Summary
Overview
Work History
Education
Skills
Timeline
Generic

Vaibhav Prajapati

Dandenong,VIC

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience. Organized and motivated employee eager to apply time management and organizational skills in various environments.

Overview

10
10
years of professional experience

Work History

Executive Chef

Ambika caterers
Dnadenong, Vic
09.2022 - Current
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Conducted regular staff meetings to discuss menu changes, special events, promotions.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Participated in industry conferences and culinary competitions as a representative of the restaurant.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.

Sales Assistant

Nisbets
Dandenong, South Melbourne, VIC
08.2022 - 02.2024
  • Greeted customers and provided assistance with product selection.
  • Assisted in creating displays to promote products.
  • Organized stockroom shelves, racks and bins according to store layout and product categories.
  • Informed customers about current promotions and discounts.
  • Assisted customers with returns, exchanges and refunds.
  • Replenished merchandise on shelves as needed throughout the day.
  • Ensured that all promotional materials were properly displayed in their designated areas.
  • Analyzed customer feedback data to identify areas of improvement within the store's services.
  • Cross-trained in other departments within the store including checkout counter operations.
  • Attended staff meetings to discuss new products or changes in store policy or procedure.
  • Participated in training sessions for new employees on proper use of equipment or software applications related to sales activities.
  • Helped customers find specific products, answered questions and offered product advice.
  • Answered incoming telephone calls to provide store, products and services information.
  • Accepted and completed cash, check and credit card payments.
  • Met with customers to offer assistance with selecting merchandise, finding accessories and completing purchases.
  • Recommended merchandise to customers based on needs and preferences.
  • Ticketed, arranged and displayed merchandise to promote sales.

Head Chef

Lala's Kitchen
Moorabbin, VIC
10.2014 - 09.2022
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Monitored food production to guarantee quality standards were met.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Distributed food to service staff for prompt delivery to customers.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.

Chef De Partie

Rosstown Hotel
Carnegie, VIC
02.2021 - 11.2021
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Planned work schedules for staff members based on customer demand and budget constraints.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Responded quickly and efficiently to any customer complaints regarding food quality or service.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.

Chef De Cuisine

Einstein's Relatives
South Yarra, VIC
04.2017 - 10.2019
  • Developed and implemented new menu items to meet customer needs.
  • Maintained a clean and organized kitchen environment.
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Ensured compliance with food safety regulations.
  • Created recipes that kept customers coming back for more.
  • Planned menus based on seasonal availability of ingredients.
  • Monitored inventory levels and placed orders as needed.
  • Analyzed financial statements to identify cost-saving opportunities.
  • Reviewed customer feedback and identified areas for improvement.
  • Determined portion sizes for all dishes served in the restaurant.
  • Developed strategies to increase efficiency in the kitchen.
  • Ordered supplies and equipment when necessary.
  • Assisted with preparation of meals during peak periods.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Developed innovative recipes to suit complicated dietary requirements for customers.

Education

Diploma of Hospitality Management - Hospitality And Management

Brighton Institute of Technology
Melbourne, VIC
12-2017

Cert IV in Commercial Cookery - Hospitality And Management

Front Cooking School
Coburg, VIC
12-2016

Cert III in Commercial Cookery - Hospitality And Management

Front Cooking School
Coburg, VIC
09-2016

Bachelor of Commerce - Accounting

M.S. University
Vadodara, Gujrat
05-2013

Cert IV in Training And Assessment - Training And Assessment

HBA Learning Center
Melbourne, VIC

Skills

  • Customer Service
  • Team Leadership
  • Forecasting and planning
  • BOH Operations
  • Ingredients Selection
  • Food Prep Planning
  • Safe Food Handling
  • Food Stock and Supply Management
  • Sanitation Guidelines
  • Food preparation techniques
  • Banquets and catering
  • Hiring, Training, and Development
  • Restaurant Operations
  • Budgeting and cost control
  • Performance Assessments
  • Menu Planning
  • Staff Scheduling
  • Vendor Relationship Management
  • Strong Work Ethic
  • Recipe creation

Timeline

Executive Chef

Ambika caterers
09.2022 - Current

Sales Assistant

Nisbets
08.2022 - 02.2024

Chef De Partie

Rosstown Hotel
02.2021 - 11.2021

Chef De Cuisine

Einstein's Relatives
04.2017 - 10.2019

Head Chef

Lala's Kitchen
10.2014 - 09.2022

Diploma of Hospitality Management - Hospitality And Management

Brighton Institute of Technology

Cert IV in Commercial Cookery - Hospitality And Management

Front Cooking School

Cert III in Commercial Cookery - Hospitality And Management

Front Cooking School

Bachelor of Commerce - Accounting

M.S. University

Cert IV in Training And Assessment - Training And Assessment

HBA Learning Center

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Vaibhav Prajapati