Vikas Chandra Email & Phone Number

Perth , Wa

key achievments as executive chefHACCP score 99%employee engagement score 100% Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets- Banquet menu design to achieve a quality, easily marketed product that is cost effective- Monitoring food related purchases to ensure quality and consistency- Monthly accurate stock takes of all foodstuffs- Liaise and communicate with both kitchen brigade as well as wait-team… Show more key achievments as executive chefHACCP score 99%employee engagement score 100% Seasonal a-la-carte menu design and costing with expectation to capture both in-house and local markets- Banquet menu design to achieve a quality, easily marketed product that is cost effective- Monitoring food related purchases to ensure quality and consistency- Monthly accurate stock takes of all foodstuffs- Liaise and communicate with both kitchen brigade as well as wait-team members- Control wage cost in kitchen outlets by effective rostering- Communicate with management to achieve desired goals " Show less

running HACCP and being responsible for audits organizing roasters, on ETIVITY for a team of 30 chefs.making seasonal menus for 4 F&B outlets, as well banquets menumanaging food cost, and ordering for all kitchen.working closely with stewarding department, and assining training, and working on clenliness and hygine running banquets events, weddings, groups, seasonal banquet events.

working with HACCP audits and responsible to lead the team and train in HACCPincharge of bbq theme restaurant FIRE.daily operations, manning and staffing with roasters.working and assisting in all kitchens new menus.

Goa, India

demi chef for seafood restaurant FISHinnovative and fresh seafood dishesHACCP and cleanliness in kitchenrunning banquets events

demi chef in the all day dining restaurantnew menus maintaining qualitytraining for chefsassisting in ordering and food cost

worked in butcher was responsible for the stock take, preparing mise- ne place and asssiting chefs in daily operatins.ordering all butchery stock , meat, poultry and seafood.

Education record

Senior Secondary