Sujit Ruwali
Keswick
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Fugazzi Bar & Dining Room
Adelaide
04.2025 - Current
- Supervised kitchen food preparation in demanding, high-volume environments.
- Liaised closely with kitchen and front-of-house personnel.
- Trained and supervised junior cooks in proper culinary techniques.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assisted in developing recipes for special events or catering functions.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Checked food portioning for optimal presentation and cost control.
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
Senior Chef De Partie
Fugazzi Bar & Dining Room
Adelaide
05.2022 - 03.2025
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Trained kitchen workers on culinary techniques.
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored temperatures of prepared food and cold-storage areas.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Checked quality of food products to meet high standards.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
Chef
Tony Tomatoes
North Adelaide
05.2022 - 09.2022
- Exercised portion control for items served, eliminating waste.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored quality, presentation and quantities of plated food across line.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Commis Chef
Taj Hotel
Bangalore
10.2020 - 11.2021
- Prepared workstations with ingredients and tools to increase efficiency.
- Resolved customer complaints regarding food quality or service promptly and professionally.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Apprentice Chef
Radisson Hotel
Kathmandu
06.2018 - 01.2019
- Received and stored food and supplies.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Operated kitchen equipment such as mixers, blenders, slicers, ovens, grills and fryers.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
Education
Master of International Hotel Management - Hotel, Resort And Restaurant Management
Torrens University Australia
Adelaide04-2024
Bachelor of Hotel Management - Hotel, Motel, And Restaurant Management
Bangalore University
Bangalore09-2020
Skills
- Food quality control
- Recipe development
- Menu planning
- Food safety regulations
- Inventory management
- Team leadership
- Employee training
- Problem solving
- Time management
- Communication skills
- Cooking techniques
- Allergen awareness
- Restaurant operations
- Fine-dining expertise
Certification
- Certificate III in Commercial Cookery
- Certificate IV in Kitchen Management
- Responsible Service of Alcohol
- Wine Spirits Education & Training (WSET)
Languages
Nepali
First Language
English
Advanced (C1)
C1
References
References available upon request.
Timeline
Junior Sous Chef
Fugazzi Bar & Dining Room
04.2025 - Current
Senior Chef De Partie
Fugazzi Bar & Dining Room
05.2022 - 03.2025
Chef
Tony Tomatoes
05.2022 - 09.2022
Commis Chef
Taj Hotel
10.2020 - 11.2021
Apprentice Chef
Radisson Hotel
06.2018 - 01.2019
Master of International Hotel Management - Hotel, Resort And Restaurant Management
Torrens University Australia
Bachelor of Hotel Management - Hotel, Motel, And Restaurant Management
Bangalore University