N.S.MANIKANDAN Singaram
Nagapattinam
Summary
Innovative Executive Sous Chef known for high productivity and efficiency in task completion. Possess specialized skills in menu development, kitchen team leadership, and inventory management. Excel in time management, problem-solving, and communication, ensuring seamless kitchen operations and superior dining experiences.
Overview
3
3
Languages
1
1
year of post-secondary education
20
20
years of professional experience
Work History
Executive Sous Chef
wow naturalfull
yercarud
05.2026 - Current
- Developed and implemented seasonal menus to enhance culinary offerings and guest experiences.
- Trained and mentored junior chefs, fostering skill development and teamwork in the kitchen.
- Led kitchen team to ensure food quality and presentation standards.
- Developed seasonal menu offerings based on local, sustainable ingredients.
- Trained and mentored junior chefs in culinary techniques and safety practices.
Junior Sous Chef
coromandel cafe
Puducherry
03.2023 - 07.2025
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Executed daily tasks with precision in a fast-paced environment.
Chef de Partie
Hotel Clinton Park's Inn
Velankanni
03.2018 - 07.2019
- Assisted C.D.P with food presentation and development of new menu dishes.
- Actively involved in planning and changing of menus in the kitchen under the guidance of the chef.
- Maintained food standards according to established recipes.
- Competed in Nestlé competition as part of the hotel team in 2013.
- Maintained hygiene standards according to hotel policies.
- Conducted training sessions for junior staff on food quality standards.
- Imparting training to down line staff.
- Helps chefs in maintaining food cost and reducing wastage.
- Demonstrated continuous commitment to reducing food and labor cost.
- Monitored food production procedures and controlled wastage.
- Engaged with guests to gather feedback and enhance satisfaction.
- Interacts with the Guests when seniors are not there and gets direct feedback to ensure customer satisfaction.
- Involved and overlooking BANQUET kitchen during VIP events (Indian Cuisine).
- Overall upkeep and maintenance of kitchen.
- Requested and tracked inventory of raw materials for kitchen operations.
- I had taken part in Nestlé competition for our hotel team in 2013.
Chef De Party
Hotel Melanizani
10.2016 - 02.2018
- Kuwait
- Prepared diverse dishes for hotel guests, enhancing dining experience through high-quality presentation and taste.
- Managed kitchen inventory and ordered supplies, ensuring optimal stock levels for smooth kitchen operations.
- Collaborated with kitchen staff to develop seasonal menus, highlighting local cuisine and attracting guest interest.
commis 1
Hotel Accord Metropoliton
Chennai
01.2007 - 01.2008
- Worked in busy Chennai kitchen
- Executed cooking techniques in Chennai kitchen
- Ensured cleanliness and sanitation of kitchen equipment and work areas to uphold health standards.
- Assisted chefs in food preparation and organized ingredients to streamline service.
- Managed inventory by restocking supplies and checking expiration dates.
Education
Diploma in Hotel Management -
Bharathi Sevak Samaj
ThiruvarurSecondary -
NATIONAL HIGER SECONDARY SCHOOL
nagapattinam 05.2003 - 01.2004
Skills
- Menu development
- Menu Development
- Culinary Techniques
- Culinary techniques
- Food safety standards
- Inventory management
- Hardworking and quick learner
- Adaptable to challenges
- Employee dedication
Educational Qualification
10th passed, State board Tamilnadu, 2004, Diploma in Hotel Management, Bharathi Sevak Samaj, Thiruvarur, 04/2011
Hobbies and Interests
- Learning New Things
- Crickete
- Travelling
- Dance
- Search for internet
Languages
- English
- Hindi
Roles And Responsibilities
10th passed, State board Tamilnadu, 2004, Diploma in Hotel Management, Bharathi Sevak Samaj, Thiruvarur, 04/2011
Personal Information
10th passed, State board Tamilnadu, 2004, Diploma in Hotel Management, Bharathi Sevak Samaj, Thiruvarur, 04/2011
Languages
Tamil
First Language
English
Advanced
C1
Hindi
Intermediate
B1
Timeline
Executive Sous Chef
wow naturalfull
05.2026 - Current
Junior Sous Chef
coromandel cafe
03.2023 - 07.2025
Chef de Partie
Hotel Clinton Park's Inn
03.2018 - 07.2019
Chef De Party
Hotel Melanizani
10.2016 - 02.2018
commis 1
Hotel Accord Metropoliton
01.2007 - 01.2008
Secondary -
NATIONAL HIGER SECONDARY SCHOOL
05.2003 - 01.2004
Diploma in Hotel Management -
Bharathi Sevak Samaj