MANISH CHAND
Whistler,Canada
Summary
Dependable Cook skilled in meal preparation under pressure. Expertise in stock management, food safety, and appealing presentation. Proficient multitasker with a strong ability to manage and create diverse recipes.
Overview
1
1
Certification
4
4
years of post-secondary education
7
7
years of professional experience
Work History
Chef de Partie
Bearfoot Bistro
Whistler, British Columbia
04.2026 - Current
- Prepared high-quality dishes in fast-paced, upscale dining environment.
- Collaborated with chefs to coordinate meal preparation during busy shifts, ensuring timely service.
- Collaborated with kitchen team to ensure smooth service flow.
- Trained junior chefs on culinary techniques and kitchen protocols.
- Maintained cleanliness and organization of workstations and kitchen areas.
- Monitored food safety standards and proper storage procedures daily.
- Maintained inventory levels and ordered supplies to ensure seamless kitchen operations.
- Managed food usage with proper stock rotation to prevent spoilage.
- Executed basic cooking tasks including frying meats and vegetables using various tools to support meal preparation.
Cook 1
Fairmont Chateau
Whistler, Canada
09.2023 - Current
- Banquets - Executed high-volume, bulk cooking, ensuring precise plating and timely service for large events.
- The Wildflower - PM Service - Produced fine dining dishes with flavor and plating precision.
- Supported kitchen staff in preparing ingredients and organizing workstations. in the kitchen by coordinating tasks and sharing responsibilities.
- Executed bulk cooking for large banquets with precise plating.
- Production Kitchen - Prepared soups, sauces, and bases with consistent quality control.
- Fairmont Gold Lounge - Crafted refined small plates and specialty items, elevating dining experience for VIP guests.
- Oscar's (Staff Dining) - Delivered balanced, flavorful staff meals, enhancing team morale and fostering a positive dining experience.
- Oscar's (Staff Dining) - Delivered balanced, flavorful staff meals to support team morale.
Head Line Cook
The Tin Fiddler
Sarnia, Canada
09.2022 - 09.2023
- Prepared ingredients and supplies for restaurant operations. with the SOPs for whole restaurant operations 4 days a week.
- Maintain a safe working environment and make sure food safety rules are followed.
- Managed inventory control requisitions, maintained ingredient supply levels, and minimized waste.
- Doing preparation with the SOP's for whole restaurant operations 4 days a week.
- Fostered positive workplace culture through collaboration and support among team members.
- Managed time effectively by establishing routines and prioritizing tasks to fulfill customer requests.
- Encouraged a positive workplace culture by interacting with other employees and helping each other.
Trainee
Taj Fort Aguada Resort & Spa
Goa, India
09.2019 - 12.2019
- Assisted in cold kitchen, live kitchen, and bakery areas, preparing ingredients and dishes.
- Performed mise-en-place and followed standard operating procedures to support hotel operations.
- Enhanced communication skills through customer interactions, fostering confidence and guest rapport.
- Training and Development: Participate in training programs to enhance hospitality skills.
- Trained in all four core departments of a hotel, learning and growing every day.
- Executed mise-en-place and adhered to standard operating procedures to maintain kitchen efficiency.
- Back-of-House Operations: Support inventory management, supplies, and administrative tasks.
- Adherence to Standards and Policies: Ensure compliance with hotel standards, safety, and hygiene.
- Collaborated with hotel staff to ensure smooth operations and maintain high levels of guest satisfaction.
Education
POST GRADUATE DIPLOMA - Canadian culinary operations
Lambton college
Sarnia, ON 09.2022 - 05.2024
Bachelor's - Bachelor's of Science in Hospitality & Hotel Administration
INSTITUTE OF Hotel Management ,Catering & Nutrition
Shimla, Himachal Pradesh 08.2019 - 08.2021
Skills
- Culinary techniques
- Baking fundamentals
- Proper food handling
- Sanitation practices
- Breakfast preparation
- Vegetable preparation
- Meat preparation
- Poultry preparation
- Fish preparation
- Fish cookery
- Food safety standards
- Braising techniques
- Bulk cooking
- Inventory management
- Restaurant procedures
- Banquet procedures
- Team collaboration
- Training others
- Time management
- Attention to detail
- Adaptability
- Effective communication
- Allergen awareness
- Microsoft Office
- Sanitation practices
- Fish cookery
Certification
- Food Handler certification
- Smart Serve certification
- Serve it Right BC
- Accessibility for Ontarians with Disability Act 2005 certification
Talents And Capabilities
- Microsoft Office (Word, Excel, and PowerPoint) software expertise
- Understanding of the fundamentals of safety, sanitation, and the proper usage of equipment
- Working understanding of basic food theory, including cooking for stocks, soups, breakfast, quick service, vegetables, meat, poultry, and fish
- Basic baking skills for yeast goods, quick bread, pies, tarts, flans, sponge-based pastries, custard fillings and creams, choux paste products, and puff pastry
- Basic culinary procedures for restaurants and banquet settings
- Powerful interpersonal skills
- Skilled team player
Timeline
Chef de Partie
Bearfoot Bistro
04.2026 - Current
Cook 1
Fairmont Chateau
09.2023 - Current
POST GRADUATE DIPLOMA - Canadian culinary operations
Lambton college
09.2022 - 05.2024
Head Line Cook
The Tin Fiddler
09.2022 - 09.2023
Trainee
Taj Fort Aguada Resort & Spa
09.2019 - 12.2019
Bachelor's - Bachelor's of Science in Hospitality & Hotel Administration
INSTITUTE OF Hotel Management ,Catering & Nutrition
08.2019 - 08.2021