Ravi Chauhan
9 Narmara Mews, Wyndham Vale,VIC
Summary
Knowledgeable and skilled Chef and primary assistant to executive chef. Assist in menu planning, inventory management, and maintaining kitchen compliance with food safety and sanitation regulations. Make smart decisions to manage the busy operations, communicating well with staff during stressful periods. Value decisions of executive chef and offer creative ideas for performance improvement.
Overview
8
8
years of professional experience
Work History
Chef
Squires Loft Geelong
06.2021 - 01.2024
- Provided clear direction and achievable goals for entire team
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Supported restaurant Manager with actions plans for operational and service improvement
- Monitored all food preparation, portioning and plate appearance at all venues and events
- Promoted teamwork between kitchen and banquet kitchen
- Maintained high degree of cleanliness throughout preparation area
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Chef de partie
Left Bank Melbourne
07.2019 - 05.2021
- Prepared, cooked, and presented high-quality dishes within the specialty section
- Assisted the Head Chef and Sous Chef in creating menu items, recipes, and developing dishes
- Prepared meat and fish
- Assisted with the management of health and safety
- Assisted with the management of food hygiene practices
- Managed and trained any Commis Chefs
- Monitored portion and waste control
- Oversaw the maintenance of kitchen and food safety standards.
Chef De Partie
Left bank Melbourne
06.2018 - 06.2019
- Baked, grilled, steamed, and boiled meats, vegetables, fish, poultry, and other foods
- Presented, garnished, and arranged final dishes
- Maintained a clean and safe work area, including handling utensils, equipment, and dishes
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Handled and stored ingredients and food
- Followed recipes, including measuring, weighing, and mixing ingredients
- Followed food safety and sanitation standards.
Cook
Left Bank Melbourne
05.2017 - 05.2018
- Cleaned and organized the work station
- Prepared ingredients for the shift; washed vegetables, cut meat and seafood
- Handled multiple food orders at one time
- Stored all food properly at the end of the shift
- Monitored other cooks and team members.
Kitchen Hand
Left Bank Melbourne
04.2016 - 04.2017
- Helped chef in food preparation
- Managed cleaning in food preparation area
- Managed delivery stock in the cool room and dry goods area
- Worked closely and assisted the chef in cooking the food.
Education
Diploma of hospitality management -
Brighton institute of technology
08.2018
Certificate IV in commercial cookery -
PAX Institute of Education
05.2018
Certificate III in Commercial Cookery -
Brighton institute of technology
07.2017
Skills
- Service Procedures
- Food Preparation
- Health And Safety
- Food quality
- Staff Coordination
- Organizational Skills
- Supervise Staff
- Menu Design
- Team Work
Timeline
Chef
Squires Loft Geelong
06.2021 - 01.2024
Chef de partie
Left Bank Melbourne
07.2019 - 05.2021
Chef De Partie
Left bank Melbourne
06.2018 - 06.2019
Cook
Left Bank Melbourne
05.2017 - 05.2018
Kitchen Hand
Left Bank Melbourne
04.2016 - 04.2017
Diploma of hospitality management -
Brighton institute of technology
Certificate IV in commercial cookery -
PAX Institute of Education
Certificate III in Commercial Cookery -
Brighton institute of technology
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