Manish Thakur
Sous Chef
RIYADH
Summary
Looking for a role that gives me opportunity to apply and improve my skills through significant opportunities of practical learning and dealing with challenges while working individually and in a team.
Overview
12
12
years of professional experience
Work History
Sous Chef
CHI SPACCA BY NANCY SILVERTON
RIYADH
10.2022 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Modernized work processes to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
Junior Sous Chef
THE MEAT CO.
Dubai
12.2021 - 04.2022
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted sous chef with weekly schedule drafts for 33 kitchen staff.
- Developed unique menu items and plating presentations.
- Prepped daily menu items to quickly deliver upon request.
- Ordered new ingredients and supplies to meet expected needs.
- Successfully completed kitchen product inventory as assigned.
- Monitored recipe portioning to control food costs.
- Mentored kitchen staff to prepare each for demanding roles.
Junior Sous Chef
HELL’S KITCHEN DUBAI BY GORDON RAMSAY
Dubai
02.2020 - 12.2021
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Successfully completed kitchen product inventory as assigned.
- Planned and directed high-volume food preparation in fast-paced environment.
- Oversaw cleanliness of each station in kitchen.
- Mentored kitchen staff to prepare each for demanding roles.
- Led daily staff meetings to communicate expectations and review safety procedures.
CDP
AL MUNTAHA
Dubai
04.2018 - 10.2018
DCDP
FREVO
Dubai
06.2017 - 03.2018
DCDP
Ritz Carlton DIFC
Dubai
12.2015 - 02.2017
Task Force Pre-opening team member
The Ritz Carlton, Al Wadi Resort
Ras Al Khaima
01.2017 - 01.2017
COMMI 1
Ritz Carlton DIFC
Dubai
10.2014 - 10.2015
COMMI 2
Ritz Carlton DIFC
Dubai
10.2013 - 10.2014
COMMI ,Pre-opening Team Member
Fairmont Jaipur
07.2012 - 10.2013
Education
Senior secondary examination - undefined
Jawahar Navodaya Vidyalaya, Sector -25, Chandigarh
B.sc in Hospitality& Hotel Administration -
University Institute of Hotel Management Tourism
Skills
Customer Orientationundefined
Hot In Culinary
Pre-opening team member, Fairmont Jaipur, 07/02/12, 10/01/13
Personal Information
- Passport Number: Z5927697
- Date of Birth: 03/05/91
- Nationality: Indian
Duties And Responsibilities Hot In Culinary
- Reports directly to Sous chef.
- Assist Chef de parties in their mise-en-place and setup station.
- Follow up with the suppliers and other food product as per requisition.
- Helping Chef at the time of purchase order.
- Adhered to all established food quality and sanitation standards.
- Avoided unwanted food waste by ensure apt check on control procedures.
Date Of Birth
03/05/91
Language
English, Hindi, Punjabi
Training
- MAJESTIC PARK PLAZA, Ludhiana, 06/14/11, 10/31/11
- Successfully completed the Basic Food Hygiene Training by Dubai Municipality on April 2018.
Disclaimer
I hereby affirm that the information stated in the document is fair and true to the best of my knowledge.
Timeline
Sous Chef
CHI SPACCA BY NANCY SILVERTON
10.2022 - Current
Junior Sous Chef
THE MEAT CO.
12.2021 - 04.2022
Junior Sous Chef
HELL’S KITCHEN DUBAI BY GORDON RAMSAY
02.2020 - 12.2021
CDP
AL MUNTAHA
04.2018 - 10.2018
DCDP
FREVO
06.2017 - 03.2018
Task Force Pre-opening team member
The Ritz Carlton, Al Wadi Resort
01.2017 - 01.2017
DCDP
Ritz Carlton DIFC
12.2015 - 02.2017
COMMI 1
Ritz Carlton DIFC
10.2014 - 10.2015
COMMI 2
Ritz Carlton DIFC
10.2013 - 10.2014
COMMI ,Pre-opening Team Member
Fairmont Jaipur
07.2012 - 10.2013
Senior secondary examination - undefined
Jawahar Navodaya Vidyalaya, Sector -25, Chandigarh
B.sc in Hospitality& Hotel Administration -
University Institute of Hotel Management Tourism
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