Ravindran Veerasamy
Endeavour Hills,VIC
Overview
12
12
years of professional experience
Work History
Chef (Own Buisness)
Ausspice Restaurant & Caters
23 Autumn Place Doveton/ 50 Menzies Avenue Dandeno
11.2020 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Collaborated with staff members to create meals for large banquets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Product Manager
Katoomba
Dandenong, VIC
09.2016 - 11.2020
- Documented user stories, specifications, and product features into detailed work order to communicate across teams and build mandatory requirements.
- Communicated effectively with team members to deliver updates on project milestones and deadlines.
- Developed product documentation to communicate upcoming features and products to internal teams.
- Reviewed sales, customer concerns, and new opportunities to drive business strategy at weekly planning sessions.
- Maintained positive vendor relations to build strong partnerships.
- Spearheaded collaborative efforts to bring products to market.
- Compiled product and customer data to generate informed profit projections.
- Coordinated design meetings and decisions with internal departments and teams.
- Assessed costs and estimated production capabilities to evaluate economic viability.
- Established criteria for each milestone within product roadmap as means to measure developmental progress.
- Set goals and formalized policies to maximize team performance and keep project on-task.
- Consulted with buyers to determine projected demand for products and services.
Chef
Clayton Chettinad
Clayton, VIC
09.2017 - 06.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
General Laborer
JBS
Bordertown, SA
09.2013 - 07.2016
- Loaded, unloaded, and moved material to and from storage and production areas.
- Assisted team members with tasks that require group effort.
- Performed general housekeeping and cleaning tasks.
- Collaborated with team members to carry out efficient work with optimal safety and achieve timetables.
Education
Advanced Level -
Kilinochchi, Hindu College
Kulin, WA08.1999
Ordinary Level -
Kilinochchi,Hindu College
Kilinochchi12.1997
Skills
- New Hire Training
- Food Plating and Presentation
- Order Delivery Practices
- Cleaning and Sanitizing Methods
- Banquets and Catering
- Food Preparation Techniques
- Waste Control
- Company Safety Standards
- Food Preparation and Safety
- Portion and Cost Control
Timeline
Chef (Own Buisness)
Ausspice Restaurant & Caters
11.2020 - Current
Chef
Clayton Chettinad
09.2017 - 06.2020
Product Manager
Katoomba
09.2016 - 11.2020
General Laborer
JBS
09.2013 - 07.2016
Advanced Level -
Kilinochchi, Hindu College
Ordinary Level -
Kilinochchi,Hindu College