Summary
Work History
Education
Skills
Timeline
Generic
Manish Saru

Manish Saru

Dubai

Summary

Dynamic culinary professional with extensive experience at Bvlgari Resort Dubai, excelling in kitchen management and food presentation. Proven ability to enhance operational efficiency and maintain high-quality standards while training junior staff. Recognized for allergen awareness and effective collaboration, consistently delivering exceptional dining experiences. Passionate about recipe creation and waste reduction.

Work History

Junior Sous Chef

Bvlgari Resort Dubai
09.2024 - Current
  • Prepped daily menu items to quickly deliver upon request.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Oversaw cleanliness of each station in kitchen.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
  • Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Evaluated employee performance and provided constructive feedback to support ongoing development within the team.
  • Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
  • Ordered food items for upcoming events per sous chef request.
  • Ordered new ingredients and supplies to meet expected needs.

Chef De Tornant

Bvlgari Resort , Yacht Club Restaurant Dubai
09.2022 - 08.2024
  • Followed recipes and presentation guidelines to assemble high-quality Italian food
  • Provided exceptional customer service by promptly addressing guest inquiries or concerns and ensuring their dining experience exceeded expectations.
  • Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
  • Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
  • Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
  • Participated in local culinary events or competitions to showcase the restaurant''s offerings and build brand recognition within the community.
  • Contributed to menu design by suggesting new dish ideas based on current culinary trends or seasonal ingredient availability.
  • Coordinated with team members to prepare orders on time.

Demi Chef De Partie

Bulgari Resort Dubai Yacthclub Seafood Restaurant
11.2021 - 08.2022
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Coordinated with team members to prepare orders on time.

Commis 1 Chef

Bulgari Resort Laspiaga Pool and Beach Restaurant
08.2019 - 10.2021
  • 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.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

Commis Chef 2 and 3

Bulgari Resort Il Cafe All Day Dining
10.2017 - 08.2019
  • 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.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained proper food storage practices, reducing waste and ensuring food safety standards were met.
  • Continuously refined knife skills and other essential culinary techniques through hands-on training with senior chefs.
  • Rotated through all prep stations to learn different techniques.

Internship Student

Crowne Plaza Bangkok
08.2013 - 08.2014
  • Developed professional skills through hands-on experiences, including time management and effective communication.
  • Improved internship experience by efficiently managing assigned tasks and meeting deadlines.
  • Sorted, organized, and maintained files.
  • Received positive feedback from supervisors, reflecting a strong commitment to personal growth and development throughout the internship program.
  • Learned various cooking techniques through hands-on experience under the guidance of skilled chefs.
  • Supported team members in completing daily tasks, resulting in smoother operations and increased productivity.
  • Received positive feedback from supervisors for attention to detail and dedication to continuous improvement.

Education

SlC -

Scholars Home Boarding High School
Nepal

Diploma In Culinery Arts - Culinary Arts

ICHM College , Lalitpur
Lalitpur, Nepal
08.2014

Skills

  • Inventory processes
  • Allergen awareness
  • Work under pressure
  • Food presentation
  • Kitchen management
  • Waste reduction
  • Plating techniques
  • Recipe creation
  • Ordering supplies
  • Ingredient sourcing
  • Positive and professional

Timeline

Junior Sous Chef

Bvlgari Resort Dubai
09.2024 - Current

Chef De Tornant

Bvlgari Resort , Yacht Club Restaurant Dubai
09.2022 - 08.2024

Demi Chef De Partie

Bulgari Resort Dubai Yacthclub Seafood Restaurant
11.2021 - 08.2022

Commis 1 Chef

Bulgari Resort Laspiaga Pool and Beach Restaurant
08.2019 - 10.2021

Commis Chef 2 and 3

Bulgari Resort Il Cafe All Day Dining
10.2017 - 08.2019

Internship Student

Crowne Plaza Bangkok
08.2013 - 08.2014

SlC -

Scholars Home Boarding High School

Diploma In Culinery Arts - Culinary Arts

ICHM College , Lalitpur

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Manish Saru