Ravi Kumar Rohilla
Vernon,BC
Summary
More than 15 years of Catering, Restaurants and Hotel Experience. Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
20
20
years of professional experience
Work History
Sous Chef
The Rise
07.2024 - Current
- 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.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Sous Chef
Sparkling Hill Resort
01.2021 - 07.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Fassco Catering Company
01.2020 - 11.2020
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Head Chef
Gates Hospitality
04.2018 - 10.2019
- Solely responsible for the Italian restaurant
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Manage the provision of food to F&B outlet and take action where necessary to ensure compliance with current legislation
- Assist in positive outcomes from guest queries in a timely and effective manner
- Ensure food items are of good quality and stored correctly
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Assist other departments wherever necessary and maintain good working relationships
- Nominated for Best Casual Italian Dining Restaurant by Fact Dining Dubai 2018
Sr. Sous Chef
Food Fund International
01.2018 - 03.2018
- Reporting to the Group Executive Chef, demonstrating and helps maintain high standards that consistently exceed the expectations of guests
- They control the resources, manage the processes and cultivate the understanding of good food throughout the restaurant
- Fully responsible for their Outlet of Eat Greek
Sous Chef (Pre-opening for new restaurant)
Ka Hospitality
08.2017 - 11.2017
- Being second in command was responsible to assist chef in preparation and design of all food menus
- Produce high quality plates design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Head Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train Kitchen staff, establish working schedule and assess staff's performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Sous Chef
Riva Beach Club & Sophie's Gastro Cafe
01.2014 - 11.2016
- Company Overview: Riva Beach Club and Sophie's Gastro Café (www.riva-beach.com) (www.sophiesme.com)
- Responsible for all kitchen operations within the beach club and Sophie's, implementation of innovative dishes and menus
- Implementing a different culture to consider seasonality and sustainability in the menus
- Reducing food cost and increasing profitability through cost effective management without compromising food quality
- Working with Head Chef and Restaurant Manager to develop new concepts, promotions and events
- Implementing new dishes, restaurant concepts, menus and VIP events
- Riva Beach Club and Sophie's Gastro Café (www.riva-beach.com) (www.sophiesme.com)
Sous Chef in Charge
Sofitel The Palm Dubai Jumeirah
06.2013 - 12.2013
- Solely responsible for the Bottega Italian restaurant
- Manage all aspects of the kitchen including operational, quality and administrative functions
- Manage the provision of food to F&B outlet and take action where necessary to ensure compliance with current legislation
- Assist in positive outcomes from guest queries in a timely and effective manner
- Ensure food items are of good quality and stored correctly
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Assist other departments wherever necessary and maintain good working relationships
- Comply with hotel security, fire regulation and all health, safety and food safety legislation
- Report maintenance, hygiene and hazard issues
Chef De Partie Italian Restaurant
Sofitel Dubai Jumeirah Beach
07.2009 - 05.2013
- To ensure all outlet reports, schedules, standard recipe, and correspondence are completed in liaison with the Sous chef and Chef De Cuisine
- To have a complete understanding of, and adhere to the company's policy relating to fire, hygiene and safety
- Give tasks to Commis Chefs and check that they are carried out in the correct manner
- To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage
- Ensure that training on a one-to-one basis has been carried out and comprehended as per the monthly training plan
- To check the incoming produce, ensuring that all food merchandise is in accurate with order sheet, receiving records and purchasing specifications
- To follow strict hygiene rules and maintain what we have already achieved with HACCP throughout the Hotel
- Any other duties as may reasonably be requested by the management
- Attends meetings and briefings as instructed by the Sous chef and Chef de Cuisine
- Incidents immediately to the Executive Chef / Executive Sous Chef on a daily basis
- Ensures that all the required food transfer are completed to the appropriate outlet/department
- To maximize colleagues productivity, morale and consistently maintain discipline following hotel guidelines
- To work in any section of the kitchen when necessary depends on business levels and demands
Commis Chef
Hilton Dubai Jumeirah Beach
