Summary
Overview
Work History
Education
Skills
Languages
Interests
Work Availability
Certification
Timeline
GeneralManager
Manpreet Singh Ajimal

Manpreet Singh Ajimal

Calgary,AB

Summary

Skilled professional in the Hospitality industry with strong problem-solving abilities and excellent communication skills. Committed to achieving organizational goals through teamwork and dedication. Proven track record of contributing to team success and delivering positive results. Ready to embrace new challenges and drive company objectives forward.

Overview

14
14
years of professional experience

Work History

Baker

Good Earth Coffee House
01.2025 - Current
  • Produced high-quality baked goods, ensuring customer satisfaction and repeat business.
  • Complied with health and safety codes to ensure staff and customer well-being.
  • Operated and maintained bakery equipment, including ovens and mixers for optimal performance.
  • Trained and supervised new employees on bakery operations and safety procedures.
  • Reduced waste by accurately measuring ingredients and monitoring baking processes closely.
  • Maintained cleanliness in the baking area, adhering to sanitation guidelines consistently.
  • Collaborated with team members to streamline operations and enhance productivity.
  • Promoted a safe work environment by promptly addressing potential hazards.

Cook/Chef

Travelodge and Heartland Bistro
05.2023 - 09.2024
  • Taking orders from the wait staff and preparing food according to customer preference
  • Ensuring a high standard of cleanliness and order
  • Training staff in the preparation, cooking, and handling of food
  • Monitoring and managing cooking tools and ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Making adjustments to accommodate clients with specific diets and health concerns
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developing recipes that comply with company policy
  • Maintained clean and organized work areas at all times to bring safety and quality to the food preparation process.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Communicated closely with servers to fully understand special orders for customers.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Collaborated with the management team to develop new menu items.
  • Maintained high standards of hygiene and cleanliness, ensuring a safe dining environment.
  • Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
  • Kept the kitchen clean and organized by performing daily maintenance tasks.

Cook

Organica Caterers & Hotel Welcome INN
10.2022 - 03.2023
  • Experience in using different cooking tools, equipment, and utensils
  • Expert knowledge of various cooking methods and procedures
  • Strong communication skills, both written and verbal
  • Understanding of food preparation techniques
  • Ability to follow recipe instructions

Administrator

Fleet Hawks
10.2021 - 09.2022
  • Plan and implement projects
  • Help define project scope, goals and deliverables
  • Define tasks and required resources
  • Collect and manage project team
  • Manage the project budget
  • Allocate project resources
  • Create a project schedule and timeline
  • Support and direct team
  • Lead quality assurance
  • Report on the project status
  • Present to stakeholders reports on progress as well as problems and solutions
  • Implement and manage changes when necessary to meet project deliverables
  • Evaluate and assess the result of the project

Head of Department, Restaurant Manager (Tangelo)

Hotel Mastiff
02.2020 - 09.2021
  • Train and instruct employees to ensure smooth transition in company.
  • Coordinate with Operations Manager for everyday operation and maintain financial and administrative records.
  • Maintain personal records, schedules and reports for all employees.
  • Maintaining the restaurant's revenue, profitability and quality goals.
  • Ensuring efficient restaurant operation, as well as maintain high production, Productivity, quality, and customer-service.
  • Make sure employees perform a variety of tasks, from preparing the food, stocking supplies, serving, charging people for their food, handling cash, credit cards, and a cash register, cleaning tables and counters, resetting tables, greeting customers and answering questions.
  • Maintain and ensure compliance to established food quality and standards.
  • Manage workload and ensure effective working of restaurant activities and maintain excellent standards to meet operational expectations.
  • Monitor and manage guest complaints, ensure satisfaction and administer efficient follow up for same to receive feedback.
  • Coordinate with Operations Manager for everyday operation and maintain financial and administrative records.

Head Chef/Tandoori Chef

Guru Nanak Sweets and Restaurant
01.2018 - 11.2019
  • Maintain and ensure compliance to established food quality and standards.
  • Manage workload and ensure effective working of restaurant activities and maintain excellent standards to meet operational expectations.
  • Train and instruct employees to ensure smooth transition in company.
  • Assist and provide training to staff members and offer incentives when necessary.
  • Prescribed standards and local state and federal laws in labor costs, and guest relations.
  • Evaluate performance and recommend salary increase, for all.
  • Maintain personal records, schedules and reports for all employees.
  • Develop special, promotional and merchandising plans, advertising materials and ensure adherence to local and company standards.
  • Assist employee teams to provide excellent customer service.
  • Maintain proper sanitation, hygiene standards in kitchen and maintain effective store presentation.
  • Coordinate with team to meet sales target, ensure customer satisfaction and follow company procedures to increase productivity.

