Summary
Overview
Work History
Education
Skills
Software
Languages
Certification
Languages
References
Timeline
Generic

RAVI KARKI

RUTHERFORD,NSW

Summary

High-performing Chef offering 5 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. 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

7
7
years of professional experience
1
1
Certification

Work History

HEAD CHEF

HARRIGANS HUNTER VALLEY (ROCHE GROUP)
POKOLBIN
02.2022 - Current
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Monitored food production to guarantee quality standards were met.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Reviewed purchase orders for accuracy prior to submitting them for approval.
  • Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
  • Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Organized special events such as banquets or catering services when required.

Head Chef

Cafe Toscano
Forster, NSW
04.2021 - 01.2022
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Placed orders to restock items before supplies ran out.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Collaborated with other personnel to produce and modify menus and selections.
  • Created recipes and prepared advanced dishes.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Hired, managed and trained kitchen staff.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Forecasted supply needs and estimated costs.
  • Collaborated with staff members to create meals for large banquets.
  • Kept labor at or below 20% to support business profit targets.

Night Shift Filler

WOOLWORTHS
SYDNEY, NSW
04.2020 - 02.2021
  • Assisted in unloading products and stocking shelves during night shifts.
  • Verified that product codes matched inventory records.
  • Ensured accuracy of product labels and expiration dates.
  • Maintained cleanliness of store aisles and backroom areas.
  • Inspected incoming shipments for damages or discrepancies.
  • Communicated with supervisors to ensure timely restocking of shelves.
  • Stocked merchandise on shelves according to company guidelines and standards.
  • Organized stockrooms, ensuring proper storage of items and materials.
  • Followed all safety protocols while operating machinery and equipment.
  • Prepared orders for shipment by selecting, packing, loading, and labeling goods.
  • Performed daily cycle counts for accurate inventory tracking purposes.

Sous Chef

Volcano Steakhouse
Bankstown, NSW
01.2018 - 03.2020
  • Acted as head chef when required to maintain continuity of service and quality.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with staff members to create meals for large banquets.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Reduced food costs 15% by using seasonal ingredients, setting standards for portion size and minimizing waste.

Chef

Alferd Hotel
Sydney, NSW
08.2017 - 03.2018
  • Prepare all food items according to recipes and menu to ensure the best quality of the products
  • Shown comprehension and use of different cooking techniques
  • Worked with different kitchen gear including slicer, steamer, fryer, stoves, oven, flame broil, blender, and pot
  • Perform other duties as required
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Education

Bachelor of Accounting -

Australian Catholic University
Sydney, NSW

Diploma of Accounting -

Australian Catholic University
Sydney, NSW

Skills

  • Menu development
  • Food Safety
  • Kitchen Operations
  • Cost Control
  • Equipment Maintenance
  • Food presentation
  • Cost Reduction
  • Cost Management
  • Kitchen Management
  • Team Management
  • Cost Control and Budgeting
  • Staff Training
  • Menu Planning
  • Waste Reduction
  • Recipe creation
  • Health regulations
  • Leadership Qualities
  • Seasonal Menu Planning
  • Supply Ordering
  • Staff Scheduling
  • Quality Control
  • Safe Food Handling
  • Inventory Management
  • Menu Item Pricing
  • Performance Improvement
  • Staff Recruiting and Hiring
  • Food Stock and Supply Management
  • Sanitation Guidelines
  • Decision-Making
  • Professionalism
  • Knife Handling
  • Warehouse Operations
  • Goal Setting
  • Problem-solving abilities

Software

Deputy, Word, Excel

Languages

English

Certification

Food Safety Supervisor

Languages

English
Professional

References

References available upon request.

Timeline

HEAD CHEF

HARRIGANS HUNTER VALLEY (ROCHE GROUP)
02.2022 - Current

Head Chef

Cafe Toscano
04.2021 - 01.2022

Night Shift Filler

WOOLWORTHS
04.2020 - 02.2021

Sous Chef

Volcano Steakhouse
01.2018 - 03.2020

Chef

Alferd Hotel
08.2017 - 03.2018

Bachelor of Accounting -

Australian Catholic University

Diploma of Accounting -

Australian Catholic University

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