Manik Sharma
Browns Bay,AUK
Summary
Adept Head Chef and Kitchen Manager at Bays Club Inc., I leveraged culinary expertise and leadership qualities to enhance menu offerings, streamline operations, and foster team cohesion. By forming strong vendor relationships and focusing on seasonal ingredients, I significantly reduced food costs while elevating dining experiences, showcasing a blend of innovative menu development and effective kitchen management.
Overview
20
20
years of professional experience
Work History
Head Chef / Kitchen Manager
Bays Club Inc.
05.2015 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Education
Level Diploma Is Professional Culinary Arts - Hospitality
Western Institution of Taranaki
New Plymout01.2008
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Culinary expertise
- Kitchen Operations
- Menu Supervision
- Special Event Catering
- Banquets and catering
- Cost Reduction
- Food presentation
- Recipe creation
- Seasonal Menu Planning
- Leadership Qualities
Timeline
Head Chef / Kitchen Manager
Bays Club Inc.
05.2015 - Current
Level Diploma Is Professional Culinary Arts - Hospitality
Western Institution of Taranaki
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