Through my hospitality career I have developed extensive experiences in al a carte, banquet, functions and buffet services, high level menu writing skills, quality food purchasing experience, setting and achieving all major KPI's within company and department parameters, high end budgeting and staffing; directly supervising of all production and front of house staff while maintaining the highest professional food quality and sanitation standards. This has included liquor licensing, staff development and training and also direct customer service – a particular skill that I am continually seeking to improve in both myself and the teams that I work with. These experience have seen me control budgets of over $1.5 million and function catering for up to 1200 pax. This vast experience has given me a great breadth of project management experience and allowed me to diversify my skills whilst continually improving upon them.

BEVAN VAHLANDBEVAN VAHLAND 5 DOGHERTY CRT, , BACCHUS MARSH, VIC 3340

Ph: (03) 53671914 Mbl: 0432 749356 bevanvahland@gmail.com

MILLARS LARA Oct 2015 – PRESENT

Head Chef

Management of 80pax modern a la carte restaurant.

Duties included ala carte service plus preparation of function work as per required, managing a food team of 6 chefs over various rotating shifts and skill levels

Review of all food safety documents and protocols with development of new seasonal menus which include full costing, tastings and customer development whilst continually striving to position Millars as a market leader within the greater Lara/Geelong food marketplace.

Help position Millars brand across social media platforms including film production, integral and

facebook social media platforms

Evaluate stock levels and applying cost cutting when and where appropriate. Have reduced food

costs by 33% in my tenure.

Work with junior chefs to develop their skills and include them in business decisions

Mentor junior FOH staff in appropriate service levels.

Restaurant operates 7 days per week 7am till late which includes breakfast, lunch and dinner

services.

TRUFFLEDUCK CATERING Nov 2015 – OCT 2016

Head Chef

Successfully managed Geelong’s most well known and renowned catering company kitchen that has

been operating for 27 years that turns over $2.7million annually.

High level team building work, highlighting areas in which the company had to rebuild on within the

food team, in order for the skills vortex to be stopped and the team once again working as one—these measures have been and continue to be successful.

Managing a diverse hospitality kitchen of 12 chefs and kitchen hands to produce food of excellence to a diverse client base. In my time I have catered for 2—1200 pax on any given day

Rebuilding of the truffleduck food brand through food and social media platforms, including all re-working of all mains, entrees and desserts which includes all costing. Complete development of new can-apé, buffet and shared plates menus

Coaching and mentoring of junior chefs to up skill them and set them with high standards for their

future careers

Collation of menus that are altered and entered into onsite menu/ordering system

Successful training of food staff on service delivery. This has entailed detailed training of correct service methods, plating and presentation whilst also aligning to Truffleducks strong client relationship and client expectation.

Changing companies food culture—being a catalyst of change and setting good strong leadership within the team whilst allowing the team to grow and evolve.

Successfully run large scale production schedules and service. These duties have also included food safety requirements, ordering, daily meal collation reports, canapé lists and weekly/daily prep lists & cleaning lists. Company in peak season caters for upward of 30 functions per week.

For the past 20 years I have strove to produce creative and engaging projects over vast and varied platforms. My skill base is varied and eclectic having worked within two very contrasting industries as an engaging Executive chef/hospitality Manager and as a talented Producer, Director, artist and film maker.

PROFESSIONAL EXPERIENCES

PROFESSIONAL EXPERIENCES

EPWORTH CLIVEDEN, 2008 – 2015

Chef Hospitality Manager

Full service delivery of a 28 bed boutique hospital facility in East Melbourne. Catering includes in

house customers, day procedure customers, surgeons, staff and private functions.

Writing, publication and implementation of new food safety plan for a ‘Class A’ hospitality venue

and successful management of that FSP for my duration.

Design, Implementation and production of seasonal modern ala carte menu, including menu

items for special diets, post operative and general public. Menu changes on a seasonal basis and seeks to not only provide great service but also restaurant quality food. Changing people's perception of hospital food is a major key to Cliveden's success.

Redevelopment and re equip with up to date equipment, machinery and crockery etc

Training of staff. Handpicked high end hospitality staff for the high end catering department

Introduced AIDET into our customer focus group

Catering department now regarded as the most respected in Melbourne health care scene by surgeons, customers and staff alike averaging between the 80th - 90th percentile consistently in Press Gainey results Australia wide.