01.2006 - 05.2009
- Prepare ingredients for cooking, including portioning, chopping, and storing food
- Pull food from freezer storage to thaw in the refrigerator
- Weigh, measure, and mix ingredients according to recipes or personal judgment
- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist
- Monitor food quality while preparing food
- Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
- Ensure proper portion, arrangement, and food garnish to be served
- Serve food in proper portions onto proper receptacle
- Use kitchen tools safely and appropriately
- Wash and disinfect kitchen area, tables, tools, knives, and equipment
- Check and ensure the correctness of the temperature of appliances and food
- Notify manager if a product does not meet specifications
- Communicate any assistance needed during busy periods
- Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications
- Ensure uniform and personal appearance are clean and professional
- Welcome and acknowledge all guests according to company standards
- Speak with others using clear and professional language
- Support team to reach common goals; listen and respond appropriately to the concerns of other employees
- Ensure adherence to quality expectations and standards
- Stand, sit, or walk for an extended period of time
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance
- Perform other reasonable job duties as requested by Supervisors
Kitchen Assistant
Emirates Flight Catering
03.2005 - 01.2006
- To produce food according to the Head Chef's/ Sous Chef's schedule as described in the delivery note
- Meet the quality and time targets given by the head chef or Sous chef
- Meet the requirement of hygiene standards
- Flexibility in shifts and working hours
- Keep the Food cost under control
- Introduce and instruct the Kitchen Helpers and Supervisors in terms of quality and hygiene standards
- Coordinate, plan, participate and supervise the production, preparation and Presentation of meals
- Responsible for providing a safe, sanitary work environment which conform to all legal Requirements
- Ensure on-going internal communication with all operational departments/ Management and team members concerned
- Rejection of products from internal preparation departments if they are not to Specification
- Quality of delivered products
Education
Industrial Training -
Kohinoor Continental Hotel
Mumbai, MaharashtraSTCW 95 -
Naval Maritime Academy
Mumbai, MaharashtraPIC 3 HACCP training -
DubaiB.sc - Hospitality and Hotel Administration
Institute of Hotel Management
India 2004
H.S.C -
National Open School
Mumbai, Maharashtra01.2000
S.S.C -
National Open School
Mumbai, Maharashtra01.1998
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Menu Planning
Languages
English
Full Professional
Hindi
Native or Bilingual
Accomplishments
- Awarded as an active member of chefs club in Institute of Hotel Management in Guwahati, Assam, India
- Participated in the Inter-institute competition of Cookery
- Awarded as best menu planning and kitchen planning in 3rd year of the Institute
- Nominated as a best Team member of the month in Emirates Flight Catering
- Awarded as a best team member for the month of August 2007 in Hilton Dubai Jumeirah
- Won a Silver Medal in Emirates Salon Culinary Competition 2008 in Dubai, United Arab Emirates
- Part of Chaine Des Rotisseurs 2008 Held at Hilton Dubai Jumeirah, United Arab Emirates
- Won a Merit in Practical fish and seafood in Emirates Salon Culinary Competition 2009 in Dubai, United Arab Emirates
- Won a Bronze Medal at SIAL by WACS 2012 held at ADNEC, Abu Dhabi, United Arab Emirates
- Won a Merit at SIAL by WACS 2012 held at ADNEC, Abu Dhabi, United Arab Emirates
- Part Of Star Food Art 2012 held at Sofitel Dubai Jumeirah, United Arab Emirates
Others
More than 15 years of Catering, Restaurants and Hotel Experience.
Spouse
House Wife
Personal Information
- Passport Number: V-8329358
- Date of Birth: 04/11/83
- Nationality: Indian
- Marital Status: Married
Timeline
Sous Chef
The Rise
07.2024 - Current
Sous Chef
Sparkling Hill Resort
01.2021 - 07.2024
Sous Chef
Fassco Catering Company
01.2020 - 11.2020
Head Chef
Gates Hospitality
04.2018 - 10.2019
Sr. Sous Chef
Food Fund International
01.2018 - 03.2018
Sous Chef (Pre-opening for new restaurant)
Ka Hospitality
08.2017 - 11.2017
Sous Chef
Riva Beach Club & Sophie's Gastro Cafe
01.2014 - 11.2016
Sous Chef in Charge
Sofitel The Palm Dubai Jumeirah
06.2013 - 12.2013
Chef De Partie Italian Restaurant
Sofitel Dubai Jumeirah Beach
07.2009 - 05.2013
Commis Chef
Hilton Dubai Jumeirah Beach
01.2006 - 05.2009
Kitchen Assistant
Emirates Flight Catering
03.2005 - 01.2006
Industrial Training -
Kohinoor Continental Hotel
STCW 95 -
Naval Maritime Academy
PIC 3 HACCP training -
B.sc - Hospitality and Hotel Administration
Institute of Hotel Management
H.S.C -
National Open School
S.S.C -
National Open School
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