Summary
Overview
Work History
Education
Skills
Timeline
Generic

Anand K. Ramakrishna

Canberra,ACT

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.Recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. With vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.

Overview

25
25
years of professional experience

Work History

Executive Chef/owner

XO restaurant
Canberra, ACT
07.2015 - 10.2023
  • creating menu
  • handling of staff, hiring,letting go, trainning,complaint,dispute
  • managing and mentoring the head chef & sous chef
  • training the FOH
  • all social media aspects
  • orderings,costing and invoicing
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • rosters & holiday,events,specials & pop up planning
  • coordinating w my bussiness partners and RM
  • dealing and organising all sales rep for the business

Executive Chef/owner

Morning Glory/ ILY
New Acton Precint , ACT
08.2018 - 10.2022
  • menu and brand design
  • menu and brand design after relaunch
  • guiding and assisting the head chef and the kitchen crew
  • trainning both FOH and BOH
  • assisting with the social media
  • over sight on costing, ordering and budgeting
  • invoicing
  • rosters and event calender
  • sales rep meeting and new clientelle
  • customer relations

Head Chef Coordinator

Dinner by the Cakeman
Lane Cove
11.2013 - 04.2015
  • set up new cafe and dinner restaurant
  • menu and costing
  • staffing
  • trainning for staffing
  • implementation of cleaning procedures
  • implementation of opening and closing procedures
  • ordering, stock rotation and stock take
  • receiving of all food goods
  • dealing with all food deliveries,and sales reps

Head Chef

lantern rooms/ malamay
Canberra, Act
04.2011 - 12.2013
  • obtain their first gfg "hat" award recognition while working w the company
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Monitored food production to guarantee quality standards were met.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.

Jr Sous Chef/ Sous Chef

Stella Blu Ristorante
DEE WHY
09.2004 - 12.2011
  • Assisted Executive Chef in menu planning, recipe development and kitchen operations.
  • Organized and maintained the daily mise en place for all stations.
  • Managed food inventory, ordering and receiving of products from vendors.
  • Trained and supervised junior cooks in proper culinary techniques.
  • Maintained a clean work area to ensure compliance with health regulations.
  • Monitored food temperatures during storage, preparation and service to meet safety standards.
  • Created new dishes by combining ingredients in accordance with customer preferences.
  • Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
  • Inspected food deliveries for freshness before storing them properly in designated areas.
  • Assisted in developing recipes for special events or catering functions.
  • Checked food portioning for optimal presentation and cost control.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Developed daily specials utilizing seasonal ingredients.
  • Trained new hires in proper cooking techniques and recipes.

Head Chef

Stella Italian Pizzeria e Ristorante
Collaroy, Nsw
07.2009 - 04.2011
  • set up pizzeria and dinner restaurant
  • made an entirely Italian menu
  • menu and costing
  • staffing
  • trainning for staffing
  • implementation of cleaning procedures
  • implementation of opening and closing procedures
  • ordering, stock rotation and stock take
  • receiving of all food goods
  • dealing with all food deliveries,and sales reps

Chef De Partie

mandarin oriental kuala lumpur
Kuala Lumpur, Wilayah Persekutuan
08.1998 - 09.2004
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Ensured that all necessary equipment was available and properly functioning before service began.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Abided by company standards in terms of portion and serving sizes.
  • Safely operated kitchen equipment including industrial size mixers and combi, josper, slicer,brate pan, boiler.
  • Collaborated with head chef to create banquet menu for 200-3000 pax wedding guests.
  • second runner up in La Chaîne des Rôtisseurs 2002
  • silver medal in salon culinairre 2001
  • silver medal in salon culinarre 2001 team event
  • bronze medal in salon cullinairre 2002

Education

BTH- Brevet de Technicien Hotellerie - Hotel Management & Culinary Arts

Taylors School of Hotel Management
Kuala Lumpur
08-1998

Skills

  • Inventory Management
  • Kitchen Staff Management
  • Hiring, Training, and Development
  • Quality Assurance

Timeline

Executive Chef/owner

Morning Glory/ ILY
08.2018 - 10.2022

Executive Chef/owner

XO restaurant
07.2015 - 10.2023

Head Chef Coordinator

Dinner by the Cakeman
11.2013 - 04.2015

Head Chef

lantern rooms/ malamay
04.2011 - 12.2013

Head Chef

Stella Italian Pizzeria e Ristorante
07.2009 - 04.2011

Jr Sous Chef/ Sous Chef

Stella Blu Ristorante
09.2004 - 12.2011

Chef De Partie

mandarin oriental kuala lumpur
08.1998 - 09.2004

BTH- Brevet de Technicien Hotellerie - Hotel Management & Culinary Arts

Taylors School of Hotel Management

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Anand K. Ramakrishna