Satishchand Ramola
Perth,Australia
Summary
Executive Sous Chef with 25+ years of high-level culinary leadership across luxury cruise lines and premier hospitality venues. Proven track record managing multi-venue galley operations, driving USPH/HACCP compliance, achieving cost targets, and delivering world-class guest satisfaction. Skilled in multicultural team leadership, large-scale production, strategic planning, and operational excellence. Experienced in menu creation, a la minute cooking, and high-impact buffet presentations.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
Crown Perth
08.2017 - Current
- Led high-volume buffet operations with multiple live stations, ensuring production met luxury standards.
- Monitored food quality, safety, and USPH/HACCP compliance.
- Streamlined workflows to reduce service times and improve guest satisfaction.
- Trained and evaluated culinary staff, promoting continuous improvement.
- Managed stock levels, ordering, and cost controls.
Head Chef
Blu Grill Steakhouse
03.2015 - 05.2017
- Managed full kitchen operations and staff training.
- Enhanced menu presentations, increasing customer retention.
- Resolved guest concerns with strong service recovery.
- Developed seasonal menus that boosted sales.
Assistant Hotel Manager / Head Chef
Mia Mia House in the Desert (Auzcorp)
02.2014 - 03.2015
- Oversaw hotel restaurant, banqueting, and room services.
- Managed payroll, budgeting, and inventory for 90+ room facility.
- Led a la carte and banquet production.
Sous Chef
Pullman Bunker Bay Resort (Accor)
05.2013 - 01.2014
- Designed seasonal menus using local WA ingredients.
- Improved kitchen efficiency with revised prep systems.
- Conducted USPH/HACCP inspections.
- Managed inventory and cost controls.
Sous Chef – 5-Star Upper Premium Cruise Line
Oceania Cruises
11.2011 - 01.2013
- Managed multi-venue galley operations and banquets.
- Coordinated international cuisine theme buffets.
- Ensured high food presentation standards and sanitation compliance.
Relief Executive Sous Chef / Chef Tournant / Sous Chef
Royal Caribbean International
11.2001 - 05.2011
- Progressed through 5 major culinary leadership roles.
- Pre-opening team member for 7 new cruise ships.
- Chef Host for prestigious Chef’s Table on Oasis & Allure of the Seas.
- Managed production for 6,000+ guests and crew per meal period.
- Led and trained large multicultural teams, ensuring SOP and USPH compliance.
Education
Diploma in Hotel Management & Catering Technology -
MRICE, Institute of Hotel Management
Commercial Cookery Certification -
National Council of Vocational Training (NCVT)
Skills
- USPH / HACCP Compliance & Audits
- High-Volume Galley Operations
- Multicultural Team Leadership
- Food Cost & Inventory Control
- A la Carte, Banquets & Buffet Execution
- Training, Coaching & Talent Development
- Menu Engineering & Recipe Creation
- Quality Assurance & Guest Satisfaction
- Strategic Workforce & Resource Planning
- Shipboard Operational Procedures
Certification
- Certificate IV in Commercial Cookery – FM Edge Training Institute
- Certificate IV in Training & Assessment – South Metropolitan TAFE
- Certified Sous Chef – American Culinary Federation
- Food Sanitation Safety & Microbiology – Royal Caribbean International
- National Apprentice Certificate
Personal Information
Nationality: Australian
Physical Abilities
Physically able to meet cruise ship requirements including lifting up to 50 lbs and extended standing.
Timeline
Chef de Cuisine
Crown Perth
08.2017 - Current
Head Chef
Blu Grill Steakhouse
03.2015 - 05.2017
Assistant Hotel Manager / Head Chef
Mia Mia House in the Desert (Auzcorp)
02.2014 - 03.2015
Sous Chef
Pullman Bunker Bay Resort (Accor)
05.2013 - 01.2014
Sous Chef – 5-Star Upper Premium Cruise Line
Oceania Cruises
11.2011 - 01.2013
Relief Executive Sous Chef / Chef Tournant / Sous Chef
Royal Caribbean International
11.2001 - 05.2011
Commercial Cookery Certification -
National Council of Vocational Training (NCVT)
Diploma in Hotel Management & Catering Technology -
MRICE, Institute of Hotel Management