Vitesh Topiwala
Southbank,VIC
Summary
Safety-conscious individual with a strong desire to learn and a readiness to take on kitchen tasks of all sizes and specialties. Possessing extensive training in kitchen hygiene, I have assisted in multiple levels of culinary operations, showcasing a diverse skillset and a willingness to share expertise with others. A fast learner, able to adapt quickly to ever-evolving culinary needs, executing tasks with flexibility and precision at a moment's notice.
Overview
5
5
years of professional experience
Work History
Private Chef
The Private Chefs Club
06.2023 - 11.2023
- Served as a Private Chef to renowned Indian crickets Hardik Pandya and Krunal Pandya and his family
- Prepared personal meals with dietary instructions and daily calorie requirements
- Also traveled with the clients personally to different cities and prepared meals at different hotel establishments.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
Line Cook
Azabu and The DEN Miami Beach
04.2022 - 04.2023
- Azabu being a modern Japanese dining restaurant I was preparing and executing multiple orders during peak hours at the Robata station, grilling meats and seafood to customer specifications. Also worked across various different sections such as Sushi, Entree, Dessert.
- Adapted myself to assisting in the 1 Michelin-starred Omakase dining The DEN, including station setup, rice preparation, plating, and guest interaction, while maintaining effective communication across departments to ensure a seamless kitchen operation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Industrial Trainee
Hilton Mumbai International Airport
04.2019 - 05.2019
- First experience in professional path to culinary as a trainee
- Worked multiple kitchen departments
- Learnt the SOP and station management
- Understood live kitchen setup and prepared food as the live stations.
Education
Bachelor of Hotel Management -
Welcomgroup Graduate School of Hotel Administration
Manipal, Karnataka07.2022
Skills
- Culinary Experience
- Food Safety
- Fine Dining
- Strong Work Ethic
- Attention to Detail
- Decision-Making
- Safe Food Handling
- Menu Planning
- Hygiene
- Time management
- Multi-Tasking
- Allergy awareness
- Cooking techniques
Certificates and Accomplishments
- Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) from The City&Guilds of London Institute
Awarded August 2021
- ISG Intermediate Wine Certificate Course from International Sommelier Guild
Awarded February 2020
Timeline
Private Chef
The Private Chefs Club
06.2023 - 11.2023
Line Cook
Azabu and The DEN Miami Beach
04.2022 - 04.2023
Industrial Trainee
Hilton Mumbai International Airport
04.2019 - 05.2019
Bachelor of Hotel Management -
Welcomgroup Graduate School of Hotel Administration
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