegate, and manage the delegation process to ensure appropriate quality outcomes within expected or non-negotiable timeframes
  • Ability to leverage interpersonal skills to establish rapport and develop relationships with all key stakeholders: suppliers, customers, and colleagues
  • Strong ability to provide leadership while making individual contributions to team projects and tasks

Education Qualification

  • Master Of Business Administration – Tourism & Hospitality
  • Graduate of Hotel Management and Catering Operations
  • Diploma from American Hotel and Lodging Association
  • Certificate 4 in workplace training and assessment
  • Lead Auditor – Food Safety
  • Year 12 Certificate

Personal Information

Nationality: Australian Permanent Resident & Indian Passport

References

  • Deepak Mishra, Director of Food and Beverage, Pan Pacific Hotel, Melbourne, +61 424534822
  • Gurpreet Bhatia, Head of Department, Hospitality and Business Management, MCIE, Melbourne, +61 413691424

Timeline

Hospitality Operations Manager & Trainer Assessor

Victorian Institute Of Technology
01.2021 - Current

Executive Chef Victoria

Aurrum Age Care PVT LTD
01.2021 - 02.2023

Executive Chef

Pullman Melbourne Albert Park
11.2018 - 12.2020

Production Chef

Qantas Flight Catering
03.2018 - 11.2018

National Catering Operations Manager & Executive Chef

Jet Airways India LTD
07.2014 - 02.2018

Chef De Cuisine

Grand Hyatt
07.2013 - 07.2014

Senior Sous Chef

Club Mahindra
06.2009 - 07.2013

Demi Chef De Partie

The Oberoi
07.2008 - 06.2009

MBA - Hospitality And Tourism

Victorian Institute Of Technology

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Gagandiip Sabarwal