Sujit Ruwali
Keswick,SA
Summary
Top-notch professional with expertise in restaurant operations, menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve overall restaurant workflows.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Senior Chef De Partie
Fugazzi Bar & Dining Room
Adelaide, SA
05.2022 - Current
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
- Mentored junior chefs in advanced culinary techniques, contributing to their professional growth and enhancing overall team performance.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Trained kitchen staff to perform various preparation tasks under pressure.
Assistant Restaurant Manager
Radisson Blu Hotel
Kathmandu
06.2018 - 01.2019
- Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
- Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Immediately resolved issues with patrons by employing careful listening and communication skills.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Analyzed daily sales figures and developed strategies to increase sales.
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Coordinated with catering staff to deliver food services for special events and functions.
Education
Master Of International Hotel Management - Hotel, Motel, And Restaurant Management
Torrens University Australia
Adelaide, SA04.2024
Skills
- Menu development
- Recipe creation
- Dietary accommodations
- Customer Service
- Kitchen leadership
- Food Safety
- Ordering and Requisitions
- Staff Training
- Vendor Relations
- Recipes and menu planning
- Special diets
- Wine expertise
- Wine pairing
- Attention to Detail
Certification
Wine Spirit Education & Training (WSET II)
Certificate III & IV in Kitchen Management
Timeline
Senior Chef De Partie
Fugazzi Bar & Dining Room
05.2022 - Current
Assistant Restaurant Manager
Radisson Blu Hotel
06.2018 - 01.2019
Master Of International Hotel Management - Hotel, Motel, And Restaurant Management
Torrens University Australia