Daman Shrivastav

With a robust 38-year career in the hotel services, catering, and facility management industry, I bring a wealth of knowledge and experience to the table. My academic credentials include a Ph.D. From the Swinburne University, Australia, and extensive training in hospitality management and vocational education. My technical expertise is complemented by my skills in program content creation, student management, teacher training, course management, and curriculum design and implementation. I am adept at managing government-sponsored programs and upholding top-tier service standards. My commitment to continuous improvement and innovation is a testament to my dedication to excellence in the field of education.

• DD’s Kitchen (2019 - Present): I have been running DD’s Kitchen, a not-for-profit charity organization, since 201912. The organization provides free food to disadvantaged families, supports the homeless, and helps communities in need12. In addition to managing the operations, I also train, teach, and mentor volunteers. This experience has honed my skills in leadership, mentorship, and community service, which are valuable in academic and higher education roles.
• Mother Teresa’s Mission (During the Gulf War): I had the privilege of working with Mother Teresa in Baghdad during the Gulf War. This experience taught me resilience, empathy, and the importance of service to others, qualities that are essential in any educational setting.
• Buleen Heights School (2023-2024): I taught special children from Buleen Heights School, a specialized school for children with Autism, about food safety and hygiene. This experience has enhanced my ability to adapt teaching methods to meet the needs of diverse learners, a skill that is highly relevant in inclusive education.
• Methodist Ladies College (2023-2024): I trained girls and their parents from Methodist Ladies College, Kew, Melbourne at my restaurant. This experience has honed my skills in practical instruction and parent engagement, which are important in creating a supportive learning environment.

• Citizen of the Year - 2022: This prestigious award recognizes my contributions to the community. It has honed my leadership skills and fostered a strong sense of social responsibility.
• SkillIQ Advisory Panel Member (since 2019): As a member of the advisory panel for the Certificate 3 in Commercial Cookery Training package, I have gained experience in curriculum development and understanding of educational standards.
• World Skills Australia National Culinary Convener (2012) - Victoria: This role involved coordinating culinary competitions, which required strong organizational and leadership skills. It also provided me with insights into the standards and expectations in education.
• President Honoraire - La Chaine Des Rôtisseurs, Bailliage de Victoria & Ordre Mondial des Gourmets Degustateurs de Victoria (OMGD): These honorary positions in prestigious culinary organizations reflect my expertise and reputation in the culinary field.
• Past-President Australian Institute of Technical Chefs, Australia (AITC) & Senior Vice- President - Les Toques Blanches Australia: These leadership roles in professional culinary organizations have enhanced my leadership and management skills.
• Member - Golden Key International Honor Society – Victoria University: Membership in this honor society recognizes my academic achievements and commitment to excellence in education.
• Teacher of the Year - Box Hill Institute: This award recognizes my effectiveness as an educator, demonstrating my commitment to student success and innovative teaching methods.
• Trainer/Mentor & Culinary Judge: I have served as a trainer and mentor in various competitions such as the Young Chef Olympiad in India, Australian Apprentice competition, Aus-TAFE Apprentice competition, VIC-TAFE Apprentice competition, and Chaine de Rotisseure jeunnes chef competition. I have also been a culinary judge for ACF, La Chaine des Rotisseurs, Les Toques Blanches, Aus-Tafe, and Vic-TAFE. These experiences have honed my skills in evaluating skills objectively and providing constructive feedback.

Culinary Journey

My culinary journey began in New Delhi in 1981 as an Apprentice Cook at the Imperial Hotel, after that I have worked as a Commis I at the Oberoi Intercontinental Hotel in Baghdad from 1983 to 1985, as a Chef de Partie at the Royal Horse Guards Thistle Hotel, as an Executive Sous-chef at Maurya Sheraton Hotels in New Delhi, and as a Sous Chef at Novotel on Collins. From 2000 to 2002, I was a Chef/Owner at Bayleaves on Hoddle in Melbourne, Australia.