Mangesh Kishor Rege
New Plymouth,New Zealand
Summary
Motivated professional familiar with food service operations and ready for challenging work. Offers flexible schedule, attention to detail and ability to stand continuously to serve guest and team needs. Be careful with money and orders to avoid errors. Moreover, a highly skilled and dedicated chef with over 14 years of experience in various kitchen roles, including Commis Chef, Chef de Partie, Sous Chef, and Grill Chef. I possess a diverse knowledge of cuisines and excel in high-pressure kitchen environments. Known for my attention to detail, teamwork, and leadership, I am passionate about delivering high-quality dishes and maintaining excellent hygiene and safety standards. My experience spans internationally across prestigious hotels, cruise liners, and steak houses.
Overview
19
19
years of professional experience
Work History
Food and Beverage Attendant
Pacific International Hotel Management School
New Plymouth, New Zealand
07.2024 - Current
- Trained in the roles of Restaurant Manager, Café Manager, Bar Manager, Bar Assistant, Barista, Host/Cashier, Waiter, Sous Chef, Line Cook
Senior Sous Chef
speight ale house
Palmerston NORTH, NZ
04.2023 - 04.2024
- Designing Menu
- Making Duty Roasters
- Check Inventory
- Ordering Daily Stock for the Kitchen
- Working on Grill Section and Make sure the food is going as per orders
Sous Chef
Methven Pubs Ltd
Methven, NZ
10.2021 - 02.2023
- Managed kitchen operations and deputised for the head chef
- Prepared daily food preps with a focus on hygiene and food safety
- Cooked various steak cuts and meats as per customer preferences
- Ensured all dishes met quality and presentation standards
- Contributed to menu development and weekly specials
Sous Chef
Rustic Steak House
Taihape, NZ
03.2020 - 10.2021
- Directed food preparation and plating, ensuring high-quality standards
- Maintained kitchen hygiene and safety protocols
- Assisted with menu planning and staff training
- Managed inventory and supply orders
Chef in Charge
The Piper Lodge
National Park, NZ
08.2019 - 03.2020
- Managed kitchen operations, menu design, and staff training
- Prepared a wide range of cuisines (lamb shanks, steaks, Indian and Chinese dishes, etc.)
- Created and baked desserts for à la carte and banquet services
- Maintained stock control, hygiene, and kitchen sanitation
Café Chef / Baker
The Dutch Oven
Foxton, NZ
03.2019 - 08.2019
- Managed kitchen duties and ensured compliance with food safety standards
- Prepared a variety of dishes and special menus, including breakfast items
- Assisted in menu development and maintained stock levels
Head Chef
The Club Hotel
Marton, NZ
01.2019 - 03.2019
- Led kitchen operations, ensuring high-quality food production
- Managed kitchen hygiene, food safety, and staff supervision
- Assisted with menu planning and customer satisfaction
Sous Chef
Navajo Steakhouse
Palmerston North, NZ
01.2018 - 01.2019
- Prepared steak cuts and a wide range of dishes (Scotch steak, T-bone, lamb shank, etc.)
