Rovin Noronha
Hamilton,Waikato
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
14
14
years of professional experience
Work History
Sous Chef
Fergus Bar and Kitchen
Hamilton, WKO
02.2024 - Current
- Managing operations and supervising culinary team to ensure efficient and high-quality food production
- Developing and executing creative and innovative menu items that showcase the restaurant's culinary identity
- Collaborating with head chef to maintain inventory levels, order supplies, and control food costs
- Training and mentoring kitchen staff on proper cooking techniques, food safety standards, and kitchen procedures to enhance team performance
- Working alongside with Head Chef to create innovative and seasonal menus, utilizing locally sourced ingredients to elevate the dining experience for guests
- Managing inventory and controlling food costs by implementing portion control measures and minimizing waste
- Managing food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acting as head chef when required to maintain continuity of service and quality.
Head Chef
Sisterfields Restaurant, Ramada
Hamilton, WKO
03.2022 - 01.2024
- Developed and implemented innovative menu items
- Developed conference and wedding/function menus
- Over kitchen operations and staff, ensuring efficient workflow and high-quality food production
- Develop and implement new menu items, utilizing creativity and culinary expertise to keep offerings fresh and exciting
- Train and mentor kitchen staff on proper cooking techniques, sanitation practices, and safety protocols
- Collaborate with management to control food costs, streamline inventory management, and optimize kitchen performance.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Head Chef
Full Fuel Restaurant
United Arab Emirates
05.2019 - 10.2021
- Led team of 15 kitchen staff members to consistently deliver high-quality dishes in a fast-paced, high-volume restaurant environment
- Created innovative and seasonal menus
- Managed food costs by implementing inventory controls and supplier negotiations
- Trained and mentored junior chefs in culinary techniques and kitchen operations, resulting in improved efficiency and teamwork within the kitchen
- Helped management in opening new branches and creating standardized recipe book.
Head Chef
R.A.K Restaurant
09.2013 - 03.2019
- Developed and executed seasonal menus, incorporating local and sustainable ingredients to showcase culinary creativity and cater to diverse dietary preferences
- Managed a team of kitchen staff, providing training, supervision, and support to ensure efficient operations and high standards of food quality and presentation
- Implemented cost-effective strategies to optimize food and labor expenses while maintaining profitability and meeting budgetary goals
- Established and maintained relationships with vendors and suppliers, negotiating contracts and sourcing high-quality ingredients to uphold the restaurant's reputation for excellence.
Sous Chef (frozen desserts/chocolates)
Oven Fresh
10.2012 - 08.2013
- Developed executed innovative frozen dessert and chocolate recipes
- Managed inventory and ordered supplies to ensure availability of ingredients for dessert production
- Trained and supervised kitchen staff in proper techniques for making and plating desserts and chocolates
- Collaborated with pastry chef to create seasonal dessert menus that showcased unique and creative flavor combinations.
Jr. Chef de partie (frozen desserts)
Oven Fresh
12.2011 - 10.2012
- Created and executed daily dessert specials, including ice creams, sorbets, and frozen cakes, in accordance with the restaurant's seasonal menu
- Collaborated with pastry team to develop new dessert recipes and techniques
- Managed inventory of frozen dessert ingredients and supplies, ensuring all items were properly rotated and restocked in a timely manner
- Assisted in training new kitchen staff on proper dessert preparation and plating techniques, resulting in improved consistency and quality of desserts served.
Commis (bakery)
Suraj International
06.2011 - 11.2011
- Assisted head baker in preparing and baking a variety of breads, pastries, and desserts on a daily basis
- Maintained cleanliness and organization of bakery workstation, ensuring a safe and efficient work environment
- Collaborated with team members to develop new recipes and improve existing ones, contributing to a diverse and innovative menu
- Provided exceptional customer service by greeting and assisting patrons, answering questions about products, and fulfilling special orders.
Commis (Bakery)
Goldfinch Hotel
02.2011 - 05.2011
- Assisted head baker in preparing and baking a variety of breads, pastries, and desserts in a fast-paced bakery setting
- Managed inventory levels of baking ingredients and supplies, ensuring all items were stocked and readily available for production
- Operated commercial baking equipment such as mixers, ovens, and proofers to produce high-quality baked goods according to recipes and specifications
- Collaborated with bakery team members to maintain a clean and organized work environment, following food safety and sanitation guidelines at all times.
Trainee (bakery)
Le Royal Meridien
02.2010 - 12.2010
- Help in the preparation of doughs and batters for a wide range of baked goods, including breads, pastries, and cakes
- Observed and learned from experienced bakers in order to develop skills in mixing, shaping, and baking different types of baked goods
- Maintained a clean and organized work area, following proper sanitation and safety procedures at all times.
Education
Bachelor of Hotel Management -
Srinivas College of Hotel Management
Mangalore, India04.2011
Skills
- Team Leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Allergen awareness
- Supervising Food Prep
- Knife Skills
- Menu development
- Cost Control
- Employee Scheduling
Personal Information
- Date of Birth: 11/24/89
- Nationality: Indian
Timeline
Sous Chef
Fergus Bar and Kitchen
02.2024 - Current
Head Chef
Sisterfields Restaurant, Ramada
03.2022 - 01.2024
Head Chef
Full Fuel Restaurant
05.2019 - 10.2021
Head Chef
R.A.K Restaurant
09.2013 - 03.2019
Sous Chef (frozen desserts/chocolates)
Oven Fresh
10.2012 - 08.2013
Jr. Chef de partie (frozen desserts)
Oven Fresh
12.2011 - 10.2012
Commis (bakery)
Suraj International
06.2011 - 11.2011
Commis (Bakery)
Goldfinch Hotel
02.2011 - 05.2011
Trainee (bakery)
Le Royal Meridien
02.2010 - 12.2010
Bachelor of Hotel Management -
Srinivas College of Hotel Management