Titilia Vakarorogo
Chef
New Zealand ,Lake Hayes
Summary
Enthusiastic Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. 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. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Gifted Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
- I’m a team player always ready to take on any Task given ready to take anyone under my wing to train and perfect their skills.
- I believe in Teamwork as everyone is unique in their own ways
- I’m very Passionate and Driven I have a lot of experience together with new trends that can help bring the hotel level up to a Five Star Standard
- I Believe in The Brand Hilton as it has a very unique stand of Implementation
Overview
10
10
years of professional experience
Work History
Senior Chef De Partie
Hilton Queens Town
04.2023 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food and labor costs to verify budget targets were met.
- Collaborated with staff members to create meals for large banquets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Owner of Cafe Outlet
Subzero Cafe Denarau
06.2021 - Current
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Excellent communication skills, both verbal and written.
- Passionate about learning and committed to continual improvement.
- Proved successful working within tight deadlines and a fast-paced environment.
- Strengthened communication skills through regular interactions with others.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Paid attention to detail while completing assignments.
- Developed and maintained courteous and effective working relationships.
- Identified issues, analyzed information and provided solutions to problems.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Cultivated interpersonal skills by building positive relationships with others.
- Worked flexible hours across night, weekend and holiday shifts.
- Organized and detail-oriented with a strong work ethic.
- Adaptable and proficient in learning new concepts quickly and efficiently.
Sous Chef
Swiss Bell Resort
12.2022 - 05.2023
- Acted as head chef when required to maintain continuity of service and quality
- Trained kitchen staff to perform various preparation tasks under pressure
- Mentored kitchen staff to prepare each for demanding roles.
- Write up new menu ideas
- Do a lot of platting and training staff on new menu
- Looking after food coasting
- Looking after Banquet Events
- Making sure that we make everything in house and fresh from our local produce
- Monitor the staff on consistency also following the brand standards
- Guiding the staff with Training as much as possible
- Always planning all Banquet events in advance
Food Hygienist
Hilton Fiji
01.2013 - 01.2013
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Passionate about learning and committed to continual improvement.
- Excellent communication skills, both verbal and written.
- Strengthened communication skills through regular interactions with others.
- Proved successful working within tight deadlines and a fast-paced environment.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Identified issues, analyzed information and provided solutions to problems.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Cultivated interpersonal skills by building positive relationships with others.
- Developed and maintained courteous and effective working relationships.
- Organized and detail-oriented with a strong work ethic.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Paid attention to detail while completing assignments.
- Worked flexible hours across night, weekend and holiday shifts.
Education
Graduate Certificate - Basic Computer Science
FNU
Fiji University Of Science 03.2016
Graduate Certificate - Baking And Pastry Arts
FNU
Fiji National University Of The South Pacific 01.2014
Graduate Certificate - HACCP Food Safety Management
FNU
Fiji National University Of South Pacific 03.2014
Diploma - Commercial Cookery III&IV
FNU
Fiji National University Of The South Pacific 01.2014
Skills
- Professional Relationships
- Food Preparation and Safety
- Wine Expertise
- Coaching and Mentoring
- Safety Management
- Organization and Prioritization
- Consistent Presentations
- Industry Trends
- Preparing Arrangements
- Control Labor Costs
- Active Listening
- Kitchen Staff Management
- Verify Food Quality
- Verbal and Written Communication
- Temperature Monitoring
- Create Recipes
- Compliance
- Kitchen Management
- Catering
- Servsafe Certified
- Safe Work Practices
- Chef Consultations
- Restaurant Operation
- Reading Comprehension
- Staff Performance Assessments
- Brand Loyalty
Accomplishments
- Took part in Master Chef Competition Representing Hilton Fiji in the Austral Asia Group placed Hilton Fiji 3rd in the Competition
Timeline
Senior Chef De Partie
Hilton Queens Town
04.2023 - Current
Sous Chef
Swiss Bell Resort
12.2022 - 05.2023
Owner of Cafe Outlet
Subzero Cafe Denarau
06.2021 - Current
Food Hygienist
Hilton Fiji
01.2013 - 01.2013
Graduate Certificate - Basic Computer Science
FNU
Graduate Certificate - Baking And Pastry Arts
FNU
Graduate Certificate - HACCP Food Safety Management
FNU
Diploma - Commercial Cookery III&IV
FNU
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