Summary
Overview
Work History
Education
Skills
Timeline
Generic
Ravi Prakash

Ravi Prakash

Wiley Park ,NSW

Summary

Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Number-year background in high-end restaurant industry.

Overview

3
3
years of professional experience

Work History

Sous Chef

Terranova On The Grange
06.2021 - Current
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met.
  • Coordinated with vendors to order supplies and maintain high quality standards.

Chef De Partie (casual)

Red Cape Hotel
09.2022 - 07.2023
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Sanitized all counters properly to prevent food-borne illness.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Set up and broke down kitchen for service.

Education

Certificate IV Commercial Cookery And Diploma - Diploma

Duke College
Parramatta, NSW
08.2023

Skills

  • Food Spoilage Prevention
  • Profit Target Achievement
  • Collaborative Relationships
  • Vendor Relations
  • Stocking and Replenishing
  • Chef Assistance
  • Garnishing and Plating
  • Budgeting and Cost Control
  • Order Delivery Practices
  • Kitchen Preparation
  • Inventory Management
  • High-Quality Ingredients
  • Menu Planning
  • Dish Preparation
  • Food Preparation and Safety
  • Vendor Sourcing
  • Guest Satisfaction
  • Safe Handling
  • Cleaning and Sanitation
  • Kitchen Equipment Operation

Timeline

Chef De Partie (casual)

Red Cape Hotel
09.2022 - 07.2023

Sous Chef

Terranova On The Grange
06.2021 - Current

Certificate IV Commercial Cookery And Diploma - Diploma

Duke College

Similar Profiles

CREATE PROFILE
Ravi Prakash