Summary
Overview
Work History
Education
Skills
Timeline
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Mourya Singham

Gold Coast,QLD

Summary

Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.

Overview

6
6
years of professional experience

Work History

Head Chef/General Manager

Espresso Moto
02.2023 - Current
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Plan, cost and prepare new menus
  • Working closely with manager to create and recruit new staff
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

Customer Service Executive

Right2Drive
10.2021 - 03.2023
  • Brought forth over $17m in invoices this year (last 7 months) and the highest number of open contracts in the Queensland state
  • Ensuring all fleet vehicles are fully maintained and presented by adhering to cleaning, maintenance and service procedures, and schedules
  • Managed high volume of inbound calls while maintaining a professional demeanor and ensuring timely resolution of issues.
  • Drove process improvements aimed at increasing operational efficiency and reducing wait times for customers.
  • Helping customers complete the required documentation and submit documentation through various systems
  • Coordinating with Sales team and referrers to provide after-hours service in emergency cases
  • Working with cold/hot leads for potential transaction with clients involved in Not at fault accidents.

Sous chef

Cedar Creek Lodge
01.2023 - 02.2023
  • Work closely with the owners and managers to hire and onboard staff
  • Managed and organised purchasing orders for new stock based on predetermined models for forecasting of the week’s sales to minimise wastage and maximise profits
  • Identify and improvise dishes on the menu for both cost wise and taste
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.

Sous Chef

Ze Pickle
11.2020 - 08.2021
  • Manage weekend operations (highest sale period) with 5 kitchen staff and FOH
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Kitchen Manager

Fab Café
09.2019 - 02.2020
  • Manage kitchen and FOH staff to achieve goals and KPIs
  • Create relationships with customers and receive feedback on quality of service and food
  • Conduct monthly stock analysis and create reports for the stakeholders update for the par levels
  • Constantly improve kitchen practices for efficiency, cost savings and safety
  • Managed and organise purchasing orders for new stock based on predetermined models for forecasting of the week’s sales to minimise wastage and maximise profits
  • Identify and improvise dishes on the menu for both cost wise and taste.

Chef De Partie/Pizzola

Arbory Afloat
09.2018 - 03.2019
  • Co-ordinate services with the FOH staff to maximise the experience for customers
  • Work closely with the managers to assist in enriching sales for products through data analysis
  • Conduct thorough audit of produce every week to ensure high quality ingredients being used and minimise wastage
  • Work with head chef and suppliers to negotiate in reducing the COGS
  • Plan and conduct various events along with the FOH teams.

Chef De Partie

Steak Ministry Bar and Grill
01.2018 - 01.2019
  • Procure and select highest quality produce every week at various outlets and markets
  • Conduct pre-service briefings with FOH staff about menus and tasting notes
  • Work with sommeliers and manager to pair the menu items
  • Conduct Mise-en Place daily
  • Co-ordinate and maximise service output while maintaining highest level of quality.

Chef

Holdfast Hotel
08.2017 - 01.2018
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.

Education

Bachelor of Business (Major: Management) -

Griffith University
Gold Coast
12.2022

Advanced Diploma of Hospitality (Commercial cookery cert 3 and 4) -

TAFE SA
07.2016

Skills

  • Performance Assessments
  • Inventory Rotation
  • Financial Management
  • Problem Solving
  • Supply Chain Management
  • Decision Making
  • Workflow Planning
  • Distribution Management
  • Business Development
  • Project Management
  • Staff Supervision

Timeline

Head Chef/General Manager

Espresso Moto
02.2023 - Current

Sous chef

Cedar Creek Lodge
01.2023 - 02.2023

Customer Service Executive

Right2Drive
10.2021 - 03.2023

Sous Chef

Ze Pickle
11.2020 - 08.2021

Kitchen Manager

Fab Café
09.2019 - 02.2020

Chef De Partie/Pizzola

Arbory Afloat
09.2018 - 03.2019

Chef De Partie

Steak Ministry Bar and Grill
01.2018 - 01.2019

Chef

Holdfast Hotel
08.2017 - 01.2018

Bachelor of Business (Major: Management) -

Griffith University

Advanced Diploma of Hospitality (Commercial cookery cert 3 and 4) -

TAFE SA

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Mourya Singham