MANISH SHARMA
Toukley,Australia
Summary
Engaged in knowledge sharing and skill development initiatives to support overall company success in food catering.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Chef Manager
Curry On Toukley
05.2023 - Current
- Total 12 years of experience in commercial food production department in hospitality industry.
Chef De Partie
Float Dubai
10.2021 - 04.2023
- Queen Elizabeth 2 Port Rashid
Commi-III
Home Bakery LLC
05.2019 - 09.2021
Operative
Central Production Facility
07.2018 - 05.2019
Commi-II
Le Pain Quotidien
06.2014 - 07.2018
- M.O.E. Dubai U.A.E ( MH Alshaya LLC.)
Senior Chef
Zerruco by Zilli Ashoka Hotel
05.2013 - 04.2014
On the job trainee
Hotel Westin koregon Park
10.2012 - 03.2013
Vocational trainee
Hotel Broadway
06.2011 - 07.2011
Industrial trainee
Hilton Garden inn
06.2010 - 09.2010
Education
Bachelor of Science -
Indra Gandhi National Open University
New Delhi 08.2012
Skills
- An analytical mind with the ability to think clearly and logically
- Ability to work accurately and pay attention to details
- Good spoken & written communication skills, problem solving skills
- Kitchen management
- Menu planning
- Food safety
- Food safety regulations
- Culinary expertise
- Supply ordering
- Recipe creation
- Team management
- Training and mentoring
- Food presentation
- Menu development
- Inventory supervision
- Food spoilage prevention
- Cooking skills
- Food trend awareness
- Sanitation standards
- Equipment inspection
- Catering oversight
- Kitchen operations
- Nutritional advice
- Dish preparation
- Food safety management
- Order control
- Kitchen staff management
- Nutritional knowledge
- Staff training
- Quality control
- Staff supervision and coordination
- Food preparing, plating, and presentation
- Fine-dining expertise
- Coaching and mentoring
- Safe food handling
- Workflow optimization
- Restaurant operations
- Cost control
- Purchasing
- Garnishing and plating
- Prioritization and organization
- Recipes and menu planning
- Special events
- Team leadership
- Inventory management
- Recipe development
- Team Training
- Team collaboration
- Staff scheduling
- Portion and cost control
- Problem and complaint resolution
- Banquets and catering
- Food stock and supply management
- Food prep planning
- Signature dish creation
- Purchasing management
- Kitchen operations oversight
- Vendor relationships
- Food handlers card
- Order management
- Equipment inspection and maintenance
- Menu item pricing
- Food production
- Batch cooking
- Problem-solving
- Teamwork and collaboration
- Attention to detail
- Problem-solving abilities
- Team building and development
- Multitasking Abilities
- Reliability
- Excellent communication
- Organizational skills
- Creative thinking
Certification
- Certificate -III in Commercial Cookery SIT30816 (2nd December 2019).
- SITSS00069 Food Safety Supervision Skill Set (5th January 2024).
- SITXSA005 use hygienic practices for food safety (5th January 2024).
- SITXFSA006 Participate in safe food handling practices (5th January 2024).
- B. Sc in Hospitality & Hotel Administration from National Council for Hotel Management & Catering Technology (NCHMT) in 2012.
- Tourism 3 Years Degree Course from INDRA GANDHI NATIONAL OPEN UNIVERSITY
PERSONAL INFORMATION
Languages -English & Hindi
DECLARATION
I hereby declare that the above information is true and correct to that best of my knowledge and believe. Applicant MANISH SHARMA
JOB RESPONSIBILITY
- Train, supervise, monitor and coach all team members in the preparation, cooking, garnishing or presentation of food.
- Responsible for menu development, inventory, ordering/purchasing, and food cost controls.
- Responsible for all food safety and sanitation programs.
- Overseeing food preparation.
- Managing kitchen staff, including hiring, training, and scheduling
- Check and mention the temp. of all fridges and freezers in kitchen temp. check form.
- Improve and develop the allergen cross contamination issues by effective methods.
- Responsible for hygienic and safe food.
- Responsible for foreign body objects in food.
- Prepare checklist of equipment and deep cleaning required area.
- Aware of procedure of breakage on operation time.
Timeline
Chef Manager
Curry On Toukley
05.2023 - Current
Chef De Partie
Float Dubai
10.2021 - 04.2023
Commi-III
Home Bakery LLC
05.2019 - 09.2021
Operative
Central Production Facility
07.2018 - 05.2019
Commi-II
Le Pain Quotidien
06.2014 - 07.2018
Senior Chef
Zerruco by Zilli Ashoka Hotel
05.2013 - 04.2014
On the job trainee
Hotel Westin koregon Park
10.2012 - 03.2013
Vocational trainee
Hotel Broadway
06.2011 - 07.2011
Industrial trainee
Hilton Garden inn
06.2010 - 09.2010
Bachelor of Science -
Indra Gandhi National Open University