Vivek Shetty
2 Blackbutt Drive, Greenwood ,NSW
Summary
Professional Summary:
Dynamic and results-driven Support Services Manager with over 18 years of comprehensive experience in Hospitality Service within prestigious international 5-star hotels, hospitals, and cruise lines. I possess a diverse skill set across catering, laundry, maintenance, and housekeeping services, honed through exposure to various high-quality environments.
A passionate and innovative professional, I am dedicated to delivering exceptional customer satisfaction and fostering employee engagement. My multicultural experience has enriched my capability to work within diverse teams and adapt to varying organizational cultures.
My management style is hands-on and results-oriented, with a consistent focus on standardizing process, budget maintenance and cost control. I excel in relationship-building and training, leveraging my strong interpersonal skills to nurture a collaborative team environment.
I am seeking to grow within the health and aged care sector, where I aim to contribute to community benefit organizations. My goal is to enhance operational standards, boost quality and productivity, and ultimately elevate customer satisfaction.
Overview
18
18
years of professional experience
Work History
Support Services Manager
Bethanie Group INC
05.2021 - Current
- Overall responsible for catering, domestic cleaning and laundry operations.
- liaise with stake holders, families and residents to give best service possible.
- Liaise with external maintenance service company to ensure all preventative and reactive maintenance is up to date.
- making sure food standards are met and undertaking internal food audit.
- Overseeing support services to ensure high standards of customer care and operational efficiency within the organization.
- Collaborating with clinical team to enhance service delivery and implement best practices.
- Leading training programs and staff development initiatives to optimize team performance.
- Enhanced customer satisfaction by implementing efficient support services strategies.
- Streamlined internal processes for improved team productivity and client satisfaction.
Head Chef
Ramsay Health Care, Glengarry Private Hospital
09.2016 - 05.2021
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Perth Convention and Exhibition Centre
09.2015 - 09.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Sous Chef
Seabourn Cruise Liners
10.2013 - 04.2015
- Worked in a fast-paced environment, delivering exceptional dining experiences for passengers.
- Collaborated with the culinary team to create gourmet menus reflecting various cuisines.
- Maintained inventory and ordered supplies to ensure kitchen efficiency.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous Chef
Tony Macaroni Italian Chain of Restaurants
06.2012 - 10.2013
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Junior Sous Chef
Glenmoriston Town House Hotel, Inverness ,UK
06.2011 - 06.2012
- Planned and directed high-volume food preparation in fast-paced environment.
- Prepped daily menu items to quickly deliver upon request.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
Chef De Partie
Marriott Dalmahoy Hotel and Country Club, UK.
03.2009 - 06.2011
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Chef De Partie
Carnival Cruise Lines, M.S Sensation, USA
05.2008 - 02.2009
Chef De Partie
Marriott Dalmahoy Hotel and Country Club, UK
11.2006 - 11.2007
Hotel Operational Trainee
The Leela Kempenski, Mumbai
07.2006 - 11.2006
Education
Master of Science - International Hospitality Management
Edinburgh Napier University
Edinburgh , United Kingdom07.2010
Bachelor of Science - Bachelors in Hospitality & Tourism
AK Hafizkas Institute of Hotel Management
Mumbai, India07.2006
Skills
Ø Hands on approach, Lead by example
Ø Team development and engagement
Ø Effectively manage labor productivity with maintain KPI’s
Ø Outstanding leadership and decision making skills
Ø High end busy operation
Ø Customer Service
Ø Good Presentation skills
Ø Financial understanding of the operation
Ø The application of Food Quality Standards
Ø Exceptional ability to relate courteously with residents & teammates when it comes to communication
Ø People management experience of leading a team of people
Ø An understanding of and commitment to quality improvement, Occupational Health and Safety and injury management
Accomplishments
- Leadership Award WA 2019 by IHHC (Institute of Hospitality in Healthcare)
- HIT (Hospitality Industry Trust) Scotland Scholarship August 2011
- Scot Hot Culinary Championship 2011
Certifications
Cardiopulmonary Resuscitation: Bethanie Aged Care 2022
Frontline Leadership Development Program: Ramsay Leadership Academy December 2020
Training course for Safety & Health Representatives – IFAP May 2017
Food Safety Supervisor - Australian Institute of Food Safety 2016
SIT40412 Certificate IV in Commercial Cookery - Vetassess 2014
First Aid Certificate- Red Cross St. John Ambulance, Mumbai 2014
Train the Trainer Certificate-Marriott Hotels, Edinburgh, UK 2010
Food Hygiene Certificate- Marriott Hotels, Edinburgh, UK 2009
Timeline
Support Services Manager
Bethanie Group INC
05.2021 - Current
Head Chef
Ramsay Health Care, Glengarry Private Hospital
09.2016 - 05.2021
Sous Chef
Perth Convention and Exhibition Centre
09.2015 - 09.2016
Sous Chef
Seabourn Cruise Liners
10.2013 - 04.2015
Sous Chef
Tony Macaroni Italian Chain of Restaurants
06.2012 - 10.2013
Junior Sous Chef
Glenmoriston Town House Hotel, Inverness ,UK
06.2011 - 06.2012
Chef De Partie
Marriott Dalmahoy Hotel and Country Club, UK.
03.2009 - 06.2011
Chef De Partie
Carnival Cruise Lines, M.S Sensation, USA
05.2008 - 02.2009
Chef De Partie
Marriott Dalmahoy Hotel and Country Club, UK
11.2006 - 11.2007
Hotel Operational Trainee
The Leela Kempenski, Mumbai
07.2006 - 11.2006
Master of Science - International Hospitality Management
Edinburgh Napier University
Bachelor of Science - Bachelors in Hospitality & Tourism
AK Hafizkas Institute of Hotel Management
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