Ravnil Goundar
Chef
Gold Coast,QLD
Summary
Self-motivated Commis Chef with 6 years of expertise preparing memorable dishes with fresh ingredients. Well-trained in Italian and Indian cuisines. Master in being a team player, roasting and grilling. Fluent in Hindi, Fijian and English languages. Ready for a new challenge creating tasty meals for a successful establishment.
Overview
3
3
Languages
6
6
years of professional experience
Work History
Commis Chef
Saffron Indian Restaurant
Parap, Northern Territory
02.2020 - 06.2020
- Gathered and placed all ingredients into workstations to meet shift needs.
- Assisted with routine stock rotation to keep ingredients fresh.
- Rotated through all prep stations to learn different techniques.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Seasoned and marinated cuts of meat, poultry and fish.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Measured high demand spices and commonly used ingredients for 3 stations.
- Planned and directed high-volume food preparation in fast-paced environment.
- Ordered new ingredients and supplies to meet expected needs.
- Mentored 1 kitchen staff at all levels to prepare each for demanding roles.
Kitchen Attendant
Intercontinental Fiji Golf Resort and Spa
Natadola, Fiji
09.2019 - 01.2020
- Sanitized all pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Prevented food spoilage by monitoring dates, rotating stock and following proper storage procedures.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Strategically plated hot meals and salads in aesthetically pleasing arrangements.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Used downtimes to prepare ingredients and restock supplies for expected busy periods.
- Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Prepared dishes for catering events or during high-volume shifts.
- Cleaned and organized kitchen stations to promote team efficiency.
- Adhered to company quality constraints and industry best practices for guest satisfaction.
- Operated standard kitchen equipment with focus on safety and sanitation.
- Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.
- Sanitized dining ware and kitchen equipment according to health code standards.
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
- Distributed food to wait staff quickly during busy peak periods to drive customer satisfaction.
Demi Chef
Paradise Cove Resort
Yasawa Islands, Fiji
06.2019 - 09.2019
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Planned and directed high-volume food preparation in fast-paced environment.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Disciplined and dedicated to meeting high-quality standards.
Commis Chef
The Naviti Resort
Sigatoka, Western Fiji
05.2017 - 05.2019
- Rotated with specialty chefs to learn pastry station and sauce preparation.
- Gathered and placed all ingredients into workstations to meet shift needs.
- Assisted with routine stock rotation to keep ingredients fresh.
- Rotated through all prep stations to learn different techniques.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Learned specific cutting techniques for chopping vegetables and fresh spices.
- Seasoned and marinated cuts of meat, poultry and fish.
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored recipe portioning to control food costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Rotated food regularly, removing outdated items for proper disposal.
Cook
Praneel's Enterprise
Sigatoka, Western Fiji
07.2015 - 12.2016
- Verified proper portion sizes and consistently attained high food quality standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Ordered and received products and supplies to stock kitchen areas.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
Cook
Ravendri's Nadro Foodmart
Singatoka, Western Fiji
06.2013 - 07.2015
- Verified proper portion sizes and consistently attained high food quality standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Ordered and received products and supplies to stock kitchen areas.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers.
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, ovens and ranges.
Education
Certificate - Commercial Cookery
02.2017 - 06.2017
Certificate - National Trade Test
05.2018 - 05.2018
Skills
Measuring and portioning
Inventory supervision
Basic cooking methods
High hygienic standards
Recipes and menu planning
Stocking and replenishing
Menu development
Plating
Safe handling
Food spoilage prevention
Menu memorization
Catering background
Indian cuisine
Italian Cuisine
Special requests
Food preparation and safety
Additional Information
Winner of the Seafood Dish Live competition, Fiji, 2019. This involved cooking and presenting a dish, within a 60 minute timeframe. Two portions of sesame seared tuna, with plantain, tamarind sauce, and carrot and ginger puree were judged against the best chefs in Fiji.
Timeline
Commis Chef - Saffron Indian Restaurant
02.2020 - 06.2020
Kitchen Attendant - Intercontinental Fiji Golf Resort and Spa
09.2019 - 01.2020
Demi Chef - Paradise Cove Resort
06.2019 - 09.2019
Fiji National University - Certificate, National Trade Test
05.2018 - 05.2018
Commis Chef - The Naviti Resort
05.2017 - 05.2019
Fiji National University - Certificate, Commercial Cookery
02.2017 - 06.2017
Cook - Praneel's Enterprise
07.2015 - 12.2016
Cook - Ravendri's Nadro Foodmart
06.2013 - 07.2015