Megha Talwar
Auckland,Auckland
Summary
With a proven track record at Appresso Catering Company, I excel in menu development and team leadership, significantly enhancing kitchen efficiency and customer satisfaction. Expert in food safety and cost control, my innovative recipes and effective staff training boost both quality and profitability.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Head Chef
appresso catering company
Auckland, Auckland
06.2024 - 12.2024
- Resolved problems or concerns to satisfaction of involved parties.
- Inspected workstations regularly to verify that proper sanitation practices are being followed at all times.
- Ensured compliance with all health and safety regulations in the kitchen area.
- Assisted in developing new menu items as well as making changes to existing menus based on customer feedback.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Directed preparation, delivery and service of catering and special meal requests.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Oversaw the hiring, training and evaluation of kitchen staff.
- Explained goals and expectations required of trainees.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Created and maintained detailed records of inventory, food costs, and recipes.
- Trained new employees to perform duties.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Performed administrative tasks such as updating employee records or processing payroll information.
- Coached staff on strategies to enhance performance and improve customer relations.
- Delegated work to staff, setting priorities and goals.
Senior Chef
elmswood retirement village
, Chrischurch
03.2023 - 02.2024
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Monitored inventory levels to ensure adequate supplies were on hand for daily service.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Observed food safety and sanitation protocols to reduce germ spread.
- Communicated with vendors to obtain best pricing for ingredients and supplies.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Maintained high standards of cleanliness in the kitchen environment.
- Prepared workstations with ingredients and tools to increase efficiency.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Head Chef
penny black victorian tea room
Chrischurch
05.2021 - 01.2023
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Improved performance of team members resulting in high-quality meals produced daily.
- Established portion control guidelines to reduce waste and maximize profits.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored quality, presentation and quantities of plated food across line.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Checked quality of food products to meet high standards.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Contributed to a positive customer service experience by providing excellent customer service skills.
- Identified and resolved customer service issues.
- Developed strategies for improving customer service experience.
- Greeted guests and provided exceptional customer service.
- Provided excellent customer service during deliveries.
- Developed and implemented customer service policies to ensure quality customer service.
- Provided customer service regarding billing inquiries.
- Provided excellent customer service throughout each call.
- Developed processes for improving customer service efficiency.
Head Chef
cafe pink sand pokeno
Auckland
12.2020 - 05.2021
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Improved performance of team members resulting in high-quality meals produced daily.
- Established portion control guidelines to reduce waste and maximize profits.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Handled escalated customer service matters professionally.
- Provided courteous customer service throughout deliveries.
- Developed customer service standards and trained personnel in customer service procedures.
- Provided excellent customer service during meal times.
- Provided guidance on complex customer service matters.
- Greeted customers and provided friendly customer service.
- Resolved customer service issues promptly and courteously.
- Provided customer service in a timely manner.
Education
Graduate Diploma in Environmental Health - Environmental Health
Massey University
Auckland, NZ06-2023
Diploma in International Cookery And Patisserie - Hospitality
NSIA
Auckland, NZ06-2016
Skills
- Food science
- Heat control
- Forecasting and planning
- Food spoilage prevention
- Budgeting and cost control
- Menu design
- Dish preparation
- Plating and presentation
- Signature dish creation
- Banquets and catering
- Cost reduction
- Workflow optimization
- Special event catering
- Menu supervision
- Seasonal menu planning
- Staff training
- Team management
- Kitchen operations
- Waste reduction
- Leadership qualities
- Performance assessments
- Purchasing
- Cost control and budgeting
- Nutritional advice
- Food preparation techniques
- Equipment maintenance
- Budget development
- Food presentation
- Inventory rotation
- Purchasing management
- Health regulations
- Food safety regulations
- Food safety
- Kitchen management
- Sanitation standards
- Menu development
- Cost control
- Recipe creation
Certification
- food safety certificate
Personal statement
I am a calm, fun loving, caring and creative person. In every phase of my life, I want to learn more and more and grow as much I can. That is the reason I have started studying further in area of my interest i.e., Graduate diploma in environmental health. I love every subject as they are very interesting for me and make more sense to me as I can relate them to my surroundings. It will be my pleasure if you invite me for an interview as I would love to get to new phase of my life as it will make my study much easier when I can practically relate to it professionally too and in return, I can bring my knowledge, experience and dedication on plate to offer.
If you would like to meet me for an interview, please do not hesitate to contact me with the details provided.
Timeline
Head Chef
appresso catering company
06.2024 - 12.2024
Senior Chef
elmswood retirement village
03.2023 - 02.2024
Head Chef
penny black victorian tea room
05.2021 - 01.2023
Head Chef
cafe pink sand pokeno
12.2020 - 05.2021
Graduate Diploma in Environmental Health - Environmental Health
Massey University
Diploma in International Cookery And Patisserie - Hospitality
NSIA
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