Akash Ranabhat
Katoomba,NSW
Summary
Experienced and versatile Chef de Partie with a strong background in modern Australian cuisine, specializing in grill and sauté sections. Proven ability to perform under pressure in high-volume environments, including hotels with multiple outlets, and busy service near international airports. Gained valuable experience working across bar kitchens, casual dining, and room service operations—demonstrating adaptability, speed, and consistency. Skilled in preparing classic and modern sauces, managing mise en place, maintaining strict hygiene standards, and supporting junior team members. Recognized for calm execution during peak periods, efficient kitchen coordination, and a high level of professionalism on the line.
Overview
6
6
years of professional experience
Work History
Chef De Partie
The New Ivanhoe Hotel and Bistro
Blackheath, NSW
01.2025 - Current
- Specialized in the grill and pan sections as a line cook in a fast-paced units where I prepared a variety of proteins, pasta dishes, and sautéed items to order.
- Balanced and cooked casual classic dishes, and bistro-style specials, ensuring uniform taste, texture, and visual appeal, making certain every item served maintains the highest standard of quality and precision.
- Daily managed mise en place including stocking and readying all items for meat marinades, sauce preparation, and other relevant station necessities for service during the day.
- In collaboration with the head chef and sous chef, I worked on revising the seasonal menus, focusing on the use of local, and freshly sourced ingredients.
- Organizational cleanliness, workstation structure, and sanitation regarding food safety were adhered to at all times, which is vital within the kitchen setting.
- Grill and sauté station timing and setup efficiency, along with junior kitchen staff, were taught and supported by more trained personnel helping during peak hours.
- Secured ticket timing with pace, as well as interstation coordination, while maintaining composure during peak hours of service and pressure.
- Monitored temperatures of prepared food and cold-storage areas.
Chef De Partie
Echoes Boutique Hotel and Resturant
Katoomba, NSW
03.2023 - 01.2025
- Led the main section in a modern Australian casual dining kitchen, specializing in grill and pan service.
- Responsible for preparing refined accompaniments, including cumin jus, red wine jus, and truffle jus, for various meat dishes.
- Developed smooth, flavorful purées such as parsnip, celeriac, caraway, and carrot, ensuring they complemented the main proteins.
- Crafted compound butters, like bonito butter, enhance seafood plates.
- Maintained high standards for mise en place, cleanliness, and consistency during peak service.
- Worked closely with senior chefs to execute seasonal menus, and supported junior staff in skill development.
Demi Chef
Rydges Sydney Airport
Mascot, NSW
01.2022 - 02.2023
- Worked across busy bars and casual dining outlets in a fast-paced hotel kitchen near the international airport. Managed grill and pan stations, prepared bar snacks, and efficiently handled high-volume room service orders, even during peak rushes. Maintained strict food quality, hygiene, and organization standards. Collaborated closely with kitchen teams to ensure smooth service.
Commis Chef
Crown Sydney
Wynard, NSW
03.2021 - 01.2022
- Assisted senior chefs in a busy kitchen by preparing ingredients, performing basic cooking tasks, and maintaining cleanliness and organization of the workstation. Supported prep work for various stations, ensured proper storage and rotation of ingredients, and adhered to food safety and hygiene standards. Gained hands-on experience working under pressure while learning culinary techniques and kitchen operations.
Cook
The Star Sydney
Pyrmont, NSW
01.2020 - 12.2020
- Worked efficiently in the ladder section of a high-volume, fast-paced kitchen at Star Sydney. Prepared and cooked menu items to specification while maintaining quality, consistency, and presentation standards. Managed mise en place, and ensured station readiness during service. Collaborated with kitchen team members to maintain smooth operations, and uphold strict hygiene and safety protocols.
Education
Diploma in Hospitality Management - Hospitality
Training of Knowledge And Livelihood
Parramatta03-2024
Certificate IV in Commercial Cookery - Commercial Cookery
Training of Knowledge And Livelihood
Parramatta10-2023
Skills
- Expertise in grill and sauté stations
- Advanced sauce work
- Fast-paced line cooking
- Multi-outlet experience
- High-level mise en place management
- Strong leadership on the line
- Exceptional plating and presentation
- Food safety and HACCP certified
- Inventory and portion control
- Calm under pressure
References
References available upon request.
Timeline
Chef De Partie
The New Ivanhoe Hotel and Bistro
01.2025 - Current
Chef De Partie
Echoes Boutique Hotel and Resturant
03.2023 - 01.2025
Demi Chef
Rydges Sydney Airport
01.2022 - 02.2023
Commis Chef
Crown Sydney
03.2021 - 01.2022
Cook
The Star Sydney
01.2020 - 12.2020
Diploma in Hospitality Management - Hospitality
Training of Knowledge And Livelihood
Certificate IV in Commercial Cookery - Commercial Cookery
Training of Knowledge And Livelihood
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