Summary
Overview
Work History
Education
Skills
Languages
Affiliations
Timeline
Generic

MANIKANTA GADDIPATI

Banff,AB

Summary

An innovative and passionate chef with 5 years of culinary experience, specializing in bulk cooking like 3000 people. Known for a creative approach to traditional dishes, an eye for detail, and a dedication to sourcing the finest, freshest ingredients. Adept at managing high-pressure kitchens, leading culinary teams, and delivering exceptional dining experiences. Committed to culinary excellence and continuously exploring new techniques and flavors to elevate each dish. Experienced in banquet and hot line with a proven track record of delighting guests and earning acclaim.

Overview

7
7
years of professional experience

Work History

Line Cook

Mt Norquay
Banff, Alberta
02.2023 - Current
  • Creates, develops, and executes strategic plans to hit plant goals and objectives set by the business unit manager.
  • DDS sets direction for daily action planning to ensure success in the areas of safety, quality, and performance.
  • Implements and follows all safety procedures as stated in MOS, GMP, safety standards, and code of ethics.
  • Ensures a safe and clear work environment and safe work practices.
  • Coordinates the training of employees to fully understand the responsibilities and duties to meet customer and regulatory requirements.
  • Ensure good communication throughout the department and the plant.

J1

: Marriott Gaylord Opryland resort and convention centre hotel
Nashville, Tennessee,Usa
12.2021 - 11.2022
  • Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
  • Participate in scheduled training and development programs provided by the Lounge to improve oneself and department standards.
  • Assists in developing daily and seasonal menu items.
  • Establishes and maintains effective colleague relations and inter-departmental working relations.
  • To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided.

Commi - 3

Minerva Grand Hotel
Vijayawada, Andhra Pradesh,India
01.2019 - 01.2021
  • Prepares food items and assists the chef de partie in preparing and cooking meals.
  • Checking supplies and ingredients necessary for daily operations.
  • Maintain a clean cooking station. Adhere to health and safety.
  • Check and ensure the correctness of the temperature of appliances and food.
  • Ensures that all products are stored properly in the correct location, at the appropriate levels, at all times.
  • Checks supplies and prep lists, and ensures all items are prepped in a timely fashion.
  • Checks supplies and prep lists, and ensures all items are prepped in a timely fashion.

Industrial Trainee

Radisson Blu
Haridwar, Uttarakhand, India
10.2018 - 04.2019
  • Studied functional relationships between different operational areas to better understand the importance and impact of different decisions and protocols.
  • Worked closely with industrial professionals to expand upon acquired training with practical knowledge.
  • Prepare and execute projects that enhance the skills and knowledge of their organization's.

Guest Relations Intern

Ramiji Flim CIty
Hyderbad, Telangana,India
03.2017 - 06.2017
  • Resolved problems, improved operations, and provided exceptional service.
  • Offered friendly and efficient service to customers, handled challenging situations with ease.
  • Developed team communications and information for meetings.
  • Improved operations through consistent hard work and dedication.
  • Participated in team-building activities to enhance working relationships.

Education

Bachelor of Science - B.SC,Catering Science And Hotel Management

SunInternational Institute of Technology&Managment
Visakhapatnam
07-2019

Some College (No Degree) - Intermediate

Narayana Jr College
Mangalagiri
04-2016

Some College (No Degree) - SSC

Sri Satya Sai
Mangalagiri
03-2014

Skills

  • Food Safety
  • Line Management
  • Food presentation
  • Kitchen Operations
  • Inventory Management
  • Problem-Solving
  • Knife Skills
  • Workload Management
  • Time Management

Languages

English
Professional
Telugu
Native/ Bilingual
Hindi
Professional
Tamil
Limited

Affiliations

  • Experiment with dishes from different cultures.
  • Nature Photography
  • Travelling

Timeline

Line Cook

Mt Norquay
02.2023 - Current

J1

: Marriott Gaylord Opryland resort and convention centre hotel
12.2021 - 11.2022

Commi - 3

Minerva Grand Hotel
01.2019 - 01.2021

Industrial Trainee

Radisson Blu
10.2018 - 04.2019

Guest Relations Intern

Ramiji Flim CIty
03.2017 - 06.2017

Bachelor of Science - B.SC,Catering Science And Hotel Management

SunInternational Institute of Technology&Managment

Some College (No Degree) - Intermediate

Narayana Jr College

Some College (No Degree) - SSC

Sri Satya Sai

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MANIKANTA GADDIPATI