Ravinder Singh Panesar
Redan,VIC
Summary
Quality-focused and efficient Cook adept at preparing and plating food in high energy, fast-paced kitchens.
Overview
11
11
years of professional experience
Work History
Sous Chef
Oscars Hotel
08.2024 - 11.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Trentham General
11.2024 - 02.2025
Chef de partie
Golden Point Hotel
07.2017 - 01.2023
- Preparing, cooking and presenting high quality dishes within the specialty section
- Assisting the head chef in creating menu items, recipes and developing dishes
- Assisting with management of health and safety
- Assisting with management of food hygiene practices
- Managing and Training my commis chefs
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards
- Organizing and assisting in opening up new kitchen
- ORDERING
- Assisted in training new Kitchen staff and providing guidance to ensure high standards of food production
Cook Grade 1
Zagames Family Kitchen
08.2014 - 01.2017
- Provided courteous and informative customer service in an open kitchen format
- Consistently maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
- Prepared healthy, enjoyable breakfasts and dinners for dinners
- Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food
- Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly
Commis/ Voluntary worker
Dorset Gardens Hotel
02.2016 - 09.2016
- Mixed, weighed and proofed ingredients in accordance with recipes
- Correctly operated all cookery equipment, including ovens, proofers, fryers, rounders, scales and mixers
- Consistently emphasized food quality and specialized in cooking techniques
- Expert in final plate preparation with authentic presentation
- Followed proper food handling methods and maintained correct temperature of all food products
Education
Diploma - Commercial Cookery
First aid and CPR certificate -
Certificate 3 & 4 - Commercial Cookery
Brighton Institute of technology
Melbourne, Vic01.2017
High School Diploma - Accounting
Chisholm Tafe
Melbourne, Vic01.2015
Skills
- Food handlers' card
- Focused and disciplined
- High volume production capability
- Contemporary sauce work
- SERV Safe certified
- Sous vide technique
- Knowledge and ability to run a section
- Ability to work without close supervision
- Ability to manage commis chefs
- Team management skills
- High level of attention to detail
- Adaptability to change and willingness to embrace new ideas and processes
- Team worker
Languages
English
Full Professional
Timeline
Sous Chef
Trentham General
11.2024 - 02.2025
Sous Chef
Oscars Hotel
08.2024 - 11.2025
Chef de partie
Golden Point Hotel
07.2017 - 01.2023
Commis/ Voluntary worker
Dorset Gardens Hotel
02.2016 - 09.2016
Cook Grade 1
Zagames Family Kitchen
08.2014 - 01.2017
Diploma - Commercial Cookery
First aid and CPR certificate -
Certificate 3 & 4 - Commercial Cookery
Brighton Institute of technology
High School Diploma - Accounting
Chisholm Tafe
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