SHEKHER MANKOTIA
Chef
Kangra
Summary
Food production professional Punctual and efficient employee and keen learner. My strength is my practical approach towards work. Creative & analytical thinking mixed with enthusiasm & quick learning ability.
Overview
12
12
years of professional experience
4
4
years of post-secondary education
2
2
Languages
Work History
Speciality breakfast chef
Velaa Private island
09.2021 - Current
- Greeted customers and interacted with them to identify there meal requirements
- Cooked and provided meals and food for special events
- Employed established food handling and food safety technique to prepare food
- Cleaned sanitised and maintained work area ,equipment and supplies
- Interacted with kitchen staff and maintained proper professional relationship with them
- Followed proper food storage procedures and compiled with established quality standards
DEMi CHEF DE PARTIE
Velaa private island
01.2020 - 04.2021
- Working in a all day dining restaurant on a rotational basis
- To monitor stock movement ,to ensure stock security
- To ensure minimum kitchen wastage
- Ensure that food products are processes and prepared by following standards of cleanliness and hygiene
- Label packaged food items appropriately
- Perform preventive and general maintenance on food production equipments
- To work with the head chef to ensure that mise en place is completed
- Monitor quality and quantity of food items
- Operate machinery for managing chemical treating activities such as cruising and mixing
- Prepare processed food in accordance to recipes
- To comply with conditions of the food hygiene policies
- To be flexible and willing to help other departments at busy times if required.
RAFFLES MALDIVES, DEMI CHEF DE PARTIE
10.2019 - 01.2020
- The preparation and presentation of the breakfast and lunch menu on a à la carte basis ensuring it is adequately stocked and well presented for the duration of the services
- Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction
- Through a hands on approach, maintain & improve standard of product introducing more variety of menus.Control departmental food cost expenditure and to minimise food wastage
- Assist other Chefs when necessary and help each other to remain motivated and focused
- To take responsibility and assist the Sous chef in the absence of the CDP
- Responsible for the cleanliness, stock control, organisation and standards of the section
- Ensuring hygiene standards of the kitchen are maintained
- To be fully aware of the Food Safety Policy and to implement and monitor all Health and Safety hygiene practices and procedures including temperature checks
- Attend training courses as required and work towards the aims of the Kitchen, Resort.To be fully conversant with the Resort’s emergency procedures
- Ensures that health and safety standards are maintained in the kitchen and action/report any hazards as necessary
- Comply and with all Company Policy and Procedures
- Vella Private island (Maldives)
CHEF
SUN RESORTS LIMITED
12.2017 - 05.2019
- Working in a all day Dining restaurant on a rotational basis
- Responsible for handling all day dining and morning breakfast operations
- To support head chef and sous chef in maintaining the kitchens excellent reputation
- Plan menu and compile recipe for food testing to be approved by head chef
- Control cost by minimising spoilage ,wastage and exercising portion control.Does mise en place preparation cooking and arranging of food as instructed
- To ensure HACCP cooperation at all times according to company standards
- Maintain service levels and timing
- Communicate with the staff daily happening
- Ordering through store and purchasing in daily basis
- Do stock inventory every month
- To ensure Knowledge of the product is maintained and communicated to all relevant personnel
- KANUHURA
DEMI CHEF DE PARTIE, KITCHEN
04.2017 - 11.2017
- Working in a all day dining restaurant on a rotational basis
- To monitor stock movement ,to ensure stock security
- To ensure minimum kitchen wastage
- Ensure that food products are processes and prepared by following standards of cleanliness and hygiene
- Label packaged food items appropriately
- Perform preventive and general maintenance on food production equipments
- To work with the head chef to ensure that mise en place is completed
- Monitor quality and quantity of food items
- Operate machinery for managing chemical treating activities such as cruising and mixing
- Prepare processed food in accordance to recipes
- To comply with conditions of the food hygiene policies
- To be flexible and willing to help other departments at busy times if required.
DEMI CHEF DE PARTIE
CRYSTAL CRUISE SHIP SERENITY
01.2015 - 09.2016
- Ensure that the portion of the menu content which includes recipes and food presentation guidelines
- Participates on food preparation and presentation during assigned meal hours
- Ensure that US/UKPH standard is maintained, which includes follow up of proper food handling, storage, cleaning and personal hygiene procedures
- Follows proper procedures when recycling food from over production
- Maintains timely preparation, food finishing and garnishing of menu items, including buffet preparation.
