Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Certification
References
Timeline
Generic

Renon Vaz

Yorba Linda,CA

Summary

Motivated Event Manager bringing 2 years of experience delivering small to large-scale events on-time and within stringent budgets. Talented at identifying potential problems, promptly mitigating obstacles and actively resolving conflicts to ensure client satisfaction and positive attendee experience. Background managing occasions from small, private affairs to extremely large corporate conferences.

Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.

Innovative chef with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.

Overview

12
12
years of professional experience
1
1
Certification

Work History

F&b and Event Manager

karma lounge resturant
Yorba Linda, CA
11.2021 - Current
  • Assisted kitchen staff with preparing meals during peak hours or when personnel shortages occurred.
  • Ensured compliance with applicable laws and regulations related to event planning and operations.
  • Maintained an up-to-date knowledge of all menu items, ingredients and preparation methods.
  • Conducted daily staff meetings to discuss work performance, customer service issues and operational concerns.
  • Ensured compliance with local health department regulations regarding food storage, rotation, temperature controls and sanitation standards.
  • Ordered supplies from vendors on a regular basis according to established guidelines.
  • Audited cash drawers at the end of each shift to verify accuracy of transactions.
  • Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Delegated work to staff, setting priorities and goals.
  • Provided excellent customer service to guests by taking orders, answering questions and making recommendations.
  • Developed and implemented event plans, including budgets, venues, catering, décor, entertainment and special guests.
  • Performed opening duties such as setting up the dining area, stocking condiments and preparing beverages.
  • Monitored guest satisfaction during meal service and responded promptly to any complaints or requests.
  • Replenished supplies such as napkins, utensils and condiments throughout shift as needed.
  • Maintained cleanliness of work area throughout shift including washing dishes, wiping down counters and cleaning floors.
  • Checked temperature of food products regularly to ensure quality control standards were met.
  • Monitored kitchen operations and ensured that health and safety regulations were strictly followed.
  • Coordinated with vendors to ensure timely delivery of materials for events.
  • Organized venues, budgets, guest lists, catering and event timelines.

Head Chef

Mela indian resturant
Asheville, NC
03.2021 - 11.2021
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.

Chef's Assistant

Natraj tandoori
Irvine, CA
05.2020 - 02.2021
  • Assisted head Chef in preparing and cooking meals for the restaurant.
  • Prepared ingredients such as vegetables, fruits, meats, and cheeses for use in recipes.
  • Followed instructions from head chef to assemble dishes according to recipe requirements.
  • Informed customers of daily specials and menu changes.
  • Took orders from customers accurately and delivered to kitchen staff promptly.
  • Ensured that all restaurant safety guidelines were followed at all times.
  • Followed proper cash handling procedures when accepting payments from customers.
  • Maintained cleanliness of the dining area throughout shift including wiping down tables, chairs, menus.

Kitchen Helper

Masala craft
Santa Ana, CA
10.2019 - 03.2020
  • Assisted cooks in preparing ingredients for meals.
  • Cleaned and sanitized work areas, equipment, utensils, dishes and silverware.
  • Transported bulk foods from storage to cooking areas.
  • Organized walk-in coolers and freezers.
  • Unloaded deliveries of food and supplies.
  • Disposed of garbage according to health code regulations.
  • Swept and mopped floors in the kitchen area.
  • Followed all safety protocols while operating kitchen equipment including slicers, mixers and grinders.
  • Set up banquet tables with tablecloths, napkins, china plates and cutlery.
  • Ensured that all temperatures were at proper levels for safe food handling.
  • Labeled containers with date before storing food in refrigerators or freezers.
  • Maintained detailed records of inventory used on a daily basis.
  • Assisted chefs in plating dishes for presentation.
  • Sanitized dishwashing machines between uses.
  • Received incoming shipments of food items verifying quantities against invoices.
  • Maintained clean and well-organized kitchen areas to promote efficiency.
  • Backed up kitchen team members during heavy work periods to maximize team coverage.
  • Sanitized counters and wiped down surfaces following food preparation to prevent cross-contamination from raw meats.
  • Developed great team spirit with other personnel by pitching in and helping with task completion.

Kitchen Helper

clay oven
Irvine, CA
06.2019 - 09.2019
  • Cleaned and sanitized work areas, equipment, utensils, dishes and silverware.
  • Transported bulk foods from storage to cooking areas.
  • Disposed of garbage according to health code regulations.
  • Swept and mopped floors in the kitchen area.
  • Maintained clean and well-organized kitchen areas to promote efficiency.
  • Unboxed, stored and organized incoming kitchen supplies with every delivery.
  • Restocked pantry with nonperishable food items to prevent stock from running low.
  • Peeled and cut fruit and vegetables to prepare for cooking or serving.
  • Maintained order and cleanliness of work areas to conform with health codes.
  • Cleaned and sterilized dishes, countertops and utensils to prevent bacteria growth.

