MANBEER SINGH
Summary
Passionate and skilled Pizza Chef with over 8 years of experience in crafting high-quality, delicious pizzas in fast-paced kitchen environments. Proficient in all aspects of pizza preparation, from making dough and sauces to selecting fresh, premium ingredients and ensuring precise baking techniques. Committed to creating a consistent and enjoyable customer experience by delivering expertly crafted pizzas that meet the highest standards of taste and presentation. Adept at managing kitchen operations, maintaining food safety protocols, and working collaboratively with kitchen and front-of-house teams to achieve efficiency. Known for creativity in developing new pizza recipes and a keen attention to detail in ensuring quality control. Capable of handling high-order volumes while maintaining a positive attitude and strong work ethic.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef De Partie
EMPIRE PIZZA RESTURANT
02.2024 - Current
- Dough Making: Prepare pizza dough from scratch or manage pre-made dough, ensuring consistency and quality.
- Sauce Preparation: Make or prep pizza sauces (tomato sauce, white sauce, etc.) as per restaurant recipes.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
Commis Head
LOST PARADISE OF DILMUN
04.2022 - 05.2023
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Demi Chef De Partie
THE HOUSE AFFAIRS
05.2021 - 03.2022
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
Commis 1
THE CASTLE HOTEL
01.2021 - 04.2021
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Managed time to juggle multiple tasks simultaneously with ease.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Plated and presented food following chef requirements.
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
Commis 1
THE URBAN FOUNDRY
08.2019 - 01.2020
- Followed recipes and chef instructions to prepare food correctly.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
- Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
Commis 2
GERMAN BAKERY
07.2018 - 06.2019
- Monitors kitchen equipment and reports issues to superiors
- Continually develops culinary knowledge to produce high-quality meals
- Washes, chops, and cuts fruit, meat, and vegetable items
- Assesses inventory and requests resupply when necessary
- Plates meal items under the chef de partie's supervision
- Disposes of spoiled items and adheres to sanitation policies
Commis 3
THE URBAN FOUNDRY
05.2016 - 06.2018
- Fostered culture of continuous improvement, suggesting changes that improved kitchen efficiency and employee satisfaction.
- Streamlined waste disposal procedures, minimizing environmental impact and promoting sustainability.
- Improved team efficiency by organizing workstations and prep areas before peak hours.
- Maintained inventory levels, ensuring availability of necessary supplies without overstocking.
- Adapted to different kitchen stations as needed, showcasing versatility and broad skill set.
- Assisted with inventory audits, identifying discrepancies and preventing potential stock issues.
Education
Senior Secondary -
Subhash Intercollege
Thouldhar, UttarakhandSkills
- Problem-solving
- Forecast and Planning
- Leadership
- Ability to handle pressure
Certification
Professional Food Safety (CP-FS)
Timeline
Chef De Partie
EMPIRE PIZZA RESTURANT
02.2024 - Current
Commis Head
LOST PARADISE OF DILMUN
04.2022 - 05.2023
Demi Chef De Partie
THE HOUSE AFFAIRS
05.2021 - 03.2022
Commis 1
THE CASTLE HOTEL
01.2021 - 04.2021
Commis 1
THE URBAN FOUNDRY
08.2019 - 01.2020
Commis 2
GERMAN BAKERY
07.2018 - 06.2019
Commis 3
THE URBAN FOUNDRY
05.2016 - 06.2018
Senior Secondary -
Subhash Intercollege
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