Larushkan Ramadhin
Chef
66 Oakleigh Drive , Musgrave ,berea
Summary
Dedicated and hardworking culinary professional offering more than 20 years of experience working in fast-paced hotel kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven kitchen Management skills. Experienced with different cuisines, sourcing ingredients, controlling budgets , working on passes , cooking skills and kitchen Management, Meticulous and eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience and all-day dining for customers. Creative and dedicated to staying up to date with food trends and providing customer excellence .
Overview
19
19
years of professional experience
Work History
Snr Executive Sous Chef
Oyster Box Hotel (Red Carnations Hotel Group)
11.2023 - Current
- Running the entire kitchen, reporting to Executive Chef
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Verified compliance in preparation of menu items and customer special requests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Participated in food tastings and taste tests.
Acting Executive Chef
Red Carnation Hotels Collection: Oyster Box Hotel
01.2023 - 11.2023
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
Executive Sous Chef
Red Carnation Hotels Collection
01.2016 - 11.2023
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Developed close relationships with suppliers to source best ingredients.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
Senior Sous Chef
Oyster Box Hotel (Red Carnations Hotel Group)
10.2014 - 12.2015
- Menu planning/design, food safety, running the pass, staff rosters, nutrition
- Proved successful working within tight deadlines and a fast-paced environment.
- Strengthened communication skills through regular interactions with others.
- Managed time efficiently in order to complete all tasks within deadlines.
- Identified issues, analyzed information and provided solutions to problems.
- Resolved problems, improved operations and provided exceptional service.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Gained strong leadership skills by managing projects from start to finish.
- Worked flexible hours across night, weekend, and holiday shifts.
Culinary Intern
Renaissance Orlando at SeaWorld (Marriot Hotels)
09.2013 - 09.2014
- J1 culinary Internship, working in hot and cold kitchen
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Prepared and served various food items in fast-paced [Type] environment.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Sous Chef
Oyster Box Hotel (Red Carnations Hotel Group)
08.2009 - 08.2013
- Menu creation, stock takes, smooth operation of the kitchen
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
Commis 1
Emirates Hotels and Resorts
01.2008 - 07.2009
- Working in hot and cold kitchen, preparation of foods
- Proved successful working within tight deadlines and a fast-paced environment.
- Set up and broke down kitchen for service.
- Rotated through all prep stations to learn different techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Seasoned and marinated cuts of meat, poultry and fish.
Chef de partie
Diaz Beach Hotel
08.2007 - 12.2007
- Working in all sections of the kitchen, preparation of foods
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
Commis chef
Southern Sun Elangeni
05.2006 - 07.2007
- Working in hot kitchen and banqueting, preparation of foods
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Maintained well-organized mise en place to keep work consistent.
Purchasing Officer
Mount Nelson Hotel
12.2005 - 04.2006
- Product knowledge, food cost, stock takes
- Maintained documentation for all purchases.
- purchasing of food and beverage items
- Placed food purchase orders at most favorable price consistent with quality, quantity and specification requirements.
- Planned optimum food purchase quantities at right time to meet customer needs.
Hotel School Trainee
Mount Nelson Hotel
06.2005 - 12.2005
- Training in all sections of the kitchen
- Managed opening and closing shift kitchen tasks.
- Maintained food safety and sanitation standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
Education
National Diploma: Catering Management - undefined
Durban Institute Of Technology
Sastri College
Skills
Team Leadership
undefinedCertificates And Training
- First Aid Training (Level One)
- Basic fire fighting training
- Cape wine academy course
- Basic food and hygiene training
- Internal food hygiene course
- Emirates Leadership course
- HACCP
- American Hospitality Academy( Hospitality Professional Certificate)
- Food safety Professional Certificate
- Managing Performance and Incapacity
- Member of the South African Chefs Assoiciation
-
References
- Renaissance Hotel Orlando, John Janucik, +14072487432, Micheal Cutter, +14074973752
- Oyster Box Hotel, Kevin Joseph, 0027 824264454, Luke Nair, 0027 829236909, Daneil Payne ,0027 791706975, Jameel Suliman, 0027 73561945
- Marriott harbor hotel:Dubai, Chrisptopher Baker, +8801777796441, Dinoo Fonseka, 00971 50515339
- Southern Sun, David van Staden, 0027 827865422, Desree Gates, 0027 83 226 7399, Benny Masekwameng, 0027 834190650, Yoshan Naidu ,+971 581940344
- Mount Nelson Hotel, Brandon Govender, 0027 3593090, Jerome Peters, 0027 9407997, Alan Synman, +971 509592426
- Diaz Beach Hotel , Gareth Hawman , +1(306) 6903395
- Durban University of Technology , Mohil Ramgovind , 0027 832725441, Jaya Naidoo , 0027 832877623
Timeline
Snr Executive Sous Chef
Oyster Box Hotel (Red Carnations Hotel Group)
11.2023 - Current
Acting Executive Chef
Red Carnation Hotels Collection: Oyster Box Hotel
01.2023 - 11.2023
Executive Sous Chef
Red Carnation Hotels Collection
01.2016 - 11.2023
Senior Sous Chef
Oyster Box Hotel (Red Carnations Hotel Group)
10.2014 - 12.2015
Culinary Intern
Renaissance Orlando at SeaWorld (Marriot Hotels)
09.2013 - 09.2014
Sous Chef
Oyster Box Hotel (Red Carnations Hotel Group)
08.2009 - 08.2013
Commis 1
Emirates Hotels and Resorts
01.2008 - 07.2009
Chef de partie
Diaz Beach Hotel
08.2007 - 12.2007
Commis chef
Southern Sun Elangeni
05.2006 - 07.2007
Purchasing Officer
Mount Nelson Hotel
12.2005 - 04.2006
Hotel School Trainee
Mount Nelson Hotel
06.2005 - 12.2005
National Diploma: Catering Management - undefined
Durban Institute Of Technology
Sastri College
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