VIKAS VIMALAN
Hamilton,Hillcrest
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Head Chef
The Boundary Restaurant and Bar
Hamilton, Waikato
08.2022 - 08.2023
- Controlling and directing the food preparation process and any other relative activities
- Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approving and polishing dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Oversee the work of subordinates
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards, following HACCP
- Foster a climate of cooperation and respect between co-workers.
Head Chef
Melting Pot Café
11.2018 - 08.2022
- Controlling and directing the food preparation process and any other relative activities
- Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approving and polishing dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Oversee the work of subordinates
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards, following HACCP
- Foster a climate of cooperation and respect between co-workers.
Sous Chef
ATTICUS FINCH
11.2014 - 11.2018
- Maintain inventory and records of food, supplies and equipment
- Schedule and supervise and train kitchen helpers
- Plan menus, determine size of food portions, estimate food requirements and costs, monitor and order supplies
- Oversee kitchen operations.
Demi Chef De Partie
PRINCESS CRUISES
12.2008 - 10.2013
- Set up and oversee buffets
- Prepare and cook complete meals or individual dishes of Multinational cuisines.
Hospitality Supervision
THE FLEECE HOTEL
08.2023 - 07.2023
- Responsible for Sunday roast
- Responsible for Bar menu orders (ala-carte menu)
- Responsible for 1651 Restaurant orders (Brasserie ala-carte menu).
Commis-2 (Pre-opening team)
RADISSON PLAZA RESORT & SPA
08.2023 - 06.2023
- Responsible for Poolside kitchen orders
- Responsible for live counters (pizza, pasta, breakfast)
- Responsible for Garde- manger (buffet & ala-carte orders)
- Responsible for Continental section (buffet & ala-carte orders)
- Responsible for Pool Villa service (Kebab, grilled lobster, king prawns, chicken tikka).
Education
Graduate Diploma in Hotel Management (Level 7) -
Waiariki Institute Of Technology
Rotorua, New Zealand3 Years Diploma in Hotel Management -
Oriental School of Hotel Management Wayanad
Kerala, IndiaSkills
- Food Spoilage Prevention
- Performance Assessments
- Food Safety Regulations
- Payroll and Scheduling
- Forecasting and Planning
- Ingredient Selection
- Plating and Presentation
- Inventory Rotation
- Banquets and Catering
- Menu Development
- Menu Supervision
- Menu Planning
- Purchasing
- Equipment Maintenance
- Cost Control
- Workflow Coordination
- Purchasing Management
- Kitchen Management
- Cost Control and Budgeting
- Food Safety
- Staff Training
- Cost Reduction
- Allergy Awareness
- Culinary Techniques
- Waste Reduction
- Menu Pricing
- Leadership Qualities
- Kitchen Operations
- Interpersonal Skills
- Decision Making
- Employee Retention Strategies
- Team Management
- Problem Solving
- Sanitation Standards
- Time Management
- Conflict Resolution
- Attention to Detail
- Food Presentation
- Multitasking Abilities
- Organizational Skills
- Recipe Creation
- Inventory Control
- Seasonal Menu Planning
- Staff Scheduling
- Decision-Making
- Coaching and Mentoring
- Quality Control
- Safe Food Handling
- Menu Item Pricing
- Food Prep Planning
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Created signature dish which generated high-interest and became best-selling dinner mains for Atticus Finch during the years 2016 till 2018.( Fish curry, Dhal, Duck curry, Chickpea curry, Kerala fish cake, Chicken curry) all modified and European fusion dishes.
- Selected to create and prepare unique dishes for private parties with well-known celebrities. Was able to serve 250 pax dinner pre plated service for The Chiefs, Rugby Team.
- Awarded the best restaurant in Rotorua, for Atticus Finch, Rotorua while at service.
Certification
- SQA Level 1 Certificate in ESOL for Work from the UK
- Princess Cruises American Culinary Federation Culinary Training Level 1 and 2 in Practical Cookery
- Food Safety Unit 167
- First Aid Course from Red Cross
Personal Information
Date of Birth: 07/17/84
References
Jess, Sobar Owner, Rotorua, Bay of Plenty, 0221523122
Training
22 weeks of training in all the four core departments of the hotel at Crowne Plaza Surya, New Delhi (5 star deluxe)
Languages
English
Native or Bilingual
Hindi
Native or Bilingual
Malayalam
Native or Bilingual
Tamil
Limited Working
Timeline
Hospitality Supervision
THE FLEECE HOTEL
08.2023 - 07.2023
Commis-2 (Pre-opening team)
RADISSON PLAZA RESORT & SPA
08.2023 - 06.2023
Head Chef
The Boundary Restaurant and Bar
08.2022 - 08.2023
Head Chef
Melting Pot Café
11.2018 - 08.2022
Sous Chef
ATTICUS FINCH
11.2014 - 11.2018
Demi Chef De Partie
PRINCESS CRUISES
12.2008 - 10.2013
Graduate Diploma in Hotel Management (Level 7) -
Waiariki Institute Of Technology
3 Years Diploma in Hotel Management -
Oriental School of Hotel Management Wayanad
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