Vivek Colaco
Toowoomba,QLD
Summary
A creative & diligent chef who has extensive knowledge of working in high pressure kitchens and has progressed up the kitchen brigade. Vivek's cooking style is a display of his varied experience and he strives to produce food in a contemporary and exciting interpretation to create memorable food experiences for guests. He aims to create menus with minimum waste and consistent quality. He is still eager to learn, grow and push his boundaries everyday which makes him an ideal leader and example for new chefs.
Overview
13
13
years of professional experience
Work History
Head Chef
The Plate
08.2023 - Current
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Roster planning , inventory management, and supply ordering to maintain fully stocked kitchen.
- Training of kitchen staff to perform various preparation tasks under pressure.
- Ensure timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Arranged for kitchen equipment maintenance and repair when needed.
Senior Sous Chef
Restaurant Vessel
02.2022 - 07.2023
- Menu development and costing
- Training new recruits
- Rostering
- Monthly stock take
- Checking inventory and ordering of goods
- Ensuring health and safety measures were maintained
- Conducting interview with prospective candidates
- Assisted with day-to-day operations, working efficiently and productively with all team members.
Chef
DRUPA COFFEE ROASTERS
10.2020 - 09.2021
- Curated the menu to showcase the concept of the café
- Engaged with suppliers and created ordering systems for ingredients.
- Managed the daily food operations for the cafe.
- Pastry production on on a daily basis.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
Junior Sous Chef
RENAISSANCE AMSTERDAM HOTEL
06.2019 - 06.2020
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Delivered verbal culinary instruction and assignments to 6 kitchen staff members daily to promote successful dining experiences for clients.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
Chef De Partie
SOHO HOUSE AMSTERDAM
10.2018 - 05.2019
- Ensuring food is prepared as per standards of the prescribed by the head chef.
- Managing and ordering ingredients as per daily volume of business.
- Organizing and managing the section assigned for the week/ day.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Chef De Partie
BLACKLOCK
08.2017 - 08.2018
- 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.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
Chef De Partie
Mantra Group
11.2016 - 04.2017
Chef de Parée
MANTRA HOSPITALITY
11.2013 - 10.2014
Commis Chef
BYRON BURGERS
09.2012 - 02.2013
Chef de Parée
HAWKSMOOR
09.2012 - 02.2013
Commis Chef
JAMIE'S ITALIAN
08.2011 - 08.2012
Demi Chef de Parée
MERCHANTS TAVERN
08.2011 - 08.2012
Education
POST GRADUATE DIPLOMA IN CULINARY ARTS AND KITCHEN MANAGEMENT - Culinary Arts
Ealing, Hammersmith & West London College
London, UK01.2013
BACHELOR OF SCIENCE IN HOSPITALITY AND HOTEL ADMINISTRATION -
Institute of Hotel Management and Catering Technology
01.2009
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Menu development
- Menu Planning
- Waste Reduction
- Culinary expertise
- Food Safety Regulations
- Special Event Catering
- Seasonal Menu Planning
- Fine-dining expertise
Previous Positions
- DRUPA COFFEE ROASTERS, Chef
- RENAISSANCE AMSTERDAM HOTEL, Junior Sous Chef
- SOHO HOUSE AMSTERDAM, Chef de Partie
- VIVEK COLACO, Sous Chef, Amsterdam, Netherlands, +31616052501, vivekcolaco@gmail.com
Current Position
RESTAURANT VESSEL, Amsterdam, 02/02/22, 07/31/23, Senior Sous Chef
Personal Information
- Date of Birth: 05/10/87
- Nationality: Portuguese
References
- WOJCIECH SMIETALO, Blacklock, smietalo.wojciech@yahoo.co.uk
- REX EDWARD APALE, Sodexo Australia, rexedwardapale@me.com
Timeline
Head Chef
The Plate
08.2023 - Current
Senior Sous Chef
Restaurant Vessel
02.2022 - 07.2023
Chef
DRUPA COFFEE ROASTERS
10.2020 - 09.2021
Junior Sous Chef
RENAISSANCE AMSTERDAM HOTEL
06.2019 - 06.2020
Chef De Partie
SOHO HOUSE AMSTERDAM
10.2018 - 05.2019
Chef De Partie
BLACKLOCK
08.2017 - 08.2018
Chef De Partie
Mantra Group
11.2016 - 04.2017
Chef de Parée
MANTRA HOSPITALITY
11.2013 - 10.2014
Commis Chef
BYRON BURGERS
09.2012 - 02.2013
Chef de Parée
HAWKSMOOR
09.2012 - 02.2013
Commis Chef
JAMIE'S ITALIAN
08.2011 - 08.2012
Demi Chef de Parée
MERCHANTS TAVERN
08.2011 - 08.2012
POST GRADUATE DIPLOMA IN CULINARY ARTS AND KITCHEN MANAGEMENT - Culinary Arts
Ealing, Hammersmith & West London College
BACHELOR OF SCIENCE IN HOSPITALITY AND HOTEL ADMINISTRATION -
Institute of Hotel Management and Catering Technology
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