Open To Work
Gokuldas Vadakkedath
Paynesville,VIC
Summary
Innovative Head Chef skilled in menu design and culinary practices. Improved cost performance while boosting customer satisfaction through seasonal specials. Effective communication and organizational skills cultivated a high-performing kitchen team and ensured adherence to food safety standards.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Head Chef
Three Double 8 zero restaurant
PAYNESVILLE, VIC
10.2024 - Current
- Developed diverse menu offerings to elevate customer dining experience and drive satisfaction.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Created seasonal specials to engage new customers and strengthen loyalty among existing patrons.
- Supervised kitchen staff to ensure smooth daily operations and high food quality.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained new chefs on cooking techniques and kitchen safety protocols.
- Maintained cleanliness and organization of kitchen equipment and work areas.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Implemented food safety standards to comply with health regulations consistently.
- Managed inventory levels to ensure optimal ingredient usage and minimize waste.
- Monitored food production to guarantee quality standards were met.
- Organized special events such as banquets and catering services.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
HEAD CHEF
Al Thabiah Sweets & Restaurant
, UAE
11.2021 - 08.2024
- Leading and managing a successful kitchen operation.
- Delivered profitable and efficient catering operations while leading kitchen staff to maintain high service standards.
- Managed all aspects of restaurant operations including hiring, training, coaching, forecasting, budgeting, and marketing to ensure smooth and efficient service delivery.
- Managing and monitoring costing and meeting sales, costs and margins targets.
- Oversaw supplier specifications and procurement, fostering strong relationships to optimize supply chain efficiency.
- Planning and administration including correspondence management, data entry and analysis, performance reporting, staff time sheets, dissemination of information and completing reviews of activities.
- Risk management and the development and management of policies and procedures.
HEAD CHEF
Four Buns Burger
, UAE
11.2019 - 11.2021
HEAD CHEF
Loranzo Cafe and Restaurant
, UAE
11.2016 - 11.2019
SOU CHEF
Cento Cafe
, UAE
05.2014 - 01.2016
- Ensured proper preparation and managed pace of service, adhering to health and safety standards.
- Served meals and maintained correct portion control to enhance dining experience.
- Trained new staff on operational standards to ensure consistency and quality in service.
- Meeting agreed cost targets.
- Assisting with staff appraisals and providing regular feedback.
- Attendance at department meetings.
- Drafting operational and audit procedures and manuals.
CHEF DE PARTIE
Pizzaro Italian Restaurant
, UAE
10.2012 - 04.2014
- Developed menu concepts to enhance customer satisfaction and drive repeat business.
- Coordinated logistics for external catering, ensuring seamless execution and client satisfaction.
- Planning and administration including correspondence management, data entry and analysis, performance reporting and staff time sheets.
- Established and managed policies and procedures to streamline kitchen operations and maintain compliance.
- Serviced and maintained equipment to ensure operational efficiency.
- Analysing and understanding customer purchasing habits.
CHEF
Oregano Italian Restaurant
, UAE
11.2009 - 09.2012
- Verified portion sizes and upheld food quality standards, contributing to consistent guest satisfaction.
- Preparing food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cooked and served meals according to planned menus and dietary requirements, ensuring adherence to recipes and safety protocols.
- Implemented safe food handling procedures in compliance with health regulations.
- Properly labelling and storing all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Managed large portfolio of motor claims from initiation to resolution, ensuring compliance and customer satisfaction.
CHEF
The Hotel Elegance
, UAE
12.2008 - 10.2009
Education
DIPLOMA - PROFESSIONAL COOKERY
Consult Inn, Institute Of Hotel Management
IndiaCERTIFICATE - BASIC FOOD HYGIENE (LEVEL 2)
BSS World Quality Consultants
UAESkills
- Culinary techniques
- Menu design
- Order management technology
- Financial analysis
- Cost analysis
- Budget management
- Business operations
- Strategic planning
- Leadership skills
- Organizational management
- Communication skills
- Problem-solving
- Issue resolution
- Stress management
- Customer service
Certification
- Diploma in Professional Cookery, Consult Inn, Institute Of Hotel Management, India
- Certificate in Basic Food Hygiene (Level 2), BSS World Quality Consultants, UAE
References
Available on request
Languages
- English
- Hindi
- Malayalam
Work Preference
Job Search Status
Open to workSalary Range
$78000/yr - $200000/yrTimeline
Head Chef
Three Double 8 zero restaurant
10.2024 - Current
HEAD CHEF
Al Thabiah Sweets & Restaurant
11.2021 - 08.2024
HEAD CHEF
Four Buns Burger
11.2019 - 11.2021
HEAD CHEF
Loranzo Cafe and Restaurant
11.2016 - 11.2019
SOU CHEF
Cento Cafe
05.2014 - 01.2016
CHEF DE PARTIE
Pizzaro Italian Restaurant
10.2012 - 04.2014
CHEF
Oregano Italian Restaurant
11.2009 - 09.2012
CHEF
The Hotel Elegance
12.2008 - 10.2009
DIPLOMA - PROFESSIONAL COOKERY
Consult Inn, Institute Of Hotel Management
CERTIFICATE - BASIC FOOD HYGIENE (LEVEL 2)
BSS World Quality Consultants