Manoj Kumar
Mumbai
Summary
Experienced Commis Chef specializing in traditional Indian sweets and desserts, with strong expertise in sugar syrup consistencies, khoya preparation, and advanced frying techniques. Skilled in preparing a wide range of mithais, including laddoos, halwas, barfis, jalebis, and Bengali sweets. Proven ability to supervise junior staff, standardize recipes, and maintain high-quality production for bulk orders and festive occasions. Adept at managing ingredients, minimizing waste, ensuring hygiene, and enhancing presentation with garnishing and finishing touches. Committed to delivering authentic taste, consistency, and excellence in every preparation.
Overview
7
7
years of professional experience
Work History
Commis Chef
Madraash Restaurant Sharjah
UAE
08.2024 - 08.2025
- I took charge of preparing traditional and fusion Indian sweets with minimal supervision.
- Handled day-to-day kitchen operations, ensuring a smooth workflow and timely production.
- Balanced flavors, textures, and garnishing for an attractive and authentic presentation.
- Coordinated with seniors for large-scale festive and event orders.
- Mentored junior staff by sharing techniques in shaping, frying, and sugar syrup handling.
- Maintained discipline in the kitchen by upholding hygiene and safety practices.
Commis I
Rude Lonch
Mumbai, Vashi
07.2021 - 06.2024
- Independently prepared a variety of Indian sweets, including gulab jamun, jalebi, laddoo, barfi, halwa, rasgulla, and peda.
- Supervised Commis 2 chefs and helpers, assigning tasks such as preparation and shaping.
- Ensured proper sugar syrup consistency, frying quality, and flavor balance.
- Standardized recipes for consistent taste and portion control in bulk production.
- Monitored ingredient stock levels (milk, khoya, ghee, sugar, and dry fruits) and reported shortages.
- Maintained high standards of hygiene, food safety, and kitchen cleanliness.
- Garnished and presented sweets with silver leaf, saffron, and dry fruits for an attractive display.
- Coordinated with the head halwai during festive and wedding orders to meet deadlines.
Commis II
The Orchid Hotel
Mumbai
09.2018 - 11.2019
- Assisted senior chefs in daily sweet preparation and kitchen operations.
- Prepared basic ingredients, such as chopping dry fruits, grating khoya, and sieving flour.
- I helped in the preparation of sugar syrup and learned to identify one-string and two-string consistencies.
- Shaped sweets like laddoos, barfis, and jalebi batter were assisted in rolling.
- Maintained the cleanliness of utensils, workstations, and storage areas.
- Followed recipes and instructions carefully, while observing traditional cooking methods.
- Supported bulk production during festivals and special events.
Education
12th UP Board -
Prem Ghan Inter College
Gonda01-2011
Skills
- Preparation of sweets
- Quality and taste
- Inventory handling
- Hygiene and safety
- Kitchen organization
- Team collaboration
- Garnishing and presentation
Timeline
Commis Chef
Madraash Restaurant Sharjah
08.2024 - 08.2025
Commis I
Rude Lonch
07.2021 - 06.2024
Commis II
The Orchid Hotel
09.2018 - 11.2019
12th UP Board -
Prem Ghan Inter College