Summary
Overview
Work History
Education
Skills
Affiliations
Accomplishments
Certification
Languages
References
Timeline
Generic
Prashanth Ravi

Prashanth Ravi

Burnaby,Canada

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic culinary craftsman recognized for upholding highest standards and developing compelling seasonal menus of global favorites.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Executive Chef

Westwood Plateau Golf Course
Coquitlam, Canada
05.2016 - 05.2024
  • Successfully curated menus with a wide range of global comfort food options for various venues such as multiple outlets, catering events, and private parties, incorporating seasonal ingredients and valued customer feedback.
  • Supervised and managed kitchen personnel, ensuring high-quality standards were maintained within budgeted labor cost percentages by overseeing selection, training, scheduling, and performance.
  • With a focus on maintaining adequate supplies, I actively monitored inventory levels of all food items and reviewed vendor orders to ensure their accuracy and cost effectiveness.
  • Conducted regular inspections of kitchen equipment, ensuring safe working conditions. Scheduled annual fire inspections and implemented sanitation procedures.
  • Conducted annual financial analysis and utilized sales figures and food cost to develop cost-cutting strategies for kitchen budgeting.
  • Engaged in industry conferences and culinary fairs, showcasing the restaurant's expertise.

Chef De Cuisine

Miacomet Golf Course
Nantucket, United States Of America
04.2013 - 11.2015
  • Redesigned menus for the main clubhouse, private functions, and member events to offer a fusion of seasonal European comfort food and local New England cuisine using the freshest of local vegetables, meat, and seafood.
  • Created innovative and standardized recipes tailored to complex dietary needs of customers.
  • Analyzed financial statements and vendor pricing to identify cost-saving opportunities in order to stay under the projected budget.
  • Assisted in optimizing kitchen space allocation for increased efficiency during high-demand periods.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Regularly interacted with club members to obtain feedback on product quality and service levels.

Breakfast Chef (Part Time 2nd Job)

Island Kitchen
Nantucket, United States Of America
11.2014 - 05.2015
  • Prepared an extensive variety of breakfast dishes, including omelets, pancakes, waffles, French toast, crepes, and eggs Benedict.

Saute Cook (Part Time 3rd Job)

Club car
Nantucket, United States Of America
05.2014 - 10.2014
  • Worked as a sauté cook in a classic French Cuisine restaurant. My duties included setting up the sauté line for dinner service, with some light prep and break down of the line after service.

Seafood Processor (2nd Job)

Nantucket Seafood
Nantucket, United States Of Ammerica
05.2013 - 09.2013
  • Performed trimming and filleting for various types of fish including salmon, blue fin tuna, halibut, swordfish, stripped bass, sting ray, and monk fish. Processed seafood based on daily orders from local restaurants.

Executive Chef

Crosswinds
Nantucket, United States Of America
04.2010 - 04.2013
  • Developed and executed New England-inspired seasonal menus for various outlets, such as restaurant service, grab-and-go section, charter flight catering, and private parties.
  • Led kitchen team in food preparation and presentation, maintaining high quality standards and emphasizing portion control and standardization, resulting in break-even and subsequent profits over 3 years.
  • Assisted in developing marketing strategies to boost restaurant revenue, including introducing diverse theme dinners on a daily basis during off-season periods.
  • Streamlined and supervised ordering, inventory levels, receiving, invoice settling, and equipment maintenance to ensure compliance with local health and safety bylaws.
  • Performed financial analysis and recommended effective methods to cut costs, using food cost control principles and managing vendors.

Executive Chef

Gastropub at Jake's
Coral Gables, United States Of America
09.2009 - 04.2010
  • Successfully created and implemented specialized menus in line with the gastropub concept for both large-scale dining and exclusive functions.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.

Rounds Cook

Ritz Carlton Golf Resort
Naples, United States Of America
07.2008 - 06.2009
  • Gained experience across a range of areas within the hotel such as the Italian restaurant, lobby lounge, in-room dining, poolside barbecue, gardemanger and weekend brunch buffet.
  • Prepared and cooked a diverse range of dishes, including meats, poultry, seafood, vegetables, sauces, and gravies using established hotel recipes.
  • Stocked and restocked ingredients, utensils, and supplies needed for daily menus at various hotel outlets.
  • Enforced strict adherence to food safety protocols throughout the entire food preparation process, including diligent maintenance of temperature logs.
  • Assisted in training new employees on kitchen operations processes when necessary.

