Ravinder Singh
Sydney,Australia
Summary
Hospitality supervisor with extensive experience in leading food service teams, and ensuring compliance with food safety and health standards. Proven ability to deliver high-quality meals in healthcare settings while maintaining strict adherence to HACCP regulations. Strong problem-solving and communication skills, capable of thriving in high-pressure environments and fostering teamwork. Committed to enhancing operational efficiency and guest satisfaction through meticulous attention to detail and a focus on excellence.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Chef
Hurstville Private Hospital
Hurstville, Australia
03.2015 - Current
- Managed a large-scale kitchen team (15+ staff), including recruitment, training, scheduling, and performance evaluation, ensuring seamless daily operations under tight deadlines.
- Enforced strict adherence to HACCP, sanitation, and workplace safety protocols, achieving zero critical violations during audits.
- Trained staff in emergency procedures and safe equipment handling.
- Implemented cost-saving initiatives (e.g., portion control, supplier negotiations) that reduced food waste by 20% and optimized labor costs without compromising service quality.
- Maintained rigorous schedules for meal preparation and delivery, aligning with hospital timetables and special requests.
- Monitored inventory and vendor deliveries to prevent disruptions.
- Collected and analyzed guest feedback to improve service standards, ensuring high satisfaction for patients, staff, and corporate events.
Chef
Woodlands Retirement Village Ltd
Cherry brook, Australia
10.2013 - 02.2015
- Consistently followed strict operational guidelines (recipes, portioning, waste control) to ensure high-quality output, mirroring the precision required for train operations and safety protocols.
- Reduced food costs through strategic ingredient sourcing and waste minimisation, demonstrating analytical skills and budget awareness—key for efficient rail resource management.
- Implemented sanitation procedures to uphold hygiene regulations in the kitchen.
- Led team shifts while maintaining strict compliance with health and safety standards, including proper labeling, storage, and temperature control of perishables—aligning with rail safety and risk mitigation practices.
- Executed time-sensitive meal preparations according to planned menus and dietary requirements, showcasing ability to adhere to schedules and procedures in dynamic environments.
Chef(CDP)
Qantas Catering
Mascot, Australia
12.2011 - 10.2013
- Operated cold ladder, hot plate, Bakery, and Indian Section within F&B Production Department.
- Prepared high-quality meals for domestic and international flights.
- Maintained kitchen cleanliness and adhered to food safety standards.
- Trained junior chefs on cooking techniques and food presentation.
- Monitored food preparation processes for consistency and quality.
- Analyzed requirements for VIP class, economic class, and other events to meet demands.
- Executed all kitchen duties in compliance with health, hygiene, and safety regulations.
- Reported directly to theSous Chef of Main Kitchen for operational oversight.
Chef
Chefs on the Run Australia
Sydney, Australia
01.2011 - 10.2013
- Food preparation.
- Cooking meals to order - on time and well presented.
- Maintaining the highest standards of food and kitchen hygiene.
- Cleaning of the grill and bench top.
- Cooked and served food and meals by planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Chef
Summit Care Nursing Home
01.2009 - 12.2011
- Maintained smooth and timely operations in the preparation and delivery of meals and kitchen sanitation.
- Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Mixed dough, scaled bread and cakes, fried doughnuts and performed all baking duties.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Chef (CDP)
Hotel Hilton Bentley Miami
Florida, USA
08.2004 - 01.2006
- Supervised a team of service staff, ensuring smooth operations during high-volume service periods.
- Delegated tasks, resolved conflicts, and maintained clear communication to deliver exceptional guest experiences, demonstrating leadership skills applicable to train crew collaboration.
- Created innovative menu items reflecting seasonal ingredients and culinary trends.
- Enforced strict adherence to hygiene, sanitation, and workplace safety protocols, ensuring zero incidents during service.
- Developed recipes that aligned with the hotel's brand and guest preferences.
