Summary
Overview
Work History
Education
Skills
Additional Information
Major Achievements
Timeline
Generic

Shibu Aravindakshan

Willetton,WA

Summary

High-performing Chef offering 25 years of culinary experience. Excellent communication, leadership and problem-solving skills and talent for building streamlined, cohesive teams. Currently working as a Chef de cuisine in a high volume fast-paced restaurant. Safety conscious and skilled in the application of WHS procedure with profound knowledge of food hygiene regulations.

Experience in catering hotel conferences and events at the prestigious establishments. Passionate about working with fresh produce,creating innovative dishes and improving customer satisfaction. Collaborative communicator continually focused on building relationships,managing and developing staff .

Exceptional skills in managing staff of 30, ordering and controlling inventory, scheduling and menu development.



Overview

26
26
years of professional experience

Work History

Chef de Cuisine

Crown Perth
11.2012 - Current
  • Measures, monitors and reports departmental financial and operational performance
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Prepares and manages budgets where appropriate
  • Check food cost on a daily basis and ensure continual awareness of monthly food cost
  • Oversaw preparation of creatively-designed recipes
  • Maintain labour cost to parameter as specified by the company
  • Maximise employee productivity and achieve optimum staffing levels to minimise payroll
  • Provide or supervise all training involved within the outlet from HACCP to on the job training
  • Ensure that Crown policies and procedures are strictly adhered to by all kitchen employees
  • Recruit and induct employees within organisation’s policies and procedures
  • Monitors safety standards, upholds safety requirements and builds a safe work environment through effective learning and development strategies
  • Create best practice, Lead, coach, and empowering others
  • Manage quality customer service
  • Defines, monitors and reviews service standards and training requirements based on market research
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.

Sous Chef

Crown Perth
04.2010 - 11.2012
  • Assists Chef de Cuisine prepare and manages budgets and daily operations
  • Maintain food cost to parameter given by the company
  • Acted as CDC when required to maintain continuity of service and quality.
  • Ensure awareness of food costs on a daily basis and monthly basis
  • Manage quality customer service
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Communicate with the team to ensure everyone is informed of daily operations
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

Chef de Partie

Emirates Lounge
01.2010 - 04.2010
  • Receives food ingredients and supplies from vendors
  • Making sure all the daily processes met with Airport security and safety standards
  • To cook meat, poultry, vegetables, fish as per the menu
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw all aspects of portion control&, food safety
  • Quality checks of all perishables and raw material supplies
  • To ensure high HACCP standards in the kitchen
  • Responsible for all the kitchen gadgets

Sous Chef

Duxton Hotel
09.2008 - 01.2010
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Assisted with menu development and planning.
  • Monitored food production to verify quality and consistency.

Chef de Partie

Lindner Hotels
03.2003 - 06.2008
  • Maintained well-organized mise en place to keep work consistent.
  • Cooked memorable dishes that brought new customers into establishment.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Collaborated with staff members to create meals for large banquets.

Cook

Taj Hotels
12.2000 - 02.2003
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Managed opening and closing shift kitchen tasks.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Monitored food quality and presentation to maintain high standards.

Cook

Ayurvedic Vegetarian Restaurant
07.1997 - 06.2000
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Seasoned and cooked food according to recipes or personal judgment and experience.
  • Maintained food safety and sanitation standards.
  • Planned menus for different events, seasons and customer requests.

Education

CERTIFICATE IV In Training &Assessment - TAE40116 Training And Assessment

South Metropolitan TAFE
Perth, WA
07.2022

Diploma of Management - Business Management

Challenger TAFE
Perth, WA
07.2013

Certificate in Food Production. Theory and practical in cookery - Culinary Arts

Food Craft Institute Trivandrum
Kerala India
05.2001

Bachelor of Science - Botany,Zoology & Bio Chemistry

Kerala University
Kerala India
05.1997

Skills

  • Cooking Technique Demonstrations
  • Customer Needs Assessments
  • Food Safety
  • Active Listening
  • Company Quality Standards
  • Performance Improvement Monitoring
  • Hiring, Training and Development
  • Menu Planning
  • Financial Analysis
  • Dietary Restrictions
  • Banquets and Catering
  • High-Volume Environments

Additional Information

Immigration /Work Status

Australian Citizen

Major Achievements

  

ANUGA 2019- participant (World largest F&B trade fair in Cologne Germany)

Crown Towers Perth opening team participation

As part of Crown Perth to achieve ISO 22000 certification in 2013

Crown Perth pool launching participation with other restaurants

Served 22000 lobsters in one month in my restaurant during the Seafood Festival month

Organized 2 week Indian food fest “A Taste of India” at Grill Restaurant in Duxton Hotel, Perth

Organized first Asian culinary week at Lindner hotels, 3954 Leukerbad, Switzerland

Set up the first Indian Kitchen at the Canton (State) of Valais in Switzerland, Lindner Hotels,   Leukerbad) specialising in Ayurvedic cuisine and Indian Tandoor cooking.

Set up "diet cooking" kitchen for Fitness week held at Lindner Hotels 

Timeline

Chef de Cuisine

Crown Perth
11.2012 - Current

Sous Chef

Crown Perth
04.2010 - 11.2012

Chef de Partie

Emirates Lounge
01.2010 - 04.2010

Sous Chef

Duxton Hotel
09.2008 - 01.2010

Chef de Partie

Lindner Hotels
03.2003 - 06.2008

Cook

Taj Hotels
12.2000 - 02.2003

Cook

Ayurvedic Vegetarian Restaurant
07.1997 - 06.2000

CERTIFICATE IV In Training &Assessment - TAE40116 Training And Assessment

South Metropolitan TAFE

Diploma of Management - Business Management

Challenger TAFE

Certificate in Food Production. Theory and practical in cookery - Culinary Arts

Food Craft Institute Trivandrum

Bachelor of Science - Botany,Zoology & Bio Chemistry

Kerala University

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