Executive sous chef

MANISH KESAR

** ******* ********, ******** *** *J9

Cell- 647-***-**** E-mail: **********@*****.***

An internationally experienced Chef overseeing food production for the hotel’s restaurant and banquet functions; developing menus, food purchase specifications and recipes; directly supervising all production staff while maintaining highest professional food quality and sanitation standards. PROFESSIONAL EXPERIENCE:

Thompson Hotel, Toronto 2016 to 2020 (Executive sous chef)

● Working as Executive Sous Chef taking charge of banquets, restaurant and bar food.

● Responsible for implementing new dishes for menu, costing and budget control.

● Responsible for scheduling staff for 24 hour operations and took charge for ordering and monthly inventory.

Hilton markham suites and convention centre 2016 (sous chef)

● Responsible for restaurant operations in essence of unionville. Pantages Hotel, Toronto 2012 to 2013 (Banquet Cook)

● Responsible for banquet operations

● Worked in specialty restaurant called Martini Bar Hilton Garden Inn,Toronto 2012 to 2013 (Breakfast Cook)

● Worked part time for breakfast operations.

Pusateri’s Fine Food & Catering, Toronto 2011 to 2012 (Production Cook)

● Responsible for all aspects of the kitchen including management.

● Understanding of all key health and sanitation concerns.

● Food products evaluation to ensure that quality standards are consistently attained. Mint Leaf Restaurant, Milton, Canada 2009 to 2011 (Head Chef)

● Handle all aspects of Kitchen management including monitoring food production and aesthetic presentation of food and beverages.

● Develop and test recipes and techniques for food preparation ensuring consistent high quality and to minimize food costs & supply waste.

● Full range of managerial skills.

● Understanding of all key health and sanitation concerns. Zari Restaurant, London, UK 2007 to 2009 (Specialty Chef)

● Created new recipes and updated existing menu to reflect more consistent quality service

● Maintained food cost analysis, inventory, budgeting and purchasing.

● Took the lead in the management of stocks of all items/requirements for the restaurant.

● Prepared and submitted orders to the Supplies and Maintenance Manager on a timely basis, performed stock takes as requested, explained any exceptional usage as requested.

● Ensured that all variable costs are kept within budgeted levels. Al-Murooj Rotana Hotels & Suites, Dubai 2005 to 2007 (Demi Chef de partie)

● Responsible for all aspects of the kitchen including management.

● Evaluate food products to ensure that quality standards are consistently attained.

● Ensure that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times.

One & Only Royal Mirage Beach Resort and Spa, Dubai 2003 to 2005 (Commis1)

● Oversaw food inventory by monitoring proper food temperature, rotating and storing food properly.

● Participated in menu planning as needed with the Food Manager.

● Handled tandoor oven and hot station.

EDUCATION: Bachelors in Hospitality Management from GGSIPU India, National vocational qualification from London U.K (equivalent to red-seal certification) Food Handlers Certification.

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