Ranjit Singh
Belmont,VIC
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10 Year background in high-end restaurant industry.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
Royal Yacht Club Geelong
11.2022 - 03.2024
- Mentored kitchen staff to prepare each for demanding roles.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Junior Sous Chef
Grovedale Hotel
01.2022 - 10.2023
- Collaborated with other personnel to produce and modify menus and selections.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Ordered food items for upcoming events per sous chef request.
- Mentored kitchen staff to prepare each for demanding roles.
Chef
King George Fish And Grill
02.2020 - 02.2022
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with staff members to create meals for large banquets.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with other personnel to produce and modify menus and selections.
Chef
Danny's@525
01.2017 - 12.2019
- Organising, ordering and managing stocks
- Creating roasters
- Delegating tasks among staff
- Designing menus
- Dealing with suppliers
- Managing food costs and food quality
Chef
Hecho En Mexico
01.2016 - 01.2017
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Managing everyday prep for the service.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work efficient and consistent.
Cook
Amigos
02.2014 - 12.2015
- Ordered and received products and supplies to stock kitchen areas.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Diploma In Hospitality - Hospitality
Stott's College
152 Lygon Street, 305404.2016
Certificate IV In Hospitality - Hospitality
Stott's College
152 Lygon StreetCertificate III In Hospitality - Hospitality
Stotts College
152 Lygon StreetCertificate III In Business Management - Business Management
Holmesglen Institute of TAFE Chadstone
Chadstone Certificate IV In Business Management - Business Management
Holmesglen Institute of TAFE
ChadstoneSkills
- Chef support
- Recipes and menu planning
- Kitchen equipment operation and maintenance
- Food plating and presentation
- Sanitation guidelines
- Food inventories
- Fine-dining expertise
- Food spoilage prevention
- Problem-solving
- Team leadership
- Operations management
- Food preparation
- Budgeting
- Recipe Development
- Supply Estimates
- Quality Control and Oversight
- Staff Supervision and Coordination
- High-Volume Environments
- Menu Planning
- Supervised Staff
Certification
- OSHA certification: HACCP Certification
- OSHA certification: Food Handling
- Certificate 3 in Commercial Cookery
- Certificate 4 in Hospitality
- Diploma in Hospitality
- Trade recognised from (TRA Department Of Victoria)
References
Elias Dib ( Owner of Amigos)
Contact - 0427654000
Minak Grover ( Directer of Hecho En Mexico)
Contact - 0433013099
Rakesh bhatia ( Head Chef at Danny's at 525)
Contact - 0452185815
Arunesh luthra ( Sou Chef at King George Fish And Grill Waterfront)
contact - 0402912901
Damien Rougetet ( Head Chef at Grovedale Hotel)
Contact - ( 0407064957)
Nigel Newtown (Venue Manager at Royal Geelong Yacht Club Geelong)
Contact - 0466334634
Timeline
Sous Chef
Royal Yacht Club Geelong
11.2022 - 03.2024
Junior Sous Chef
Grovedale Hotel
01.2022 - 10.2023
Chef
King George Fish And Grill
02.2020 - 02.2022
Chef
Danny's@525
01.2017 - 12.2019
Chef
Hecho En Mexico
01.2016 - 01.2017
Cook
Amigos
02.2014 - 12.2015
Diploma In Hospitality - Hospitality
Stott's College
Certificate IV In Hospitality - Hospitality
Stott's College
Certificate III In Hospitality - Hospitality
Stotts College
Certificate III In Business Management - Business Management
Holmesglen Institute of TAFE Chadstone
Certificate IV In Business Management - Business Management
Holmesglen Institute of TAFE
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