Manjeet Singh Barolia
New Delhi
Summary
A reliable, trustworthy and flexible individual who has the relevant culinary experience and qualifications that you are looking for. Manjeet has extensive baking knowledge, and is more than able to abide by all legal requirements, food hygiene regulations and food safety laws. As a ‘can do’ person he will be able to hit the ground running and is confident that he will be able to exceed any employers and customer’s expectations. Right now he is looking for a suitable position with a company that rewards hard work and offers the opportunity of a progressive career and want to be a successful hotel industry professional.
Overview
14
14
years of professional experience
Work History
PASTRY CHEF
DITAS RESTAURANT & BAR
Mehrauli New Delhi
04.2019 - Current
- Set ovens to appropriate temperatures to pre-heat.
- Streamlined bakery operations, increasing productivity without sacrificing quality.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
- Managed inventory of baking supplies and ingredients, reducing waste.
- Developed special menu items to improve business offerings.
- Trained kitchen workers on culinary techniques.
- Researched and incorporated global pastry trends into the menu, attracting a diverse clientele.
- Developed and executed original dessert menus for high-end restaurant, ensuring variety and seasonal relevance.
- Implemented a system for tracking and minimizing food waste in the pastry department.
- Prepared detailed cost analysis reports for all dessert items, optimizing pricing strategies.
- Coordinated supplies, placed orders and managed stock on hand for bakery.
BAKERY CHEF
REVEAL CAFE ALYAN AL AMYT LLC
03.2017 - 12.2018
- Coordinated with the front-of-house staff to ensure timely delivery of desserts.
- Implemented a system for tracking and minimizing food waste in the pastry department.
- Tracked production costs to ensure profitability goals were met.
- Calculated and adjusted baking times and temperatures for different oven types, ensuring consistent results.
PASTRY CHEF
ARC HOSPITALITY
Dubai
07.2014 - 09.2016
- Company Overview: A catering company HACCAP certified
- Apart from preparing desserts at scheduled times, also responsible for overseeing all who work done by kitchen staff and ensuring that they carry out their duties to the fullest of their abilities
- DUTIES
- Constantly evaluating meals and food products to ensure that the highest quality standards are maintained
- Cooking and serving attractive meals made to individual requirements
- Demonstrating cooking techniques and the correct use of equipment to staff
- Undertake menu planning in consultation with the Head Chef
- Organizing the food for special occasions like wedding, banquets and conferences
- Undertaking any other additional duties as directed by the Head Chef
DCDP PASTRY
DOUGLCIOUS BAKERY UNIT OF TICS HOSPITALITY
08.2012 - 06.2014
- Maintaining a safe kitchen area and hygienic working environment
- Making high quality pastries, ornamental cakes, French pastries, choux pastries and desserts
- Ensuring that the larder is well stocked and that adequate food supplies are always available
- Overseeing the work of the junior catering staff to ensure that all duties are carried out correctly
- Liaising with managers and kitchen staff regarding customer’s orders
- Deciding on the quantities of food to be cooked and size of portions to be served
- Creating dishes for clients with special dietary or cultural needs
- Making up tasty, nutritious and well balanced meals for customers
COMMI II IN BAKERY AND PASTRY
AMICI CAFE A ITALIAN FINE FINE RESTAURANT
New Delhi
07.2011 - 08.2012
- 1) Maintaining all recipes according to pastry chef
- Preparation of pies, tarts, decorative cookies, cake sponges, bread rolls, hard breads, sour breads, brownies and chocolates
- Keep ready every mis en place for senior chefs
- 2)
- DUTIES
- Making and preparation of cakes and desserts
- Maintaining hygiene with all the kitchen equipment
- Follow the recipes and make breads and rolls with quality products
- Managing all aspects of the kitchen & cooking areas
- Baking cakes, bread, rolls and pastry
INDUSTRIAL TRAINEE IN PASTRY AND BAKERY
RAMADA HOTEL A UNIT OF QUEENS HOTELS Pvt Limited Group
New Delhi
11.2010 - 03.2011
- WORK IN COMMONWEALTH GAMES2010 AS CHEF ASSISTANCE
- DUTIES
- Maintaining the correct level of fresh, frozen and dried foods in the store room
- Basic preparation of food under the supervision of the Head Chef
- Cooking up tasty, nutritious and well balanced meals for customers
- Washing, cutting and peeling fruits and vegetables
- Measuring, weighing and mixing ingredients, seasoning food according to recipes
Education
Diploma - Hospitality Management
New Delhi YMCA
New Delhi, India01.2010
12th -
NOIS
India01.2009
10th -
Govt. Boys. Sr. Sec. School No.4
New Delhi01.2007
Skills
- Knowledge of the latest baking trends and ingredients
- Knowledge of working in five star hotels, restaurants, cafes and school canteens
- Preserving food quality
- Advising customers on the menu and also recommending specific dishes to them
- Making decisions and solving problems
- Knowledge about HACCAP and food safety
- Maintains food stendred
- Presentation management
- Baking science
- Food plating
- Menu planning
- Ingredient sourcing
- Pastry preparation
Disclaimer
I hereby declare that all the information provided by me in this resume is factual and correct to the best of my knowledge and belief. (Manjeet Singh)
Timeline
PASTRY CHEF
DITAS RESTAURANT & BAR
04.2019 - Current
BAKERY CHEF
REVEAL CAFE ALYAN AL AMYT LLC
03.2017 - 12.2018
PASTRY CHEF
ARC HOSPITALITY
07.2014 - 09.2016
DCDP PASTRY
DOUGLCIOUS BAKERY UNIT OF TICS HOSPITALITY
08.2012 - 06.2014
COMMI II IN BAKERY AND PASTRY
AMICI CAFE A ITALIAN FINE FINE RESTAURANT
07.2011 - 08.2012
INDUSTRIAL TRAINEE IN PASTRY AND BAKERY
RAMADA HOTEL A UNIT OF QUEENS HOTELS Pvt Limited Group
11.2010 - 03.2011
Diploma - Hospitality Management
New Delhi YMCA
12th -
NOIS
10th -
Govt. Boys. Sr. Sec. School No.4