Sampath Shetty
Wattle Grove
Summary
Results-driven professional with a solid background in production management, enhancing operational excellence and efficiency. Skilled in optimizing workflows, overseeing quality control, and ensuring timely delivery while fostering collaborative team environments. Expertise in project management, resource allocation, and problem-solving to achieve impactful results. Culinary professional with over 15 years of experience in the food industry and people management, known for leading high-performing teams in healthcare and hospitality settings. Adept at operations management, customer service, food safety, hygiene, and inventory control with a strong attention to detail and passion for delivering high culinary and nutritional standards. Seeking a challenging role to leverage expertise and drive organizational growth and success.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Food Production Executive Chef
St. Vincent’s Private Hospital
06.2022 - Current
- Company Overview: St. Vincent Private Hospital takes care in delivering quality patient care. The experienced team of healthcare professionals, care givers and support staff are equipped to provide the highest level of therapeutic, medical and surgical services.
- Achievements:
- 15% increment in staff survey results in 2022-2023
- Food Service department’s labour budget was achieved in 2023-2024
- Great success on recent menu change.
- Wonderful feedback from patient on choice of menu.
- Recent price comparison and changing suppliers to reduce food cost.
- Responsibility:
- Work within and promote the mission and values of the hospital, code of conduct and SVHA, SVPHS policies, ensuring all principles are integrated.
- Adhere to all policies, procedures and legislative requirements in relation to Workplace Health & Safety, Bullying & Harassment in the Workplace Policy requirements.
- Ensure that compliance with the code of ethical standards for Catholic Health & Aged Care providers, legislation, acts
- Awards and agreements is maintained.
- Participates in FS dept. meetings where relevant – FS Management, Menu Review Committee, HACCP meetings and any other project meetings called by the Food Services Manager (FSM)
- Work with FSM to identify skill gaps, succession planning and implements strategy.
- Assist FSM when required for budgeting purposes i.e. training requirement, equipment purchases.
- Works with the FSM and team to develop and implement the FS strategy of fostering engagement principles.
- Ensure investigations to patient complaints are completed and documented as standard process in a timely manner.
- Assist FSM with revision of operational policy and procedure and the Food Safety Manual to ensure compliance to all governing bodies, SVHA and hospital policy. Fostering a “safe food culture” in all aspects of operational management.
- Actively promote an inclusive workforce, embracing and celebrating diversity.
- Ensure Corrective Actions (CA) for investigations, complaints or improvement initiatives are embedded.
- Ensure The Business Continuity and relevant procedural manuals for the event of power outages, database errors and ITSC System failures occurring are embedded with direct reports.
- Maintain excellent working relationships with Key Relationships- internal and external.
- Ensure SVPHS systems are all embedded for service and maintenance of dept. equipment.
- Determine with Food Services Manager the need and justification for new plant and equipment.
- All manuals for dept. periodically reviewed to ensure complainant and up to date.
- Works with FSM to ensure all position descriptions within the dept. are periodically reviewed.
- Assist the Food Services manager in planning future service model changes.
- Time to time coordinating with speech pathology to ensure our texture modified menu items meets ACI/IDDSI standards.
- Other Responsible Areas:
- Area Fire Warden for Food Services
- Member of People and Culture Working Party for St. Vincent’s Hospital Pvt Ltd.
Acting Food and Nutrition Services Manager
St. Vincent’s Private Hospital
01.2024 - 03.2024
- Company Overview: St. Vincent Private Hospital takes care in delivering quality patient care. The experienced team of healthcare professionals, care givers and support staff are equipped to provide the highest level of therapeutic, medical and surgical services.
- Stepped into the role of acting Food and Nutrition Services Manager to provide coverage during the periods when the primary manager was engaged in other projects.
- Responsibility:
- Conducting management meetings
- Managing budgets
- Ensuring compliance with health and safety regulations
Head Chef
06.2017 - 05.2022
- Responsibility:
- Establishing and sustaining productive relationships with key stakeholders.
- Preparation of monthly and annual budgets. Keeping a check on variation based on budgeted and actual data.
- Day to day production of all kitchen requirements.
- Making sure successful on time high volume production of food.
- Creating and maintaining supplier’s base.
- Training and development of staff with regards to high standards of food preparation and presentation, time to time checking safe food handling procedures and practices is followed.
- Recipe testing and development
- Managing staffing requirements and rostering for 35-40 people for various shifts and different profiles.
- Managing staff issues, sick leaves, roaster day off, annual leaves.
- Dealing with patients complaint and feedback – on emails or personally.
- Maintaining risk man incident and hazard reports
- Ordering and replenishing stock
- Handling daily HACCP forms and issues.
- Maintaining monthly HACCP & WH&S audit forms.
- Maintenance log on equipment service
Head Chef
Venue 505
05.2014 - 01.2015
- Company Overview: Venue 505 is our full time live music space seating 160. It presents the best live jazz, roots, reggae, funk, gypsy, Latin, instrumental and vocal entertainment.
- Responsibility:
- Menu Planning
- Stock Ordering
- Dealing with suppliers
- Food Presentation
- Cost Control
- Managing Staff Roster
Chef
Opera Point Events
02.2011 - 04.2014
- Company Overview: Opera Point Events is a partnership between the owners of Aria Restaurant, Peter and Susan Sullivan and Matt Moran and Solotel Hotel Management. Opera Point Events was established in September 2006 and succeeded the Truffle group’s contract with the Sydney Opera House.
- Responsibility:
- Cooking and Menu Planning for events
- Food preparation In accordance with food safety
- Food Presentation
Chef
Meat and Wine Company
04.2010 - 02.2011
- Reduced food waste with strategic menu planning and inventory control techniques.
Trainee Chef
Taj Flight Kitchen
02.2008 - 11.2009
Education
Certificate III - Commercial Cookery
TAFE NSW – Sydney Ultimo Institute
Sydney, NSW01.2013
Bachelor of Arts - undefined
Mangalore University
01.2002
Skills
- Strong communication and interpretation skills to ensure customer satisfaction
- Leading and motivating staff as well as encouraging teamwork
- Administrative tasks and technical literacy- following budget and maintaining inventory
- Hire, supervise, coach and train staff to maintain high standards of service to all customers
- Attention to details, establish reports, resolve complaints & conflicts and communication skills
- Networking, HR, Leadership skills, Meeting, planning and food services goals
- Purchasing, quality assurance and cost and wastage management
- KPI and P&L management
- Safety practices
- Customer support
- Labor management
- Health and safety compliance
- Customer complaint resolution
- Waste management
- Production planning
- Waste reduction
- Vendor negotiation
- Process development
- Teamwork and collaboration
- Time management
- Attention to detail
- Problem-solving abilities
- Active listening
Certification
- Current Internal Food Safety Auditor
- Current Food Safety supervisor certificate
- Current RSA
References
Available on request.
Timeline
Acting Food and Nutrition Services Manager
St. Vincent’s Private Hospital
01.2024 - 03.2024
Food Production Executive Chef
St. Vincent’s Private Hospital
06.2022 - Current
Head Chef
06.2017 - 05.2022
Head Chef
Venue 505
05.2014 - 01.2015
Chef
Opera Point Events
02.2011 - 04.2014
Chef
Meat and Wine Company
04.2010 - 02.2011
Trainee Chef
Taj Flight Kitchen
02.2008 - 11.2009
Bachelor of Arts - undefined
Mangalore University
Certificate III - Commercial Cookery
TAFE NSW – Sydney Ultimo Institute
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