Tatevik Chachoian

• Hygienically prepared and cook meals and snacks following pre-set menus in accordance with Health & Safety Regulations
• Adhered to all standard food preparation procedures and ensures all personal hygiene guidelines are adhered to
• Ensured that the residents’ dietary and nutritional needs are being met and their individual preferences are considered, including food textures in an aged care environment
• Undertook stock control, reporting goods to be ordered to manager to ensure adequate supplies are maintained
• Ensure safe handling of food, safe storage for refrigerated and non-refrigerated food
• Provided and maintained high level of cleanliness in the allocated work areas
• Participated in development of menu with dietitian, ensuring meals are nutritious, appetising and meeting dietary needs
• Informed Manager if safe food practices are not being adhered to or work is not being carried out according to procedures
• Assisted Manager in identifying training requirements for catering employees
• Assisted the Manager with data collection for various reporting processes
• Assisted the Manager to maintain Accreditation Agency standards
• Assisted in locating information as required by any third party auditing bodies, including Accreditation Agency and Local Authorities
• Undertook necessary tasks as advised by manager, including supervision of Catering Team Members when undertaking the relief Manager role
• Assisted in orientation and undertaking buddy shifts with new employees to ensure their understanding of food services standards, shift work flows and routines to be adhered to
• Provided an excellent customer service by greeting customers courteously, listening to them when they express their individual requirements and personal tastes, and accommodating reasonable requests.

• Coordinated multiple food product development and refinement initiatives through various stages of development; market analysis, ideation, formulation, bench-level prototype development and packaging options
• Researched and developed production technology and quality control for dairy, confectionary, cakes, baked goods, and fillings
• Systematically made physical and chemical analysis of finished products as well as raw materials that go into production
• Managed ingredient functionality and recipe formulation within processing and costing parameters
• Developed and documented new/revised product formulas and processes based on market demand and client requirements
• Sourced and investigated new ingredients/technologies that may have potential application for existing or future products
• Assisted in sourcing equipment and developing manufacturing processes for new products
• Interpreted experimental or analytical results, written records of all tests conducted
• Participated in product sensory trials using internal and external panels
• Developed nutrition information panel for new food products, making sure they aligned with current regulatory requirements
• Managed the technical aspects of new product development as they relate to process, product & packaging; take projects from scoping to launch in conjunction with cross functional team members
• Work effectively & collaboratively with cross functional teams to ensure the successful commercialisation of new product development projects
• Submitted report to the Q&A for daily product evaluations
• Monitored food production processes and provided technical support to other areas of the business.

• Carried out quality assessment measures and testing of all raw materials, ready food product, including packaging, to ensure that safety, quality, health and legal standards are met and the products ready to be shipped
• Rejected all the incoming raw materials that fail to meet quality expectations and report the issue to the concerned department at the earliest
• Resolved quality-related issues
• Identified and analysed possible reasons for product defects and quality lapses
• Identified and analysed possible reasons into process deviations and for product defects and quality lapses
• Inspected and tested protocols for materials, products and packaging
• Checked handling, processing and storage of raw materials
• Inspected, analysed and recommend ways of improving quality and efficiency of production
• Prepared documentation of the inspection process, which includes detailed reports and performance records
• Recommended improvement measures to the production process to ensure quality control standards are met
• Guided the production team about the quality control issues to enhance the quality of the product
• Led quality and food safety related audits
• Developed standard operating procedures that are align with regulatory requirements, industry guidelines and organisation's policies
• Inspected facilities, equipment, products or production lines to ensure food is prepared according to safety regulations and situational health sections
• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
• Checked and maintained cleanliness, sanitation, operating conditions for the laboratory infrastructure and equipment and investigates technical faults or practices
• Participated in quality management system reviews and promote quality and food safety policies to all personnel
• Reviewed reports and developed guidelines and standard practices for data documentations and analysis
• Specified the protocols and laboratory infrastructure and equipment to be inspected and tested
• Monitored the production phase at various levels.

• Recruited, trained and supervised employees
• Agreed and managed budgets
• Created and managed staff roster
• Maintained staff by recruiting, selecting, orienting, and training employees
• Accomplished staff results by communicating job expectations; planning, monitoring, and appraising job results
• Planned menus
• Overseen stock levels and ordered supplies
• Took reservations
• Ensured compliance with licensing, hygiene and health and safety legislation
• Promoted and marketed the business
• Handled customer enquiries and complaints, problem solving
• Kept statistical and financial records
• Accomplished financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analysing variances, and initiating corrective actions
• Liaised with customers, employees, suppliers, licensing authorities and sales representatives
• Made improvements to the running of the business and developing the restaurant
• Contributed to team effort by accomplishing related results as needed.

The Bachelor of Food and Nutrition is a three-year full-time program, studied in English, requiring the successful completion of 360 credit points of core and elective subjects. The structure is designed to provide the knowledge and skills for a career in food, nutrition and public health, health promotion, government policy areas, food industry and other areas of nutrition and biosciences. The Bachelor of Food and Nutrition is classifies as a Level 7 qualification under the Australian Qualification Framework

Weighted Average Mark(WAM) 73%

William Angliss Institute of TAFE is a TAFE institute located in the Melbourne CBD, Victoria, Australia providing training and vocational education in Hospitality, Tourism and Culinary Arts.

Roles and responsibilities of a Food Safety Supervisor includes

understanding how the food safety processes work as a whole in a business and the steps to ensure food is handled safely at all times. How to supervise food handling in the business and make sure it is done safely. Provides skills and knowledge to recognise prevent and alleviate hazards associated with food handling and the ability and authority to supervise other people handling food at premises and ensure that it is done safely.

A Nationally Recognised Statement of Attainment for the unit of competencies 'SITXFSA001 - Use hygienic practices for food safety' and ‘SITXFSA002 – Participate in safe food handling practices’.

Yerevan State Armenian-Greek College of Tourism, Service And Food Industry educates and trains hotel and restaurant managers, technician-technologists for production of food, milk and dairy products, beer, wine, alcoholic beverages, bread, confectionery and pasta products. Food Technician-technologists are specialised on catering, bakery, confectionery, pasta producing technology

• Degree Awarded with Honours
• Weighted Average Mark (WAM) 99%