Vimlesh Prasad

Originally from the Fiji Islands. I am married with one son. I worked in five-star resorts. Gained the Leader of the Year award and the Employee of the Month. I believe in teamwork. A motivator, team leader, problem solver, and a responsible person. Experienced in stewarding supervision with a focus on maintaining cleanliness and orderliness of all kitchen tools, equipment, and surroundings. Known for strong leadership skills, ability to train staff effectively, and ensure compliance with food hygiene regulations and safety standards. Demonstrated commitment to improving operational efficiency by implementing innovative stewarding procedures. Showcased problem-solving skills through successful organization of kitchen operations in high-volume settings.

• Hindi, Fluent
• English, Fluent

• Mr. Andreaus Reinhardt, Food & Beverage Director, Hilton Resort Fiji, Denarau Island, +679 9999692
• Mr. Jin Guo, Chef de Cuisine, 0426088518
• Ms. Nancy Yu, Former HR Manager, Dorsett Hotels, 0434014197
• Mr. Avneel Singh, Human Resources Manager, Denarau Island, +679 9998039
• Mr. Trevor Fisher, General Manager, Fiji Chemicals Limited, +679 7778545

• Playing soccer, volleyball, and other sporting events
• Travelling, socializing with different races, and making friends
• Listening to music, playing piano, and reading

Fiji Islands, Married, 1, Leader of the Year, Employee of the Month, Teamwork, Motivator, Team Leader, Problem Solver, Responsible

Understanding WHS, KPI & proven record for achieving over 90% HACCP. A highly motivated person with excellent communication skills, written and verbal. Work with dedication and can work in a fast-paced environment while maintaining attention to detail., Conducting site inspection with supervisors for daily cleanliness, Working on the HACCP certification project to implement standards as per brand standards, Conducting in-house training on safety operational procedures, Conducting in-house chemical training for Diversy, Ordering necessary PPEs & chemicals, Monitoring staff budget hours and preparing roster according to required budget hours of the proposed site as per executive chef requirements, Identifying the need for staff in different work areas of the site, Stock rotating & implementing cost-controlling techniques through staff training, Making sure HACCP & WHS are followed during operational hours, Monitoring KPIs & identifying areas where staff need to have more training, Completing all the required tasks of the shift if it is completed on time by staff on site, Preparing site reports on accidents to our staff & prepare a toolbox on how to overcome such issues, Liaising with the chef/purchasing manager for stock ordering, purchasing, breakage reports, stock takes, and staff budgets, Coordinating function setups for banquets and restaurants with chefs and food and beverage managers, Assisting prepare roster and pay calculation reports for the stewarding department