Sujit Ruwali
Keswick,SA
Summary
Dynamic culinary professional with extensive experience at Fugazzi Bar & Dining Room, excelling in kitchen leadership and inventory management. Proven ability to enhance service speed while maintaining high-quality standards. Skilled in allergen awareness and sanitation practices, fostering a collaborative environment that elevates team performance and customer satisfaction.
Overview
5
5
years of professional experience
Work History
Jr Sous Chef (Full Time: 42 Hours Per Week)
Fugazzi Bar & Dining Room
04.2024 - Current
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie (Part Time: 24 Hours Per Week)
Fugazzi Bar & Dining Room
07.2023 - 03.2024
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Partie (Full Time: 42 Hours Per Week)
Fugazzi Bar & Dining Room
12.2022 - 06.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Demi Chef (Casual: 30 Hours Per Week)
Fugazzi Bar & Dining Room
05.2022 - 12.2022
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Senior Chef De Partie (Full Time: 40 Hours Week)
Bhetghat Restaurant Pvt. Ltd.
10.2020 - 03.2022
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Education
Certificate IV in Kitchen Management - Kitchen Management
Wakefield International College
Adelaide, SA05-2023
Skills
- Kitchen leadership
- Inventory processes
- Allergen awareness
- Work under pressure
- Cooking techniques
- Knife skills
- Sanitation practices
- Kitchen management
- Menu development
Languages
English
Professional Working
Nepali
Native or Bilingual
Hindi
Full Professional
Timeline
Jr Sous Chef (Full Time: 42 Hours Per Week)
Fugazzi Bar & Dining Room
04.2024 - Current
Chef De Partie (Part Time: 24 Hours Per Week)
Fugazzi Bar & Dining Room
07.2023 - 03.2024
Chef De Partie (Full Time: 42 Hours Per Week)
Fugazzi Bar & Dining Room
12.2022 - 06.2023
Demi Chef (Casual: 30 Hours Per Week)
Fugazzi Bar & Dining Room
05.2022 - 12.2022
Senior Chef De Partie (Full Time: 40 Hours Week)
Bhetghat Restaurant Pvt. Ltd.
10.2020 - 03.2022
Certificate IV in Kitchen Management - Kitchen Management
Wakefield International College
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