MANOJ GANGARAM PALLIKONDA
Williamsville
Summary
Looking forward for aa a chef career in an organization where I can use my Diverse Skills, Knowledge, and Efforts to add value to the organization and Imager to contribute my creativity and hard work towards the success of the organization and to the growth of the fast-developing field and to enhance my career.Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
11
11
years of professional experience
Work History
Chef de Partie
Olive Garden
Williamsville
01.2026 - Current
- Prepared and plated diverse dishes for high-volume dining service.
- Supervised junior kitchen staff to ensure proper food preparation techniques.
- Collaborated with culinary team to create innovative menu items and specials.
Chef de Partie
Kailash Parbat Restaurant
Ontario
01.2025 - 12.2025
- Curry chef, Appetizers chef, Breakfast chef
- Prepared ingredients following standardized recipes for consistency and quality.
- Assisted in menu planning, providing input on seasonal ingredient availability.
- Prepared a variety of sauces according to established recipes and quality standards.
- Adjusted ingredient quantities based on batch size while ensuring flavor integrity.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Chef de Partie
Royal Caribbean International
01.2024 - 12.2024
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
CDCP
River Hospitality Management
11.2021 - 12.2023
- Prioritized and organized tasks to efficiently accomplish service goals.
- Assisted with customer requests and answered questions to improve satisfaction.
- Coordinated with team members to maintain an organized and efficient workspace.
- Assisted Head Chef with daily food preparation and service in the kitchen.
- Supervised junior kitchen staff, ensuring adherence to culinary standards and safety protocols.
- Supervised and trained kitchen staff to ensure quality standards of food production.
ASST COOK
BRITANNIA SHIP SERVICE (2014) LIMITED
03.2019 - 07.2021
- Prepared and assembled ingredients for daily menu items.
- Supported training of new staff on kitchen procedures and safety protocols.
- Garnished and arranged dishes into creative presentations.
- Carved ham, turkey and roast beef for use in sandwiches and buffet carving station.
- Assisted chefs in cooking and plating dishes during service hours.
- Followed food safety guidelines to ensure hygienic food preparation.
Commi II AND Commi III
KODE
Mumbai
10.2017 - 11.2018
- Hot kitchen, grill
- Prepared diverse grilled dishes following standard recipes and presentation guidelines.
- Prepared sauces, dressings, marinades, gravies, and glazes for food items.
- Maintained an organized workspace which allowed for efficient completion of tasks during busy periods.
- Planned menus based on cost analysis reports generated by management team.
Commi III
WOOD SIDE INN
Mumbai
10.2016 - 06.2017
- Prepared ingredients for daily menu items following standard
- Followed food safety guidelines to ensure proper handling and storage of ingredients.
- Supported line cooks in assembling dishes during high-volume service periods.
- Sliced, chopped, and diced vegetables for use in salads and other dishes.
Internship
Bawa International
05.2015 - 08.2016
- Hot kitchen
- Completed day-to-day duties accurately and efficiently.
- Trained new cooks on kitchen procedures and cooking techniques.
- Prepared banquet meals according to standard recipes and customer preferences.
- Kept kitchen work stations, utensils, and equipment clean and sanitized between banquet rushes.
Internship
The Leela Mumbai
Mumbai
05.2015 - 08.2016
- Cold kitchen, banquet kitchen
- Prepared ingredients by washing, chopping, and measuring for meal assembly.
- Followed food safety guidelines to maintain a clean and safe kitchen environment.
- Worked in fast-paced, ever-changing environment.
Education
Bachelor'sDegree(B.sc) - Hospitality/Hotel
Indian institute of hospitality and management
Mumbai, IndiaHSC - Commerce
Durgadevi saraf junior college
Mumbai, IndiaSSC -
Ravindra bharathi high school
Mumbai, IndiaSkills
- Food preparation
- Menu planning
- Culinary techniques
- Cost management
- Team collaboration
- Stock making
- Proper food handling
- Kitchen supervision
- Time management
Personal Information
- Date of Birth: 20/Oct/1995
- Nationality: Indian
- Marital Status: Single
Languages
English
Professional
Timeline
Chef de Partie
Olive Garden
01.2026 - Current
Chef de Partie
Kailash Parbat Restaurant
01.2025 - 12.2025
Chef de Partie
Royal Caribbean International
01.2024 - 12.2024
CDCP
River Hospitality Management
11.2021 - 12.2023
ASST COOK
BRITANNIA SHIP SERVICE (2014) LIMITED
03.2019 - 07.2021
Commi II AND Commi III
KODE
10.2017 - 11.2018
Commi III
WOOD SIDE INN
10.2016 - 06.2017
Internship
Bawa International
05.2015 - 08.2016
Internship
The Leela Mumbai
05.2015 - 08.2016
Bachelor'sDegree(B.sc) - Hospitality/Hotel
Indian institute of hospitality and management
HSC - Commerce
Durgadevi saraf junior college
SSC -
Ravindra bharathi high school