MANIKANDAN SAKKARAPANI
Scarborough,ON
Summary
RED SEAL Culinary expert with strong experience of 20 years in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.
Overview
21
21
years of professional experience
Work History
HEAD CHEF
Karaikudi Chettinad Indian Restaurant
01.2022 - 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.
1st Cook
Mcewen Mcmahon
01.2019 - 01.2022
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Supported cost control efforts through portion monitoring, accurate ingredient measuring, and minimizing unnecessary expenses.
- Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.
- Expedited orders during peak service times, working closely with front-of-house staff to ensure smooth operations.
Food Service Manager
Arjun Hospitality Service
05.2017 - 12.2018
- Company Overview: [GROUPS OF ACHARIYA EDUCATIONAL PUBLIC TRUST]
- DAILY SERVING 2000 STUDENTS FOR BREAK FAST, LUNCH AND DINNERS
- Oversee and participate in food preparation and production
- Determine quantities to be cooked and servings to be served
- Keep food expenditure within budget
- Maintaining hi-standards cleanness
- [GROUPS OF ACHARIYA EDUCATIONAL PUBLIC TRUST]
Sous Chef
Ananta A Heritage Hotel
06.2016 - 04.2017
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
Accord Puducherry
04.2013 - 05.2016
- Assisted the executive chef with all areas of food production
- Run day-to-day operations of kitchen
Head Chef
Anand India
11.2008 - 01.2013
- Oversee and participate in food preparation and production
- Maintain the quality and quantity of ala carte food orders
- Maintain the food storage temperature, and serving temperature of cold foods
- Oversaw team with multinational people with a flexible working style
Patisserie
Carnival Cruise Lines
11.2007 - 08.2008
- Assisted the sous chef with all areas of bakery and pastry
- Perform cleanliness and hygiene duties
Demi Chef de Partie
Ramada Caravela Beach Resorts
11.2006 - 09.2007
Demi Chef de Partie
Leela Kempinski
07.2006 - 11.2006
Demi Chef de Partie
The Promenade
10.2005 - 06.2006
Commis Chef
Hotel Mass
09.2004 - 09.2005
Education
RED SEAL - COOK
SKILLED TRADES ONTARIO
Toronto, ON05-2024
High School Diploma -
MODERN INSTUTE OF HOTEL MANAGEMENT
PUDUCHERRY , INDIA05-2004
Skills
- Team management
- Menu development
- Menu planning
- Waste reduction
- Culinary expertise
- Food safety regulations
- Kitchen operations
- Banquets and catering
- Cost reduction
- Special event catering
- Regulatory compliance
- Food presentation
- Cost management
- Leadership qualities
- Cost control
- Vendor relations
Languages
English
Professional Working
Hindi
Professional Working
Tamil
Native or Bilingual
Timeline
HEAD CHEF
Karaikudi Chettinad Indian Restaurant
01.2022 - Current
1st Cook
Mcewen Mcmahon
01.2019 - 01.2022
Food Service Manager
Arjun Hospitality Service
05.2017 - 12.2018
Sous Chef
Ananta A Heritage Hotel
06.2016 - 04.2017
Sous Chef
Accord Puducherry
04.2013 - 05.2016
Head Chef
Anand India
11.2008 - 01.2013
Patisserie
Carnival Cruise Lines
11.2007 - 08.2008
Demi Chef de Partie
Ramada Caravela Beach Resorts
11.2006 - 09.2007
Demi Chef de Partie
Leela Kempinski
07.2006 - 11.2006
Demi Chef de Partie
The Promenade
10.2005 - 06.2006
Commis Chef
Hotel Mass
09.2004 - 09.2005
RED SEAL - COOK
SKILLED TRADES ONTARIO
High School Diploma -
MODERN INSTUTE OF HOTEL MANAGEMENT
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