Manil Baniya
Copenhagen,denmark
Summary
Sous Chef with strong kitchen leadership in high-volume service settings. Oversees food preparation, quality checks and team coordination while keeping workspaces organised, safe and ready for service.
Overview
4
4
Languages
2022
2022
years of professional experience
Work History
Factory Assistant
Fuhung Yangdon
Seoul ,Korea
06.2016 - 01.2022
- Kept tools and equipment organised and in good working condition.
- Packed and secured items for shipment without damage.
- Checked item quality throughout production stages to prevent errors.
- Maintained, sanitised and cleaned work areas to meet health and safety standards.
- Monitored production line for quality control, identifying and rectifying defects in products.
- Adapted to various roles within the factory as required, demonstrating versatility and willingness to learn.
Dishwasher
Bloom Vesterbro
Købehavn S
- Placed kitchen items into correct storage units after washing and drying, ensuring proper availability for kitchen staff.
- Placed kitchen utensils, plates and other washed items into correct places once cleaned and dried.
Chef
Bloom Vesterbro
Købehavn S
- Enforced health and safety standards for food storage, preparation and handling.
- Established clear standards for cooking, garnishing and presenting food.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Supervised kitchen staff, delegating tasks efficiently to maintain high productivity levels.
- Maintained compliance with health and safety regulations, conducting regular staff training sessions.
- Estimated food and labour costs and kept operations within budgets.
Sous Chef
Bloom Vesterbro
Købehavn S
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Enforced health and safety standards for food storage, preparation and handling.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Supported head chef with training and mentoring new kitchen team members.
- Planned menus for daily use, special events and seasonal promotions.
- Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
Education
Diploma of Higher Education - computer science
Kankai Aadarsh Campus
Birtamode ,Jhapa Nepal01-2014
Skills
- Kitchen operations
- Kitchen management
- Menu planning
- Food preparation techniques
- Food plating and presentation
- Stock control and ordering
- Food service
- Kitchen leadership
- Training and mentoring
- Workflow optimisation
Languages
English
Advanced
C1
Danish
Advanced
C1
Hindi
Upper Intermediate
B2
Korean
Upper Intermediate
B2
Timeline
Factory Assistant
Fuhung Yangdon
06.2016 - 01.2022
Dishwasher
Bloom Vesterbro
Chef
Bloom Vesterbro
Sous Chef
Bloom Vesterbro
Diploma of Higher Education - computer science
Kankai Aadarsh Campus