Parthiban Manoharan
Sous Chef
Perambalur
Summary
Dynamic culinary professional with extensive experience at MSC Cruise Lines, excelling in cleanliness and sanitation while managing high-pressure environments. Proven ability in inventory management and portion control, enhancing kitchen efficiency and reducing waste. Adept at mentoring team members, fostering a collaborative atmosphere, and consistently delivering exceptional cuisine.
Overview
13
13
years of professional experience
Work History
Commis Chef
The Regale - Tunga
- Ensured mise en place remained organized.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
Asst.cook
MSC Cruise Lines
- Managed time effectively during busy shifts, maintaining productivity under pressure and meeting tight deadlines for meal service.
- Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
- Prepared high-quality dishes by following prescribed recipes and adhering to strict quality standards.
- Maintained proper food safety practices, ensuring a healthy and safe dining environment for guests.
2nd Cook
MSC Cruise Lines
- Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
- Contributed positively towards overall establishment success through dedication, hard work, and a customer-focused approach.
- Prepared various cuisine types, demonstrating versatility and adaptability in the kitchen environment.
- Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
- Maintained high standards of cleanliness, resulting in consistently positive health inspections.
1st Cook
MSC Cruise Lines
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Reduced food waste by effectively managing inventory and implementing proper food storage techniques.
- Implemented effective time management strategies, prioritizing tasks based on urgency and complexity during busy shifts.
- Consistently upheld restaurant reputation for exceptional cuisine by ensuring a strict adherence to established quality benchmarks and promptly addressing any guest feedback.
Chef De Partie
MSC Cruise Lines
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Chef De Partie
Silversea Cruise Lines
06.2023 - 06.2025
Trainee
The Resort
11.2008 - 03.2009
- Acquired advanced skills in industry processes and techniques by completing training courses.
- Participated in on-the-job training, working closely with supervisors and coworkers and asking appropriate
Education
Bachelor In Food Science And Hospitality Managemen -
Tamilnadu Open University
Tamilnadu, India 05.2010
Diploma In Hotel Management And Catering Technolog -
State Institute of Hotel Management And Catering Technology
Tamil Nadu, India 04.2010
Skills
Cleanliness and sanitation
Timeline
Chef De Partie
Silversea Cruise Lines
06.2023 - 06.2025
Trainee
The Resort
11.2008 - 03.2009
Commis Chef
The Regale - Tunga
Asst.cook
MSC Cruise Lines
2nd Cook
MSC Cruise Lines
1st Cook
MSC Cruise Lines
Chef De Partie
MSC Cruise Lines
Bachelor In Food Science And Hospitality Managemen -
Tamilnadu Open University
Diploma In Hotel Management And Catering Technolog -
State Institute of Hotel Management And Catering Technology
Similar Profiles
Abimbola BalogunAbimbola Balogun
Frontend Developer at TungaFrontend Developer at Tunga
Maxime Van Der HeijdenMaxime Van Der Heijden
Sales Manager at TungaSales Manager at Tunga
Dawson PageDawson Page
Dishwasher at Regale Craft Food & DrinkDishwasher at Regale Craft Food & Drink
Laxshmanan ALaxshmanan A
Technical Assistant at Sangeetha Group of HotelTechnical Assistant at Sangeetha Group of Hotel
BOOMI BALAN.SBOOMI BALAN.S
New Product Development Manager at ROOP POLYMERS LTDNew Product Development Manager at ROOP POLYMERS LTD