In September 2013— March 2014, Epworth Cliveden had Australia’s best private hospital

catering for a site of under 50 pax as per Press Gainey results.

Act as sites Food safety supervisor and liquor licensee, maintaining all relevant data, performing

annual internal audits and direct liaison with external auditor and council relevant departments

Controlling a budget of $500,000 annually

MERLWYND CREATIVE - "FOOD TO EAT” 2000 – PRESENT Executive Producer, Chef, Director, Editor, Designer

Executive producer for a nine part series of ‘Food to eat’ series on Foxtel Aurora channel

173—october 2016 and then repeated due to popular demand in December 2016

Successfully produced 3 seasons of web based food show ‘FOOD TO EAT’. This included producing, writing, editing, hosting and production managing. Series one was completed in October 2011 and focused on the Bellarine Peninsula whilst series 2 was filmed in 2012 and features a road trip from Melbourne to Sydney

In march 2016 I was contracted to Philadelphia based TV lifestyle company www.swoontalent.com

Own and operate youtube channel www.youtube.com/bevanvahland having produced 200+ original videos relating to food and its stories. In 2014 the channel was asked to become a network partner of the Tastemade Network in the USA which reaches over 800 million views annually.

In May 2015 the FOOD TO EAT channel was added as a featured channel of USA web based TV network FOOTPRINT TV. See the channel at www.footprint.tv/channel/8677. Summer 2015 will see the channel featured via the footprint TV app on 430 models of smart TV that are being produced through Sony worldwide

Major support through the project of regional produce, regional producers, regional tourism and highlighting what makes individual regions unique. A passionate supporter of sustainable and regional living.

Design and implementation of website www.foodtoeat.net plus addition “FTE” based social media cross platform management through facebook, twitter, YouTube and Integral. The project website has received over 37,000 views worldwide in its last year and a half of operation with an extensive social media following. To date the show has also reached over 26,000 YouTube views.

Development of professional contacts in the hospitality, film and television networks.

Design and implementation of some 30 theatrical productions being directly involved in their budgeting, concept design, construction, and delivery. All were met on time and under budget.

PROFESSIONAL EXPERIENCES

CAFÉ KAZ / RMH FUNCTION CENTRE, 2004 – 2008

Head Chef

Hire, train, and supervise the work of food production staff.

Plan menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors—38 set menus were developed in my time here.

Controlling a budget of $1,500,000 annually with daily turnover of approximately $14,000 with annual turn over of around$4,500,000. Average monthly food costs of $25,000

Schedule and coordinate the work of chefs, cooks, and kitchen hands to ensure that food preparation is economical and technically correct.

Conduct regular physical inventories of food supplies, and assess projected needs

Order all food and supplies for catering in 350 seat café and function centre

Directly liaise with new and current suppliers and negotiate relevant prices according to budget and café requirements.

Establish controls to minimize food and supply waste, OH&S and food standards

Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.

Develop and test recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercise portion control over all items served and assist in establishing menu selling prices.

Prepare necessary data for the budget in area of responsibility; projected annual food and labour costs and monitor financial results; take corrective action where necessary to help ensure that financial KPI’s are met

Prepare monthly staff rostering in relation to staff requirements, responsibilities and budget guidelines

Consult directly with hospitality agencies regarding casual agency staff

ADDITIONAL QUALIFICATIONS

ADDITIONAL PROFESSIONAL EXPERIENCES

CAFÉ KAZ / RMH FUNCTION CENTRE 1998 - 2004 Sous Chef, Full Time LIFE SAVING VICTORIA – LIFEGUARDS @200 2008 – 2011 Head Chef, Casual OCTOPUS HOSPITALITY & EVENTS 2008 (5 months) Chef, Casual TEMP WORKER OF THE MONTH – November 2008

THEATRE DESIGNER/PRODUCTION MANAGER 1995 – 2009 Merlwynd Creative, Contract

LIQUOR LICENSEE FIRST STEP (Current licensee for Epworth Cliveden) Liquor Licensing Australia 2012 FOOD SAFETY SUPERVISOR – Health and Community ‘ Class A’ CFT International (2014&2010) RESPONSIBLE SERVICE OF ALCOHOL CFT International (2010) ADVANCED DIPLOMA IN ARTS - THEATRE Gordon Institute of TAFE, Geelong VIC (1996)

PROFESSIONAL REFEREES AVAILABLE ON REQUEST