Manali Pujari
Mumbai
Summary
Experienced Chef De Partie with a demonstrated history of working in high-pressure kitchen environments at prestigious establishments such as
Roswyn,A Morgans Originals Hotel, JW Marriott Sahar and Trident Nariman Point & The Oberoi. Proven expertise in preparing a wide range of international dishes, maintaining exceptional food quality, and delivering visually appealing presentations. Adept at collaborating with sous chefs to enhance kitchen efficiency and output, while skillfully managing simultaneous orders. Strong background in menu creation, inventory management, and adhering to hygiene standards. Recognized for exceptional knife skills, multitasking abilities, and attention to detail. Committed to upholding culinary excellence and continuously adapting to new culinary trends.
Overview
4
4
Languages
8
8
years of professional experience
Work History
Chef De Partie
Roswyn,A Morgans Originals Hotel
12.2025 - Current
- Supervised kitchen staff to ensure efficient workflow and high-quality food preparation.
- Working in an Italian restaurant Filia
- Learning and developing skills from Italian chef
- Trained junior chefs on food safety standards and cooking techniques.
- Collaborated with front-of-house staff to enhance customer dining experiences.
Demi Chef De Partie
JW Marriot Sahar
02.2024 - 12.2025
- Prepared orders to deliver excellent presentation and quality standards.
- Worked closely with the sous chef to refine cooking processes, increasing kitchen efficiency and output.
- Skillfully managed simultaneous orders, delivering consistent quality under high-pressure situations.
- Prepared a wide range of international dishes, adhering to specific recipes and presentation standards.
- Adapted quickly to new menu implementations, mastering dishes to uphold the establishment's culinary standards.
- Received positive feedback from diners for exceptional food quality, contributing to the restaurant's reputation for excellence.
- Conducted inventory checks and placed orders for kitchen supplies, maintaining optimal stock levels.
- I currently work here
Commis Chef
Trident Nariman Point & The Oberoi
12.2021 - 02.2024
- Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
- Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
- Prepared a variety of dishes under the supervision of the head chef, adhering to restaurant recipes and presentation standards.
Commis Chef-II
The Gratitude Kitchen
02.2021 - 12.2021
- Conducted comprehensive research on vegan diets, including nutritional information, to provide accurate and healthy eating options to our customers.
- Tracked emerging vegan trends and innovations, ensuring menu content remained current and informative.
Trainee
Trident Nariman Point & The Oberoi
05.2018 - 12.2018
- Monitored cooking processes, adjusting temperatures and seasoning for perfect dish execution.
- Developed recipes tailored to dietary requirements, including vegan and gluten-free options.
Education
BSC - undefined
Rizvi College Of Hotel And Tourism Management
Mumbai04-2020
HSC - undefined
Dalima Lions College
Mumbai04-2017
SSC - undefined
Fatimadevi English High School
Mumbai03-2015
Skills
Teamwork
Efficiency
Knife Skills
Plating and Presentation
Multitasking
Problem-Solving
Attention to Detail
Interests
Knitting, Baking
Timeline
Chef De Partie
Roswyn,A Morgans Originals Hotel
12.2025 - Current
Demi Chef De Partie
JW Marriot Sahar
02.2024 - 12.2025
Commis Chef
Trident Nariman Point & The Oberoi
12.2021 - 02.2024
Commis Chef-II
The Gratitude Kitchen
02.2021 - 12.2021
Trainee
Trident Nariman Point & The Oberoi
05.2018 - 12.2018
SSC - undefined
Fatimadevi English High School
HSC - undefined
Dalima Lions College
BSC - undefined
Rizvi College Of Hotel And Tourism Management