Manoj Prabhaharan

To obtain a position in a company where I can apply my creative skills and be part of a team that helps in achieving the organization's success.

Kitchen Incharge - Kuwait Embassy in Saudi Arabia

(2024-07)

• Create menus for official functions, VIP dinners, and daily meals for the family and guests, considering dietary restrictions and preferences.
• Cook and prepare a wide range of dishes, from everyday meals to high level events and receptions.
• Oversee all aspects of kitchen operations, including the day-to-day planning and cleanliness of the kitchen area.
• Ensure that all food is prepared, stored and served in accordance with the highest sanitary and food safety standards.
• Manage kitchen inventory, track food and beverage usage, prepare shopping lists, and purchase supplies.
• Training scheduling, and supervising kitchen staff, fostering a positive and collaborative team environment.
• Supervises all food preparation and presentation to ensure quality and restaurant standards

Sous Chef specialty - AMALY fine dining restaurant and lounge

(2023-12 - 2024-05)

• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Head Chef - Taawoon restaurant and cafe

(2021-01 - 2023-11)

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Head Chef - Green Royale Resort, Bodi

(2020-03 - 2021-01)

• Controlling and directing the food preparation process
• Approving and polishing dishes before they reach the customer
• Managing and working closely with other Chefs of all levels
• Creating menu items, recipes and developing dishes ensuring variety and quality
• Determining food inventory needs, stocking and ordering
• Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Being responsible for health and safety
• Being responsible for food hygiene practices

Sous Chef specialty - AMALY fine dining restaurant and lounge

(2018-12 - 2020-02)

• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Sous Chef - Bushido Restaurant and Lounge (Bahrain) - Bahrain

(2015-03 - 2018-11)

• Leads kitchen team in chef's absence
• Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversees and organizes kitchen stock and ingredients
• Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
• Keeps cooking stations stocked, especially before and during prime operation hours
• Hires and trains new kitchen employees to restaurant and kitchen standards
• Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
• Supervises all food preparation and presentation to ensure quality and restaurant standards
• Works with head chef to maintain kitchen organization, staff ability, and training opportunities
• Verifies that food storage units all meet standards and are consistently well-managed
• Assists head chef with menu creation
• Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Sous Chef - Green Royale Hotels & Resort

(2012-07 - 2013-09)

• Supervising the daily operations in Food and Beverage
• Supervising in the Food Production Department
• Reporting directly to executive chef

Chef de partie - Hilton Chennai

(2011-01 - 2012-06)

• To monitor stock movement and be responsible for ordering in section.
• To ensure minimum kitchen wastage.
• To liaise with the Head Chef/Sous Chef and implement a new menu/dishes/systems where applicable.

Demi chef de partie - Hilton Chennai

(2009-12 - 2011-01)

• As a demi chef de partie to oversee the preparation, cooking, and presentation of meals in a restaurant.
• Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes
• Enforcing strict health and hygiene standards in the kitchen; and troubleshooting any problems that may arise.

Commi -I - Green park hotel & resorts

(2008-11 - 2009-12)

Commi -II - Green park hotel & resorts

(2007-10 - 2008-11)

Commi -III - Green park hotel & resorts

(2006-09 - 2007-10)

H.S.C - Commerce (discontinued) - V.M. GOVT HR. SEC. SCHOOL

S.S.L.C - GOVT. KALLAR HR.SEC. SCHOOL