Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Ramesh Ghatani

Artarmon,NSW

Summary

Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

7
7
years of professional experience

Work History

Sous Chef

Piato Restaurant
10.2021 - Current
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Casual Cook

The Ranch Hotel
10.2022 - 03.2023
  • Enhanced customer satisfaction by preparing high-quality, visually appealing dishes in a timely manner.
  • Streamlined kitchen operations by maintaining a clean and organized workspace for increased efficiency.
  • Assisted head chef with menu planning, ensuring diverse and seasonal options to meet customer preferences.
  • Collaborated with team members to ensure consistent food quality and presentation across all service stations.

Cook Grade 3

Woolwich Pier Hotel
06.2022 - 10.2022
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.

Chef De Partie

Soul Tree Cafe
01.2021 - 06.2021
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Sous Chef

Big Tree House
05.2020 - 01.2021
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.

Chef

Red Mud Coffee
01.2017 - 01.2019
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.

Education

Diploma of Hospitality Management - Cookery

Skyline International College
11-15 Deane St, Burwood Nsw 2134
11.2022

High School - Science

Golden Gate International College
Battisputali, Kathmandu
09.2018

Skills

  • Inventory Management
  • Portion Control
  • Employee Scheduling
  • Customer Service
  • Cost Control
  • Menu Development

References

References available upon request.

Timeline

Casual Cook

The Ranch Hotel
10.2022 - 03.2023

Cook Grade 3

Woolwich Pier Hotel
06.2022 - 10.2022

Sous Chef

Piato Restaurant
10.2021 - Current

Chef De Partie

Soul Tree Cafe
01.2021 - 06.2021

Sous Chef

Big Tree House
05.2020 - 01.2021

Chef

Red Mud Coffee
01.2017 - 01.2019

Diploma of Hospitality Management - Cookery

Skyline International College

High School - Science

Golden Gate International College
Ramesh Ghatani