Antony Shibu Manjaly

Responsibilities:

• Plan and prepare large batches of sauces, condiments, dressings using industrial-sized equipments.
• Properly follow recipes to ensure consistency in specs and taste.
• Manage inventory of ingredients and supplies
• Monitor food safety and sanitation practices to ensure compliance with health regulations.
• Train new employees on cooking techniques, safety procedures, and company policies.
• Collaborate with management and other departments to develop new sauces and condiments for restaurant chains, and retailers such as Tim Hortons, Gordon Choice, etc.
• Lift and move heavy bags of ingredients weighing up to 50 pounds on a regular basis
• Use of electronic control systems to manage the mixer speed, hydraulics power lines, and pneumatics.

Accomplishments:

• Successfully managed the cooking department in the absence of the supervisor.
• Developed the skills to repair and manage any pneumatic equipments.
• Recognized as one of the best employees in the department by my supervisor.

Skills:

• Proficient in using industrial-sized equipment, such as mixers, lightning mixers, heating stations, cooling tubes, food-grade diaphragm pump ,and other various equipments.
• Knowledgeable about food safety regulations and best practices.
• Ability to work in a fast-paced, high-pressure environment.
• Excellent time management and organizational skills.
• Strong interpersonal and communication skills, including the ability to work effectively with diverse groups of people.
• Ability to lift and move heavy bags of ingredients weighing up to 50 pounds on a regular basis.

• Stocked milk, eggs, cheese and yogurt.
• Assisted Dairy Manager with orders to meet dairy department needs based on past and projected sales.
• Cleaned, organized, stocked and replenished merchandise presentations.

• Worked as a part-time employee
• Determined customer needs by asking relevant questions and listening actively to the responses.
• Direct selling to individuals and serve as a distributor of goods and services.
• Interviewed clients to analyze dietary habits and overall health.

• Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
• Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
• Provided support to crew members through all facets of food preparation and delivery.