DEMI CHEF DE PARTIE
Velaa Private Island
12.2013 - 08.2014
- Assisting CDP in daily ala carte and buffet operation
- Controlling food cost and tracking down food waste
- Preparing HACCP AND SAFETY(temperature log, basic training)
- Assist and support CDP chef in routine and additional tasks
- Ensure that guests are served well and effectively
- Working with the commis to ensure that the kitchen is clean
- Assisting the CDP chef with stock control
- Managing buffet and preparation of the dishes
- Ordering stores in the absence of CDP
- Responsible for breakfast buffet operations
- Maintain high food quality and presentation
- Ensures that all kitchen work is completed within the timeline
- Ensures and defines method of cooking and garnishes
- Ordering perishables and groceries for the kitchen
- Responsible for grill section
- Following HACCP safety requirements
- Daily mise en place rotation
- Preparation of buffet dishes and setup.
senior chef
The Oberoi Wild Flower Hall, Shimla Commis
10.2011 - 10.2013
- In the cold section
- Successfully completed SDP (supervisory development programme) of food production department
- Responsible for planning and enhancing menus and creative cuisine preparation in line with the international standards
- Ensuring strict compliance to standard production procedures and recipes for food production as per the company policy
- Establish framework for the department including assignments, time schedules and job descriptions
- Task responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering of food supplies on board & maintaining optimum levels of food inventories
- Responsible for planning the set menu items and any specials as well as provide the recipe
- Maintain physical stock inventory of the kitchen, fill out food requisitions & adhere to control systems to assure quality, portion size & consistency
- Upkeep, maintenance & hygiene of the Kitchen; Indenting & cost controlling on the basis of requirement; Quality control and assurance as per international standards
- Manage guests and international clients, increase guest satisfaction
- Evaluate feedback for further changes
- Expertise in menu planning in line with the national/international culinary standards; handle matters pertaining to costing of food, pricing and housekeeping while ensuring adherence to budgetary & quality parameters
- Conceptualise plans to ensure that hygiene standards as laid down by the Company
The Oberoi Cecil
05.2006 - 05.2009
- Assisted in healthy menu planning
- Effectively prioritised food preparation tasks within a fast paced kitchen environment
- Maintained cleanliness and sanitation of work area and equipment; kept waste to minimum
- Responsible to maintain morning buffet setups with proper standards of the company
- Deciding on the quantities of food to be cooked and size of portions to be served
- Maintaining the correct level of fresh, frozen and dried foods in the store room
- Ensuring that the larder is well stocked and that adequate food supplies are always available
- Carrying out regular temperature checks on fridges, freezers and food storage areas
- Assembled food according to established guidelines, prepared food for grilling as well as salad preparation
- Prepares, presents and stores appetisers, salads, sandwiches, dressing and sauces
- Prepares canapés and savoury amenities outlets and special events
- Presents pates and terrines, prepare cold item for buffet & other outlets correct temperature maintain
- Ordering of an ingredient keeping in the correct consumption in the mind in order control wastage and at same time controlling the food cost
- Hotel & Department regulation, policies and procedures maintain
- Substantial knowledge of Mediterranean, Oriental, French & Indian Cuisine, & Grade Manger with specialty in high end banqueting.
Education
Post Graduation diploma - culinary arts
Osmania
01.2010 - 01.2011
B.sc - hotel management and hospitality
Diploma - hotel management and catering technology
Oriental school of hotel management, approved by AICTE
01.2005 - 01.2008
Skills
Hot kitchen , Kitchen Organisation , Menu Planning and Costing , Product Quality Assurance, Guest Servicing , Quality & Hygiene , Cost Optimisation Measures Budget Control , Recipe Creation ,Food Promotionundefined
Accomplishments
- Attended six months industrial training in The Oberoi Cecil, Shimla(2006)
- Training to learn procedures and duties in food preparation
- Vocational training attended in the Kadau resort Kerala
- Participant in F1 Grand Prix odc, held in Abu Dhabi, UAE
- HACCP training attended in Kanuhura Resort
- ACADEMIC PROJECTS UNDERTAKEN
- Made presentation on compound and individual salads
- Organised a bakery stall in food fest
- Actively participated in cultural programs
- Participated in various chef competitions
- Skilled in Microsoft Office, easy in operating computer.
Timeline
Speciality breakfast chef
Velaa Private island
09.2021 - Current
DEMi CHEF DE PARTIE
Velaa private island
01.2020 - 04.2021
RAFFLES MALDIVES, DEMI CHEF DE PARTIE
10.2019 - 01.2020
CHEF
SUN RESORTS LIMITED
12.2017 - 05.2019
DEMI CHEF DE PARTIE, KITCHEN
04.2017 - 11.2017
DEMI CHEF DE PARTIE
CRYSTAL CRUISE SHIP SERENITY
01.2015 - 09.2016
DEMI CHEF DE PARTIE
Velaa Private Island
12.2013 - 08.2014
senior chef
The Oberoi Wild Flower Hall, Shimla Commis
10.2011 - 10.2013
Post Graduation diploma - culinary arts
Osmania
01.2010 - 01.2011
The Oberoi Cecil
05.2006 - 05.2009
Diploma - hotel management and catering technology
Oriental school of hotel management, approved by AICTE
01.2005 - 01.2008
B.sc - hotel management and hospitality
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