Siddharth Mehta

Dynamic Head Chef with 3+ years of leadership experience helming high-volume kitchens across Melbourne, Australia, now returning to Mumbai to contribute to the city's fast-evolving premium dining landscape. Expertise spans menu engineering, kitchen P&L management, HACCP and FSSAI compliance, and building high-performance kitchen teams. Holds a Master's in Finance (Deakin University) — an uncommon edge that drives data-backed food-cost control, vendor negotiation, and revenue optimisation.

Recognised by Time Out Melbourne (2026) for culinary excellence. Passionate about progressive Indian cuisine, sustainable sourcing, and crafting immersive tasting-menu experiences aligned with Mumbai's fine-dining growth.

Head Chef - Resistance Burgers & Bar - Melbourne, Australia

(2026-01 - 2026-06)

• Led kitchen operations at one of Melbourne's most talked-about casual-dining concepts, recognised in Time Out Melbourne's Top 10 Burgers of 2026 — a testament to uncompromising product quality and creative execution.
• Engineered a rotating weekly specials programme with fresh recipe development each cycle, driving repeat footfall and social engagement while maintaining a lean, profitable menu architecture.
• Maintained full compliance with Australian food safety and hygiene regulations (FSANZ standards), achieving zero critical non-conformances across all service periods.
• Managed end-to-end inventory, stock ordering and supplier coordination; implemented portion-control protocols that reduced food waste by 12% and kept food cost within target.
• Monitored kitchen KPIs — portion accuracy, throughput per service, and food quality scores — making real-time adjustments to hit operational targets during peak bar-service hours.
• Partnered closely with front-of-house management to synchronise kitchen output with floor pacing, resolving guest feedback within the same service to protect the dining experience.

Head Chef - Bobbi Pearl — Pan Asian Restaurant - Melbourne, Australia

(2023-11 - 2025-11)

• Oversaw all kitchen operations for a high-volume Pan Asian restaurant, managing 80–100 covers per service across lunch and dinner, consistently delivering zero compromise on quality and presentation.
• Engineered seasonal menus spanning Malaysian, Thai, Korean and Chinese cuisines; introduced 3 signature dishes that became top-selling items and increased average spend per cover by 18%.
• Reduced food cost percentage from 38% to 29% within 12 months through disciplined inventory management, portion standardisation, and strategic vendor renegotiation — directly improving kitchen EBITDA.
• Recruited, trained and mentored a kitchen brigade of 10 chefs; implemented structured onboarding SOPs that reduced new-hire ramp-up time by 30%.
• Maintained full HACCP compliance across all stations; conducted weekly internal audits with zero critical non-conformances recorded across 18 months.
• Pioneered a dessert innovation programme incorporating molecular techniques and contemporary plating, elevating the restaurant's social media engagement and dine-again rate.

Sous Chef - Chef Wong's - Melbourne, Australia

(2023-02 - 2024-10)

• Assisted in managing daily kitchen operations, ensuring smooth service execution, food quality consistency, and strict adherence to operational standards across all shifts and sections.
• Played a pivotal role in the successful opening of two new franchise locations — overseeing kitchen setup, equipment procurement, SOP implementation, staff onboarding, and full operational readiness from pre-launch through to opening service.
• Led live dim sum production and service, upholding authenticity, consistency, and presentation standards while driving an efficient kitchen workflow during peak trading periods.

Chef - Delaware - Melbourne, Australia

(2021-01 - 2023-07)

Concurrent Part-Time Role

• Supported culinary operations across multiple premium hospitality venues throughout Melbourne, including the Melbourne Cricket Ground (MCG), Marvel Stadium, Flemington Racecourse, and other high-profile event locations.
• Assisted in delivering food service for large-scale sporting events, race days, corporate functions, VIP hospitality suites, and premium dining experiences serving 200+ covers.
• Demonstrated strong plating, garnishing, and food presentation skills, consistently delivering visually compelling dishes that met venue quality standards and elevated the guest dining experience.

Chef de Partie - Bon Chicken & Beer - Melbourne, Australia

(2021-04 - 2023-01)

• Executed high-volume cooking, plating and kitchen organisation within a fast-casual environment; maintained plate consistency across 250+ covers per shift.
• Delivered consistent food quality under high-pressure service conditions through sharp attention to timing, seasoning precision, and clear section communication.

Commis Chef - 8 Reasons Cafe - Melbourne, Australia

(2020-06 - 2021-04)

• Prepared food items according to standardised recipes; assisted with cooking, frying, and maintaining quality standards under senior chef supervision.
• Supported prep and mise en place by chopping, portioning, mixing and saucing ingredients — developing foundational knife skills, timing and kitchen discipline.

Master's - Finance - Deakin University, Melbourne, Australia (2018-11)

Diploma - Hospitality Management - AcaMen, Melbourne, Australia (2021-05)

Certificate III & IV - Commercial Cookery - ACOMA Commercial Cookery Institute, Melbourne, Australia (2020-11)