Manish R. Sawant

• Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
• Coordinated efficiently with wait staff for smooth dining experience for customers.
• Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
• Stored ingredients at safe temperatures in compliance with food hygiene regulations.
• Accounted for individual diets and allergens when cooking personal meals.

• Kept up-to-date with latest culinary trends to introduce new flavours into menus.
• Worked under pressure during peak times to deliver consistent results.
• Developed new recipes for improved customer satisfaction.
• Showcased creativity by developing signature dishes using unique sauce blends.
• Managed time effectively to ensure prompt food service delivery.

• Incorporated seasonal produce into menus for freshness and variety.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Monitored line production to achieve consistent quality.
• Worked closely with senior chefs for menu planning.
• Maintained inventory control without compromising on food quality or taste.
• Developed new dessert recipes resulting in positive customer feedback.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Assisted head chef in delivering quality dishes within tight deadlines.

• Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Acted as head chef when required to maintain continuity of service and quality.
• Collaborated with staff members to create meals for large banquets.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

Main Tasks :

• Maintains food preparation, garnishes menu items, including buffet preparation to current specifications of the restaurant.
• Ensures that the presentation, taste, texture and quantity are maintained to the standards laid by the restaurant.
• To assume overall responsibility in the Chef de Partie’s absence.
• Sets up station properly and on time for each service period.

Other Tasks :

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Planned and directed high-volume food preparation in fast-paced environment.
• Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

Main Tasks :

• Prepaired Diet meals
• Did menu planing for diet meals
• Create new ideas and dishes for restaurant
• Kitchen hygine and food safty

Other Tasks :

• Worked within applicable standards, policies and regulatory guidelines to promote safe working environment.
• Worked flexible hours across night, weekend and holiday shifts

Main Tasks :

• Prepaired for cooking and service of food as directed by the chef in charge, whilst complying to the food safety act, portion control and presentation standards
• Helped in the preparation of desserts and pastries
• Sorting and cleaning the kitchen : work surfaces, tools
• Learnt how to present dishes

Other Tasks

• Cook Indian food for Ex. President Mr. Donald J. Trump
• Attended bigest banquet function name Kosher event
• Attened Food And Safty Conference

Main Tasks

• Assisting Other Chefs in the Kitchen
• Helping with Deliveries
• Measuring Ingredients
• Preparing Vegetables and Meats
• I was making different types of breads,dessrts,assorted Pastries

Other Tasks

• Time to time cleaning
• Maintain pestcontrols and kitchen hygine

Tasks Performs :

• I was follow the prep list created by chefs to plan duties
• I was done Label and stock all ingredients on shelves so they can be organized and easily accessible
• I was done Measure ingredients and seasonings to be used in cooking
• I prepared cooking ingredients by washing and chopping vegetables, cutting of Meat etc

Other Tasks :

• I did undertake basic cooking duties such as reducing sauces, parboiling food etc.
• I Prepared simple dishes such as salads, entrees etc.
• I maintained a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• I Ensured all food and other items are stored properly

Training Tasks

• All departments deeply training
• Attended the training review sessions and classes regularly.
• Gain maximum from the exposure given, to get maximum practical knowledge and skills.
• I was attentive and careful while doing work

Other Tasks

• Handled day-to-day customer or client questions via telephone or email.
• Filled out timesheets and paperwork according to identified requirements.