- Managed mise en place, sauces, and side dishes
- Assisted with inventory management and food ordering
- Ensured smooth kitchen operations and staff training
Cook/Kitchen Assistant
Massey University Campus
Palmerston North, NZ
05.2017 - 02.2018
- Assisted with menu planning and food preparation for large-scale catering
- Maintained food hygiene, waste control, and kitchen organization
- Cooked and portioned meals as per menu specifications
Commis Chef
Le Pain Quotidian Restaurant
Mumbai, India
03.2016 - 11.2016
- Prepared and stored produce, meats, and other kitchen supplies
- Assisted with food preparation and plating for events and restaurant service
- Maintained a clean and organized workstation
Pizzaiolo
Pizza Express Italian Dining
Mumbai, India
11.2014 - 07.2015
- Prepared pizzas, garlic bread, and pasta to customer specifications
- Assisted with dough preparation, toppings, and pizza oven management
- Ensured cleanliness and hygiene in the kitchen
Commis Chef
Hilton Cairns Hotel
Cairns, Australia
08.2013 - 08.2014
- Managed buffet preparation and assisted with main meal plating
- Ordered stock and maintained cleanliness in the kitchen
- Ensured high-quality service during busy periods
Cook
Carnival Cruise Lines
Florida, USA
04.2012 - 09.2012
- Prepared food in a fast-paced environment for large-scale cruise passengers
- Assisted with ingredient preparation, cooking, and maintaining hygiene
Chef
The Fullerton Hotel & The Fullerton Bay Hotel
Singapore
10.2009 - 09.2011
- Managed bulk production and buffet preparation in live kitchens
- Ensured food quality, storage, and cleanliness in all kitchen areas
- Handled international buffets and pizzeria duties
Commis Chef
Taj Lands End Hotel
Mumbai, India
05.2006 - 11.2006
- Worked across different kitchen departments, ensuring cleanliness and hygiene
- Assisted in preparing a variety of dishes for different outlets
Education
bachelor of applied hotel management -
Pacific International Hotel Management School
New Plymouth12.2024
Advanced Culinary Placement Diploma -
Sunrise Global Chef Academy
Singapore01.2011
Certificate in Craftsmanship Food Production and Patisserie -
Institute of Hotel Management (IHM)
India01.2007
Skills
- Expertise in continental cuisines
- Expertise in Indian cuisines
- Expertise in steakhouse cuisines
- Strong kitchen management skills
- Strong team leadership skills
- Proficient in maintaining hygiene standards
- Proficient in maintaining food safety standards
- Ability to manage high-pressure environments
- Ability to multitask efficiently
- Creative menu development
- Staff training expertise
- Excellent communication between kitchen and front-of-house teams
Accomplishments
- Two-time award winner for best quality food served at Hilton Cairns Hotel.
- Pre-Sea Training Course for Saloon Ratings, Training Ship Rahman, India.
Hobbies and Interests
- Exploring new cuisines and culinary techniques.
- Traveling and discovering global food cultures.
References: 1
Name: Jason Tai-Rawhiti,
Position: Food and Beverage Director, Pacific International Hotel Management School,
Email: jasont@pihms.ac.nz
2
Name: Casey Crawford
Position: Restaurant Manager and Executive Chef, The Bule Pub,
Email: casey@thebluepub.co.nz,
Phone No: 0272088030
3
Name: Giovanna Green
Position: Industry Placement Advisor, Pacific International Hotel Management School+
Phone No: 64069681420
Ext: 8072, 021859652
Timeline
Food and Beverage Attendant
Pacific International Hotel Management School
07.2024 - Current
Senior Sous Chef
speight ale house
04.2023 - 04.2024
Sous Chef
Methven Pubs Ltd
10.2021 - 02.2023
Sous Chef
Rustic Steak House
03.2020 - 10.2021
Chef in Charge
The Piper Lodge
08.2019 - 03.2020
Café Chef / Baker
The Dutch Oven
03.2019 - 08.2019
Head Chef
The Club Hotel
01.2019 - 03.2019
Sous Chef
Navajo Steakhouse
01.2018 - 01.2019
Cook/Kitchen Assistant
Massey University Campus
05.2017 - 02.2018
Commis Chef
Le Pain Quotidian Restaurant
03.2016 - 11.2016
Pizzaiolo
Pizza Express Italian Dining
11.2014 - 07.2015
Commis Chef
Hilton Cairns Hotel
08.2013 - 08.2014
Cook
Carnival Cruise Lines
04.2012 - 09.2012
Chef
The Fullerton Hotel & The Fullerton Bay Hotel
10.2009 - 09.2011
Commis Chef
Taj Lands End Hotel
05.2006 - 11.2006
bachelor of applied hotel management -
Pacific International Hotel Management School
Advanced Culinary Placement Diploma -
Sunrise Global Chef Academy
Certificate in Craftsmanship Food Production and Patisserie -
Institute of Hotel Management (IHM)
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