saril vaid
saril vaid
Chef
Sector: Hospitality
Salary: NZ$85000 / Yearly
(Age: 33 years)
Auckland, Auckland, New ZealandAbout
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Academic Level Degree Bachelor
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Industry Hospitality
PROFESSIONAL SUMMARY
With over a decade in culinary and hospitality, including Head Chef roles, I bring diverse expertise. Started in India, refined skills in New Zealand. Led teams in menu design, budgeting, and staff management. As a Senior Sous Chef, ensured food safety and catered to varied dietary needs. Eager to contribute to excellence in food and hospitality
Education
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2015 - 2016
Whitiriea Community Polytechnic
Graduate Diploma in Applied Business Management – Level 7.
Specialized in hospitality management with a strong understanding of accommodation operations, food and beverage service, marketing, and event management.
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2011 - 2013
I.K. Gujral Punjab Technical University, Punjab, India
Bachelor of Science (Hotel Management Specialisation in Culinary Arts- Level 7).
Earned a bachelor's degree in hotel management with a specialization in culinary arts, complemented by two extensive industrial training programs. These experiences provided in-depth knowledge of overall hotel operations, including food and beverage service, kitchen management, front office operations, and housekeeping.
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2009 - 2011
Indian Institute of Hotel Management, New Delhi, India
National Diploma in Bakery and Confectionary – level 4.
Completed a diploma in bakery and confectionery, gaining a strong foundation in French pâtisserie and the art of recipe development. Acquired in-depth knowledge of various pastry techniques and confectionery work, mastering a wide range of baking styles and methods.
Experience
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2024 - 2024
MetLife care New Zealand
Food Service Manager/ Kitchen Manager
Taking responsibility for the financial performance of the food and beverage operation through on-growing sales growth and maintaining tight control of prime costs. • Engaging with residents to in a manner that is receptive to ideas and feedback, and that adds value to the resident experience through your open and respectful nature. • Ensuring the café and dining environment and front of house service is professional and efficient, yet relaxed and comfortable for our residents. • Create a culture of self-leadership, creativity, training, and continuous improvement • Ensuring that all statutory and compliance requirements are achieved in daily operations • Managing appropriate supplier relationships and purchasing to ensure best practice. • Working with the village team to prepare attractive and profitable menus that support and enhance for special events and create memorable experiences. • Responsibility for the health, safety and wellbeing of self and others within the workplace
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2021 - Present
Team Recruitment Network
Senior Sous chef
Assisting kitchen teams by leading and cooking in different commercial kitchen (Hotels, gastro pub, restaurants, catering events, retirement villages, Airport café lounge and, old age care homes • Handling kitchen sections, from making a la carte orders for breakfast, lunch and dinner service. • cooking and managing preparation for daily hotel buffets and banquet functions as per requirement. • Handling and assisting head chef in managing kitchen operations and advising action plan for smooth transition of events. • Making delicious cabinets items for café. • catering special dietary and texture modified meal requirements. • food safety management, stock and inventory management
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2021 - 2023
The University of Auckland
Metabolic Chef
Food service management • Cooking all research study meals • Ordering, stocktake and procurement management • Food safety • Kitchen and staff/students' management
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2018 - 2023
Highgrove Retirement Village and Patrick Ferry House, Unsworth Heights, North Shore, Auckland 0632.
Head Chef / Kitchen Manager
Food service management • Staff management – recruit, roster, train, motivate and lead team. • Budget Management – procurement, maintain stock levels, anticipate costs & generate revenue. • Health and safety • Menu Designing and catering speciality food for fine dining and special functions
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2015 - 2018
Compass Group NZ
Chef Manager
Food service management • Staff management – recruit, roster, train, motivate and lead team. • Budget Management – procurement, maintain stock levels, anticipate costs & generate revenue. • Health and safety • Menu Designing and catering speciality food for fine dining and special functions.
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2013 - 2014
The Oberoi Gurgaon, India
Commis Chef -
Gained experience in a 5-star deluxe hotel, starting in the commissary before transitioning to the Garde Manger and continental cuisine sections. Primarily responsible for preparing breakfast and lunch buffets, as well as handling à la carte orders for lunch and dinner service.
Honors & awards
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2020
Letter of Appreciation
Letter of Appreciation from residents at Highgrove Retirement Village and Patrick Ferry House, Auckland.
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2017
Letter of Appreciation
Letter of Appreciation from facility manager for exceptional food presentation and taste at CHT St Margaret’s, Auckland.
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2014
Certificate of Champion
Certificate of Champion for crossing 200 points at The Oberoi Hotel, Gurgaon India.