MANO RANJITH
Birmingham,BIR
Summary
Accomplished Sushi Chef with 14 years of experience specializing in traditional and modern Japanese cuisine. Refined in luxury hotels such as The Ritz-Carlton, Shangri-La, and The Leela Palace. Renowned for precision, creativity, and a deep respect for authentic culinary techniques. Demonstrates exceptional skill in sushi preparation, menu development, and kitchen leadership with a strong focus on quality, presentation, and guest satisfaction. Committed to excellence in all aspects of kitchen operations, including training and mentoring culinary teams in high-volume, fine-dining environments. Seeking an opportunity to showcase culinary expertise and contribute to a dynamic culinary team.
Overview
15
15
years of professional experience
Work History
Sushi-Chef
Yakinori Bristol
04.2018 - Current
- I adeptly crafted a diverse range of traditional and contemporary sushi, upholding stringent quality and food safety norms. Additionally, I showcased ingenuity by introducing seasonal specials and novel flavor blends, all while maintaining a spotless, organized workspace and imparting sushi expertise to junior chefs. Handled food inventory and restocking, ensuring a continuous supply of sushi ingredients. Ensured all ingredients were fresh, properly portioned, and arranged aesthetically for serving.
Sous-Chef
Red Ginger & Fisherman’s Wharf
06.2021 - 02.2023
- Responsible for the day-to-day culinary operations in kitchen, including food preparation and production. Actively participate in menu creation, food purchasing, and maintenance of quality standards. Ensure cost controlling, maintaining food cost, supervising storage, stocking, and sanitation procedures. Assist in the management of staff, training of new personnel, scheduling staff work hours, assess staff’s performance.
Specialty Chef
Planet Hollywood Beach Resort
06.2019 - 06.2020
- Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all Japanese food. Maintaining a budget and purchasing; food cost analysis, regularly prepare inventory, financial reporting food and supply costs. Check supplies and prep lists and ensures items are prepared in a timely fashion and reducing wastage.
Chef de Partie
The Park Chennai
08.2018 - 06.2019
- Coordinated with Head and Sous Chef in a busy hotel kitchen while delivering consistently high-quality food, handle purchase orders. Ensured the highest standards and consistent quality in the daily preparation and keep up with the new products, recipes, and preparation techniques. Reconstructed menu while lowering food costs.
Commi I
Velassaru, Shangri-La & Ultra High Lounge
03.2014 - 03.2018
- Responsible for preparing Nigiri, Maki, Tempura fish and sushi Sashimi. Create high quality sushi including rolling sushi, cutting, and packaging for take-out and dine-in plate preparation. Perform regular quality checks on fish and gourmet. Built inventory guides and pars to help Chefs control product and ordering. In charge of kitchen ordering, prep, and closing. Check supplies and prep lists and ensures all items are prepared in a timely fashion and maintain sanitation Provided high level of attention to guest satisfaction and maintain positive relationships with customers. Maintain correct portion size and quality of the food as per standards.
Commi II
Ritz Carlton & Leela Palace
06.2011 - 02.2014
- Assisted with restaurant opening. Maintained the correct level of fresh, frozen, and dried foods in the storeroom. Planned and executed Japanese meals as per client requests & dietary needs. Constructed and modified seasonal and daily menus. Operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves, and fryers. Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Line Cook
Teppan @Benjirong
04.2010 - 03.2011
- Started as a prep cook and worked my way up to line cook and eventually becoming a sushi chef. I executed the recipes as assigned by the Sous Chef, also helped in storing and rotating produce, meat, fish, poultry, and shellfish. Learned fish and meat butchery. Help in dishing foods, preparing portions, serving, and cleaning work areas and utensils, and personally participate in such tasks when required. Clean and maintain kitchen equipment and reports any repair or maintenance needed.
Education
BSc - Hotel Management
SRM Institute of Hotel Management
Chennai,TN,IND05.2010
High School Degree -
Sri Ahobila Math Oriental Higher Secondary School
Chennai,TN,IND04.2007
Skills
- Menu Design
- Kitchen Management
- Cutting Fish
- Food Prep
- Sushi Rolling
- Food Costings
- Creativity
- Culinary Arts
- Communication
- Organizing
- Food safety
- Menu creation
- Customer service
LANGUAGES
English
Hindi
Tamil
References
Lokesh, Head Chef, +123456789, Smoor Restaurant
Timeline
Sous-Chef
Red Ginger & Fisherman’s Wharf
06.2021 - 02.2023
Specialty Chef
Planet Hollywood Beach Resort
06.2019 - 06.2020
Chef de Partie
The Park Chennai
08.2018 - 06.2019
Sushi-Chef
Yakinori Bristol
04.2018 - Current
Commi I
Velassaru, Shangri-La & Ultra High Lounge
03.2014 - 03.2018
Commi II
Ritz Carlton & Leela Palace
06.2011 - 02.2014
Line Cook
Teppan @Benjirong
04.2010 - 03.2011
BSc - Hotel Management
SRM Institute of Hotel Management
High School Degree -
Sri Ahobila Math Oriental Higher Secondary School
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