Be a renowned Italian Chef
RAVI KUMAR Singh
Chef De Partie
Ichikawa
Summary
Experienced Chef de Partie with a Bachelor's in Business Economics, skilled in menu design, fast-paced kitchen execution, and team leadership. Dedicated to delivering exceptional dining experiences and ensuring guest satisfaction with a solid background in successful daily operation of multiple establishments. With an array of kitchen preparation techniques, backed by formal training and education in culinary studies, eager to apply expertise in a new position and become a dedicated and integral part of team member.
Overview
6
6
years of professional experience
Work History
Chef De Partie
ECN Hospitality
06.2022 - Current
- Team handling and provide support in all areas of kitchen.
- Staff training,shift management and development.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Menu planning and execution.
- Monitored food production to verify quality and consistency.
- Inventory management and stock ordering
- Event planning and coordination with front staff.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Chef de Partie
Buono Restaurant and Bar
11.2020 - 05.2022
- Assist head chef in menu planning and design specializing in Italian ingredients.
- Take control of dietary requirements and temperature control.
- Stock maintenance and quality control in the restaurant.
- Assigning and assisting cook in preparation of various food items.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
Chef
ACC Catering
07.2019 - 03.2020
- Assist head chef in functions planning and preparing developing healthy menu as per client request.
- Lead functions of more than 100 guests with other front staff.
- Take control of dietary requirements and temperature control.
Cook
Mantra Hotel
08.2018 - 07.2019
- Assist Head Chef in planning and cooking menu.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Stock control, ordering and inventory checkup.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
Bachelor of Arts - Business Economics
Tokyo International University
JAPANDiploma - Accounting And Bookkeeping
Academies Australasia Polytechnic
Melbourne, Australia 04.2001 -
Certificate IV - Accounting And Bookkeeping
Academies Australasia Polytechnic
Melbourne, Australia 04.2001 -
Certificate IV - Commercial Cookery
Academies Australasia Polytechnic
Melbourne, Australia 04.2001 -
Certificate III - Commercial Cookery
Academies Australasia Polytechnic
Melbourne, Australia 04.2001 -
Skills
Menu Planning and Development
Accomplishments
- Won a "Best Kitchen staff" Titled as "KITCHEN DYNAMO" in a whole company for excellence job in kitchen operation.
- Supervised team of 7 staff members.
- Promoted to Chef de Partie in only 6 months.
Interests
Reading and Bicycling
Enjoy reading non-friction for continuous learning and development.
Like going to bicycling on my days off for refreshment.
Timeline
Chef De Partie
ECN Hospitality
06.2022 - Current
Chef de Partie
Buono Restaurant and Bar
11.2020 - 05.2022
Chef
ACC Catering
07.2019 - 03.2020
Cook
Mantra Hotel
08.2018 - 07.2019
Diploma - Accounting And Bookkeeping
Academies Australasia Polytechnic
04.2001 -
Certificate IV - Accounting And Bookkeeping
Academies Australasia Polytechnic
04.2001 -
Certificate IV - Commercial Cookery
Academies Australasia Polytechnic
04.2001 -
Certificate III - Commercial Cookery
Academies Australasia Polytechnic
04.2001 -
Bachelor of Arts - Business Economics
Tokyo International University
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