Ravi Chauhan
Wyndham vale
Summary
Experienced in assisting with menu planning, inventory management, and ensuring kitchen compliance with food safety and sanitation regulations. Skilled at making smart decisions to effectively manage busy operations and communicate with staff during stressful periods. Highly values the decisions of the executive chef and consistently offers creative ideas for performance improvement. Proficient in diverse culinary techniques and adept at creating innovative dishes. Utilizes precise menu planning and efficient kitchen management to drive success. Demonstrates a track record of fostering teamwork and maintaining high standards in fast-paced environments.
Overview
9
9
years of professional experience
Work History
Chef
Sanctuary lakes Hotel
02.2024 - Current
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business
- Developed new recipes and flavour combinations to enhance customer dining experience
- Oversaw grill, stove, and oven, and cleaned equipment after every shift
- Checked freezer and refrigerator prior to each shift to verify correct temperature
Chef
Squires Loft
06.2021 - 11.2023
- Restaurant opening and closing activities
- Prepared all menu items following recipes and yielded guide
- Provided clear direction and achievable goals for entire team
- Supported restaurant Manager with actions plans for operational and service improvement
- Monitored all food preparation, portioning and appearance at all venues and events
- Promoted teamwork between kitchen and banquet kitchen
- Maintained high degree of cleanliness throughout preparation area
- Followed guidance of chef de cuisine in preparation and presentation of meals
Kitchen Hand
Left Bank
04.2016 - 07.2017
- Help chef in food preparation
- Manage cleaning in food preparation area
- Manage delivery stock in the cool room and dry goods area
- Work closely and assist the chef in cooking the food
Trainee Chef
Left Bank
07.2017 - 10.2018
- Cleaning and organizing the work station
- Preparing ingredient for the shift; washing vegetables, cutting meat and seafood
- Handling multiple food orders at one time
- Storing all food properly at the end of the shift
Commis Chef
Left Bank
10.2018 - 11.2019
- Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
- Present, garnish and arrange final dishes
- Occasionally serve food
- Maintain a clean and safe work area, including handling utensils, equipment and dishes
- Handle and store ingredients and food
- Maintain Follow recipes, including measuring, weighing and mixing ingredients
- Food safety and sanitation standards
Commis Chef
Left Bank
11.2020 - 05.2021
- Preparing, cooking and presenting high quality dishes within the speciality section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Preparing meat and fish
- Assisting with the management of health and safety
- Assisting with the management of food hygiene practices
- Managing and training any Chefs
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards
Education
Diploma of hospitality management -
Brighton institute of technology
08.2018
Certificate IV in commercial cookery -
PAX Institute of Education
05.2018
Certificate III in Commercial Cookery -
Brighton institute of technology
07.2017
Skills
- Service Procedures
- Food Preparation
- Food Safety
- Fine Dining
- Health And Safety
- Work Ethic
- Organizational Skills
- Supervise Staff
- Menu Design
- Teamwork
Timeline
Chef
Sanctuary lakes Hotel
02.2024 - Current
Chef
Squires Loft
06.2021 - 11.2023
Commis Chef
Left Bank
11.2020 - 05.2021
Commis Chef
Left Bank
10.2018 - 11.2019
Trainee Chef
Left Bank
07.2017 - 10.2018
Kitchen Hand
Left Bank
04.2016 - 07.2017
Diploma of hospitality management -
Brighton institute of technology
Certificate IV in commercial cookery -
PAX Institute of Education
Certificate III in Commercial Cookery -
Brighton institute of technology
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