Sany Ramange Ganesh Raja
Nowra,NSW
Summary
- Over 30 years of progressive experience managing the provision of 5
- Hotels, mainly high-end boutique hotel concept , My main culinary skill at Fine dining, High-end Restaurants with the art of “Nouvelle cuisine” , I also having great experience of QSR Concept A skilled Culinary Professional, recognized for a comprehensive knowledge of international cuisine, Fusion cuisine and an innovative approach to setting the stage for a customized dining experience. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience. Adept at developing and working within budgets. Expert in productivity while controlling food and labor costs. Can flawlessly execute in the culinary arts, management, training, standardization and customer relations Possesses a positive attitude, is responsible, and has a high degree of self-motivation. Confidence in interaction and communication at all levels, including cross-cultural. Ability to prioritize work and work well under pressure;
Overview
34
34
years of professional experience
Work History
Sous Chef
North Nowra Tavern
01.2023 - Current
- I use to work as head chef also about 4 month
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Group Executive Chef
Saltiest Group and The Deck Restaurant
Dubai
01.2023 - 08.2023
- Led a diverse team of chefs across multiple restaurant locations, fostering collaboration and consistent quality standards throughout the group.
- Mentored junior chefs, providing guidance on technique, presentation, and professional development within the industry.
- Elevated restaurant reputation by consistently delivering exceptional culinary experiences and maintaining high-quality standards.
- Achieved outstanding guest feedback through attentive listening to concerns or suggestions regarding menu offerings or service improvements.
- Maintained a safe, clean kitchen environment through vigilant attention to hygiene standards, equipment maintenance, and staff training on best practices.
Group Executive Chef
Lost Paradise of Dilmun Water Park
Bahrain
01.2022 - 12.2022
- Company Overview: https://www.lpodwaterpark.com/
- Https://www.lpodwaterpark.com/
- Mentored junior chefs, providing guidance on technique, presentation, and professional development within the industry.
- Elevated restaurant reputation by consistently delivering exceptional culinary experiences and maintaining high-quality standards.
- Maintained a safe, clean kitchen environment through vigilant attention to hygiene standards, equipment maintenance, and staff training on best practices.
- Ensured compliance with health regulations through regular inspections, audits, and continuous staff education on proper procedures.
- Adapted menus for international venues by incorporating local flavors while preserving brand identity and culinary vision.
- Optimized kitchen workflow by designing efficient workstations and implementing best practices for food safety and sanitation.
Area Executive Chef
Teadrop Boutique Hotel Management
10.2021 - 01.2022
- Company Overview: https://www.teardrop-hotels.com/
- Https://www.teardrop-hotels.com/
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive Chef
Uga Ulagalla
01.2021 - 09.2021
- Company Overview: https://www.ugaescapes.com/
- Https://www.ugaescapes.com/
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Executive Chef
Taru Villa Group
09.2020 - 12.2020
- Company Overview: https://www.taruvillas.com/
- Consultation
- Https://www.taruvillas.com/
Executive Chef
Uga Residence Colombo and Uga Chena Hut Yaala
01.2018 - 05.2020
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Head Chef
Last Exit Meraas F & B Operation
01.2017 - 01.2018
- Company Overview: https://www.lastexit.ae/en
- Https://www.lastexit.ae/en
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Hired, managed, and trained kitchen staff.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Developed and cooked memorable dishes that brought new customers into establishment.
Group Executive Chef
Magnolia Investment (MRM)
05.2015 - 11.2016
- Company Overview: http://www.urbanseafood.com/
- Http://www.urbanseafood.com/
- Led a diverse team of chefs in the restaurant, fostering collaboration and consistent quality standards throughout the group.
- Mentored junior chefs, providing guidance on technique, presentation, and professional development within the industry.
- Elevated restaurant reputation by consistently delivering exceptional culinary experiences and maintaining high-quality standards.
Head Chef-Cum Manager
Lilies Restaurant
01.2013 - 01.2015
- Company Overview: https://www.tripadvisor.com/Restaurant_Review-g294013-d4210050-Reviews-Lilies_Restaurant_and_Cafe-Abu_Dhabi_Emirate_of_Abu_Dhabi.html
- Https://www.tripadvisor.com/Restaurant_Review-g294013-d4210050-Reviews-Lilies_Restaurant_and_Cafe-Abu_Dhabi_Emirate_of_Abu_Dhabi.html
Head Chef
Al Ghalia - Zoë Restaurant
01.2005 - 01.2012
- Company Overview: https://alghalia.com/
- Https://alghalia.com/
Junior Sous Chef
The Regency Intercontinental Hotel
01.2003 - 01.2005
- Prepped daily menu items to quickly deliver upon request.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Delivered verbal culinary instruction and assignments to numerious kitchen staff members daily to promote successful dining experiences for clients.
- Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
Chef de Partie
The Diplomat-Radisson Five Star Hotel
01.2003 - 12.2003
Head Chef
Seven Eleven Restaurant
01.2002 - 12.2002
Sous Chef
Al Ghalia - Zoë Restaurant
01.1998 - 01.2002
- Company Overview: https://alghalia.com/
- Https://alghalia.com/
Commis Chef
Colombo Inter-Continental
01.1998 - 12.1998
Chef de Partie
Don Stanley’s Fine Dining Restaurant
01.1997 - 01.1998
Demi Chef De Partie
Don Stanley’s Group of Restaurants
01.1995 - 01.1996
Commiscook
Don Stanley’s Group of Restaurants
01.1991 - 01.1995
Education
HACCP Certified - Level – 3 Certified
Dubai
PIC- Personal in charge -
Dubai
No Degree - Basic Food Safety
Allara Global Australia
Kitchen Hygiene Courses -
Food Management Courses -
Basic food safety -
Allara global
01.2023
Skills
- Menu Design / Development
- Staffing / Training / Instructing
- Catering / Banquets / Events
- Dining Room / Kitchen Operations
- Resource Procurement / Inventory
- Special Occasions
- Supervision (Front / Back of House)
- Customer Service / Guest Relations
- Kitchen Design / Layout
- Safety / Sanitation / HACCP
- Budgeting / Cost Reduction
- Kitchen Auditing and Consultant Specialist
- Team leadership
Accomplishments
- Fujairah International Competition, Fujairah, UAE, 2017, 3
- Gulf Food International Competition, Dubai, UAE, 2015, 3
- Sial International Competition, Abu Dhabi, UAE, 2014, 3
- BMMI Wine Competition, Bahrain, 2014, First place
Languages
English
Usa Visa
For five years
Personal Information
- Date of Birth: 01/20/76
- Nationality: Sri Lankan
- Marital Status: Married, Two kids
Training
- Chef Didier Quesnel, One Michelin Star, Intercontinental Hotel, Bahrain, 2003 - 2005
- Chef Daniel Gal Miché, One Michelin Star, Intercontinental Hotel, Bahrain, 2003 - 2005
- Chef Francis Chauveau, Two Michelin Star, Intercontinental Hotel, Bahrain, 2003 - 2005
- Chef Dominique Ferchaud, One Michelin Star, Intercontinental Hotel, Bahrain, 2003 - 2005
- Chef Stephen Gaboriean, One Michelin Star, Intercontinental Hotel, Bahrain, 2003 - 2005
- Chef Marc Briand, One Michelin Star, Intercontinental Hotel, Bahrain, 2003 - 2005
- Chef Mario Mussoni, One Michelin Star, Intercontinental Hotel, Bahrain, 2003 - 2005
Key Areas Of Expertise
- Menu Design / Development
- Staffing / Training / Instructing
- Catering / Banquets / Events
- Dining Room / Kitchen Operations
- Resource Procurement / Inventory
- Special Occasions
- Supervision (Front / Back of House)
- Customer Service / Guest Relations
- Kitchen Design / Layout
- Safety / Sanitation / HACCP
- Budgeting / Cost Reduction
- Kitchen Auditing and Consultant Specialist
Timeline
Sous Chef
North Nowra Tavern
01.2023 - Current
Group Executive Chef
Saltiest Group and The Deck Restaurant
01.2023 - 08.2023
Group Executive Chef
Lost Paradise of Dilmun Water Park
01.2022 - 12.2022
Area Executive Chef
Teadrop Boutique Hotel Management
10.2021 - 01.2022
Executive Chef
Uga Ulagalla
01.2021 - 09.2021
Executive Chef
Taru Villa Group
09.2020 - 12.2020
Executive Chef
Uga Residence Colombo and Uga Chena Hut Yaala
01.2018 - 05.2020
Head Chef
Last Exit Meraas F & B Operation
01.2017 - 01.2018
Group Executive Chef
Magnolia Investment (MRM)
05.2015 - 11.2016
Head Chef-Cum Manager
Lilies Restaurant
01.2013 - 01.2015
Head Chef
Al Ghalia - Zoë Restaurant
01.2005 - 01.2012
Junior Sous Chef
The Regency Intercontinental Hotel
01.2003 - 01.2005
Chef de Partie
The Diplomat-Radisson Five Star Hotel
01.2003 - 12.2003
Head Chef
Seven Eleven Restaurant
01.2002 - 12.2002
Sous Chef
Al Ghalia - Zoë Restaurant
01.1998 - 01.2002
Commis Chef
Colombo Inter-Continental
01.1998 - 12.1998
Chef de Partie
Don Stanley’s Fine Dining Restaurant
01.1997 - 01.1998
Demi Chef De Partie
Don Stanley’s Group of Restaurants
01.1995 - 01.1996
Commiscook
Don Stanley’s Group of Restaurants
01.1991 - 01.1995
PIC- Personal in charge -
Dubai
Kitchen Hygiene Courses -
Food Management Courses -
Basic food safety -
Allara global
HACCP Certified - Level – 3 Certified
Dubai
No Degree - Basic Food Safety
Allara Global Australia
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