Summary
Overview
Work History
Education
Skills
Affiliations
Languages
Timeline
Generic

Ravish Shukla

Mumbai

Summary

Dynamic culinary professional with extensive experience at Jamil Halal, excelling in menu development and food safety. Proven track record in enhancing kitchen efficiency and quality assurance, while fostering teamwork. Skilled in recipe testing and waste reduction, consistently delivering high-quality dishes that delight patrons and drive repeat business.

Overview

13
13
years of professional experience

Work History

Sous Chef

Jamil Halal
Copenhagen
01.2018 - 01.2022
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Assisted in menu development and recipe testing.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Complied with all health department regulations regarding proper food handling methods.
  • Supervised cooks and other kitchen personnel during meal services.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Established standard procedures for plating presentations.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Trained new hires in proper cooking techniques and recipes.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Assistant Chef

Jamil Halal
Copenhagen
09.2008 - 12.2017
  • Ensured all food items were cooked at correct temperatures and stored correctly after cooking.
  • Assisted Head Chef in closing down the kitchen area at end of day ensuring all remaining ingredients were stored properly.
  • Adhered to safety regulations when handling sharp knives and other kitchen utensils.
  • Assisted Head Chef in preparation of menus for special occasions and events.
  • Ensured that all dishes served met company standards regarding presentation, portion size.
  • Carried out meal service duties such as plating up meals for customers or guests according to instructions from Head Chef or Sous Chef.
  • Checked the quality of raw materials before using them in order to maintain high standards of food production.
  • Cleaned various kitchen appliances used during service hours including ovens, grills.
  • Collaborated with other departments within the kitchen when necessary.
  • Maintained cleanliness standards in kitchen and dining areas, including sanitation of equipment and surfaces.
  • Prepared ingredients for use in cooking, such as washing, peeling, cutting and shredding vegetables.
  • Communicated effectively with waiters, waitresses regarding orders received from customers, guests.
  • Followed recipes accurately to prepare dishes according to established standards.
  • Assisted with creating new menu ideas by researching current trends and customer feedback.
  • Rotated frozen and refrigerated food items with new deliveries to prevent spoilage.
  • Prepared dish ingredients by chopping vegetables, meats, and garnishes.
  • Tested recipes to meet company's standards for flavor, appearance and texture.
  • Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
  • Sliced fruit and vegetables for various menu items and stored for later use in crisper.
  • Partnered with staff members during catered and specialized occasions to serve food and drinks to guests.
  • Assisted head chef in developing new menus and planning seasonal recipes.
  • Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
  • Supported chefs in managing food preparation to achieve precise plating and presentation.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Distributed food to service staff for prompt delivery to customers.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Education

Bachelor of Commerce -

Vivek College of Commerce
Mumbai
03-2004

Matriculation - Primary Schooling

St Johns High School
Mumbai
03-2000

Marketing Management - Service Management

Lungby Business College
Copenhagen

Skills

  • Food safety
  • Quality assurance
  • Recipe testing
  • Menu development
  • Customer service
  • Waste reduction
  • Menu planning
  • Heavy lifting
  • Garnishing and plating
  • Foodservice

Affiliations

  • Highly motivated person with a positive attitude to excel in the field of the service industry
  • Team player and always ready to adapt to new ideas, innovation in food, and ensuring high quality standards in the food industry are being met

Languages

English
First Language
English
Beginner
A1
Danish
Beginner
A1
Hindi
Beginner
A1

Timeline

Sous Chef

Jamil Halal
01.2018 - 01.2022

Assistant Chef

Jamil Halal
09.2008 - 12.2017

Bachelor of Commerce -

Vivek College of Commerce

Matriculation - Primary Schooling

St Johns High School

Marketing Management - Service Management

Lungby Business College

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