Manoj Kapkoti
Haldwani
Summary
Dynamic culinary professional dedicated to crafting diverse, high-quality dishes with a strong emphasis on menu planning, ingredient sourcing, and stringent kitchen hygiene standards. Recognized for exceptional communication and problem-solving abilities that facilitate seamless collaboration within kitchen teams, ensuring efficient operations. A creative thinker with a solid foundation in culinary practices, committed to delivering excellence while maintaining a clean and organized workspace. Adaptable and quick to learn, poised to contribute effectively to a professional kitchen environment.
Overview
9
9
years of professional experience
2019
2019
years of post-secondary education
Work History
DCDP
Ajit Bhawan
04.2022 - Current
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Taking care of the royal family as per their allergic requirements.
- Help other sections, Indian and Asian, when it's busy.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- 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.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
Commie 1st (Conti hot/cold)
Ajit Bhawan
04.2021 - 03.2022
- Good communication skills, both verbal and written
- Identified issues, analyzed information and provided solutions to problems
- Participated in team projects, demonstrating an ability to work collaboratively and effectively
- Exercised leadership capabilities by successfully motivating and inspiring others
- Worked well in a team setting, providing support and guidance
Commie 2nd (Conti/Pantry/QSR)
Ajit Bhawan
01.2019 - 03.2021
- Worked flexible hours across night, weekend and holiday shifts
- Proven ability to learn quickly and adapt to new situations
- Passionate about learning and committed to continual improvement
- Worked well in a team setting, providing support and guidance
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Placed orders to restock items before supplies ran out
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Prepped daily menu items to quickly deliver upon request
- Assisted with menu development and planning
Commie 2
Neemrana Hotel
09.2018 - 12.2018
- Cleaned kitchen counters, refrigerators, and freezers
- Read through recipes and set up ingredients for chef
- Tasted, smelled, and pierced food with fork to verify sufficient cooking
- Kept kitchen clean and organized by performing daily maintenance tasks
Commie 3
Neemrana Hotel
03.2018 - 09.2018
- Cleaned kitchen counters, refrigerators, and freezers
- Read through recipes and set up ingredients for chef
- Tasted, smelled, and pierced food with fork to verify sufficient cooking
- Kept kitchen clean and organized by performing daily maintenance tasks
Commie 3
Aloft Marriott
07.2017 - 01.2018
- Conducted daily checks of kitchen equipment for maintenance needs, preventing operational delays.
- Operated a variety of kitchen equipment safely, including ovens, grills, and mixers.
- Washed, peeled and chopped food before cooking preparation.
- Learned [Type] station and expertly handled high volume of orders.
Job Trainee
Aloft Marriott Hotels
01.2017 - 07.2017
- Cleaned kitchen counters, refrigerators, and freezers
- Read through recipes and set up ingredients for chef
- Maintained well-organized mise en place to keep work consistent
- Kept kitchen clean and organized by performing daily maintenance tasks
Industrial Trainee
Sayaji
05.2016 - 11.2016
- Cleaned kitchen counters, refrigerators, and freezers
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Maintained well-organized mise en place to keep work consistent
- Rotated through all prep stations to learn different techniques
Education
Bachelor of Hotel Management -
Higher Secondary - Science
High School -
Skills
Food presentation
Sauce preparation
Knife skills
Food safety
Cooking techniques
Food preparing, plating, and presentation
Team leadership
Recipe creation
Kitchen safety
Teamwork and collaboration
Problem-solving
Interests
Playing Games
Cooking🍳
Photography😊
palyig games
- Cricket
- Football
Timeline
DCDP - Ajit Bhawan
04.2022 - Current
Commie 1st (Conti hot/cold) - Ajit Bhawan
04.2021 - 03.2022
Commie 2nd (Conti/Pantry/QSR) - Ajit Bhawan
01.2019 - 03.2021
Commie 2 - Neemrana Hotel
09.2018 - 12.2018
Commie 3 - Neemrana Hotel
03.2018 - 09.2018
Commie 3 - Aloft Marriott
07.2017 - 01.2018
Job Trainee - Aloft Marriott Hotels
01.2017 - 07.2017
Industrial Trainee - Sayaji
05.2016 - 11.2016
Board of School Education - Higher Secondary, Science
Board of School Education - High School,
Uttrakhand Open University - Bachelor of Hotel Management,