Summary
Overview
Work History
Education
Skills
References
Achievements Interests
Introduction
Accomplishments
Timeline
Generic

Ranesh

Auckland,AUK

Summary

I have completed studying a Diploma in Professional Cookery and I’m currently studying part time in Auckland University of Technology. I am focused on gaining a suitable full-time position in a professional establishment. As a person I am motivated, creative, team player and reliable. I have good attitude and work well under pressure. I enjoy a good challenge and would love to be part of an environment where I can learn and develop my knowledge while also being an asset to the establishment

Overview

17
17
years of professional experience

Work History

Kitchen Supervisor

The Olive Kitchen & Bar
02.2022 - Current
  • Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
  • Trained new team members on kitchen procedures, safety protocols, and company standards.
  • Monitored food preparation, production, and plating for quality control.
  • Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
  • Reduced food waste through effective inventory management and menu planning.
  • Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.

Senior Chef

Huckleberry Café New Lynn
04.2020 - 02.2022
  • Achieved consistency in dish preparation by developing detailed recipe guidelines followed by the entire culinary team.
  • Optimized kitchen workflow by implementing time-saving techniques and equipment upgrades that improved productivity.
  • Streamlined kitchen operations for increased efficiency through effective delegation and clear communication.
  • Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.

Sous Chef

Gipsy Moth Domestic Terminal Auckland Airport (Joy Lab/ Bar works)
10.2018 - 02.2020
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Front Line Chef (Team Leader)

HMS Host Auckland International Airport
03.2018 - 09.2018
  • Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
  • Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
  • Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
  • Assisted in training new line chefs, sharing best practices for efficient food preparation and service consistency.
  • Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.

Kitchen Supervisor

Nuffield Street Café Bristo and Bar
Newmarket
07.2014 - 02.2018
  • Controlled food costs and managed inventory.
  • Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
  • Monitored food preparation, production, and plating for quality control.
  • Trained new team members on kitchen procedures, safety protocols, and company standards.
  • Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.

Demi Chef De Partie

Bolero Tapas & Bar, Restaurant
Albany
09.2012 - 06.2014
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

Assistant Chef

The International Bistro & Wine Bar
Rothesay Bay, Auckland
07.2011 - 12.2012
  • Checked food inventory and ordered ingredients.
  • Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.
  • Collaborated with head chef to develop innovative menu items, resulting in increased customer return rates.
  • work along side with head chef and taking responsibility on head chef absence.

Industrial Training

The Coffee Shop, Hilton
Colombo, Sri Lanka
07.2009 - 12.2009
  • Mentored junior trainers, helping them develop strong instructional techniques and industry knowledge.
  • Developed effective hands-on training materials, including manuals, videos, and interactive presentations

Training Cook (Main Kitchen)

Jet Wing Hotel
, Sri Lanka
07.2008 - 11.2008
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

Education

Bachelor Of International hospitality management -

Auckland University of Technology
04.2025

Diploma in Professional Cookery Level 5 -

04.2012

Certificate in Food & Beverage

Srilanaka Institute of Tourism & Hotel Management
Sri Lanka
07-2009

Certificate in Professtional Cokkery

Srilanaka Institute of Tourism & Hotel Management
Srilanka
01-2008

Skills

  • Good Communication
  • Food safety
  • Training and mentoring
  • Time management
  • Customer service
  • Menu planning
  • Quality control

References

On request

Achievements Interests

  • I enjoy creating new dishes for friends & family
  • I like to play football & cricket in my spare time
  • I love to go traveling and experience new places

Introduction

I have completed studying a Diploma in Professional Cookery and I’m currently studying part time in Auckland University of Technology. I am focused on gaining a suitable full-time position in a professional establishment. As a person I am motivated, creative, team player and reliable. I have good attitude and work well under pressure. I enjoy a good challenge and would love to be part of an environment where I can learn and develop my knowledge while also being an asset to the establishment.

Accomplishments

  • NZ Beef and Lamb Award 2016, and 2017

Timeline

Kitchen Supervisor

The Olive Kitchen & Bar
02.2022 - Current

Senior Chef

Huckleberry Café New Lynn
04.2020 - 02.2022

Sous Chef

Gipsy Moth Domestic Terminal Auckland Airport (Joy Lab/ Bar works)
10.2018 - 02.2020

Front Line Chef (Team Leader)

HMS Host Auckland International Airport
03.2018 - 09.2018

Kitchen Supervisor

Nuffield Street Café Bristo and Bar
07.2014 - 02.2018

Demi Chef De Partie

Bolero Tapas & Bar, Restaurant
09.2012 - 06.2014

Assistant Chef

The International Bistro & Wine Bar
07.2011 - 12.2012

Industrial Training

The Coffee Shop, Hilton
07.2009 - 12.2009

Training Cook (Main Kitchen)

Jet Wing Hotel
07.2008 - 11.2008

Bachelor Of International hospitality management -

Auckland University of Technology

Diploma in Professional Cookery Level 5 -

Certificate in Food & Beverage

Srilanaka Institute of Tourism & Hotel Management

Certificate in Professtional Cokkery

Srilanaka Institute of Tourism & Hotel Management

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