Maninder Singh
Niagara Falls,Canada
Summary
Experienced chef seeking a culinary role to showcase skills and passion for creating exceptional dishes.
Overview
3
3
years of professional experience
Work History
Line Cook
Gatto Matto
Montreal
11.2024 - 06.2025
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Head Chef and Manager
Bacaro Pizzeria
Montreal
01.2022 - 04.2025
- Leadership and Staff Management, Financial Management, Customer Service, Menu and Inventory Management, Compliance and Safety, Scheduling and Shift Planning, Quality Assurance, Marketing and Promotion, Vendor Relations, Performance Evaluation, Inventory and Stock Control, P&L Analysis, Training and Development
Junior Sous Chef
Brama Restaurant
Montreal, QC
04.2024 - 10.2024
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Ordered food items for upcoming events per sous chef request.
- Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.
Education
Business Administration and commerce
Canada college
Montreal01.2023
Certificate course - Culinary arts
IBI cooking school
Mohali01.2020
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
Languages
English
Professional Working
Specialist
- 1. Pizza and Pasta Specialist: Proficient in preparing a wide variety of pizzas and pasta dishes, using traditional and innovative recipes.
- 2. High-Volume Production: Demonstrated the ability to craft up to 200 pizzas per day, consistently maintaining quality and speed during peak service hours.
- 3. Pasta Perfection: Adept at cooking pasta to the perfect al dente texture and creating delicious pasta dishes from various culinary traditions.
- 4. Quality Control: Maintained strict quality control standards, ensuring that all pizza and pasta dishes met the highest taste and presentation standards.
- 5. Efficiency: Implemented time-saving techniques and organized workflow, resulting in faster pizza and pasta production without compromising quality.
- 6. Customer Satisfaction: Consistently received positive feedback and high ratings from customers for pizza and pasta offerings.
Timeline
Line Cook
Gatto Matto
11.2024 - 06.2025
Junior Sous Chef
Brama Restaurant
04.2024 - 10.2024
Head Chef and Manager
Bacaro Pizzeria
01.2022 - 04.2025
Business Administration and commerce
Canada college
Certificate course - Culinary arts
IBI cooking school