MANOJ BALODI
Saskatoon
Summary
An enthusiastic Professional aspiring to establish a career in a growth oriented organization to utilize acquired skills and knowledge in achieving organizational goals, while attaining personal and professional growth. Targeting a reputed organization, which will help, utilize knowledge/ abilities and provide an opportunity for enhancing learning graph and career advancement. Well versed with MS office tools & Internet Applications. An innovative and team player with excellent communication, interpersonal, coordination and time management skills; possessing strong analytical mind-set.
Overview
11
11
years of professional experience
Work History
Culinary Supervisor
Chop Steakhouse & Bar
07.2022 - Current
- Established day's priorities and delegated tasks, taking into account daily events, business levels and forecasts.
- Supported team to reach common goals.
- Anticipated guest's needs and responded to and acknowledged guests and resolved concerns.
- Followed company, safety, security policies and procedures.
- Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
CHEF DI PARTIE
LUIGIA IN RIXOS HOTEL, JBR
10.2017 - 05.2022
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
CHEF DE PARTIE
CIPRIANI DOWNTOWN
04.2016 - 10.2017
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
DEMI CHEF PARTIE
800 DEGREES PIZZERIA DUBAI
08.2015 - 04.2016
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
Chef De Partie
Virgin Courtyard Italian Restaurant Chandigarh
10.2012 - 07.2015
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Education
Completed one and half year diploma in food production from SARVA INSTITUTE OF HOTEL MANAGEMENT PUNCHKULA, 12th from U.K Board, 10th from U.K Board -
Skills
- Strong organizer, motivator, team player and a decisive leader with successful track record in directing various promotional programs from original concept till implementation
- Possess excellent interpersonal, communication and organizational skills with proven abilities in training, development, customer relationship management and planning
- Having strong belief in team work, I have always been an integral component of every team providing motivation & support whenever & where ever is required
Languages
English, Hindi, Punjabi
English
Full Professional
Personal Qualifications
- Completed one and half year diploma in food production from SARVA INSTITUTE OF HOTEL MANAGEMENT PUNCHKULA
- 12th from U.K Board
- 10th from U.K Board
Timeline
Culinary Supervisor
Chop Steakhouse & Bar
07.2022 - Current
CHEF DI PARTIE
LUIGIA IN RIXOS HOTEL, JBR
10.2017 - 05.2022
CHEF DE PARTIE
CIPRIANI DOWNTOWN
04.2016 - 10.2017
DEMI CHEF PARTIE
800 DEGREES PIZZERIA DUBAI
08.2015 - 04.2016
Chef De Partie
Virgin Courtyard Italian Restaurant Chandigarh
10.2012 - 07.2015
Completed one and half year diploma in food production from SARVA INSTITUTE OF HOTEL MANAGEMENT PUNCHKULA, 12th from U.K Board, 10th from U.K Board -
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