VIKAS CHANDRA

Glengarry private hospital.

Glengarry Private Hospital is owned and operated by Ramsay Health Care.

A 100-plus beds private facility, consisting of maternity, rehabilitation, day surgery, palliative care.

• Manage food services, corporate functions, hospital departmental catering, Monthly staff lunches
• Hands-on chef, utilizing comprehensive knowledge of food & catering with a focus on quality, production, sanitation, food cost controls & presentation
• Working on a 7-day roaster with flexible morning and afternoon shifts
• Making fortnightly roaster for staffing, hiring & training
• Effective meal delivery for patients
• Ensuring the catering services is safe, & high quality that meets Patient’s needs
• Compliant and auditing of HACCP procedures
• Meal planning & ordering of stock
• Monthly team meetings and catering audits
• Assisting in housekeeping services, in the absence of the Services manager
• Meal planning for Cyclic Menu for the patients, Ala carte special menu, functions menu.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.

Crowne plaza hotel, 54 terrace road, Perth 6004. Phone no – 92704200

189-room hotel with an all-day dining restaurant, lobby bar,

5 meeting rooms including 24-hour room service.

Gusti all-day dining restaurant has capacity of 110 covers.

Banquet events

Special corporate events

Wedding parties

International and National sporting teams (working alongside team dietitian to create menu)

Key achievements

HACCP score for the year 95%

Employee engagement score 100%.

• Create seasonal planned menus for the restaurant/ room service & special events, food & beverage
• Leading kitchen & restaurant team
• Front of house customer care
• Dealing with guest special dietary requirements
• Continuous communication with team to ensure guest satisfaction
• Responsible for maintaining high standards of food hygiene
• Negotiating the price for food and equipment
• Maintaining accurate financial and administrative records
• Driving sales and developing new income streams
• Meeting with the general manager and Head of different Departments to discuss financial forecasts and set budgets, and payrolls
• Quality control of food & beverage, ensuring service standards are being followed
• Taking action to investigate and address all non-compliance of health and safety guidelines
• Involved in providing advice and opinions on the introduction of new products, meals, and services
• Advertising and recruiting new staff, undertaking training them to our brand standard
• Organizing staff rosters, fully competent in KRONOS payroll system
• Working on FOOD BUY food ordering system, online
• Ensuring high standards of food quality from point of purchase to point of sales
• Conducting HACCP and OH& S audits and taking action to meet compliances.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Sheraton mirage, port Douglas, QLD, Australia

294-Room hotel & residential villas. With superb dining facilities, Feast dining restaurant, Ocean breeze bar, 24 hr room service. 14 flexible indoor and outdoor venues. 18-hole golf course.

• Acted as head chef when required to maintain continuity of service and quality.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

W, Maldives (pre- opening)

78 – Retreat resort, 4 dining venues & bar, 24hr room service, fine dining Fish restaurant, BBQ themed Fire restaurant, all day dining Kitchen restaurant.

WHATEVER/WHENEVER was our service commitment

• 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.

• 147- Room resort
• With 3 dining restaurants
• Outdoor and indoor banquets options

• 50- Room boutique hotel, 3 dining venues & 200pax banquets facility.

• 341- Room hotel with 5 dining venues & 12-banquets facility (cater up to 200 – 3000 guests)