Deputy, Word, Excel
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, NSWDiploma of Accounting -
Australian Catholic University
Sydney, NSWSkills
- 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
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
Similar Profiles
Jesse ColefaxJesse Colefax
Bartender at Harrigans Hunter ValleyBartender at Harrigans Hunter Valley
CAMPBELL HUNTERCAMPBELL HUNTER
Food and Beverage Operations Manager at Roche GroupFood and Beverage Operations Manager at Roche Group
Amelia RocheAmelia Roche
Accounts Payable Clerk at Roche GroupAccounts Payable Clerk at Roche Group
Katelyn NewcombeKatelyn Newcombe
Childcare Provider at Cessnock Multipurpose Children’s CentreChildcare Provider at Cessnock Multipurpose Children’s Centre
Maddison GouldMaddison Gould
Barista at Gloria JeansBarista at Gloria Jeans