Manish Jugran
Chef
Toronto,ON
Summary
To be able to have an opportunity to practice and conduct my acquired skill and knowledge in a manner compatible with the dignity of my profession, and to be able to meet new challenge that would promote constant learning and professional maturity.
Overview
13
13
years of professional experience
Work History
LEAD LINE COOK
RECIPE UNLIMITED CORPORATION
2023.08 - Current
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Performing weekly stock takes with accurate figures for result oriented goals.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Maintained accurate records of daily production sheets including waste logs.
CHEF DE PARTIE
TEXAS ROADHOUSE
DUBAI , UAE
2015.11 - Current
- Ensure that requisitions for food are received by the head chef and that freezers & refrigerators are replenished as appropriate
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Ensure adherence to all relevant health, safety & hygiene standards
- Suggest new ways of presentation of dishes
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Store and rotate in date order all deliveries in the appropriate area as required
- Reporting to sous chef.
- Supervised and trained kitchen staff to ensure quality standards of food production.
DEMI CHEF DE PARTIE
T.G. I FRIDAYS
DUBAI , UAE
2013.09 - 2015.09
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Organized ingredients for each dish on station according to recipes and plating guidelines.
- Monitored stocks of all food items, ensuring adequate supplies at all times.
- Prepared sauces, soups and hot entrees according to set recipes.
- Supervised junior staff in the kitchen, delegating tasks and providing guidance as required.
- Maintained cleanliness and hygiene standards throughout the kitchen area.
- Collaborated with other chefs to develop new menu items and improve existing ones.
COMMIS DE CUISINE
JW MARRIOTT HOTEL
INDIA , DELHI
2013.02 - 2013.09
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Monitored stock levels of ingredients and kitchen supplies.
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
DEMI CHEF DE PARTIE
AMBASSADOR'S SKY CHEF
INDIA , DELHI
2011.06 - 2012.12
- Ordered necessary ingredients from suppliers when needed, within budget parameters.
- Adhered strictly to health and safety regulations while preparing meals for guests.
- Trained newly hired cooks on job duties, kitchen protocols and safety measures.
- Kept accurate records of food consumption levels for inventory purposes.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Education
Bachelor of Science - Hospitality And Tourism Management
IGNOU
INDIA/JODHPUR2011-03
SENIOR SECONDAY SCHOOL 12th - Commerce
ST. GIRI PUBLIC SCHOOL
INDIA, DELHI2008-04
SECONDAY SCHOOL 10th -
ST. GIRI PUBLIC SCHOOL
INDIA, DELHI2006-04
Skills
- Recipe Development
- Food Presentation
- Cooking Techniques
- Knife Skills
- Grilling Techniques
- Spoilage Prevention
- Staff Coordination
- Culinary Expertise
- Training Management
- Food Safety Knowledge
- Safe Food Handling
- Cost Reduction
- Food Preparation
- Inventory Control
Accomplishments
- Participated in 19th Common Wealth Games in 2010, New Delhi form The Ashok Hotel Under ITDC
- Completed Person in charge level 3 (Dubai)
- Canadian Advanced food safety certification
- Certified food safety compliance
- Knowledge of HACCAP principles
- ODC conducted by royal Heritage Hotel UMAID BHAWAN PALACE, Rajasthan
- ODC conducted by Hotel VIVANTA BY TAJ, Rajasthan
- Worked with Companies like Scorpion, Asma & Bask Events as a Team Leader
Personal Information
- Passport Number: LV9169022
- Passport Expiry Date: 2nd Oct 2032
- Date of Birth: 8th Aug 1991
- Gender: Male
- Nationality: Indian
- Marital Status: Married
- Visa Status: Employment visa
Languages
- English
- Hindi
Training
6 Months of Industrial Training from Le Meridian Hotel, Jaipur.
Timeline
LEAD LINE COOK
RECIPE UNLIMITED CORPORATION
2023.08 - Current
CHEF DE PARTIE
TEXAS ROADHOUSE
2015.11 - Current
DEMI CHEF DE PARTIE
T.G. I FRIDAYS
2013.09 - 2015.09
COMMIS DE CUISINE
JW MARRIOTT HOTEL
2013.02 - 2013.09
DEMI CHEF DE PARTIE
AMBASSADOR'S SKY CHEF
2011.06 - 2012.12
Bachelor of Science - Hospitality And Tourism Management
IGNOU
SENIOR SECONDAY SCHOOL 12th - Commerce
ST. GIRI PUBLIC SCHOOL
SECONDAY SCHOOL 10th -
ST. GIRI PUBLIC SCHOOL
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