Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Languages
Custom
Timeline
Generic
Manoj Chary

Manoj Chary

Dubai,United Arab Emirates

Summary

Energetic Junior Sous Chef with knack for creating innovative dishes and managing kitchen staff. Excel at maintaining high standards of food quality and hygiene, contributing to smooth kitchen operations. Known for enhancing menu offerings and boosting customer satisfaction through creative culinary skills.

Overview

8
8
years of professional experience
2
2
years of post-secondary education
1
1
Certification

Work History

Junior sous chef

Artisan restaurant
duabi, Dubai
09.2024 - Current
  • Improved efficiency by streamlining food preparation processes.
  • Developed new menu items for enhanced customer satisfaction.
  • Received high praise from head chef through consistent performance and dedication.
  • Assisted in stock management to prevent food wastage.
  • Collaborated on special events menus, resulting in successful events.
  • Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
  • Kept up-to-date with current food trends, infusing creativity into the menu development process.
  • Worked closely with suppliers ensuring fresh ingredients at all times.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Supervised all kitchen food preparation while operating in demanding, high-volume environment.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.

Senior Chef de Partie

address grand creek harbour
Dubai
08.2023 - 07.2024
  • Led weekly meetings to set goals and devise strategies, boosting team productivity by 15%
  • Adapted menus for diverse dietary needs, increasing customer satisfaction by 20%
  • Maintained kitchen equipment, reducing downtime by 30%
  • Provided training and mentorship, improving kitchen efficiency by 25%
  • Managed team during peak periods, reducing order processing time by 10%
  • Collaborated with front-of-house for faster service, improving speed by 12%
  • Achieved 98% customer satisfaction by addressing complaints effectively

Chef de Partie

the wb curio collection by hilton
abu dhabi
09.2021 - 08.2023
  • Assisted Head Chef in training new team members on kitchen procedures, reducing onboarding time by 20%
  • Supervised junior chefs to uphold meticulous standards in meal preparation, assembly, and presentation, ensuring consistency
  • Achieved a 95% on-time service rate by ensuring dishes were promptly served at correct temperatures per customer specifications
  • Monitored food preparation methods, portion sizes, and presentation, reducing waste by 10% while maintaining restaurant standards
  • Managed ordering of ingredients, optimizing inventory levels and reducing food costs by 8%
  • Collaborated with Sous Chef to enhance kitchen workflow, reducing meal preparation time by 12%
  • Maintained a clean and organized kitchen environment, passing health inspections with commendations

Commis chef

Spaccanapoli
abu dhabi, uae
04.2017 - 09.2021
  • Worked at Spaccanapoli, specializing in crafting 10 varieties of homemade bread, enhancing the restaurant's reputation for fresh, high-quality bread
  • Gained extensive culinary experience in diverse styles including Arabic cuisine, HEROS bar and pub lounge, sushi, and main kitchen, showcasing versatility
  • Specialized in pizza preparation for one year, creating various sizes including 1-meter, 3/4-meter, and gluten-free options
  • Expertly prepared house-made pasta such as fettuccine, tagliatelle, and lasagna, maintaining high standards
  • Ensured consistent food quality and presentation by efficiently preparing mise en place and cooking according to hotel standards
  • Maintained a clean and organized kitchen, resulting in consistently high health inspection scores
  • Achieved a 98% on-time service rate, ensuring timely delivery of food to guests even during peak hours
  • Supported Sous Chef with daily kitchen orders, optimizing inventory management and reducing waste by 10%

Education

Regency College of Hotel Management - Culinary expertise

Regency College of Hotel Management
07.2011 - 08.2013

Skills

  • Culinary expertise
  • Menu development
  • Food preparation
  • Kitchen management
  • Food safety
  • Cost control
  • Staff training
  • Recipe creation
  • Customer service
  • Teamwork
  • Food presentation
  • Attention to detail
  • Communication
  • Adaptability
  • Work ethic
  • Leadership
  • Creativity
  • Time management
  • Problem-solving
  • Interpersonal skills
  • Pressure handling
  • Commercial kitchen equipment use
  • Advanced knife techniques
  • Culinary trends knowledge
  • Food safety consciousness

Certification

PIC certified, 04/01/23

Accomplishments

  • 12/01/19, Demonstrated exceptional culinary expertise, creativity, and professionalism under pressure, showcasing dedication to culinary excellence and success in competitive environments.
  • 01/01/19, Achievement description for 2019.
  • 01/01/18, Achievement description for 2018.

Languages

English
Hindi
Telugu

Custom

  • Aigerim Aitbayeva, Exec. Chef, Sealine Beach A Murwab Resort, aigerimchef@mail.ru, (050) 871-6466
  • Prakash Poojari, Jr. Sous chef, Five hotels and resorts, prakashumar016@gmail.com, (552) 083-358
  • Promod Naik, Pastry Chef, Al Maha desert resort & spa, promod.naik@luxurycollection.com, (503) 107-854

Timeline

Junior sous chef

Artisan restaurant
09.2024 - Current

Senior Chef de Partie

address grand creek harbour
08.2023 - 07.2024

Chef de Partie

the wb curio collection by hilton
09.2021 - 08.2023

Commis chef

Spaccanapoli
04.2017 - 09.2021

Regency College of Hotel Management - Culinary expertise

Regency College of Hotel Management
07.2011 - 08.2013

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Manoj Chary