MANISH DUBEY
Line Cook
Campbell River,BC
Summary
Passionate about food and love to create mouth-watering dishes. Extremely organized leader paying attention to every detail for creating dishes of the highest standards. Wish to work with an organization seeking a talented and enthusiastic head chef.
Overview
12
12
years of professional experience
Work History
Line Cook 1
Broadstreerts Properties
06.2024 - Current
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Line Cook 1
Glen ivy Hot springs Resort
08.2022 - 08.2023
- Prepares, mise-en-place needed ingredients for the hot and cold line
- Perform miscellaneous job-related duties as assigned
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Checked food temperature regularly to verify proper cooking and safety.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Executive Chef
The Manor Hotel Ltd
02.2021 - 06.2022
- Supervising the kitchen staff
- Organizing their daily duties
- Monitoring performance
- Making sure good nutritional standards are maintained when preparing meals
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Demi Chef
The Westgate Hotel
02.2019 - 02.2020
- Help the outlet chefs for smooth kitchen operation
- Prepare and manage budget and food cost
- Responsible for hot and cold appetizers and salads
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
Head Chef
The Manor Hotel Ltd
12.2016 - 02.2019
- Creating the VIP Amenities, preparing, cooking for buffet operation
- Monitoring portion and waste control to maintain profit margins
- Maintaining high standards of food
- Deciding what quantities are to be cooked and the number of portions to be served
- Preparing requisitions for supplies and food production in work stations
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
Commis I
Afro Grand Hotels & Resorts
06.2014 - 11.2016
- Responsible for hot and cold appetizers
- Dressings for the salads
- Responsible for high standards of health & safety while preparing the food
- Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
Commis II- Chinese Cuisine
ManSingh Palace Hotel
03.2013 - 05.2014
- Taking charge of ala carte and buffet preparation in kitchen
- Dealing with guests food expectations
- To ensure the department is operated within the appropriate legislation and the appropriate records are maintained up-to-date
- Maintain an organized and sanitized work area at all times
Education
Bachelor of Science - Bachelor of Science(Hospitality&Hotel Administrati
Maharaja Agrasen Himalaya Garhwal University
Block Pokhra , Pauri Garhwal , Utttarkhand 01-2023
Diploma in Food Production -
Bharathiar University
01.2010
Diploma in Food Production -
UEI Global Institute
01.2009
Grade 12 or equivalent -
Shri Girand Singh I C Luhenta Model School
01.2007
Skills
- Organizing kitchen smooth operation
- Handling large orders
- Managing production
- Creating menus
- Creating recipes
- Wellness & Healthy Concept
- Training team members
- Managing team members
- Dedication
- Confidence towards work
Languages
English
Hindi
Professional Certifications And Awards
- Certificate in Food Safety, 05/19, HACCP food safety management
- Article published in Rwanda national hope magazine.
- Live cooking show on Indian cuisine on RTV: INDIAN BREAKFAST WITH MANISH DUBEY MANOR HOTEL RWANDA
Timeline
Line Cook 1
Broadstreerts Properties
06.2024 - Current
Line Cook 1
Glen ivy Hot springs Resort
08.2022 - 08.2023
Executive Chef
The Manor Hotel Ltd
02.2021 - 06.2022
Demi Chef
The Westgate Hotel
02.2019 - 02.2020
Head Chef
The Manor Hotel Ltd
12.2016 - 02.2019
Commis I
Afro Grand Hotels & Resorts
06.2014 - 11.2016
Commis II- Chinese Cuisine
ManSingh Palace Hotel
03.2013 - 05.2014
Diploma in Food Production -
Bharathiar University
Diploma in Food Production -
UEI Global Institute
Grade 12 or equivalent -
Shri Girand Singh I C Luhenta Model School
Bachelor of Science - Bachelor of Science(Hospitality&Hotel Administrati
Maharaja Agrasen Himalaya Garhwal University
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