Summary
Overview
Work History
Education
Skills
Certification
References
Languages
Timeline
Generic

LIPIN MANIYARA VEETTIL

Calgary,Alberta,Canada

Summary

Dynamic culinary professional with extensive experience as a Kitchen Supervisor at Pacini Restaurant, excelling in menu development and quality control. Proven ability to train staff and streamline operations, enhancing customer satisfaction and operational efficiency. Skilled in budgeting and cost control, consistently delivering high-quality dishes while maintaining food safety standards.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Sous Chef(35-40 Hrs/Weekly)

Pacini Restaurant(Italian Restaurant)
Calgary, CANADA
12.2023 - Current
  • Developed menus for special occasions and events as requested by management.
  • Supervise cooks and other kitchen personnel during meal services.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Maintained a clean working environment by delegating tasks appropriately among staff members.
  • Established standards for portion sizes and plating presentation.

Sous Chef(35-40) Hrs/Weekly)

PARKWAY SOCIAL AND OSTIN RESTAURANT,HOLIDAY INN (Premium Style Multi Cusine Restaurant and Bar)
St.Catharines, CANADA
08.2019 - 11.2023
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Organized special events such as banquets or catering services when required.

Head CheF(55-60Hrs/Weekly)

WALNUT GROVE RESTAURANT(South African Restuarant)
Dubai, UAE
04.2018 - 06.2019
  • Resolved customer complaints regarding food quality or service promptly and professionally.
  • Monitored quality, presentation and quantities of plated food across line.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Checked quality of food products to meet high standards.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Improved performance of team members resulting in high-quality meals produced daily.

Assistant Head Chef(55-60 Hrs/Weekly)

BUBO BARCELONA CAFE(Spanish Restuarant)
Abudhabi, UAE
05.2015 - 03.2018
  • Provide guidance and support to sous chefs in their roles as supervisors.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Observed food safety and sanitation protocols to reduce germ spread.

Chef De Partie(55-60 Hrs)

GROSVENOR HOUSE HOTEL(Fine Dining Western Cusine)
Dubai, UAE
09.2007 - 02.2015
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.

Education

Diploma - professional cookery

IIMS
India
01.2005

Higher secondary school certificate -

government of Kerala
India
01.2004

Secondary school leaving certificate -

government of Kerala
India
01.2002

Skills

  • Menu development
  • Food safety
  • Quality control
  • Culinary techniques
  • Staff training
  • Time management
  • Budgeting and cost control

Certification

  • Canadian Journey Person Red Seal Cook Certificate
  • Health And Safety Certificate
  • Silver Medal in Practical Cookery from Salon Culinary Competitions in Dubai,UAE

References

References available upon request.

Languages

English
Full Professional
Malayalam
Native/ Bilingual
Hindi
Full Professional
Tamil
Professional

Timeline

Sous Chef(35-40 Hrs/Weekly)

Pacini Restaurant(Italian Restaurant)
12.2023 - Current

Sous Chef(35-40) Hrs/Weekly)

PARKWAY SOCIAL AND OSTIN RESTAURANT,HOLIDAY INN (Premium Style Multi Cusine Restaurant and Bar)
08.2019 - 11.2023

Head CheF(55-60Hrs/Weekly)

WALNUT GROVE RESTAURANT(South African Restuarant)
04.2018 - 06.2019

Assistant Head Chef(55-60 Hrs/Weekly)

BUBO BARCELONA CAFE(Spanish Restuarant)
05.2015 - 03.2018

Chef De Partie(55-60 Hrs)

GROSVENOR HOUSE HOTEL(Fine Dining Western Cusine)
09.2007 - 02.2015

Diploma - professional cookery

IIMS

Higher secondary school certificate -

government of Kerala

Secondary school leaving certificate -

government of Kerala

Similar Profiles

CREATE PROFILE
LIPIN MANIYARA VEETTIL