Manoj Kumar Chary

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 absence of senior staff, demonstrating leadership capability.
• Kept up-to-date with current food trends, infusing creativity into 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.
• Executed high-volume orders efficiently during festive seasons and events.
• Supervised preparation of speciality dishes to maintain quality standards.
• Collaborated with restaurant manager to devise seasonal menus.

• 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

• 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 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 clean and organized kitchen environment, passing health inspections with commendations
• Adapted quickly under high-pressure situations to deliver consistent results.

• Worked at Spaccanapoli, specializing in crafting 10 varieties of homemade bread, enhancing 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 clean and organized kitchen, resulting in consistently high health inspection scores
• Achieved 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%