Ravinder Kaur
Greenbank
Summary
Dynamic Chef with extensive culinary experience at Double Yolk-Qld, driving a 12% increase in gross profit through innovative menu development. Skilled in food safety compliance and customer service, I excel in training staff and optimizing kitchen operations to enhance efficiency and quality. Passionate about creating memorable dining experiences.
Overview
9
9
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work History
Chef
Double yolk-Qld
07.2025 - Current
- Led whole café staff across kitchen, baristas, and front-of-house, coordinating daily service for 150+ covers while maintaining quality and timing standards
- Developed seasonal café menus and weekly specials using costed recipes, driving repeat business and improving gross profit by 12% through high-margin dishes
- Negotiated contracts with local vendors and suppliers to source fresh, optimal ingredients at cost-effective rates, reducing food cost to 28-32%
- Oversaw inventory control and ordering systems for freezers, fridges, and pantry; implemented FIFO stock rotation and daily usage logs to cut waste by 20%
- Trained and supervised line cooks and kitchen staff, building skills in portion control, plating, dietary prep, and service speed to lift team performance
- Maintained full Food Safety Program compliance including HACCP documentation, temperature monitoring, allergen management, and sanitation of raw food prep areas
- Standardized recipes and plating guides for cabinet food, breakfast, and lunch items to ensure consistency in taste, portion size, and presentation
- Managed large-scale batch cooking and mise en place during peak periods; organized prep lists and fridge stock to support busy service without delays
- Adapted dishes for dietary requirements including gluten-free, dairy-free, vegetarian, and allergies, communicating directly with wait staff on customer needs
- Created weekly staff rosters based on projected business volume and labour budgets to balance service levels with wage costs
- Analyzed menu pricing using food, labour, and overhead costs to set competitive prices while protecting profit margins
- Built promotional dishes around ingredient availability and customer preferences to minimize waste and move stock
- Performed preventative maintenance on kitchen equipment and ensured cleanliness/hygiene standards met QLD Food Act requirements for every council audit
Centre chef
Bright future early childcare learning
Brisbane
01.2025 - 05.2025
- Prepared nutritious meals following dietary guidelines for young children.
- Developed weekly menus that promote healthy eating habits among children.
- Maintained kitchen cleanliness and adhered to food safety standards.
- Collaborated with staff to ensure children's dietary needs are met.
- Educated children about nutrition and healthy food choices during meal times.
- Managed kitchen inventory and ordered supplies as needed.
- Trained new kitchen staff on food preparation and safety protocols.
- Organized cooking demonstrations to engage children in food-related activities.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
Centre Chef
Grow early education child care centre-Park Ridge QLD
Brisbane
09.2024 - 04.2025
- Ordering
- Stocking
- Maintenance of kitchen hygiene
- Maintenance of kitchen equipments
- Cooking according dietary requirements
- Batch cooking
- Maintenance of kitchen temperature
- Cooking using different methods
- Created diverse menus featuring seasonal ingredients for customer enjoyment.
- Supervised kitchen staff to ensure efficient food preparation and presentation.
Chef
Logan Village Hotel-Logan Village QLD
Brisbane
05.2024 - 09.2024
- Making parmis fishes
- Making sauces
- Cutting vegies
- Making salads.
- Making batch sauces
- Development in menus
- Cooking using different cooking methods
- Maintaining cleanliness
- Maintaining quality food hygiene
- Following dietary requirements
- Monitoring quality of dishes
- Created diverse menus featuring seasonal ingredients for customer enjoyment.
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Maintained high standards of food safety and sanitation in the kitchen.
- Collaborated with suppliers to source fresh, quality ingredients for dishes.
Chef
Greenbank RSL-Browns Plains QLD
Brisbane
05.2023 - 05.2024
- Making parmis fishes
- Making sauces
- Cutting vegies
- Making salads.
- Making batch sauces
- Development in menus
- Cooking using different cooking methods
- Maintaining cleanliness
- Maintaining quality food hygiene
- Following dietary requirements
- Monitoring quality of dishes
- Stock take
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Created diverse menus featuring seasonal ingredients for customer enjoyment.
- Collaborated with suppliers to source fresh, quality ingredients for dishes.
- Maintained high standards of food safety and sanitation in the kitchen.
Head Barista
Gathering spot cafe-Rochedale South QLD
01.2017 - 05.2024
- Gun barista
- Latte art
- Multi tasking
Commis Chef
Redcape Hotel Group-Brisbane QLD
08.2018 - 04.2022
- Making parmis fishes
- Making sauces
- Cutting vegies
- Making salads.
- Maintaining cleanliness
- Maintaining quality food hygiene
Customer Service Representative (CSR)
Bp-Brisbane QLD
09.2017 - 04.2022
- Customer service
- Cashier/cash handling
- Food preparation
- Filling
- POS handling
- Cleaning duties
- Making coffees wild bean cafe
- Employer: BP Loganholme
Education
Commercial Cookery - Certificate IV
Bella college
Brisbane, QLD 04.2022 - 04.2023
Commercial Cookery - Certificate III
Bella college
Brisbane, Qld 04.2021 - 04.2022
Advance Diploma - Business
Shafston international college
Brisbane, Qld 08.2017 - 06.2018
Diploma - Business
Shafston international college
Brisbane , Qld 01.2017 - 08.2017
Skills
- Serving Experience
- Customer Service
- Coffee Making
- Culinary Experience
- POS
- Food Safety
- Chef
- Food Handling
- Retail Experience
- Food safety compliance
Certification
- Food Handling, 05/01/19, Present
- Barista, 03/01/17, Present
- RSA, 03/01/17, Present
Highest Level Of Education
Advanced Diploma/Associate Degree
Eligible To Work
Yes
Personal Information
Willing To Relocate: Anywhere
Timeline
Chef
Double yolk-Qld
07.2025 - Current
Centre chef
Bright future early childcare learning
01.2025 - 05.2025
Centre Chef
Grow early education child care centre-Park Ridge QLD
09.2024 - 04.2025
Chef
Logan Village Hotel-Logan Village QLD
05.2024 - 09.2024
Chef
Greenbank RSL-Browns Plains QLD
05.2023 - 05.2024
Commercial Cookery - Certificate IV
Bella college
04.2022 - 04.2023
Commercial Cookery - Certificate III
Bella college
04.2021 - 04.2022
Commis Chef
Redcape Hotel Group-Brisbane QLD
08.2018 - 04.2022
Customer Service Representative (CSR)
Bp-Brisbane QLD
09.2017 - 04.2022
Advance Diploma - Business
Shafston international college
08.2017 - 06.2018
Diploma - Business
Shafston international college
01.2017 - 08.2017
Head Barista
Gathering spot cafe-Rochedale South QLD
01.2017 - 05.2024