RANJAN BABU KHANAL
Adelaide,SA
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
5
5
years of professional experience
Work History
Chef
The Royal hotel
04.2023 - 08.2023
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Exercised portion control for items served, eliminating waste.
Cook
Jarmers Kitchen
08.2021 - 02.2022
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity
- Participated in team-building activities to enhance working relationships
- Resolved conflicts and negotiated mutually beneficial agreements between parties
- Served customers in a friendly, efficient manner following outlined steps of service
- Improved operations through consistent hard work and dedication.
Chef
Gauchos Argentinian Restaurant
06.2022 - 04.2023
- Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
- Study each recipe and gather all necessary ingredients
- Cook food in a timely manner
- Delegate tasks to kitchen staff
- Inform wait staff about daily specials
- Ensure appealing plate presentation.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
Kitchen Hand
Cafe Fellini
06.2019 - 07.2020
- Managed food usage with proper stock rotation to prevent spoilage
- Improved performance of team members resulting in high-quality meals produced daily
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Kitchenhand
Shangri La Hotel
11.2018 - 04.2019
- Maintained clean, trash-free workspaces to maximize productivity and safety
- Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
Chef
Uraidla Hotel
08.2023 - Current
- 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
Hospitality Management, Cooking
Salford College, City
Sagarmatha Higher Secondary School
Skills
- Staff Coordination
- Effective Communications
- Dish Preparation
- Kitchen Equipment Operations
- Food Preparation Techniques
- Waste Control
- Portion and Cost Control
- Sanitation Guidelines
Timeline
Chef
Uraidla Hotel
08.2023 - Current
Chef
The Royal hotel
04.2023 - 08.2023
Chef
Gauchos Argentinian Restaurant
06.2022 - 04.2023
Cook
Jarmers Kitchen
08.2021 - 02.2022
Kitchen Hand
Cafe Fellini
06.2019 - 07.2020
Kitchenhand
Shangri La Hotel
11.2018 - 04.2019
Hospitality Management, Cooking
Salford College, City
Sagarmatha Higher Secondary School