Sinu Sarada Vijayan
Busselton,Australia
Summary
Accomplished chef with over 20 years of progressive experience in the culinary and hospitality industry. Expertise in menu planning, HACCP compliance, food safety, and leading diverse culinary teams. Proven ability to enhance guest satisfaction, optimize operations, and reduce costs. Seeking a challenging chef position to drive culinary excellence and innovation.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Chef
Sodexo Australia (Karara Mining Ltd)
09.2022 - Current
- Improved food quality and presentation, increasing guest satisfaction scores by 15%
- Conducted regular audits to ensure HACCP and safety compliance
- Managed inventory to reduce waste and optimize stock levels
- Designed new menus, incorporating seasonal ingredients to improve variety and reduce costs
Chef In Charge
The Gateway Hotel Manjuran (Taj Group)
12.2015 - 04.2022
- Spearheaded kitchen operations for a luxury hotel, managing a team of 15+ staff
- Introduced streamlined processes that reduced food preparation time by 20%
- Implemented cost-effective sourcing strategies, reducing procurement expenses by 12%
- Curated personalized dining experiences for VIP guests, enhancing client loyalty
Executive Chef
The Dune Eco Village
02.2012 - 10.2013
- Developed and implemented unique eco-friendly menus to align with the resort's vision
- Led a team to deliver high-quality culinary experiences, achieving 90% guest satisfaction ratings
- Trained junior chefs in sustainable cooking practices and HACCP standards
Culinary Assistant
Royal Caribbean Cruises
02.2004 - 02.2007
- Prepared high-volume meals for up to 3,500 passengers, maintaining consistency and quality
- Contributed to menu planning and introduced innovative dish presentations
- Ensured adherence to U.S
- Public Health standards during inspections, achieving top scores
Education
Diploma in Hotel Management and Catering Technology -
National Institute of Hotel Management
Bhubaneswar01.1997
Skills
- Culinary Team Leadership
- Menu Planning & Innovation
- Food Safety & HACCP Compliance
- Cost Control & Budget Management
- Guest Satisfaction & Relationship Management
- Staff Training & Development
- Cooking techniques
- Food safety and sanitation
Certification
- Diploma of Leadership and Management, 2024, Frontier Institute of Technology, Australia
- SIT40516 Certificate IV in Commercial Cookery, 2019, Victoria University, Melbourne
- FOSTAC Certified - Food Safety Supervisor, 2018, FSSAI Catering (Level 2)
Languages
English
Hindi
Malayalam
Tamil
Bengali
Oriya
Timeline
Chef
Sodexo Australia (Karara Mining Ltd)
09.2022 - Current
Chef In Charge
The Gateway Hotel Manjuran (Taj Group)
12.2015 - 04.2022
Executive Chef
The Dune Eco Village
02.2012 - 10.2013
Culinary Assistant
Royal Caribbean Cruises
02.2004 - 02.2007
- Diploma of Leadership and Management, 2024, Frontier Institute of Technology, Australia
- SIT40516 Certificate IV in Commercial Cookery, 2019, Victoria University, Melbourne
- FOSTAC Certified - Food Safety Supervisor, 2018, FSSAI Catering (Level 2)
Diploma in Hotel Management and Catering Technology -
National Institute of Hotel Management
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