Experienced Head Chef with expertise in culinary arts, menu development, team leadership, and food safety. Passionate about exploring distant lands, getting lost in a good book, capturing moments, feeling the music, and engaging in various sports. Seeking a challenging role to utilize my skills and elevate culinary experiences. With a rich 12-year tenure in the culinary realm, my mission is to spearhead innovation, ensure unparalleled culinary output, and surpass customer expectations, all while fostering a harmonious ambiance within the kitchen.
Hi, I’m
Vickram Zacharia
New Plymouth,Taranaki
Summary
Overview
13
years of professional experience
3
Certification
Work History
Novotel Newplymouth
Head Chef
11.2021 - Current
Job overview
- Developed and executed innovative menu concepts, incorporating locally sourced ingredients and modern culinary techniques, resulting in increased customer satisfaction and repeat business.
- Oversee and direct kitchen operations, leading a team of 10+ chefs and kitchen staff, ensuring efficient workflow, timely delivery of high-quality dishes, and adherence to food safety and sanitation standards.
- Created and implemented standardized recipes, portion control guidelines, and cost-effective menu planning strategies, resulting in reduced food waste and increased profitability.
- Collaborated with restaurant management and culinary team to create and launch seasonal special menus, Conferencing and Events planning and menu creation, resulting in enhanced dining experiences, positive customer feedback, and increased revenue.
Novotel New Plymouth
Senior Sous Chef
09.2020 - 11.2021
Job overview
- Led a team of 9 kitchen staff members, coordinating daily operations and ensuring seamless execution of menu items for a high-end restaurant, resulting in consistent customer satisfaction and positive reviews.
- Streamlined and improved kitchen processes, implementing innovative techniques and training programs that decrease in food waste and increase in overall kitchen efficiency.
- Collaborated with executive chef to develop seasonal menus and daily specials, incorporating unique flavor profiles and presentation techniques, resulting in increased customer engagement and repeat business.
- Mentored and trained junior chefs, providing guidance on culinary techniques, recipe development, and kitchen hygiene, resulting in the successful promotion of two team members to sous chef & Jr. sous chef positions.
Jet Park Hamilton Airport Hotel
Sous Chef
12.2019 - 08.2020
Job overview
- Develop new menu based on customer demand
- Ensure that kitchen activities operate in a timely manner
- Resolve customer problems and concerns personally
- Monitor and record inventory, and if necessary, order new supplies
- Provide support and train junior chefs
- Manage the kitchen team in the executive chef's absence.
- Maintain a seasonal fresh ingredients and produce in par with the council regulations.
- Having good communication and relationship with all suppliers.
- Monitor and maintain FIFO, ensuring only the required stock is ordered.
Novotel New Plymouth
Senior Chef de Partie
01.2019 - 12.2019
Job overview
- Perform duties like ordering, overseeing the staff working hours, in-charge of DCP and kitchen hand duties
- Currently in-charge of handling the pass and good at meats, Sauces and Pans
- Actively participate in all the functions and its menu suggestions.
- Planned and directed high-volume food preparation in fast-paced environment.
Travelodge Hotel
Night Auditor/Duty Manager
07.2018 - 01.2019
Job overview
- Doing the role of Night auditor in terms of accounting, bank pay-outs, tally the day sales
- Preparing daily reports and also in charge of receptionist, reservation, room allocation, while dealing with guest queries and complaints
- This was part of my level 8 course paid internship.
Novotel New Plymouth
Chef de Partie
02.2018 - 07.2018
Job overview
- Preparing, cooking and presenting dishes within the speciality
- Managing and training any demi-chef de parties or commis working
- Helping the sous chef and head chef to develop new dishes and menus
- Ensuring the team maintain high standards of food hygiene and follow the rules of health and safety.
The Devon Hotel
Casual Chef
09.2017 - 12.2017
Job overview
- A casual Chef in-charge of the cold section in a busy buffet restaurant
- Was part of all the functions pre-platted service
- Performed all the CDP duties.
