Nimesh Jariwala
Manorlakes,VIC
Summary
Team-oriented Operations Support Coordinator delivering operational analysis and technical and administrative support. Proactive self-starter excels at wide range of operational support, including communications, mentoring, coaching, maintaining food and labour budget in hospitality industry. Dedicated to solving problems and meeting both complicated and mundane business needs with creative and team-oriented drive.
Before this I was results-focused Chef Manager / Kitchen Manager with 10 years of experience in fast-paced aged care kitchen settings. Skilled in cooking, cost controls, computer systems, management, staff induction and staff training and development. Maintains accurate paperwork for scheduling, payroll and employee records. Hardworking and reliable. Highly organized, proactive and punctual with team-oriented mentality. Seeking opportunities to expand skills for my career growth.
Overview
20
20
years of professional experience
Work History
Operations Manager
Contemporary Catering
, Vic
11.2021 - Current
- Organized communications between managers, staff members and customers and help with forms and other business documents as required.
- Reviewed and analyzed current company processes and identified and recommended improvement steps to optimize operations.
- Ensure kitchen operations are maintained as per 3rd party Audit requirements. keep file of incidents or maintenance log to support the Audit.
- Proactively helping to manage labour and food cost to managers and chefs.
- Helping with hiring staff, provide leadership, coaching and mentoring to staff to improve performance and excel the quality standards.
- Supervise high standards of performance and behavior, develop team commitment and cooperation, manage team performance, conduct disciplinary and performance improvement meetings with staff.
- Planned continuous improvement is followed up, actioned and closed out to agreed timelines.
- Accountable for development and implementation of staff roster. Help to cover unplanned absences with casual staff.
- Attend Monthly residents meeting, food focus group meeting and seeing new residents or residents on individual basis to improve services.
- Working with managers to make improvements and rectify issues identified, develop action plans from site audits and service complaints, work with Auditors.
- Good analytical and problem solving skills. Ensure all company policies and procedures are followed, food safety and OH&S compliance spot checks to ensure compliance, encouraging a continuous improvement for all staff.
- Able to adapt new computing systems, fast learner, able to provide reports required periodically.
- Ensured compliance with safety regulations and maintained a safe work environment for all personnel.
- Assessed employee development needs and provided feedback on their progress towards meeting goals.
- Provided technical expertise in the design and implementation of automated systems used in the operations department.
Chef Manager
TLC Homestead Estate
Wallington, Victoria
01.2018 - 11.2021
- Currently 150 bed facility which is potential growing up to 260 beds.
- Responsible for looking after main kitchen and pantry kitchens.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils. Observe everyone and myself for SWPs on ongoing basis
- Prep for functions and on special days, also cook as per the different diet and dislikes required to accommodate all the residents.
- Time to time bring in creative ideas for food presentation and cooking different food and actively participating in menu preparations considering different diets.
- Working in team with other staff members and motivate them to do so.
- Working closely with Operations support team and helping them to do payroll, rosters and fill roster gaps as needed, new staff member induction on first day, on going training to get them on board.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Built and managed relationships with clients, customers, residents, nursing staff, cleaning staff, maintenance staff and suppliers.
- Working with client to build strong relationship with clients, residents.
- Trained and supervised line kitchen attendants, cooks, chefs and chef manager to develop skills in fast paced kitchen to manage work load, staff and stock management and time management.
- Stocktakes.
- Follow food safety guidelines and maintain paperwork, train and remind staff.
- Organize and submit required documents on computer in timely manner.
Cook
St. Vincent Private Hospital
East Melbourne, VIC
03.2016 - Current
- Working as a cook at the hospital.
- Responsible for looking after main kitchen, food service and customer service when necessary.
- Do Reheating for the food, organize and cook a la carte menu for patients, co-ordinate with staff and supervisor if any issues.
- Training new staff and observe everyone and myself for SWPs on ongoing basis.
- Prepare food for special dietary requirements.
- Time to time bring in creative ideas for food presentation and actively participating in menu preparations considering different diets.
- Working in team with other staff members and motivate them to do so.
- Organize fridge on Sunday for the next day delivery, discard food which is not necessary, fill all the documentation required for the HACCP.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Chef Manager
Arcare Aged Care, Burnside
Burnside, Vic
07.2011 - 01.2021
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Communicated effectively with kitchen staff, Nursing staff and General manager of the facility.
- Supervised kitchen staff , delivering on-the-fly training and mentoring to improve skills.
