Summary
Overview
Work History
Education
Skills
LANGUAGE
Certification
Timeline
Generic

Vandana Goundar

Blacktown

Summary

Experienced with leading kitchen teams and managing food preparation in busy environments. Utilizes culinary skills and knowledge of kitchen operations to maintain high standards of food quality and safety. Track record of fostering collaborative team environments and driving operational efficiency.

Culinary professional prepared for leadership in dynamic kitchen environments, with focus on excellence in food quality and service. Extensive experience in supervising kitchen operations and mentoring staff. Reliable team collaborator with commitment to achieving high standards and adapting to changing needs. Expertise in menu development and inventory management.

Energetic Chef Manager known for building dynamic culinary teams and being an effective recruiter and mentor. Offering outstanding inventory control and budget oversight.

High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Chef Manager

Cater Care
01.2025 - Current
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
  • Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
  • Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
  • Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
  • Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.

Chef De Partie

Cater Care
09.2024 - 12.2024
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Complied with portion and serving sizes as per restaurant standards.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.

Cook Grade 2

The Mean Fiddler (The Trustee for The Lewis Leisure Trust)
07.2023 - 11.2024
  • Company Overview: ABN 56 346 166 957
  • Menu Planning and Development.
  • Food preparation and cooking.
  • Training new hires.
  • Managing kitchen operations, ensuring a seamless workflow, timely food production, and compliance with all health and safety regulations.
  • Collaborating and supporting team members while creating a good work atmosphere in the kitchen.
  • Ensure commitment to customer satisfaction by interacting with customers, responding to specific requests, and ensuring that the culinary offerings meet or exceed their expectations.
  • Ensure that the prepared dish is garnished with the right amount and size.
  • Assisting with frequent stock takes.
  • Estimating food and labor costs and putting orders for food supplies.
  • Managing health and hygiene procedures.
  • Ensure that the cooking area and equipment are cleaned and kept to an adequate standard.
  • Assisting head chefs and cooks as required.
  • Maintaining refrigerator temperature.
  • Discussing food preparation issues with management, dietitians, and the food preparation and service personnel.
  • Getting food ready for cooking.
  • Position: Cook Grade - 3 (Casual, 24 hours per week)
  • Duration: 01/07/2023 - Present
  • Position: Cook Grade - 3 (Casual, 40 hours per week)
  • Duration: 21/09/2022 - 22/02/2023

Chef de Partie

AUSTRALIAN HOTEL & BREWERY (REDCAPE HOTEL GROUP PTY LTD)
02.2023 - 10.2024
  • Company Overview: ABN 43 139 067 244
  • Offerings by offering new and appealing items and developing menus.
  • Demonstrating excellence in food preparation, guaranteeing that each meal served to our customers is of the best quality.
  • Managing the kitchen efficiently.
  • Managing the dynamic dynamics of our culinary environment while interacting with team members in a friendly and cooperative work environment.
  • Prioritizing client happiness, aggressively responding to comments and specific requests.
  • Using various kitchen gadgets.
  • Receiving goods from vendors and tracking them.
  • Followed proper food handling hygiene requirements.
  • Complied with restaurant hygiene standards.
  • Keeping up with the kitchen appliances.
  • Position: Chef de Partie (Casual, 12 hours per week)
  • Duration: 27/02/2023 - 30/06/2023

Demi Chef De Partie

Air Terminal Services
06.2022 - 08.2022
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
  • Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.

Commis Chef

Sheraton Fiji Golf & Beach Resort
12.2021 - 07.2022
  • Company Overview: Location: Denarau Island South, Denarau Island, Fiji Website: https://www.marriott.com/en-us/hotels/nansi-sheraton-fiji-golf-and-beach-resort/
  • Position: Commis Chef (Full time)
  • Duration: 12/12/2021 - 22/07/2022

Demi Chef de Partie

Tanoa International Hotel
08.2017 - 11.2019
  • Company Overview: Location: Votualevu Road Nadi Airport, Fiji Website: https://www.tanoahotels.com/tanoa-international-hotel/
  • Cleans, slices, and prepares all fruits, vegetables, herbs, and salad elements.
  • Cooking food.
  • Prepares dishes such as sandwiches, salads, and vegetables.
  • Serves meals with the best flavor, temperature, and presentation.
  • Maintains a clean, safe, and sanitary atmosphere.
  • Maintains food safety temperature logs as directed by the main cook and sous chef.
  • Reading and referring to culinary reference sources.
  • Completes assigned tasks as quickly as is safely possible.
  • Adheres to the policies and procedures, including grooming policies.
  • Position: Demi Chef de Partie (Full time)
  • Duration: 02/08/2017 - 15/11/2019
  • Position: Commis Chef (Full time)
  • Duration: 14/09/2016 - 01/08/2017

Demi Chef De Partie

Tanoa Hotels
04.2015 - 11.2019
  • Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
  • Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
  • Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
  • Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
  • Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
  • Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
  • Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Developed strong relationships with suppliers, ensuring access to top-quality ingredients at competitive prices.
  • Participated in regular tastings to refine flavors and improve overall culinary offerings.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Assisted with menu development and planning.

Education

Certificate IV - Kitchen Management

Queensford College
06.2024

Diploma In Culinary Arts - Hospitality

Fiji National University
Fiji
04.2019

Skills

  • Food spoilage prevention
  • Kitchen equipment operation
  • Strong attention to safe food
  • Handling procedures
  • Portioning
  • Garnishing
  • Self-motivated
  • Friendly and outgoing
  • Opening and closing duties
  • Flexible schedule
  • Food safety regulations
  • Food safety
  • Culinary expertise
  • Cooking skills
  • Recruiting and hiring
  • Team management

LANGUAGE

English
Fijian

Certification

  • Certified Food safety supervisor

Timeline

Chef Manager

Cater Care
01.2025 - Current

Chef De Partie

Cater Care
09.2024 - 12.2024

Cook Grade 2

The Mean Fiddler (The Trustee for The Lewis Leisure Trust)
07.2023 - 11.2024

Chef de Partie

AUSTRALIAN HOTEL & BREWERY (REDCAPE HOTEL GROUP PTY LTD)
02.2023 - 10.2024

Demi Chef De Partie

Air Terminal Services
06.2022 - 08.2022

Commis Chef

Sheraton Fiji Golf & Beach Resort
12.2021 - 07.2022

Demi Chef de Partie

Tanoa International Hotel
08.2017 - 11.2019

Demi Chef De Partie

Tanoa Hotels
04.2015 - 11.2019

Certificate IV - Kitchen Management

Queensford College

Diploma In Culinary Arts - Hospitality

Fiji National University

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Vandana Goundar