Taj Fisherman's Cove
Junior Sous Chef
04.2013 - 01.2017
Job overview
- Led team by example in preparing items accurately and according to high-quality standards.
- Oversaw cleanliness of each station in kitchen.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed unique menu items and plating presentations.
ITC Sheraton Park Hotel and Towers
Trainee DCDP
06.2010 - 01.2013
Job overview
- Trained in all the curries, tandoor & south Indian sections in charge of Receiving & stewarding sections, worked in Banquets & Bulk cooking kitchen specializing in Indian Sweets and also worked in a casual European cafe.
Education
Pacific International Hotel Management School - New Plymouth
Postgraduate Diploma in Hotel Management - Level 8
07.2018
University Overview
Madras University - Chennai, India
Bachelor of Science - Hotel & Catering Management
01.2010
University Overview
Skills
- High Attention to details
- Sustainability cooking & Local Produce
- Culinary Expertise & Creative
- Cleanliness and multitasking
- Lead a team & Training Development
- Menu Designing, Costing, Standardizing
- Food Safety & Record Keeping
- Adequate Computer Skills
- Cost Control & Profit Enhancement
- Degustation & Fine Dining Management
- Quantity & Conference events Management
- Calming Presence
Accomplishments
Accomplishments
- Reduced food costs to 26% by sourcing and securing local supplier.
- Done several Wine Degustation with Astrolabe Wine, Mahi Wine, Craggy Range Wine.
- Done Gin Degustation with Fento Distillery & Juno Distillery.
- Collabed with Martin Bosley & Freddy Ponder on 8 course Degustations.
- Been a part of 3 Feastival organized by Venture Taranaki, showcasing the local producers. Was part of the decision and planning committee for the event.
- Have been a part in the judging panel for WITT student culinary competition
Certification
- LCQ Certificate and Duty Managers Certificate from New Zealand
- Certified food safety and hygiene level 2 -ITC Sheraton Park, Chennai India.
- Certified emergency first aid at work (EFAW) level 2 - HABC, London.
- Certified in Mental Health First Aid - St John - New Zealand
Additional Information
Additional Information
- https://feastival.co.nz/event/taste-taranaki-haukai-novotel-new-plymouth/
- https://www.stuff.co.nz/taranaki-daily-news/132442512/review-hotel-restaurant-delivers-on-menu-designed-with-puanga-in-mind
- https://www.stuff.co.nz/pou-tiaki/128998128/taranakis-iwiowned-hotel-celebrates-mori-new-year-with-menu-inspired-by-the-stars
- https://thefeed.co.nz/news/venture-taranaki-to-launch-10-new-food-and-fibre-opportunities-in-region/
- https://www.scoop.co.nz/stories/BU2206/S00001/venture-taranaki-branching-out-project-looks-towards-the-regions-food-and-fibre-future.htm
- https://livemagazine.co.nz/a-feast-worth-following/
- https://novotelnewplymouth.com/about-us/meet-the-team/
References
References
References available upon RequestLanguages
Te Reo
Limited Working
English
Native or Bilingual
Tamil
Native or Bilingual
Telugu
Native or Bilingual
Hindi
Professional Working
Timeline
Head Chef
Novotel Newplymouth
11.2021 - Current
Senior Sous Chef
Novotel New Plymouth
09.2020 - 11.2021
Sous Chef
Jet Park Hamilton Airport Hotel
12.2019 - 08.2020
Senior Chef de Partie
Novotel New Plymouth
01.2019 - 12.2019
Night Auditor/Duty Manager
Travelodge Hotel
07.2018 - 01.2019
Chef de Partie
Novotel New Plymouth
02.2018 - 07.2018
Casual Chef
The Devon Hotel
09.2017 - 12.2017
Junior Sous Chef
Taj Fisherman's Cove
04.2013 - 01.2017
Trainee DCDP
ITC Sheraton Park Hotel and Towers
06.2010 - 01.2013
Pacific International Hotel Management School - New Plymouth
Postgraduate Diploma in Hotel Management - Level 8
Madras University - Chennai, India
Bachelor of Science - Hotel & Catering Management
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