Phillip Vaipa
Glen Eden,New Zealand
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
17
17
years of professional experience
Work History
Head Chef
The Bavarian
12.2023 - 07.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
Head Chef
La Zeppa
10.2022 - 11.2023
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Arranged for kitchen equipment maintenance and repair when needed.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Senior Chef (Maternity Cover)
Black Salt Restaurant
04.2022 - 10.2022
- Mentored junior chefs and provided constructive feedback, fostering talent development within the culinary team.
- Contributed to the restaurant''s overall success by continuously seeking opportunities for improvement in menu, service, and operational efficiency.
- Managed budgeting for all aspects of the kitchen operation, including labor costs, inventory control, and equipment maintenance expenses.
- Optimized kitchen workflow by implementing time-saving techniques and equipment upgrades that improved productivity.
Multi Site Head Chef
De Post/ De Fontein
01.2020 - 05.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Senior Sous Chef
Alexandra Park
11.2017 - 01.2020
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef De Partie/ Sous Chef
Better Bar Company
02.2014 - 10.2017
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability 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.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Prep Chef / Chef De Partie
Novotel
03.2013 - 02.2014
- Contributed to a positive working environment through effective communication and teamwork practices.
- Demonstrated strong time management skills by prioritizing tasks efficiently during high-pressure situations.
- Maintained high standards of food quality and presentation through consistent adherence to recipes and plating guidelines.
- Supported the head chef with developing seasonal menus, contributing creative ideas for new dishes.
Chef De Partie
AUT
01.2012 - 03.2014
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
Demi Chef De Partie
Eden Park Catering
12.2010 - 01.2012
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
Kitchen Hand / Commis Chef
The Villager
06.2007 - 12.2010
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
Education
Advanced Cookery Lvl 4 - Hospitality
Auckland Hotel And Chefs Training School
Grafton, NZFood Safety
167, 168, 20666Skills
- Kitchen Management
- Food Safety
- Menu development
- Banquets and catering
- Recipe creation
- Vendor Relations
- Allergy awareness
- Cost Control and Budgeting
Facilitated the launch of.
Little Elephants cafe & Eatery- Ellerslie 2020
Tupuanga cafe - Mt Eden 2023
Timeline
Head Chef
The Bavarian
12.2023 - 07.2024
Head Chef
La Zeppa
10.2022 - 11.2023
Senior Chef (Maternity Cover)
Black Salt Restaurant
04.2022 - 10.2022
Multi Site Head Chef
De Post/ De Fontein
01.2020 - 05.2022
Senior Sous Chef
Alexandra Park
11.2017 - 01.2020
Chef De Partie/ Sous Chef
Better Bar Company
02.2014 - 10.2017
Prep Chef / Chef De Partie
Novotel
03.2013 - 02.2014
Chef De Partie
AUT
01.2012 - 03.2014
Demi Chef De Partie
Eden Park Catering
12.2010 - 01.2012
Kitchen Hand / Commis Chef
The Villager
06.2007 - 12.2010
Advanced Cookery Lvl 4 - Hospitality
Auckland Hotel And Chefs Training School
Food Safety
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