Summary
Overview
Work History
Education
Skills
Bio
Personal Information
Languages
Timeline
Hi, I’m

Bala Thava

Head Chef
Omokoroa,Tauranga
Bala Thava

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with various cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Fluent English speaking skill.

Been in New Zealand for over 11 years and counting

Overview

11
years of professional experience

Work History

Redoubt

Head Chef
12.2023 - Current

Job overview

  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • 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.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.

Izakai Bayfair

Head Chef
04.2023 - Current

Job overview

  • Izakai is a fusion casual fine dining restaurant which beautifully marries Māori & Japanese cuisines together
  • Ive had a brief knowledge of what these cuisines meant but after taking on I've learnt a lot from here
  • It took me a couple of months of get into the cooking techniques but once I got the hang of it, I managed to pull out some amazing ideas and new flavours which have now become some of our signature dishes at Izakai
  • Stock management, Rostering, Re done food costings and created new kitchen budgets, Designing & creating the menus, Training the staff, Managing functions, Managing the pass and cooking parallel, Ordering, Creating equipment service plans, Started a new template for FCP, New suppliers and pricing sorted

The Fox

Head Chef
06.2022 - 01.2023

Job overview

  • Being located at the heart of Auckland CBD this was a challenge, I was only doing this role temporarily covering for the existing Head chef when she was away
  • This gave me an incredible opportunity to explore the British cuisine
  • Leaving the Fox was an emotional time as the staff we're all like friends and family
  • Stock take, Rostering, Food Costing, Designing & creating the menu, Training the staff, Managing functions, Managing the pass and cooking parallel, Making sure service is pumped up ensuring the standards are maintained, Ordering & stock management

The Cav Ponsonby

Head Chef
01.2021 - 05.2022

Job overview

  • This was a fast-paced restaurant in the heart of Ponsonby, was a challenge to take over from the previous head chef and get it running back again despite the fact being we just came out of lockdown
  • I learnt and specialised in my skills through this position
  • Rostering, Food Costing, Designing & creating the menu, Training the staff, Managing the FOH & BOH relationship, Managing the pass and cooking parallel, Making sure service is pumped up ensuring the standards are maintained, Ordering & stock management

The Good Home Coast (TGHC)

Head Chef
01.2019 - 03.2021

Job overview

  • The position was offered after my success in being as a Sous Chef, I was tremendously excited and put my life's work into creating menus and training my staff
  • Rostering, Food Costing, Designing & creating the menu, Training the staff on charcoal cooking, Managing the FOH & BOH relationship, Managing the pass and cooking parallel, Making sure service is pumped up ensuring the standards are maintained, Ordering & stock management

The Good Home Coast (TGHC)

Senior Sous Chef
01.2018 - 01.2019

Job overview

  • The position was offered after my success in being as Junior Sous, one of the most important milestones of my career that I will say
  • Not only did I develop many seniority features but also, I have trained up some good chefs to follow and help them grow in the amazing industry
  • Designing & creating the menu, Training the staff on charcoal cooking, Managing the FOH & BOH relationship, Managing the pass and cooking parallel, Making sure service is pumped up ensuring the standards are maintained, Ordering & stock management

The Fabric Cafe & Bistro

Junior Sous Chef
01.2017 - 01.2018

Job overview

  • I got offered this job while I was on a holiday back home, was a challenging role as I had the opportunity work with some of the best in the industry chefs from New Zealand
  • I learnt the art of perseverance & understanding the most important things in building up kitchen relationships
  • I would say the most important lesson I learnt here was how to be polite when talking to staff as I did have a bad tone before when things had to be done; as a manager I feel that is crucial
  • Assisting the sous chef with basic kitchen functions, Controlling the kitchen during busier services, Managing the FOH & BOH relationship, Managing the pass and cooking parallel, Making sure service is pumped up ensuring the standards are maintained, Ordering & stock management

Skycity Hamilton

Chef de Partie
01.2016 - 01.2017

Job overview

  • The position was offered after my success in being as Demi Chef, the challenge was almost doubled but it is always exiting, and the learning curvature is higher
  • Hands on training with one of the best firewood grills in New Zealand, Managing the pass and cooking parallel, Making sure service is pumped up ensuring the standards are maintained, Ordering & stock management

Skycity Hamilton

Demi Chef
01.2016

Job overview

  • The first bump up from being a commis chef level to management level was a challenge to set the marks and standards high, but it was an energetic position: The skills developed
  • Making the calls during service, Being pro active, Parallel Preparation

The Merchant bar & Kitchen, Albany

Commis Chef
01.2014 - 11.2015

Job overview

  • Worked in this kitchen for a year and a half now, it's located with the Westfield mall so we're always busy
  • I was able to handle all sections in the kitchen including Pizza, larder, mains & Mama Loco
  • Fast service, Parallel & quick Preparation

Café Massimo Takapuna

Commis Chef
01.2014 - 01.2015

Job overview

  • Worked as a Commis in a busy a competitive kitchen, Takapuna is a commercial location working there I was easily handling breakfast, lunch, and dinner services: The skills developed
  • Team Management, Menu Development, Parallel Preparation

ANZ Tower CBD AKL

Breakfast Chef
01.2013 - 01.2014

Job overview

  • Calm but heavy shifts, I used to do early morning and late-night shifts doing preparation and cooking for the staff at ANZ, mainly focussed on breakfast and lunch services; ANZ was a beautiful & calm work experience
  • Learned Pastries & Chocolate handling, Brunch menu development, Sashimi Preparation

Education

New Zealand Management Academies

Diploma in Professional Cookery Level 5
01.2015

University Overview

Asian International Hotel School

Western Cookery Diploma
01.2013

University Overview

Australian College of Business & Technology

Science Foundation Programme
01.2013

University Overview

Skills

  • Knife Handling Safety
  • Fluent knowledge in Cooking
  • Oven handling
  • Patisserie production skills
  • Seamless knife skills
  • Fluent English both spoken & written
  • Leadership Qualities
  • Food safety knowledge
  • Adaptability in kitchen
  • Dietary restrictions understanding
  • Sanitation Practices
  • Food presentation
  • Grilling expertise
  • Menu Planning
  • Stock making

Bio

Bio
Passionate true to heart chef for over a decade now, est. in New Zealand since 2012

Personal Information

Personal Information
  • Date of Birth: 05/28/94
  • Nationality: Sri Lankan

Languages

Tamil
Native or Bilingual
Sinhala
Native or Bilingual
English
Native or Bilingual

Timeline

Head Chef
Redoubt
12.2023 - Current
Head Chef
Izakai Bayfair
04.2023 - Current
Head Chef
The Fox
06.2022 - 01.2023
Head Chef
The Cav Ponsonby
01.2021 - 05.2022
Head Chef
The Good Home Coast (TGHC)
01.2019 - 03.2021
Senior Sous Chef
The Good Home Coast (TGHC)
01.2018 - 01.2019
Junior Sous Chef
The Fabric Cafe & Bistro
01.2017 - 01.2018
Chef de Partie
Skycity Hamilton
01.2016 - 01.2017
Demi Chef
Skycity Hamilton
01.2016
Commis Chef
The Merchant bar & Kitchen, Albany
01.2014 - 11.2015
Commis Chef
Café Massimo Takapuna
01.2014 - 01.2015
Breakfast Chef
ANZ Tower CBD AKL
01.2013 - 01.2014
New Zealand Management Academies
Diploma in Professional Cookery Level 5
Asian International Hotel School
Western Cookery Diploma
Australian College of Business & Technology
Science Foundation Programme

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