Raphael Ruas
Perth,WA
Summary
As a confident and self-motivated chef equipped with fine dine techniques acquired over a decade-long career across busy food-focused environments, I have paved a solid career in the sector while crafting unforgettable gastronomic experiences. My expertise includes creative menu planning, costing, banquet dining, staff motivation, management, expert grilling, roasting, baking, pastry, and equipment management as well as an expertise across diverse cross-cultural cuisine techniques, to ensure our clients' lasting memories. My background has enabled me to develop a unique synergy between creativity and innovation, enhancing my passion for people and food while allowing me to meticulously manage budgets, minimise wastage, and oversee kitchen operations with a deep understanding of consumer preferences and trends. This allows me to craft menus that not only tantalise taste buds but also resonate with a broader audience. Leveraging my positive, organised and can-do attitude to provide exceptional gastronomic experiences for clients and top business results for the company.
Overview
17
17
years of professional experience
Work History
Chef De Partie
Claremont Hotel
Claremont , Western Australia
08.2023 - Current
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
- Monitored temperatures of prepared food and cold-storage areas.
- Monitored food products, driving quality, freshness and integrity.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Prepared workstations with ingredients and tools to increase efficiency.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Chef
The Orange Box
Perth , WA
01.2020 - 08.2023
- Manage inventory levels, order ingredients and supplies, and keep track of stock rotation
- Plan special events, such as catering, themed dinners, or private parties, collaborating with managers, front-of-house, and suppliers to ensure seamless operations
- Innovate and experiment with new recipes and cooking techniques to keep the menu fresh and exciting
- Solicit and respond to customer feedback to enhance the dining experience, handling high-pressure situations and adapting to changing circumstances
- Plate dishes attractively, ensuring they meet aesthetic and culinary standards
- Provide ongoing training to kitchen staff to improve skills and maintain a cohesive team
Chef
Coast
08.2016 - 01.2020
- Create and develop menus based on seasonality, client-dietary restrictions and preferences
- Prepare and cook a variety of dishes, ensuring consistent taste, quality, and presentation while overseeing kitchen operations, including staff scheduling, inventory and equipment management
- Lead and manage kitchen staff, providing guidance, training, and performance evaluations
- Maintain high culinary standards, conducting taste tests, and inspecting food for freshness and safety
- Monitor food costs to minimise wastage, and maximise profitability without compromising quality
- Adhere to health and safety regulations, implement sanitation practices, and maintain cleanliness in the kitchen
- Part-Time
Chef
Barchetta
12.2009 - 11.2018
- Create and update menus featuring a diverse array of dishes
- Infuse seasonal ingredients and contemporary elements into traditional recipes, maintaining authenticity
- Prepare and cook a wide range of dishes, including Indian cuisine and more
- Ensure adherence to established recipes and standards for all prepared dishes
- Showcase mastery in traditional cooking techniques such as tempering, grinding, and seasoning
- Implement innovative presentations and fusion creations while upholding the essence of multicultural cuisine
- Maintain elevated standards for food quality, taste, and visual appeal
Chef
Raffles Hotel
05.2015 - 02.2016
- Manage budgets and minimise wastage
- Implement and manage the execution of all running sheets
- Supervise staff development, conduct training, and oversee the team under your direction
- Manage a section of the Kitchen with skill, crafting and presenting an array of à la carte dishes with the utmost finesse
- Collaborate on all Kitchen operations, from ordering to staff training and cost control
- Operate ovens, stoves, grills, microwaves, and fryers while meticulously regulating temperatures
Chef
Lo Zucchero
01.2010 - 11.2014
- Prepare and cook high-quality dishes, ensuring consistency and flavour
- Oversee kitchen operations to maintain a smooth workflow
- Lead and guide kitchen staff, providing culinary expertise and motivation
- Create and innovate new recipes and menu items
- Monitor food quality and presentation, ensuring all dishes meet standards
- Manage kitchen inventory and ordering of ingredients
- Maintain kitchen cleanliness and adherence to safety and sanitation guidelines
- Collaborate with the team to plan and execute daily menus
- Train and develop kitchen staff in cooking techniques and culinary skills
- Strive for culinary excellence and deliver exceptional dining experiences
Chef
Bib & Tucker
12.2013 - 06.2014
- Ensure precise portioning, arrangement, and artful food garnishing
- Monitor the quality and quantity of prepared food
- Safeguard the consistent quality of food items
- Deliver exceptional services that go beyond brand standards, ensuring customer satisfaction and loyalty
- Prepare cooking ingredients through precise portioning, chopping, and storage
- Execute cooking processes in alignment with recipes, quality benchmarks, presentation standards, and preparation checklists
Chef
Gargano Restaurant Pizzeria
09.2008 - 08.2009
- Ensure strict adherence to local health and safety regulations
- Collaborate harmoniously with restaurant management to devise promotional events and special menus
- Coordinate seamlessly with servers and wait staff for efficient and timely service
Chef
The Oyster Bar
09.2008 - 01.2009
- Guarantee consistent excellence in all dishes leaving the kitchen to meet or exceed customer expectations
- Supervise kitchen operations, encompassing ingredient sourcing, inventory control, and organisational efficiency
- Train and oversee kitchen staff to ensure culinary prowess and hygiene compliance
Chef
Belissimo Café E'Cucina
09.2007 - 08.2008
- Demonstrate deep insight into the cultural importance and historical context of multicultural cuisine
- Respect and preserve the authenticity of traditional recipes and cooking methods
- Adhere strictly to sanitation and hygiene standards in food handling, equipment usage, and kitchen facility maintenance
Education
Certificate - Business & Marketing
09.2008
Bachelor's Degree - Marketing
12.2004
Skills
- Culinary expertise
- Creative menu planning
- Banquet dining & catering
- Nutrition & portion control
- Ingredients sourcing & well-tuned palate
- Heat control & portion sizing
- Quality of food presentation
- Knife cuts & control
- Grilling
- Roasting
- Baking
- Cooking
- Pastry
- Ingredients selection
- Baking techniques
- Foundational cooking methods
- Solid kitchen equipment knowledge
- Food & beverage handling
- Sanitary practices & kitchen safety
References
- George Dannunzio, Owner of Lo Zucchero
- Jane King, Owner of Barchetta
- Trevor White, Owner of The Orange Box
Timeline
Chef De Partie
Claremont Hotel
08.2023 - Current
Chef
The Orange Box
01.2020 - 08.2023
Chef
Coast
08.2016 - 01.2020
Chef
Raffles Hotel
05.2015 - 02.2016
Chef
Bib & Tucker
12.2013 - 06.2014
Chef
Lo Zucchero
01.2010 - 11.2014
Chef
Barchetta
12.2009 - 11.2018
Chef
Gargano Restaurant Pizzeria
09.2008 - 08.2009
Chef
The Oyster Bar
09.2008 - 01.2009
Chef
Belissimo Café E'Cucina
09.2007 - 08.2008