Uniyal - Executive Chef - New Delhi, Delhi, India

Manish Uniyal

New Delhi, Delhi, India

Services

Executive Chef

Summary:

Areas of Expertise Maximizing output of the establishment, through
• Training and development of staff.
• Interaction with guests.
• Menu planning
• Implementation of ergonomic and hygiene practices.
• Thorough Computer knowledge of basic and specific programs, I-PROC,I-SCALA, MMS etc

Work History

EXECUTIVE SOUS CHEF

Radisson Blu Resort and Spa, Alibaug

From June 2014

General Manager

PLB Hospitality

March 2012 - May 2014

CHEF DE CUISINE

Grand Hyatt Goa

Up to February 2012

Sous Chef

Hyatt Regency Mumbai

CHEF

SOUS

• Sous-Chef for restaurant serving Italian cuisine
• Hire, train, and manage cooks/chefs.
• Plan menu, assure quality control, and minimize waste.

JR. SOUS CHEF

Taj Holiday Village Goa

• Supervised main kitchen and banquet operations.
• Managed inventories, food cost and training.
• Responsible for coffee shop and banquet operations

SR. KITCHEN EXECUTIVE

The Leela Palace Bangalore

• Saucier for the Citrus, coffee shop
• Making staff rosters.
• Assisting in menu planning and changes.
• Worked as in charge for the kitchen.
• Make menus for special functions and wine dinners.

CHEF DE PARTIE

Taj Coromadel Chennai

• Buffet in charge for 24 hours coffee shop Match Point
• Responsible for buffet and a la carte menus.

Qualifications & Certifications

D.A.V College DehraDun.

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