Dilip Ranabhat

-supervised kitchen staff ensuring efficiency.

-Reduced food cost through vendor management

-Improved menu variety.

-Trained Juniors chef on a culinary techniques.

-Ensured compliance with health and safety standards

-Designed new recipes enhancing dining experience.

• Spearheaded a team in a high-volume, dynamic environment, focusing on Asian fusion cuisine.
• Enhanced kitchen operations efficiency, reducing waste, while maintaining high-quality standards.
• Collaborated with the head chef in menu development, incorporating innovative culinary techniques.

• Managed a section within the kitchen, ensuring exceptional quality and timely delivery of dishes.
• Played a key role in recipe development, focusing on French cuisine, leading to increase in customer satisfaction.
• Conducted regular inventory management, ensuring optimal stock levels and minimising waste.

• Excelled in a variety of culinary techniques, specialising in contemporary Australian cuisine.
• Assisted in supervising junior staff, promoting a culture of teamwork and continuous improvement.
• Contributed to a increase in dining satisfaction through innovative dish presentation and flavour combinations.