VIVEK RAMA CHANDRAN
SYDNEY,NSW
Summary
Dedicated Chef with 14 years of culinary experience in luxury hotels, focusing on food preparation, kitchen operations, and HACCP compliance. Transitioning to aged care to leverage expertise in nutritious cooking and food safety, ensuring residents receive high-quality meals that meet dietary needs while enhancing their dining experience.
Overview
1
1
year of post-secondary education
14
14
years of professional experience
Work History
Sous Chef
The Star Entertainment Group
Sydney, Australia
10.2023 - Current
- Planned and delivered menus for large-scale dining and events, successfully catering for up to 1,300 guests.
- Lead kitchen operations across multiple outlets, ensuring consistent food quality, safety, and service standards.
- Ensure strict compliance with HACCP, food safety regulations, and quality standards.
- Collaborated with stakeholders to address diverse dietary, cultural, and nutritional needs while upholding high food quality and presentation standards.
- Manage and mentor teams, fostering a positive and collaborative work environment.
- Oversee rostering, food ordering, stock control, and waste reduction to maintain efficient kitchen operations.
- Trained and developed junior kitchen staff, enhancing their skills and promoting teamwork.
- Experienced in preparing high-volume meals while accommodating diverse dietary and nutritional requirements.
Junior Sous Chef
The Star Entertainment Group
Sydney, Australia
10.2019 - 09.2023
- Coordinated food preparation and service for large-scale events, ensuring timely delivery and guest satisfaction.
- Assisted in menu planning and execution to enhance menu variety and appeal for events.
- Enhanced event offerings by actively participating in menu planning and execution.
- Supported rostering and cost control to optimize staffing efficiency and manage food costs.
- Maintained kitchen standards and hygiene compliance.
- Contributed to menu planning to improve customer satisfaction., ordering, inventory management, and stock rotation.
Junior Sous Chef
The Ritz-Carlton Toronto
Toronto, Canada
01.2018 - 09.2019
- Coordinated daily kitchen operations in high-quality dining environment to ensure smooth workflow.
- Contributed to menu planning and daily specials, enhancing food preparation while upholding exceptional standards.
- Trained and supervised kitchen staff on food safety, quality, and procedures to maintain compliance and efficiency.
- Managed inventory, stock rotation, and ordering to ensure efficient kitchen operations.
- Worked closely with senior chefs to deliver consistent, nutritious, and well-presented meals.
Junior Sous Chef
DoubleTree by Hilton
Niagara Falls, Canada
09.2015 - 11.2017
- Contributed to menu development, food preparation, and execution of large-scale meal production, enhancing guest satisfaction.
- Supervised daily kitchen operations in both restaurant and banquet settings.
- Operated effectively in fast-paced environments, maintaining high standards of quality and consistency.
- Maintained high food safety and hygiene standards in accordance with company policies.
- Oversaw inventory management, ordering, and stock control to ensure efficient operations and reduce waste.
Chef de Partie
DoubleTree by Hilton
Niagara Falls, Canada
05.2013 - 08.2015
- Oversaw hot kitchen operations, ensuring food met quality standards and contributed to customer satisfaction.
- Monitored stock levels and food freshness while maintaining a clean kitchen environment to uphold safety standards.
- Managed inventory to ensure optimal stock levels and food freshness in kitchen.
- Facilitated staff training, reinforcing food safety and hygiene protocols to promote a safe working environment.
Commis Chef
Centennial College Student Dining
Toronto, Canada
01.2013 - 05.2013
- Supported meal preparation and service in high-volume dining facility, ensuring timely delivery of quality dishes.
- Upheld cleanliness and sanitation of workstations, adhering to strict food safety standards.
- Monitored stock levels and communicated inventory needs to ensure kitchen operations ran smoothly.
- Helped ensure a clean kitchen environment to uphold food safety protocols.
Education
Certificate IV - Training and Assessment
TAFE
Sydney 07.2024 - 01.2025
Fire and Safety Training -
TAFE
Food Safety Supervisor Certificate -
TAFE
Advanced Diploma - Hospitality And Tourism Management
Centennial College
Toronto, Ontario 06.2012 - 06.2013
Bachelor's degree - Hotel Management
Bangalore University
IndiaSkills
- Menu engineering
- Culinary Techniques
- High-Volume Production
- Food safety compliance
- Cost control
- Inventory management
- Kitchen Operations Management
- Team Leadership
- Staff training
- Culinary Presentation
Timeline
Certificate IV - Training and Assessment
TAFE
07.2024 - 01.2025
Sous Chef
The Star Entertainment Group
10.2023 - Current
Junior Sous Chef
The Star Entertainment Group
10.2019 - 09.2023
Junior Sous Chef
The Ritz-Carlton Toronto
01.2018 - 09.2019
Junior Sous Chef
DoubleTree by Hilton
09.2015 - 11.2017
Chef de Partie
DoubleTree by Hilton
05.2013 - 08.2015
Commis Chef
Centennial College Student Dining
01.2013 - 05.2013
Advanced Diploma - Hospitality And Tourism Management
Centennial College
06.2012 - 06.2013
Fire and Safety Training -
TAFE
Food Safety Supervisor Certificate -
TAFE
Bachelor's degree - Hotel Management
Bangalore University