Varinder Singh
lara
Summary
Knowledgeable Chef Manager with proven track record in high-volume culinary operations and team leadership. Skilled in effectively directing staff and overseeing operations to ensure optimal productivity and high levels of customer satisfaction. Bringing forth with 16 years of hospitality industry experience.
Overview
17
17
years of professional experience
Work History
Chef Manager
CATER CARE AUSTRALIA
06.2023 - Current
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Consistently met budgetary goals by carefully monitoring expenses.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
Chef Manager
BUPA
10.2022 - 06.2023
- 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.
- 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.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Restaurant Owner
OZ FLAME PTY LTD
01.2020 - 09.2022
- Budgeting the weekly expenses of the venue
- Menu Developing for the restaurant
- Managed vendor services to ensure appropriate quantities of products were present
- Developed and implemented effective marketing campaigns to draw in and retain customers
- Identified areas where processes, equipment, or methods should be changed
- Monitored the dining room and made seating changes as necessary
- Interviewed, hired, and counselled qualified waitstaff and kitchen staff
- Worked to cultivate a strong team-oriented environment
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
Manager
BEVCO PTY LTD
12.2013 - 12.2020
- Optimized resource allocation for improved operational efficiency and cost savings across departments.
- Worked in accordance with all Food Safety Regulations
- Brought forth creativity and innovative hospitality ideas
- Introduced innovative technologies to modernize operations, resulting in enhanced productivity and streamlined processes.
- Implemented data-driven decision-making techniques, improving overall operational effectiveness and profitability.
- Conducted regular performance reviews evaluating team members contributions towards achieving organizational goals.
- Oversaw budget planning and financial management activities, ensuring fiscal responsibility throughout the organization.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
Chef Manager
DARWIN AIRPORT/ DELAWARE NORTH
01.2012 - 12.2013
- Effectively coordinated daily restaurant management operations, resulting in greater productivity and higher levels of customer satisfaction
- Explored customer feedback and noted changes to make
- 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.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Head chef
Camphill Hotel/ ALH GROUP
02.2010 - 01.2012
- Placed orders for necessary goods such as food, kitchen tools, and cleaning products
- Hired, trained, and managed kitchen personnel
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw all kitchen and food operations
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained a clean and organized kitchen environment
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked in accordance with all Food Safety Regulations
- Brought forth creativity and innovative food ideas
Sous chef
The Gap/ ALH GROUP
03.2009 - 02.2010
- Follow head chef direction to run kitchen
- Cooking all types of meals and prepping
- Worked with other restaurant staff to ensure success
- Worked to ensure the maintenance of restaurant sanitation and compliance with all safety regulations
- Helped to train waitstaff and kitchen staff on proper restaurant procedures
- Effectively coordinated daily restaurant management operations, resulting in greater productivity and higher levels of customer satisfaction
- Explored customer feedback and noted changes to make
Chef
Moda tapas and Bar
07.2008 - 03.2009
- Brought forth creativity and innovative food ideas
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Preparation of food to cooking food
- Follow head chef directions
- Worked with Restaurant staff to ensure success
- Making sure hygiene all time
Education
Advanced Diploma of Business - Business
Captain Cook
01-2011
Diploma of Business -
Caption Cook College
09-2010
Diploma of Hospitality Management -
HTA
07.2009
Cert III & IV Commercial Cookery -
HTA
01.2008
Skills
- Computer Skills
- Communication Skills
- Leadership
- Culinary expertise
- Menu planning
- Team management
- Training and mentoring
- Menu development
- Food safety management
- Staff supervision and coordination
- Customer service
- Decision-making
- Goal setting
- Performance monitoring
- Documentation and reporting
- Food safety regulations
Timeline
Chef Manager
CATER CARE AUSTRALIA
06.2023 - Current
Chef Manager
BUPA
10.2022 - 06.2023
Restaurant Owner
OZ FLAME PTY LTD
01.2020 - 09.2022
Manager
BEVCO PTY LTD
12.2013 - 12.2020
Chef Manager
DARWIN AIRPORT/ DELAWARE NORTH
01.2012 - 12.2013
Head chef
Camphill Hotel/ ALH GROUP
02.2010 - 01.2012
Sous chef
The Gap/ ALH GROUP
03.2009 - 02.2010
Chef
Moda tapas and Bar
07.2008 - 03.2009
Diploma of Hospitality Management -
HTA
Advanced Diploma of Business - Business
Captain Cook
Diploma of Business -
Caption Cook College
Cert III & IV Commercial Cookery -
HTA
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