Manjinder Singh
Farmingdale
Summary
Dynamic Junior Sous Chef with expertise in kitchen leadership and inventory management. Proven ability to enhance food presentation and mentor junior staff, committed to optimizing kitchen operations and improving team performance.
Overview
19
19
years of professional experience
Work History
Junior Sous Chef
Do & Co
Queens
03.2025 - Current
- Supervised kitchen staff, ensuring adherence to food safety and hygiene standards.
- Developed and executed daily menu items, enhancing customer satisfaction through innovative culinary techniques.
- Streamlined food preparation processes, reducing waste and improving overall kitchen efficiency.
- Mentored junior kitchen staff, providing training on cooking techniques and presentation skills.
Executive Chef
Naangking Hilton
New York, NY
04.2017 - 02.2025
- Directed culinary operations, ensuring high standards of food quality and presentation.
- Developed seasonal menus that reflect local ingredients and trends, enhancing guest satisfaction.
- Managed kitchen staff, fostering a collaborative environment and mentoring junior chefs.
- Implemented cost control measures to optimize food purchasing and minimize waste.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
Indian Tandoori Cook
Tamarind Tribeca
New York, NY
12.2015 - 02.2017
- Prepared authentic Indian tandoori dishes following traditional recipes and techniques.
- Managed inventory for spices and ingredients, ensuring freshness and quality control.
- Trained junior cooks on tandoori cooking methods and kitchen safety protocols.
- Collaborated with kitchen staff to streamline food preparation processes, enhancing efficiency.
- Assisted front-of-house staff with menu knowledge pertaining to Tandoori offerings, leading to better recommendations for customers based on their preferences.
Indian Chef
Dawat Restaurant
New York, NY
01.2007 - 02.2015
- Cooked dishes and entrees in tradition of Indian culture, using various spices, rubs and marinades.
- Crafted authentic Indian dishes using traditional techniques and seasonal ingredients.
- Supervised kitchen staff to enhance workflow and maintain high culinary standards.
- Collaborated with management on special events to create unique dining experiences.
- Operated tandoor for baking and cooking various authentic Indian recipes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
High School Diploma -
SSS Dalla
India03-1998
Skills
- Kitchen leadership
- Inventory processes
- Allergen awareness
- Work under pressure
- Frying techniques
- Cooking techniques
- Food presentation
- Catering background
- Grilling techniques
- Plating techniques
- Positive and professional
- Motivational team management
Timeline
Junior Sous Chef
Do & Co
03.2025 - Current
Executive Chef
Naangking Hilton
04.2017 - 02.2025
Indian Tandoori Cook
Tamarind Tribeca
12.2015 - 02.2017
Indian Chef
Dawat Restaurant
01.2007 - 02.2015
High School Diploma -
SSS Dalla