Vania Pereira Lima
About
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Industry Hospitality
PROFESSIONAL SUMMARY
Experienced and adaptable hospitality professional over 8 years across childcare kitchens, restaurants, and event catering.
Worked as a Chef for the past 6.5 years – including running a tapioca-focused food business in Brazil (2015-2017), cafes and restaurants in Australia (since 2020), and 3 years in childcare centres. In childcare, developed strong skills in nutritional menu planning, food safety, stock control and managing dietary requirements for children aged 6 months to 5 years. In the pub setting, gained hands-on experience in grill, fryer and salad sections, preparing high-volume meals with consistency and speed. Also stepped up to cover the head chef during his days off and leave periods, demonstrating reliability and leadership.
Previous experience in cafes, weddings, sporting events, and corporate functions helped build excellent customer service, adaptability, and teamwork.
Education
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2022 - 2022
Kenvale College of Hospitality Cookery and Events | Sydney NSW
Diploma of Hospitality Management
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2021 - 2021
Kenvale College of Hospitality Cookery and Events | Sydney NSW
Certificate IV in Commercial Cookery
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2016 - 2018
ESALQ/USP Universidade de São Paulo | Brazil, SP
MBA – Business Management Specialist
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2014 - 2015
UNIFIEO – Centro Universitário FIEO | Brazil, SP |
Bachelor Degree in Commercial Management
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2014 - 2015
UNIFIEO – Centro Universitário FIEO | Brazil, SP |
Bachelor Degree in Commercial Management
Experience
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2024 - 2025
The Bridge Gardens Bar & Restaurant
Chef
● Prepared and plate all menu items across grill, fryer, and salad stations, ensuring consistency and quality ● Cover the Head Chef’s duties during his days off and leave periods, including full kitchen supervision ● Manage food preparation, cooking, plating and service during peak hours ● Receive, check, and store stock deliveries; ensure correct quantity and quality ● Place food supply orders and monitor stock levels to avoid shortages ● Record daily food temperatures and follow kitchen safety and hygiene protocols ● Maintain kitchen cleanliness and assist in closing procedures ● Ensure smooth kitchen operations and support junior staff when needed
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2021 - 2024
G8 Education (Sandcastle, Kool Kids, Jellybeans Child Care)
Chef
● Planned menus according to a balanced nutritional diet, considering dietary restrictions ● Handled food allergies and cross-contamination issues with precision ● Interpreted public health regulations regarding food storage and preparation ● Ordered and managed food stock efficiently within budget ● Developed weekly menus tailored to children aged 6 months to 5 years, meeting national nutritional standards ● Proactively addressed dietary restrictions and allergy risks, maintaining a 100% incident-free record ● Collaborated with centre managers and educators to align menus with educational themes and child preferences ● Cleaned, washed, peeled, cut, and cooked all food items following the planned menu ● Maintained correct work-related records and documentation ● Sanitized kitchen equipment to ensure food safety standards were met
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2021 - 2021
The Lion and Buffalo Cafe
Chef
● Prepared and presented food items following standard recipes and presentation guidelines ● Worked in salad and grill stations, ensuring quality and timely service ● Assisted in daily cleaning and sanitation of the workstation
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2020 - 2020
Restaurant Cafecito
Chef
● Prepared daily lunch menus, working across salad, fry, and grill stations ● Maintained a clean and organized kitchen ● Assisted with washing and cutting vegetables, preparing meats, and dishwashing
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2017 - 2019
Outback Steakhouse Restaurant
Waitress
● Greeted and seated guests, took orders, and ensured timely service ● Served meals and drinks while managing multiple tables during peak times ● Cleaned tables and organized dining areas ● Trained new staff on service standards and procedures
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2015 - 2017
Tempero das Amigas Tapioca
Chef/Part-Owner
● Designed and prepared a menu specializing in tapioca dishes ● Managed food preparation, cleanliness, and organization of the kitchen ● Cooked tapioca fillings, maintaining high-quality food standards