Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
Generic

Manish Maskey

Finley,Australia

Summary

Dynamic Assistant Head Chef with a robust background in culinary arts and proven leadership skills, adept at managing high-volume operations serving 250-300 guests daily. Expertise in guiding kitchen teams to achieve excellence in food preparation and presentation while consistently upholding the highest standards of quality. Proficient in innovative menu development emphasizing seasonal ingredients and fostering a collaborative, motivated team environment. Committed to enhancing culinary experiences through creativity and dedication to exceptional service, driving both guest satisfaction and operational success.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Assistant Head Chef

Tocumwal Golf Club
05.2025 - Current
  • Support the Head Chef in leading all aspects of kitchen operations, ensuring consistency and excellence in food preparation and presentation.
  • Assist with menu planning and development, incorporating seasonal ingredients and member preferences.
  • Supervise and train kitchen staff, fostering a collaborative and efficient team environment.
  • Monitor food inventory, manage stock rotation, and coordinate with suppliers to maintain quality and minimize waste.
  • Ensure full compliance with HACCP standards and food safety regulations.
  • Lead service during busy lunch and dinner periods, maintaining quality under pressure.
  • Oversee food cost controls, helping to align kitchen expenses with budgetary targets.
  • Collaborate in the planning and execution of club events, enhancing member satisfaction through tailored culinary experiences.
  • Developed seasonal menus aligning with customer preferences and club events.
  • Managed daily kitchen operations in Head Chef''s absence, ensuring smooth service during peak hours.

Head Cook

Finley Returned Soldiers Club
02.2024 - 04.2025
  • Lead and coordinate a 15-member team, including bistro floor staff and prep cooks, to ensure smooth and efficient kitchen operations.
  • Crafted and launched seasonal, trend-driven menus that emphasized local ingredients and elevated customer engagement and satisfaction.
  • Directed daily kitchen functions with a focus on flavor consistency, visual presentation, and operational excellence.
  • Streamlined inventory management and vendor negotiations, successfully reducing food waste and optimizing kitchen expenditure.
  • Enforced rigorous food safety and hygiene protocols, achieving full compliance and passing all inspections without incident.
  • Mentored junior chefs and team members, cultivating a collaborative, performance-driven kitchen culture and reducing turnover.
  • Partnered with FOH leaders to execute high-volume events and special functions, delivering seamless dining experiences.
  • Standardized recipe development and portioning processes to maintain consistency and cost control across all service periods.
  • Managed labor forecasting and scheduling to align staffing levels with operational demands while staying within budget.

Chef de Partie – Sous Chef

Finley Returned Soldiers Club
04.2022 - 02.2024
  • Prepared, cooked, and presented a variety of high-quality dishes within designated kitchen sections during busy lunch and dinner services.
  • Supported the Head Chef in designing new menu items, developing recipes, and contributing to the club’s culinary direction.
  • Oversaw the preparation and butchering of meats and seafood, ensuring proper storage and quality control.
  • Monitored portion sizes and waste levels, achieving improved cost-efficiency in daily operations.
  • Trained and mentored Commis Chefs, enhancing team capabilities and improving kitchen workflow.
  • Maintained top-tier food safety and kitchen hygiene standards, contributing to successful health inspections.
  • Participated in planning and executing events and specials, helping deliver a seamless and elevated guest experience.

Commis Chef (Level 3 to Level 1)

Fairmont Bab Al Bahr
05.2016 - 03.2020
  • Prepared a wide variety of menu items to support daily kitchen operations in a high-end, high-volume luxury hotel setting.
  • Ensured accurate portioning, plating, and garnish presentation to maintain brand standards and guest satisfaction.
  • Regulated and monitored kitchen equipment such as ovens, broilers, grills, and roasters to achieve optimal cooking results.
  • Handled dry store and vegetable requisitions, ensuring freshness and quality upon receipt and storage.
  • Maintained full knowledge of menu items, daily specials, and promotional offerings to assist in seamless kitchen execution.
  • Upheld the cleanliness and upkeep of kitchen workstations, utensils, and equipment in compliance with hygiene standards.
  • Strictly followed kitchen protocols, health regulations, and food safety standards (HACCP compliant).
  • Supported senior chefs across multiple sections, gaining versatile experience and rapidly progressing through ranks.

Education

Diploma - Culinary Arts

Academy of Culinary Arts & Hospitality Management

Certificate III - Commercial Cookery

William Angliss Institute of TAFE
Melbourne, VIC

School Leaving Certificate - S.L.C

Mini Land English Secondary School
Nepal

Skills

  • Streamlined culinary operations
  • Food presentation expertise
  • Food cost management
  • Regulatory compliance in food safety
  • Team leadership
  • Skilled at prioritizing tasks in high-pressure environments
  • Effective communication and teamwork
  • Detail-oriented culinary development
  • Cooking methods
  • Menu development
  • Allergy awareness
  • Banquets and catering

Accomplishments

  • HACCP and Food Hygiene Training
  • Culinary Program Training
  • NSW Food Safety Supervisor Certification
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Certification

  • NSW Food Safety Supervisor Certificate
  • Essential Food Safety Training

Languages

English
Professional Working
Hindi
Professional Working
Nepali
Native or Bilingual

Timeline

Assistant Head Chef

Tocumwal Golf Club
05.2025 - Current

Head Cook

Finley Returned Soldiers Club
02.2024 - 04.2025

Chef de Partie – Sous Chef

Finley Returned Soldiers Club
04.2022 - 02.2024

Commis Chef (Level 3 to Level 1)

Fairmont Bab Al Bahr
05.2016 - 03.2020

Diploma - Culinary Arts

Academy of Culinary Arts & Hospitality Management

Certificate III - Commercial Cookery

William Angliss Institute of TAFE

School Leaving Certificate - S.L.C

Mini Land English Secondary School

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Manish Maskey