MANIKANTA THIRIVEEDHI
London,ON
Summary
A hard working pro-active and experienced Demi chef de party. I chef processing excellent organization skills, highly efficient and methodical with a food eye for detail. Having a good team spirit, deadline oriented and able to efficiently manage kitchen operations. Ready and qualified forthe nextstage in a successful career and currently looking for change the job with an ambitious & exciting company.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Chef De Partie
CHARMINAR INDIAN CUISINE
London, Ontario
10.2024 - Current
- Resolved customer complaints regarding food quality or service issues.
- Prepared high-quality dishes according to established recipes.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Stored foods correctly using correct storage containers and labelling systems.
- Adjusted seasonings of dishes according to customers' tastes.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Monitored temperatures of prepared food and cold-storage areas.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Created weekly schedules for employees based on projected business volume.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Trained kitchen workers on culinary techniques.
- Checked quality of raw materials before use.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Planned menus, ordered supplies and managed kitchen staff.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Worked effectively in team environments to make the workplace more productive.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Maintained updated knowledge through continuing education and advanced training.
Assistant Chef
AKHIRA PARADISE
VIJAYAWADA, ANDHRA PREDESH
11.2018 - 09.2024
- Monitored temperatures of prepared food and cold-storage areas.
- Partnered with staff members during catered and specialized occasions to serve food and drinks to guests.
- Checked quality of food products to meet high standards.
- Participated in staff training sessions on topics such as health and safety measures, food hygiene practices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Conducted daily checks of fridges and freezers temperatures and recorded results accordingly.
- Recognized by management for providing exceptional customer service.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Updated and maintained databases with current information.
- Identified needs of customers promptly and efficiently.
- Exceeded customer satisfaction by finding creative solutions to problems.
Trainee Chef
INTER CONTINENTAL RESORT
Mahabalipuram, Chennai
11.2017 - 04.2018
- Prepared variety of foods according to exact instructions and recipe specifications.
- Observed safety precautions when working with sharp utensils or operating machinery.
- Checked quality of food products to meet high standards.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Kept kitchen properly cleaned and maintained and all items put away after use.
- Monitored inventory levels of kitchen supplies to ensure adequate stock is available at all times.
- Cleaned and organized workstations before leaving each shift.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Collaborated with supervisors on special projects relating to menus or events.
- Adhered to regulatory standards regarding safe and sanitary food prep.
Education
High School Diploma -
Acharya Nagarjuna University
Guntur08-2018
Bachelor of Science - Computer of Scince
Acharya Nagarjuna University
Guntur03-2017
Board of Intermediate - MPC
N.R.I JUNIOR COLLEGE
Guntur04-2014
Skills
- Proper food handling
- Counter sanitization
- Dish preparation
- Recruiting and training
- Special events
- Team management
- Cold food preparation
- Roasting methods
- Food cost control
Certification
- food handler certificate
- food hygiene certificate
Affiliations
- playing kabbadi
- listing music
- watching movies
Accomplishments
- Very flexible and adaptable to any kind of environment
- Can work individually and also in a team very efficiently
- Works with commitment
Languages
English
Native/ Bilingual
Hindi
Full Professional
Telugu
Native/ Bilingual
Declaration
- I hereby declare that all the details mentioned above are true and benefited to the best of my knowledge and belief. I hope the above details will meet with your requirements and you will give due consideration to me.
Timeline
Chef De Partie
CHARMINAR INDIAN CUISINE
10.2024 - Current
Assistant Chef
AKHIRA PARADISE
11.2018 - 09.2024
Trainee Chef
INTER CONTINENTAL RESORT
11.2017 - 04.2018
High School Diploma -
Acharya Nagarjuna University
Bachelor of Science - Computer of Scince
Acharya Nagarjuna University
Board of Intermediate - MPC
N.R.I JUNIOR COLLEGE
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