Desired Job Title
Head ChefSous ChefSenior Sous ChefWork Type
Full TimeLocation Preference
On-SiteLocation: Boronia Heights, QLD, AU
Open to relocation: Yes
Open To Work
Sandesh Needhi
Boronia Heights,QLD
Work Preference
Summary
Highly skilled and passionate Head Chef with more than a decade of experience leading high-pressure kitchens, large-scale catering operations, and premium hospitality venues. Proven ability to deliver nutritious, high-quality meals in fast-paced environments, manage diverse teams, and ensure strict compliance with food safety and HACCP standards. Known for creativity, efficiency, and reliability, thriving in challenging catering environments where strong leadership, teamwork, and consistent meal production are key to successful operations.
Current Australian Work Visa - Subclass 491 Skilled Work Regional available for immediate start.
Overview
10
10
years of professional experience
Work History
Trainer and Assessor
Hospitality Training Academy
Southport, QLD
02.2026 - Current
- Assessed training needs and developed tailored instructional materials to meet diverse learning styles.
- Facilitated workshops and seminars to promote skill development and knowledge retention among teams.
- Collaborated with management to align training objectives with organizational goals and initiatives.
- Mentored junior trainers, providing guidance on best practices in instructional design and delivery techniques.
- Collaborated with subject matter experts to create accurate training content.
- Enhanced trainee engagement through interactive workshops and hands-on activities.
Head Chef
Red Carnation Hotels Collection
Guernsey, United Kingdom
04.2022 - 04.2025
- Supported daily kitchen operations, menu planning, and staff supervision.
- Ran the pass and ensured high-quality plating and presentation.
- Maintained communication with front-of-house staff for efficient service.
- Managed ordering, inventory, and chemical safety procedures.
Sous Chef
Oyster Box Hotel
South Africa
07.2018 - 04.2022
- Directed food preparation and service for à la carte, banqueting, and buffet operations.
- Managed HACCP compliance, stock rotation, and sanitation practices.
- Oversaw a diverse menu including seafood, meat, poultry, and vegetarian options.
- Led a team to deliver high-volume meals efficiently under pressure.
Senior Sous Chef
Durban Country Club
South Africa
04.2016 - 07.2018
- Planned and costed menus, managed budgets, and oversaw multiple outlets.
- Created staff rosters and supervised training for junior chefs.
- Ensured HACCP compliance and efficient kitchen workflow.
- Prepared meals for events serving 300+ guests.
Education
Bachelor of Commerce - Marketing and Management
Oval International
Durban, South AfricaN1 - N6 - Hospitality and Catering Services
Oval International Computer Education - undefined
Skills
- Kitchen leadership
- Safe food handling
- Food prep planning
- Food safety
- Team management
- Menu development
Accomplishments
- AA 1 Rosette 2025, 2024, 2023
- 1st Place - Slow Food Festival 2017
- Slow Meat
- The Slow Food Initiative in South Africa aims to create a food system based on the principles of environmental sustainability, high quality and taste and social justice. It is a food system that is good, clean and fair as aligned to Slow Food International's ethos.
Timeline
Trainer and Assessor
Hospitality Training Academy
02.2026 - Current
Head Chef
Red Carnation Hotels Collection
04.2022 - 04.2025
Sous Chef
Oyster Box Hotel
07.2018 - 04.2022
Senior Sous Chef
Durban Country Club
04.2016 - 07.2018
N1 - N6 - Hospitality and Catering Services
Oval International Computer Education - undefined
Bachelor of Commerce - Marketing and Management
Oval International