Manohar Sumit Nidoda Martyn
Collingwood,ON
Summary
High-performing Chef offering 10 plus years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
13
13
years of professional experience
Work History
Chef De Cuisine
Mother Tongue At Blue, Turner Hospitality Group.
01.2024 - Current
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
Sous Chef
Mother Tongue At Blue, Turner Hospitality Group.
06.2023 - 01.2024
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Line Cook
Mother Tongue At Blue, Turner Hospitality Group
07.2022 - 06.2023
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Head Chef
Charcoal Bbq
05.2019 - 03.2021
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Sous Chef
Charcoal Bbq
09.2017 - 05.2019
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Chef De Partie
Charcoal Bbq
02.2016 - 09.2017
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Demi Chef De Partie
Costa Cruises
03.2013 - 10.2015
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
Commis Chef
Costa Cruises
04.2011 - 03.2013
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Education
DIPLOMA IN HOTEL MANAGEMENT AND CATERING SERVICES - COOKING
CULINARY ACADEMY OF INDIA
HYDERABAD,TELANGANA06.2010
Skills
- Fine-dining expertise
- Food Safety Standards
- Culinary expertise
- Team Management
- Menu development
- Food trends awareness
- Leadership Qualities
- Menu pricing strategy
- Allergen awareness
- Inventory Rotation
- Signature dish creation
- Cost Management
- Professional Networking
Languages
English
Professional Working
Telugu
Native or Bilingual
Hindi
Full Professional
kannada
Full Professional
Timeline
Chef De Cuisine
Mother Tongue At Blue, Turner Hospitality Group.
01.2024 - Current
Sous Chef
Mother Tongue At Blue, Turner Hospitality Group.
06.2023 - 01.2024
Line Cook
Mother Tongue At Blue, Turner Hospitality Group
07.2022 - 06.2023
Head Chef
Charcoal Bbq
05.2019 - 03.2021
Sous Chef
Charcoal Bbq
09.2017 - 05.2019
Chef De Partie
Charcoal Bbq
02.2016 - 09.2017
Demi Chef De Partie
Costa Cruises
03.2013 - 10.2015
Commis Chef
Costa Cruises
04.2011 - 03.2013
DIPLOMA IN HOTEL MANAGEMENT AND CATERING SERVICES - COOKING
CULINARY ACADEMY OF INDIA
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