Vimal Vikash Reddy
Nadi,Fiji
Summary
Dynamic Executive Chef with a proven track record at Blue Lagoon Beach Resort, excelling in culinary innovation and menu planning. Adept at enhancing food quality and presentation while effectively managing kitchen operations. Skilled in training and mentoring staff, ensuring adherence to food safety standards, and fostering exceptional customer relationships.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Blue Lagoon Beach Resort
01.2010 - 12.2016
Sous Chef
Amanuca Island Resort
01.2005 - 12.2009
- Maintain main kitchen's set standards.
- Ensure that all meals served in the restaurant are of the highest standard of quality and presentation.
- Ensure that the menu plan is adhered to as much as possible.
- Ensuring a variety of meals so that it is not too similar to monotonous.
- Introduce new and innovative meals for the approval of the resort Management/Directors.
- Prepare weekly rosters depending on the occupancy and handing this in to Front Office by Thursday afternoon every week.
Education
Primary School -
Sarava Sanatan Dharam Primary School
Secondary School - Fiji Junior Certificate, Fiji Leaving Certificate
Ba Sanatan Secondary College
TAFE - Hospitality - Kitchen Operations
TAFE
Australian Pacific Theological College
Fiji National University
Skills
- Menu planning
- Food safety standards
- Kitchen management
- Culinary innovation
- Resource allocation
- Food cost control
- Customer relationship management
- Training and mentoring
- Problem solving
- Effective communication
- Time management
- Food service safety training
Certification
Certified True Copy, VELAIDAM GOUNDER, Justice of the Peace, JPW 173, 09/01/19
Personal Information
- Date of Birth: 07/06/81
- Marital Status: Married
Roles And Responsibilities
- Maintain main kitchen's set standards.
- Ensure that all meals served in the restaurant are of the highest standard of quality and presentation.
- Ensure that the menu plan is adhered to as much as possible.
- Ensuring a variety of meals so that it is not too similar to monotonous.
- Introduce new and innovative meals for the approval of the resort Management/Directors.
- Prepare weekly rosters depending on the occupancy and handing this in to Front Office by Thursday afternoon every week.
Timeline
Executive Chef
Blue Lagoon Beach Resort
01.2010 - 12.2016
Sous Chef
Amanuca Island Resort
01.2005 - 12.2009
Primary School -
Sarava Sanatan Dharam Primary School
Secondary School - Fiji Junior Certificate, Fiji Leaving Certificate
Ba Sanatan Secondary College
TAFE - Hospitality - Kitchen Operations
TAFE
Australian Pacific Theological College
Fiji National University