Cooking Intern

Zaytinya
Washington, D.C, United States Of America
06.2007 - 11.2007
  • Began as a prep cook, utilizing basic recipes to create ready-to-cook hot, cold, and pastry dishes for stocking on the main line.
  • Developed understanding of cooking techniques and food stock maintenance by shadowing experienced chefs in the kitchen.
  • Acquired expertise in high volume small plates (Mezze) cooking by receiving training from experienced cooks and sous chefs following standardized recipes and plating.
  • Gained extensive knowledge in Greek, Turkish, and Lebanese cuisines under the mentorship of the Executive chef and sous chefs.

Cooking Intern

Le Petit Bruxelles
St.Marie Cappel, France
06.2004 - 09.2006
  • Acquired foundational skills in classical soup, stock, and sauce production techniques, along with knowledge of meat and fish processing.
  • Acquired expertise in selecting and implementing precise cooking techniques tailored to the type of meat utilized, ensuring exceptional culinary outcomes.
  • Developed a strong foundation in plating and utilizing seasonal ingredients, recognizing their significance.
  • Assisted sous chefs and chef in food preparation and presentation for both restaurant service and banquet functions.
  • Collaborated with chefs to infuse Indian spices into French cuisine, creating exceptional fusion menus for special events.
  • Acquired understanding of food and wine pairing principles and techniques, enabling effective selection of wines or adjustment of menu items to ensure harmonious combinations.

Education

Associates Degree in Culinary Arts & Chef Training - Culinary Arts

The Culinary Institute of America
Hyde Park, New York
07-2008

Bachelor of Hotel Management - Hotel Management & Culinary Arts

Christ College
Bengaluru, India
06-2006

Skills

  • Communication and Interpersonal Skills
  • Strong culinary foundation
  • Menu development
  • Recipe creation
  • Food & Labor Cost Control
  • Culinary techniques
  • Modern Plating and Presentation
  • Dietary Restrictions
  • Supervision & Performance
  • Team building & motivation
  • Guest satisfaction & Engagement
  • Quality control
  • Kitchen management
  • Financial metrics
  • Budgeting and profit margins
  • Payroll & Invoice coding
  • Computer literacy (POS & MS Office)
  • Multi lingual

Affiliations

  • Vintage motorcycle restoration hobbyist

Accomplishments

  • 2006: Winner - “GARDENIA CHEF COMP - 06”, National level culinary competition, hosted by the Leela Palace Bangalore, Kempinski Group of Hotels in association with The Grand Ashok, Bangalore, India
  • 2005: Winner – “CULINAIRE”, National Culinary Competition, Hosted by the Welcome Group Hotels, Manipal, India
  • 2005: Winner – “CHEF COMP - 05”, National Culinary Competition, Hosted by theTAJ Group of Hotels at Christ College, Bangalore, India
  • 2004: Winner – “INVADERS-2004 Culinary Competition”, Hosted byPES College of Hotel management, Bangalore, India

Certification

  • Canadian Inter-provincial Red Seal (Professional Cook) Certified 2018
  • Canadian Food Safe Level 1
  • United State's Serv-safe certification,
  • Allergen Awareness ceritfication

Languages

Tamil
First Language
English
Proficient (C2)
C2
French
Advanced (C1)
C1
Hindi
Proficient (C2)
C2
Kannada
Intermediate (B1)
B1
German
Intermediate (B1)
B1
Spanish
Elementary (A2)
A2

References

References available upon request.

Timeline

Executive Chef

Westwood Plateau Golf Course
05.2016 - 05.2024

Breakfast Chef (Part Time 2nd Job)

Island Kitchen
11.2014 - 05.2015

Saute Cook (Part Time 3rd Job)

Club car
05.2014 - 10.2014

Seafood Processor (2nd Job)

Nantucket Seafood
05.2013 - 09.2013

Chef De Cuisine

Miacomet Golf Course
04.2013 - 11.2015

Executive Chef

Crosswinds
04.2010 - 04.2013

Executive Chef

Gastropub at Jake's
09.2009 - 04.2010

Rounds Cook

Ritz Carlton Golf Resort
07.2008 - 06.2009

Cooking Intern

Zaytinya
06.2007 - 11.2007

Cooking Intern

Le Petit Bruxelles
06.2004 - 09.2006

Associates Degree in Culinary Arts & Chef Training - Culinary Arts

The Culinary Institute of America

Bachelor of Hotel Management - Hotel Management & Culinary Arts

Christ College

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Prashanth Ravi