MANJEET SINGH
Tauranga,BOP
Summary
Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Chef
MetLife care
Tauranga, Tauranga
10.2023 - Current
- Followed food preparation methods, portion sizes, and garnishing of dishes to ensure compliance with recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new staff members on cooking techniques and menu items utilized in the facility.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Exercised portion control for items served, eliminating waste.
- Communicated effectively with team members regarding food allergies and dietary restrictions.
- Monitored temperatures of prepared food and cold-storage areas.
- Checked quality of food products to meet high standards.
Sous Chef
Ranfurly Village
Auckland
04.2019 - 10.2022
- Successfully managed the preparation, presentation, and servicing of menu items at Poppies Café & Restaurant & Ranfurly Village Hospital.
- Successfully sustained the regular provision of safe and nutritionally balanced meals to residents, strictly following health department guidelines on food handling methods.
- Worked closely with Head Chef to maintain proper inventory levels in the kitchen and crafted daily specials featuring fresh, seasonal ingredients.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Ensured the work area was maintained in compliance with all necessary food safety guidelines.
- Trained in new recipes and implemented dietary variations to accommodate diverse preferences while maintaining high standards of quality.
- Worked closely with Senior Management, offering assistance to fellow team members and colleagues.
- Contributed to the successful execution of catered events from start to finish.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Team Leader
Sky City
Auckland
09.2016 - 01.2019
- Effectively managed staff ensuring that the operations of the events & conferences are met to the standards
- Managed inventory for products and supplies essential to operation
- Maintained variance report, weekly management reports, comp reports, and any other reports deemed necessary
- Promoted and enhanced staff service levels through continuous mentoring, training, and supervision.
- Resolved customer complaints in an effective manner while maintaining a high level of customer service.
- Maintained consistency in following customer orders while promptly addressing any inquiries or concerns.
- Worked closely with other departments and ensured that communication flows effectively
- Ensured continuous compliance with quality and service standards, including proper management of the company's Liquor License.
- Maintained flexible schedule to supervise daily operations as assigned.
Chef De Partie
Lavazza Espression
Abu Dhabi, UAE
01.2015 - 07.2016
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
Line Cook
TGI Friday’s Restaurant Dubai
Dubai, UAE
01.2013 - 06.2015
- Enabling and adherence of the principles and work practices detailed under HACCP.
- Maintained accurate records of daily production sheets including waste logs.
- Communicated effectively with other staff members regarding orders and menu changes.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Ensured that all dishes were prepared according to recipe specifications.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Line Cook
U.S Army (LOGCAP IV)
Shindand, Afghanistan
01.2012 - 01.2013
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Ensured that all dishes were prepared according to recipe specifications.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
Education
Diploma in hospitality Management (Level 7) -
Otago Polytechnic (NZ)
08-2017
Graduation in Hotel Management -
Chitkara School of Hospitality (India)
10.2007
Skills
- Quality Assurance
- Staff Management
- Workflow Planning
- Customer Service
- Cost controls
- Safe Food Handling
Professional Development
- Certificate in License control qualification (LCQ) recognized by Service IQ, NZ, 2017
- MAnager certificate, Auckland Council, 2017
- Hotel operational training from Grand Pacific, India, 2010
- Industrial training from Ramada Wyndham worldwide Hotel India, 2009
Certification
- A Bachelor's degree at Level 7
- Manager Certificate
- First Aid Level 1
Languages
English
Professional
Hindi
Professional
References
References available upon request.
Timeline
Chef
MetLife care
10.2023 - Current
Sous Chef
Ranfurly Village
04.2019 - 10.2022
Team Leader
Sky City
09.2016 - 01.2019
Chef De Partie
Lavazza Espression
01.2015 - 07.2016
Line Cook
TGI Friday’s Restaurant Dubai
01.2013 - 06.2015
Line Cook
U.S Army (LOGCAP IV)
01.2012 - 01.2013
Diploma in hospitality Management (Level 7) -
Otago Polytechnic (NZ)
Graduation in Hotel Management -
Chitkara School of Hospitality (India)
- A Bachelor's degree at Level 7
- Manager Certificate
- First Aid Level 1
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