Manivelan Natarajan
Spruce Grove,AB
Summary
42-SPRUCE GARDENS CRESCENT SPRUCE GROVE AB, T7X0J9 Dear Hiring Manager: I am very much interested to contributing my strong skills and functional knowledge in your company and I am forwarding my resume for My exceptional training, education and experience have equipped me with strong skills which would prove a great asset for your company. CAREER OBJECTIVE To seek a challenging career in an organization where there is ample scope to grow and build my career where my potential and abilities are extracted to the optimum. My strength lies in adapting changes with positive attitude. I believe in performing rather than speaking.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Stony Plain Golf Course
04.2023 - 10.2023
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Kitchen Manager
Restaurant :Humptys
01.2015 - 02.2022
- Assisted in maintaining preparation and service areas in a sanitary condition .Baked, roasted, broiled, and steamed meats, fish, vegetables and other foods .Responsible to make special food according to the guest request .Managed kitchen operations for high grossing, fast-paced fair concession kitchen
- Developed variety of menu items careering to customers with food allergies and diet restrictions such as gluten-free and vegan items .
COOK
HEARTLAND HOUSING FOUNDATION
01.2014 - 01.2015
- Responsible to make special food according to guest request
- Managed kitchen operations for high grossing, fast-paced fair concession kitchen
- Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items
- Responsible set-up line and working efficiently during the operations
Kitchen Supervisor
BOSTON PIZZA
01.2010 - 01.2015
- In charge for maintaining F.I.F.O in meat coolers and veg coolers
- Prepping food for more than 400 to 500 people a day
- Working in hot and cold kitchen.
Supervisor
Restaurant SUBWAY
01.2009 - 01.2010
- Controlling food cost and take inventory
- Training cooks to maintain the high stand
- Teaching new staff the recipe and hygiene stand.0
- Achieved results by working with staff to meet established targets.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
- Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
- Created and managed project plans, timelines and budgets.
Line Cook
Office Club
01.2008 - 01.2009
- Practice HACCP to maintain high stand and training junior chefs
- Recruiting new chefs, controlling food cost and meat and vegetable inventory
- Innovating new menu and informing staff about allergy HACCP In charge of 3 banquets halls and fine dining restaurants .
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
CHEF DE PARTIE
LE MERIDIEN AL AQAH BEACH RESORT
01.2006 - 01.2008
- Assists in preparation and service of food, Prepares mise-en-place for the outlets required, Keep all working areas clean and tidy to maintain hygienic surrounding’s, Prepare ala card order’s and banquets, Responsible to co-operate and coordinate with chefs on rotation of food items, so as to the gain knowledge on effectiveness of food cost expense, control and utilization, Will be required at times to assists for Barbecue, To follow strictly all personal hygiene/grooming and health and safety.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
SOUS CHEF
Hotel GREEN PARK
01.2005 - 01.2006
- Practice HACCP to maintain high stand and training junior chefs
- Recruiting new chefs, controlling food cost and meat and vegetable inventory
- Innovating new menu and informing staff about allergy HACCP In charge of 3 banquets halls and fine dining restaurants .
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
Line Cook
Savera
01.2002 - 01.2005
- Preparing food as per guest order, To maintain kitchen all times clean, and To assists demi-chef-de-parties, and chef-de-parties while preparing food for functions
- Hereby declare that all the information furnished above is true to knowledge.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
Education
Diploma - Hotel Management And Catering Technology
Sree Balaji Institude of Hotel Management And Cate
Thiruchirapalli,India06.2002
High School Diploma -
Finley Higher Secondary School
Manargudi, India06.1999
Office Administration - Administrative Business Management
Aquinas College
Calgary08.2024
Food Safe Certification -
AHS
CANADA04.2010
Skills
- Food Preparation Specializations skills:
- Bakery goods and desserts, Stocks, soups and sauces, Eggs and dairy, Cold kitchen (salads, appetizers, sandwiches), Cereals, grains and pulses, Vegetables, fruits, nuts and mushrooms, Meat, Poultry, Pasta, Fish, Pizza Short orders, Breakfasts, Lunches, Dinners, Banquets, Buffet, All meals, Full course meals Prepare and cook full course meals, Plan menus, Ensure quality of food and determine size of food proportions, Work with minimal supervision, Prepare dishes for customers with food allergies or intolerances, Estimate food requirements and costs, Order supplies and equipment, Supervise kitchen staff and helpers, Maintain inventory and records of food
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Kitchen staff coordination
- Food preparation and safety
- Safe food handling
- Menu development
- Order accuracy
- Cost controls
- Scheduling
- First aid knowledge
- Food plating and presentation
- Verbal and written communication
- Recruitment
Certification
Serve food safe certification (ANSI)
WHMIS Certificate course doing
Additional Information
- MANIVELAN NATARAJAN.
Timeline
Kitchen Manager
Stony Plain Golf Course
04.2023 - 10.2023
Kitchen Manager
Restaurant :Humptys
01.2015 - 02.2022
COOK
HEARTLAND HOUSING FOUNDATION
01.2014 - 01.2015
Kitchen Supervisor
BOSTON PIZZA
01.2010 - 01.2015
Supervisor
Restaurant SUBWAY
01.2009 - 01.2010
Line Cook
Office Club
01.2008 - 01.2009
CHEF DE PARTIE
LE MERIDIEN AL AQAH BEACH RESORT
01.2006 - 01.2008
SOUS CHEF
Hotel GREEN PARK
01.2005 - 01.2006
Line Cook
Savera
01.2002 - 01.2005
Diploma - Hotel Management And Catering Technology
Sree Balaji Institude of Hotel Management And Cate
High School Diploma -
Finley Higher Secondary School
Office Administration - Administrative Business Management
Aquinas College
Food Safe Certification -
AHS
Serve food safe certification (ANSI)
WHMIS Certificate course doing
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