Tandoori Chef

Hotel Palm Regency
05.2015 - 01.2017
  • Supervise and coordinate activities and other food preparation with workers
  • Develop recipes and determine how to present the food.
  • Plan menus and ensure uniform serving sizes and quality of meals.
  • Inspect supplies, equipment, and work areas for cleanliness and functionality.
  • Hire, train, and supervise other food preparation workers.
  • Monitor sanitation practices and ensure that kitchen safety standards are followed.
  • Plan menus and ensure food meets quality standards.
  • Estimate food requirements and estimates food costs.
  • Supervise activities of sous-chefs.
  • Set up and oversee buffets. Clean kitchen and work area.
  • Check freshness of food and ingredients.
  • Schedule and supervise kitchen helpers and oversee kitchen operations.
  • Maintain inventory and records of food, supplies and equipment.
  • Plan menus, determine size of food portions, estimate food requirements and costs and monitor and order supplies.
  • Demonstrate new cooking techniques and new equipment to cooking staff, and requisition food and kitchen supplies.
  • Prepare and cook complete meals or speciality foods, such as Traditional Punjabi Tandoori chicken,sauces, soups, salads, vegetables, Paneer Tikka, Chicken Tikka and Fish Pakora
  • Create decorative food displays for special events such as Weddings, Birthday parties and festive celebrations.
  • Instruct Sous chefs in preparation, cooking, garnishing and presentation of food.
  • Create Special marination for Tandoor items with traditional dry Indian spices and in house sauces.
  • Special care in ensuring that food is cooked evenly, as the temperature in the tandoor can vary from bottom to top.

Owner/ Head Chef

Star Buffet Hub
03.2015 - 04.2016
  • Prepare and cook food on a regular basis or for special guests or functions.
  • Prepare and cook special meals for patients as instructed by dietician or chef.
  • Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, scheduling, coaching, and disciplining employees.
  • Communicating job expectations, planning and reviewing compensation action. Enforcing policies and procedures.
  • Order and maintain inventory of food and supplies needed to ensure efficient operations
  • Estimating food costs, profits and adjusting menu items accordingly.
  • Prepare sauces and curries to be used in the food preparation by junior chefs.
  • Controls costs by reviewing portion control and quantities of preparation. Minimize wastage and ensuring high quality of food standards.
  • Consult with clients regarding catering services for weddings, birthday parties and other functions.

Chauffeur Services (Customer Relation Manager)

Grand Well Pty Ltd.
01.2014 - 11.2014
  • Follow relevant safety regulations and state laws governing vehicle operation and ensure that passengers follow safety regulations.
  • Arrange to pick up particular customers or groups on a regular schedule.
  • Provide passengers with assistance entering and exiting vehicles, and help them with any luggage.
  • Team Handling, Communicate with dispatchers by radio, telephone, or computer to exchange information and receive requests for passenger service.
  • Drive taxicabs, limousines, company cars, or privately owned vehicles to transport passengers.
  • Record name, date, and taxi identification information on trip sheets, along with trip information such as time and place of pickup and drop-off, and total fee.
  • Test vehicle equipment such as lights, brakes, horns, or windshield wipers, to ensure proper operation.
  • Customer satisfaction reviews and feedback improved by 60% in 3 months. - Greet and help customers to reach their final destination. - Give an exceptional ambiance in a limousine for customers to get luxury satisfaction.

Restaurant Manager

Punjabi Garden Restaurant
05.2011 - 12.2013
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Organizing marketing activities, such as promotional events and discount schemes.

Education

Diploma - Hospitality Management, Commercial Cookery

Victorian Institute of Culinary and Arts
04.2011

High School - undefined

Sri Guru Harkrishan Public School
Ludhiana, Punjab

English Language Course

Deakin University
02.2008

Skills

  • Creating and executing plans for department sales, profit and staff development
  • Specializing in Tandoor items and Marinating dishes for better taste, such as Tandoori kebabs, Tandoori Chicken, Fish Tikka, Mushrooms and Preparation of Curries
  • Cleaning and organization
  • Food handling
  • Cooking
  • Hospitality and service industry background
  • New hire training
  • Staff training
  • Flexibility to work long hours, including weekends and evenings and the planning and preparation of meals during the day
  • Customer service

Languages

English
Full Professional
Punjabi
Full Professional

Interests

  • Learning new cooking techniques and expanding my culinary skills
  • Volunteering at community kitchens and food-related charities
  • I like trying new recipes and food trends
  • Cooking
  • Baking
  • Gym Workouts
  • Passionate about balancing physical health with mental and emotional wellness

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Certification

  • Certified Responsible Service of Alcohol
  • A Program of the Saskatchewan Tourism Education Council - February 3, 2028

Timeline

Baker

Good Earth Coffee House
01.2025 - Current

Cook/Chef

Travelodge and Heartland Bistro
05.2023 - 09.2024

Cook

Organica Caterers & Hotel Welcome INN
10.2022 - 03.2023

Administrator

Fleet Hawks
10.2021 - 09.2022

Head of Department, Restaurant Manager (Tangelo)

Hotel Mastiff
02.2020 - 09.2021

Head Chef/Tandoori Chef

Guru Nanak Sweets and Restaurant
01.2018 - 11.2019

Tandoori Chef

Hotel Palm Regency
05.2015 - 01.2017

Owner/ Head Chef

Star Buffet Hub
03.2015 - 04.2016

Chauffeur Services (Customer Relation Manager)

Grand Well Pty Ltd.
01.2014 - 11.2014

Restaurant Manager

Punjabi Garden Restaurant
05.2011 - 12.2013

High School - undefined

Sri Guru Harkrishan Public School

English Language Course

Deakin University

Diploma - Hospitality Management, Commercial Cookery

Victorian Institute of Culinary and Arts

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Manpreet Singh Ajimal