- Addressed guest concerns promptly and professionally, fostering positive interactions, even under pressure.
- Optimized table turnover and service flow, reducing wait times through strategic planning—showcasing the ability to manage schedules and resources efficiently (parallel to timetable adherence).
- Monitored dining areas for cleanliness, order accuracy, and compliance with standards, highlighting the precision required for train safety checks and operational checks.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
Chef de Cuisine
Royal Caribbean Cruise
Florida, USA
04.2003 - 08.2004
- Provided attentive service to over 500 daily guests, resolving complaints promptly—showcasing conflict resolution and clear communication skills needed for passenger interactions.
- Monitored quality, presentation, and quantities of plated food across line.
- Collaborated with kitchen staff to ensure accurate order delivery, reflecting teamwork akin to train crew coordination.
- Adhered to strict hygiene and food safety standards (e.g., HACCP), demonstrating the ability to follow regulated protocols (parallel to rail safety procedures).
- Maintained clean and hazard-free work areas, emphasizing vigilance for passenger and crew safety.
- Balanced multiple tables during peak hours, delivering orders within 15-minute targets—proving the ability to work under pressure and adhere to schedules, which is critical for timetable compliance.
- Reduced service delays by 20% through proactive inventory checks and restocking.
- Collaborated with hotel management to create unique dining experiences for guests.
- Adapted to rotating shifts (morning/late-night), demonstrating flexibility for rail roster demands.
Apprentice F&B service
Hotel Intercontinental Park Royal
New Delhi, India
04.2000 - 04.2003
- Followed strict hygiene and food safety protocols (HACCP), demonstrating ability to adhere to regulated procedures (parallel to rail safety rules).
- Assisted in maintaining clean and organized service areas, showcasing attention to detail for hazard prevention.
- Collaborated with kitchen and service teams to ensure timely order delivery, reflecting coordination skills needed for train crew operations.
- Reported equipment issues to supervisors promptly, emphasizing proactive problem-solving (similar to defect reporting in rail).
- Assisted 30+ daily guests with menu inquiries and special requests, building patience and clear communication, valuable for passenger interactions.
- Adapted to fast-paced shifts, including weekends/nights, proving reliability under pressure (critical for rail roster flexibility).
- Learned standardized serving techniques, showing ability to master operational procedures (like train driving protocols).
- Supported inventory management by tracking stock levels, highlighting organizational skills.
Education
3-year Diploma - Hotel ManagementF&B Production
Pusa Institute
New Delhi01-2003
Bachelor of Art -
Delhi University
India01.2002
Certificate III - Commercial Cookery
NSW Food Safety Supervisor
SydneySkills
- Leadership and Team Management
- Health and Safety Compliance
- Stress Tolerance & Self-Management
- Complaint Handling
- Guest Relations Management
- Safety Consciousness
- Problem-Solving and Prioritization
- Customer Service Excellence
Certification
- Advanced Effective Health & Safety Committee Course 2022
- Basic Food Hygiene certificate
Awards
Received an appreciation award from the Executive chef For Excellent work during the services in Hotel The Trident Hilton Gurgaon, INDIA
Timeline
Chef
Hurstville Private Hospital
03.2015 - Current
Chef
Woodlands Retirement Village Ltd
10.2013 - 02.2015
Chef(CDP)
Qantas Catering
12.2011 - 10.2013
Chef
Chefs on the Run Australia
01.2011 - 10.2013
Chef
Summit Care Nursing Home
01.2009 - 12.2011
Chef (CDP)
Hotel Hilton Bentley Miami
08.2004 - 01.2006
Chef de Cuisine
Royal Caribbean Cruise
04.2003 - 08.2004
Apprentice F&B service
Hotel Intercontinental Park Royal
04.2000 - 04.2003
3-year Diploma - Hotel ManagementF&B Production
Pusa Institute
Bachelor of Art -
Delhi University
Certificate III - Commercial Cookery
NSW Food Safety Supervisor