1. 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

2. 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.

3. 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