Ravi Kumar Shrestha Pradhan
Shoal Bay,NSW
Summary
Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results. Currently associated with Zenith café Bar Restaurant, Shoal Bay, NSW as Head Chef
Overview
25
25
years of professional experience
1
1
Certification
Work History
Head Chef
Zenith, Café Bar Restaurant
02.2024 - Current
- Responsible for Zenith restaurant for Café dinners and the semi fine dining for dinner
- Responsible for creating and costing all the restaurants menus, promotional menus and special menu for the Café and Restaurant
- Manage training and development of the staff as per the Café and Restaurant standards.
- Takes guest feedback for creating new menus as per the market trend.
Head Chef
Birubi Bistro
09.2022 - 01.2025
- Responsible for Birubi Bistro restaurant dining.
- Responsible for creating and costing all the restaurants menus, promotional menus and special menu for the Bistro
- Manage training and development of the staff as per the standard.
- Takes guest feedback for creating new menus as per the market trend for the bistro in the Bay.
Speciality outlet Chef Rosso (Italian Restaurant), Choices (All day dining), Banquet, Room service and WU (Asian Restaurant & Lounge)
Art Hotel
01.2021 - 09.2022
- Responsible for all the above outlets with the help of sous chef in charge in each outlet.
- Responsible for creating and costing all the restaurants menus, promotional menus and special menu.
- Manage training and development of the staff in line with the outlets.
- Takes guest feedback for creating new menus as per the market trend.
- Daily communication meeting with the outlet sous chef to keep the operation smooth.
Speciality outlet Chef WU (Asian Restaurant & Lounge)
Art Rotana
11.2019 - 12.2020
- Responsible for WU restaurant and Shisha Lounge outlet.
- Responsible for creating and costing all the restaurants menus, promotional menus and special menu.
- Manage training and development of the staff.
- Takes guest feedback for creating new menus as per the market trend.
Chef Flames (Steak & Seafood)
Art Rotana
09.2016 - 10.2019
- Responsible for Pool, Lobby lounge and Flames outlet.
- Responsible for creating and costing all the restaurants menus, promotional menus and special menu.
- Manage training and development of the staff.
- Takes guest feedback for creating new menus as per the market trend.
Sous Chef
Art Rotana
10.2014 - 08.2016
- Started with preopening and helped in opening all day dining, banqueting and Italian kitchen.
- Worked with corporate chef, executive chef and outlet chef to develop recipes.
- Responsible for training and development of the staff.
- Responsible for maintaining records for HACCP.
- Make duty rotas, market list and store requisition for the day-to-day operation.
- Help chef for menu planning and presentation.
Sous Chef
The Cove Rotana Resort
10.2011 - 10.2014
- Responsible for training and development of the staff.
- Responsible for keeping records for HACCP.
- Make duty rotas, market list and store requisition for the day-to-day operation.
- Help chef for menu planning and presentation.
Junior Sous Chef
Amwaj Rotana
04.2008 - 11.2011
- Worked in the pre-opening phase of the hotel.
- Worked in line with the outlet chef for menu engineering and for new menu for the Italian outlet.
- Helped the outlet chef for the training and development of the junior chefs.
Chef de Partie
Waterloo house
08.2007 - 01.2008
- Worked for casual breakfast operation, semi fine dining lunch operation and fine dining affair during dinner operation.
Demi Chef de Partie
Beach Rotana Hotel & Towers
09.2002 - 11.2006
- Single handedly took the responsibility for preparing all the food for coffee shop buffet for the Indian night including menu planning and cooking for it.
- Handled
- Operations in Coffee shop kitchen & banquet kitchen.
- Finz (global seafood restaurant) hot, cold, Chinese and tandoor section.
- Kitchen functions alone including making duty roasters, market list & store requisition.
- Prepared all the tandoori and Indian food recipes in Finz (global seafood restaurant).
- Headed Australian food promotion team in Finz (global seafood restaurant).
Demi Chef de Partie
The Fulbari Resort & Spa
08.2000 - 08.2002
- Responsible for the hot, cold & Indian section.
Education
Hotel Management Diploma -
Institute of hotel management catering technology & applied nutrition
01.2000
Skills
- Supervise, coordinate, and participate in activities of chefs and other kitchen personnel engaged in preparing and cooking foods in the restaurant
- Select and develop recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation
- Collaborate with other personnel to plan and develop recipes and menus, taking into account factors such as seasonal availability of ingredients and the likely number of customers
- Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, production specifications, established procedures, and cost requirements
- Examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
Menu Planning
Operations
- Inspect supplies, equipment, and work areas to ensure conformance to established standards
- Ensure that sufficient stocks of all materials are kept and stored under the correct conditions
- Prepare HACCP records and maintain it on a weekly and monthly basis
- Train, supervise & evaluate support staff within unit Supervise & conduct scheduling of support staff Provide direction, motivation and training to the team members
- Direct and manage personnel functions including distribution of work assignments, personnel mentoring and disciplinary actions
- Work collaboratively with Manager, Rewards & Recognition Strategies to ensure the development of staff
Training & development
Certification
· Attended and certified in intermediate food hygiene.
· Attended and certified in on job training skills.
· Attended and certified in managing employee development.
· Attended and certified in person in charge training conducted by Dubai municipality.
· Attended managing people performance training programme.
· Awarded with bronze medal for five course gourmet dinner menu at the Emirate’s salon culinary – Dubai 2012
Languages
English
Full Professional
Timeline
Head Chef
Zenith, Café Bar Restaurant
02.2024 - Current
Head Chef
Birubi Bistro
09.2022 - 01.2025
Speciality outlet Chef Rosso (Italian Restaurant), Choices (All day dining), Banquet, Room service and WU (Asian Restaurant & Lounge)
Art Hotel
01.2021 - 09.2022
Speciality outlet Chef WU (Asian Restaurant & Lounge)
Art Rotana
11.2019 - 12.2020
Chef Flames (Steak & Seafood)
Art Rotana
09.2016 - 10.2019
Sous Chef
Art Rotana
10.2014 - 08.2016
Sous Chef
The Cove Rotana Resort
10.2011 - 10.2014
Junior Sous Chef
Amwaj Rotana
04.2008 - 11.2011
Chef de Partie
Waterloo house
08.2007 - 01.2008
Demi Chef de Partie
Beach Rotana Hotel & Towers
09.2002 - 11.2006
Demi Chef de Partie
The Fulbari Resort & Spa
08.2000 - 08.2002
Hotel Management Diploma -
Institute of hotel management catering technology & applied nutrition
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