Summary
Overview
Work History
Education
Skills
Websites
Languages
Timeline
Generic

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, SA
05-2023

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
Sujit Ruwali