Varun Thapar
Wooloowin ,QLD
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Head Chef
Mantle Group/summit cafe
Mt Coo-Tha , QLD
02.2020 - Current
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Distributed food to service staff for prompt delivery to customers.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Improved performance of team members resulting in high-quality meals produced daily.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Trained kitchen workers on culinary techniques.
Sous Chef
Mantle Group/ pig N whistle west end
West End , QLD
08.2016 - 02.2020
- Contributed to the successful execution of catered events from start to finish.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Established standard procedures for plating presentations.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Supervised cooks and other kitchen personnel during meal services.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Chef De Partie
Mantle Group/ Pig N whistle Indooroopilly
Indooroopilly , QLD
09.2015 - 08.2016
- Abided by company standards in terms of portion and serving sizes.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked quality of food products to meet high standards.
Breakfast Line Cook
Mantle Group / Jimmy's On the mall
Brisbane City , QLD
11.2014 - 08.2015
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Replenished food items from inventory and rotated ingredients.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Stored food items correctly at appropriate temperatures in order to prevent spoilage or waste.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
Cook
Pelican Nest
Wynnum , QLD
01.2014 - 12.2014
- Organized storage areas for efficient usage of space.
- Used standardized recipes and other instructions to prepare food.
- Managed portion control using correct utensils during preparation and plating.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Made meals in accordance with company standards and requirements.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up work stations prior to opening to minimize prep time.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
Cook
Coppers Cafe
Manly , QLD
06.2013 - 01.2014
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Monitored stock levels of food items and ordered more when necessary.
- Distributed food to service staff for prompt delivery to customers.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for soups, sauces and salads.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Education
Diploma in Business
ACTB
Fortitude Valley, QLD03-2013
Commercial Cookery Cert II, Cert III
Tafe Polytechnic Launceston
Launceston, TAS01-2011
Certification
- Food safety certificate
Timeline
Head Chef
Mantle Group/summit cafe
02.2020 - Current
Sous Chef
Mantle Group/ pig N whistle west end
08.2016 - 02.2020
Chef De Partie
Mantle Group/ Pig N whistle Indooroopilly
09.2015 - 08.2016
Breakfast Line Cook
Mantle Group / Jimmy's On the mall
11.2014 - 08.2015
Cook
Pelican Nest
01.2014 - 12.2014
Cook
Coppers Cafe
06.2013 - 01.2014
Diploma in Business
ACTB
Commercial Cookery Cert II, Cert III
Tafe Polytechnic Launceston
- Food safety certificate
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