Hospitality Trainer Cert.3 in Commercial Cookery
EVEREST INSTITUTE
Lalor, VIC
11.2014 - 03.2016
- Train students and make them suitable for the industry with all the basic knowledge required by theory work and practical work in kitchen.
- evaluate their progress.
- Administration task involves, preparing new student files, enrollment papers, their evaluation, submission.
- adhere to all the industry audit paperwork as guided by the institute.
- develop spreadsheets in order to keep a track effectively.
- Scheduled training sessions based on availability of classrooms, equipment and instructors.
- Administered course content, schedules and attendance utilizing learning management system (LMS).
Chef
Mercy place aged care
East Melbourne, 3002
07.2010 - 07.2011
- Mainly worked as cooking 3 different choices as per the menu, desserts, sweets for morning tea and afternoon tea.
- Managed kitchen staff team and assigned various stages of food production.
- Reduced food costs by estimating purchasing needs and buying through approved suppliers.
- Report any incidents or accidents in the kitchen or faulty equipment to Chef Manager at site in professional manner.
- Cleaning Preparation benches, organize Cool room and Freezer and finish work in timely manner.
Chef
Marine Hotel
North Brighton, VIC
08.2008 - 07.2011
- Worked for Lunch & Dinner for Bistro style menu on rotating roaster.
- Job involved cooking to the order on Pan, Grill, Larder and back house prep.
- Believe in giving high quality performance.
- Performance Driven.
- Cleaning grill, fryer, and other equipments on daily and weakly basis.
- Prep for function is a part of my job.
- Doing soups, stocks, sauces, desserts and do specials on weekly basis.
- Oversaw hiring, training and development of kitchen employees.
Cook & Catering Assistant
Compass Group Australia
09.2005 - 10.2008
- Cooking two days for residents as per menu given in a large quantity.
- Other days assisting chef with food preparation, cooking, serving of food to residents.
- Preparation of special diets, beverage and supplemental requirements of residents.
- Maintaining the kitchen areas.
- Maintaining all catering and serving equipment at a high standard of cleanliness and hygiene.
- Food ordering and inventory.
- Got fair idea to organize residents diet information as well as their daily food choices and supplements.
Chef
BALA DA DHABA INDIAN RESTAURANT
12.2003 - 07.2008
- Worked along side with head chef to help and prepare a la carte menu as per customers' order.
- great time management skill in fast paced environment.
- train new staff to aid help during busy times.
- continuous effective communication with chef to do orders in timely manner.
Education
Diploma of Leadership & Management -
Monarch Institute
Melbourne01-2023
Certificate IV in Human Resource Management - Human Resources Management
Australian Human Resource Institute
Melbourne02.2023
Certificate 3 in Commercial Cookery/ Bulk cookery taken as additional choice -
William Angliss Institute
Melbourne06.2007
Masters Degree in Masters of commerce -
Deakin University
07.2005
Bachelor of Textile Technology - Textile Engineering
Sarvajanik College of Engineering And Technology
Surat07.2002
Skills
- Leadership and delegating staff
- Conflict resolution
- Excellent Analytical and problem solving skills
- Coaching, Mentoring and Team building
- Food safety regulations
- Training and mentoring
- Proper food storage
- Staff management
- Food preparation techniques
- Fast Learner and have good knowledge of computer and software
- Effective written and verbal Communication skill
- Scheduling and calendar management
- Report writing
- Positive Work ethic
Timeline
Operations Manager
Contemporary Catering
11.2021 - Current
Chef Manager
TLC Homestead Estate
01.2018 - 11.2021
Cook
St. Vincent Private Hospital
03.2016 - Current
Hospitality Trainer Cert.3 in Commercial Cookery
EVEREST INSTITUTE
11.2014 - 03.2016
Chef Manager
Arcare Aged Care, Burnside
07.2011 - 01.2021
Chef
Mercy place aged care
07.2010 - 07.2011
Chef
Marine Hotel
08.2008 - 07.2011
Cook & Catering Assistant
Compass Group Australia
09.2005 - 10.2008
Chef
BALA DA DHABA INDIAN RESTAURANT
12.2003 - 07.2008
Diploma of Leadership & Management -
Monarch Institute
Certificate IV in Human Resource Management - Human Resources Management
Australian Human Resource Institute
Certificate 3 in Commercial Cookery/ Bulk cookery taken as additional choice -
William Angliss Institute
Masters Degree in Masters of commerce -
Deakin University
Bachelor of Textile Technology - Textile Engineering
Sarvajanik College of Engineering And Technology
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