Manivasakam R
CHENNAI
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goal.In this highly visible and hands-on cooking, training and sales role, the CS will work closely with end-users, dealers, consultants and all key decision makers to demonstrate company's cooking solutions successfully and winning sales orders. Assistant Professor with 3 years of experience successfully contributing to curriculum development and delivery. Driven to contribute to program outcomes by facilitating engagement and supporting learning objectives. Enthusiastic professional with background in academic advisement.
Overview
11
11
years of professional experience
5
5
years of post-secondary education
Work History
Application Chef
Welbilt India Foodservice pvt ltd
3 2021 - Current
- Conduct cooking demonstrations with company's Combi and other cooking solutions, including but not limited to testing, trial and training events at dealers’ test kitchens, end-users’ corporate test kitchens and at individual sites by working closely with decision makers and influencers at all levels to plan and conduct such events as necessary to grow company's cooking product line sales.
Conduct product training, application reviews, site visits, recipe evaluation and recipe programming.
Meal planning and preparation for dealer training events, participation in tradeshows including live cooking and product demonstrations and presentation at conferences. - Conducting end-customers‘ visits, analyze their kitchen/work processes and provide suitable company's cooking application-oriented support of end-users.
- Conduct sales training and working closely with internal sales team to identify strong growth opportunities and closing the sales.
- Influence and support Consultants in activities, including but not limited to specification development, product training, and organizing relevant consultant events.
- Support field sales team and dealer networks with response to all product line questions.
Assistant Professor
T.John group of Institution
09.2020 - 02.2021
- Engaged students in lectures by encouraging sharing of opinions and group interactions.
- Participated in faculty meetings to discuss department goals and strategy.
- Attended faculty meetings and participated in student outcome assessments with departmental members.
- Maintained student engagement through creative subject delivery and learning activities.
- Evaluated and supervised student activities and performance levels to provide reports on academic progress.
- Evaluated student progress, graded assignments and provided students with feedback.
Head Chef
Bluemount Foodnetwork India
04.2018 - 06.2020
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
CDP
Club Mahindra
04.2016 - 03.2018
- Preparing, cooking and presenting dishes within your speciality
- Managing and training any demi-chef de parties or commis working with you
- Helping the sous chef and head chef to develop new dishes and menus
- Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
Commis Chef
Crown plaza
05.2013 - 03.2016
- Rotated food stock, using up older items first and rejecting expired goods.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Handled food deliveries, processing items and accurately placing into inventory.
- Checked food portioning for optimal presentation and cost control.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Education
MBA - Tourism And Travel Management
IGNOU
Banagalore 03.2021 - 05.2023
Bachelor of Science - Hotel And Catering Management
RL Institute
Madurai Tamil Nadu 03.2010 - 03.2013
Skills
- Communication
- Attention to detail
- Teamwork
- Budget management
- Culinary expertise
- Creativity
- Relationship building
- Customer Service
- Problem-Solving
- Time Management
- Attention to Detail
- Computer Skills
Accomplishments
- Achieved recognition for successfully.
- Revamped entire food and beverage menus to achieve .
- Held operational oversight for all food service personnel for recognized 5-star restaurant.
- Managed, trained and developed BOH and FOH staff over .
- Created unique and personalized menus for popular celebrities, including in-home and catered events.
Affiliations
- Member - South Indian Chef Culinary Association.
Languages
Tamil, English,Malayalam, Hindi(Managable)
Timeline
MBA - Tourism And Travel Management
IGNOU
03.2021 - 05.2023
Assistant Professor
T.John group of Institution
09.2020 - 02.2021
Head Chef
Bluemount Foodnetwork India
04.2018 - 06.2020
CDP
Club Mahindra
04.2016 - 03.2018
Commis Chef
Crown plaza
05.2013 - 03.2016
Bachelor of Science - Hotel And Catering Management
RL Institute
03.2010 - 03.2013
Application Chef
Welbilt India Foodservice pvt ltd
3 2021 - Current
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