VITESH TOPIWALA
Southbank,Australia
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
6
6
years of professional experience
1
1
Certification
Work History
Commis Chef
Saké Restaurant and Bar
Southbank, Australia
08.2024 - Current
- Prepare and cook dishes in the fryer section, including tempura, ensuring quality and consistency
- Assist in sushi preparation, including maki rolls and sashimi, following traditional techniques
- Ensure freshness and hygiene in handling seafood and ingredients
- Collaborate with senior chefs on food preparation, presentation, and kitchen organization
- Monitor stock and maintain equipment in the fryer and sushi sections
- Support other kitchen tasks, including mise en place and cleaning
Private Chef
The Private Chefs Club
Mumbai, India
06.2023 - 11.2023
- Served as a Private Chef to renowned Indian cricketers 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
Miami Beach, USA
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, entrée, and dessert.
- I adapted myself to assisting in the 1 Michelin-starred Omakase dining experience at 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
Mumbai, India
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
Master's Degree - Applied Hospitality Management
Le Cordon Bleu Melbourne
true08-2026
Bachelors - Hotel Management
Welcomgroup Graduate School of Hotel Administration
Manipala, Karnataka07.2022
Skills
- Fine Dining
- Decision-Making
- Multi-Tasking
- Hygiene
- Culinary Experience
- Allergy awareness
- Strong Work Ethic
- Food Safety
- Safe Food Handling
- Time management
- Attention to Detail
- Menu Planning
- Cooking techniques
Certification
- Level 2 Diploma in Food Preparation and Cooking (Culinary Arts), The City&Guilds of London Institute
- ISG Intermediate Wine Certificate Course, International Sommelier Guild
- National Crime Check and Right to Work Check
Timeline
Commis Chef
Saké Restaurant and Bar
08.2024 - Current
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
Master's Degree - Applied Hospitality Management
Le Cordon Bleu Melbourne
Bachelors - Hotel Management
Welcomgroup Graduate School of Hotel Administration
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