Commis Chef

Carnival Cruise Lines
Doral, FL
06.2017 - 02.2019
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Followed proper plate presentation techniques when serving dishes.
  • Assisted higher-level chefs in the preparation of more complex dishes.
  • Controlled usage of all products to reduce wastefulness.
  • Maintained a clean working area at all times in compliance with health codes.
  • Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
  • Performed basic knife skills such as dicing, slicing, mincing vegetables.
  • Communicated effectively with the team regarding menu changes or special requests from customers.
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Handled food deliveries, processing items and accurately placing into inventory.
  • Managed purchasing of supplies and ingredients for normal operations and special events.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Checked quality of food products to meet high standards.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Commis Chef

TajSATS Air Catering
Dabolim,india, Goa
11.2016 - 04.2017
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.
  • Monitored stock levels of ingredients and kitchen supplies.
  • Controlled usage of all products to reduce wastefulness.
  • Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
  • Maintained a clean working area at all times in compliance with health codes.
  • Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
  • Tracked inventory levels of foods and supplies used in daily production.
  • Provided guidance to junior members of the kitchen staff in their duties.
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Checked food portioning for optimal presentation and cost control.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Checked quality of food products to meet high standards.

Commis Chef

Alila Diwa Goa
Majorda,india, Goa
02.2015 - 10.2016
  • Ensured all food was stored properly in accordance with safety regulations.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Operated standard commercial kitchen equipment safely following manufacturer's instructions.
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Handled food deliveries, processing items and accurately placing into inventory.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Prepared workstations with ingredients and tools to increase efficiency.

Intern Trainee

Doubletree By Hilton
Arpora India, TX
06.2014 - 11.2014
  • Maintained sanitation standards in the kitchen area including washing dishes, wiping counters, and sweeping floors.
  • Prepared cold foods such as salads, appetizers, sandwiches, and dressings.
  • Attended culinary classes to learn new cooking techniques and methods.
  • Carried out basic knife skills while following safety protocols.
  • Operated various kitchen equipment like blenders, mixers, grinders.
  • Adhered to all health regulations related to food handling and storage.
  • Provided assistance during catering events by setting up tables and arranging decorations.
  • Demonstrated a commitment to customer service through friendly interactions.
  • Kept kitchen properly cleaned and maintained and all items put away after use.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Prepared workstations with ingredients and tools to increase efficiency.

Bakery Trainee

la paz garden hotel
Vasco Da Gama India, Goa
12.2013 - 01.2014
  • Assisted in the preparation of dough for cakes, pies and other baked goods.
  • Maintained a clean and sanitary work area throughout the day.
  • Kept accurate records of all baking supplies used in production.
  • Restedock shelves with freshly made products.
  • Mixed batters according to specific recipes, ensuring accuracy in measurements.
  • Decorated cakes using various techniques such as piping and fondant sculpting.
  • Prepared fillings for pastries and other baked goods based on customer orders.
  • Baked cookies, muffins, breads, tarts, pies, cupcakes and other desserts.
  • Ensured that all safety protocols were followed while working in the bakery area.
  • Washed preparation utensils, tools and machinery by hand or industrial dishwasher.

Kitchen Trainee

The Hq hotels
Vasco Da Gama, Goa
04.2012 - 04.2012
  • Ensured that all food products are stored correctly in accordance with established guidelines.
  • Performed various cleaning activities such as sweeping floors, mopping surfaces.
  • Maintained up-to-date knowledge of menu items including ingredients used in preparation.
  • Recorded temperatures of refrigerators and freezers regularly according to health regulations.
  • Helped with the preparation of ingredients, such as washing, peeling, cutting and seasoning food items.
  • Cleaned work areas, equipment, utensils and dishes throughout shifts.
  • Stocked kitchen supplies such as spices, condiments and other necessary items.

Education

Associate degree in Food Production And Patisserie - Hospitality

Institute of Hotel Management And Catering Tech.
Porvorim ,goa,India
05.2014

Skills

  • Quality Assurance
  • Recipe Development
  • Team Leadership and Supervision
  • Catering Coordination
  • Managing Events Start to Finish
  • Schedule Management
  • Event Products and Services Promotion
  • Events Planning Trends
  • Guest Relations
  • Expense Control
  • Food Processing
  • Inventory Stocking
  • Stock Rotation
  • Kitchen Organization
  • Meat Cutting
  • Food Preparation
  • Proper Portioning

Accomplishments

  • Goan chef awards 2016 (google)
  • 5555 cup cakes participation (part of world 3 record broken in single day)
  • winner of alilas chef challange.

Languages

English
Professional
Marathi
Professional
Spanish
Limited
Hindi
Limited

Certification

  • certificate of excellence in various culinary participations .
  • certificate of proficiency in fire prevention and fire fighting.
  • certificate of proficiency in personal safety and social responsibilities.
  • certificate of proficiency in elementry first aid.
  • certificate of proficiency in security training for seafarers.
  • California food Handler card.
  • canadian food safety certification.
  • certificate of hotel management and food production.

References

References available upon request.

Timeline

F&b and Event Manager

karma lounge resturant
11.2021 - Current

Head Chef

Mela indian resturant
03.2021 - 11.2021

Chef's Assistant

Natraj tandoori
05.2020 - 02.2021

Kitchen Helper

Masala craft
10.2019 - 03.2020

Kitchen Helper

clay oven
06.2019 - 09.2019

Commis Chef

Carnival Cruise Lines
06.2017 - 02.2019

Commis Chef

TajSATS Air Catering
11.2016 - 04.2017

Commis Chef

Alila Diwa Goa
02.2015 - 10.2016

Intern Trainee

Doubletree By Hilton
06.2014 - 11.2014

Bakery Trainee

la paz garden hotel
12.2013 - 01.2014

Kitchen Trainee

The Hq hotels
04.2012 - 04.2012

Associate degree in Food Production And Patisserie - Hospitality

Institute of Hotel Management And Catering Tech.

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