Manpreet Singh Kalsi

Devoted CHEF able to produce excellent products by completing meal preparation. Successful at playing vital role as dedicated team member.

DOMAIN TRAINER - BHARAT EDUCATIONAL SOCIAL WELFARE SOCIETY KURUKSHETRA - KURUKSHETRA

(2021-03)

• Teaching and explaining about domain subject topics and maintain domain lab in appropriate way.
• Take internal assessment for candidates at frequent interval and record the assessment details in the Candidates tracker.
• Plan for industrial areas and ensure participation of employees.
• Constantly develop innovative training techniques to make training more effective and interactive
• Manage and motivate youth positively. Ensure Candidates are aware of their weekly timetables and attend the sessions.
• Identify and respond to risks that could lead to candidates dropping out of the programme.
• Build strong and trusted relationships with Candidate from the start of their engagement with DDU-GKY Flagship Program.

HEAD CHEF - HOTEL LEE MERYDEIN - NEAR GURUKUL, DHAND ROAD, KURUKSHETRA

(2019-12 - 2021-02)

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Hire, train and supervise kitchen personnel
• Stay current on restaurant industry trends

HEAD CHEF - PUNJABIS AUTHENTIC NORTH INDIAN RESTAURANT - DURBAN, SOUTH AFRICA

(2018-11 - 2019-11)

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Hire, train and supervise kitchen personnel
• Stay current on restaurant industry trends
• Identify new culinary techniques and presentations
• Assist kitchen staff with food prep and recipe creation

HEAD CHEF - S.W.A.T SANDWICH WITH A TWIST - KURUKSHETRA

(2017-07 - 2018-06)

• Purchase food and supplies from vendors approved by the company and monitor inventory
• Develop menus and item pricing
• Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations
• Checked food deliveries to verify highest quality foods to uphold restaurant standards.
• Assist kitchen staff with food prep and recipe creation

HEAD CHEF - PUNJABIS AUTHENTIC NORTH INDIAN RESTAURANT - DURBAN, SOUTH AFRICA

(2015-06 - 2016-10)

• Managed daily kitchen operations for restaurant
• Monitored and reordered dry goods and cold room stock.
• Delivered training for Sous-Chefs, Line Chefs, Dishwashers and Kitchen Porters.
• Inspected individual portion control to reduce daily wastage.
• Developed recipes and menus to align culinary trends with consumer demand.
• Incorporated customer recommendations and feedback to modify and update menu.

CHEF - MR, WOK RESTAURANT AND TAKEAWAY - KURUKSHETRA

(2014-01 - 2015-03)

• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Inspected freezer and refrigerator prior to each shift to check Temperatures levels, ensuring proper functionality.
• Planned menus to develop restaurant brand while achieving Competitive cost per dish.
• Developed recipes and menus to align culinary trends with consumer demand.

CHEF - THE TANDOOR CLAT OVEN NORTH INDIAN RESTAURANT - PIETERMARITZBURG, SOUTH AFRICA

(2011-06 - 2011-10)

• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Planned menus to develop restaurant brand while achieving competitive cost per dish.

CHEF - HOTEL LONDON DREAMS - KURUKSHETRA

(2010-03 - 2011-04)

• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Planned menus to develop restaurant brand while achieving Competitive cost per dish.
• Developed recipes and menus to align culinary trends with consumer demand.

CHEF - THE BRILLIANT RESTAURANT - SOUTHALL, ENGLAND

(2006-06 - 2010-02)

• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Ensured quality, presentation and proper quantities of plated food from line activities.
• Checked food deliveries to verify highest quality foods to uphold restaurant standards.

BACHELOR - HOTEL MANAGEMENT & CATERING TECHNOLOGY, HOTEL MANAGEMENT - KURUKSHETRA UNIVERCITY KURUKSHETRA (2009)

12TH - COMMERCE STREAM - SHRI MAD BHAGWAT GEETA SR. SEC. SCHOOL-KURUKSHETRA, HR (2005)

10TH - GENERAL - SHRI MAD BHAGWAT GEETA SR. SEC. SCHOOL-KURUKSHETRA (2003)