Manoj Kumar Upreti is seeking a position that offers career development opportunities and challenges. He has over 5 years of experience in culinary roles in Dubai, including his current role as Demi Chef de Partie at Dubai Parks and Resorts. He has training and education in culinary arts, hotel management, food safety, and computer skills. His responsibilities have included food preparation, training staff, ensuring food and kitchen standards, minimizing waste, and following all safety procedures.

1. MANOJ KUMAR UPRETI
DUBAI , UNITED ARAB EMIRATES
Email Add: manoj.up34@gmail.com
+971 52 993 9643
To secure a position in the organization that offers challenge and opportunity for my career
development and at the same time serve the organization to the best of my capabilities. I would
like to gain new skills while utilizing my current area of expertise of procurement and employee
satisfaction services with in a positive team environment.
HIGHLIGHTS
 Trained in fire fighting, hygiene
and sanitation.
 Preparing various projects for the
kitchen operations and
Presentations.
 Trained in basics of computers -
Windows, Ms Word/Excel/Power
Point.
 Ability to manage kitchen
operations smoothly even in
adverse condition.
 Patient and having ability to
manage crisis situations.
 Trained in achieving management
skills in running the kitchen
operations
 Trained especially to adjust and
work in a Team and believe in
Team Work
WORK EXPERIENCE
DUBAI PARKS AND RESORT
DEMI CHEF DE PARTIE – CENTRAL KITCHEN
DUBAI, JEBEL ALI, UAE
JULY 2016- PRESENT
OBJECTIVES

2. GRAND HYATT HOTEL
COMMIS CHEF – ITALIAN KITCHEN
(APRIL 2015-JULY 2016)
DUBAI, UAE
CROWN PLAZA HOTEL
COMMIS 1 – ROOM SERVICE KITCHEN
(JULY 2013- APRIL 2015)
YAS ISLAND, ABU DHABI CITY, UAE
JOB RESPONSIBILITIES:
 Review the daily production sheets with
the Chef De Partie & Sous Chef.
 Prepares and when required delegates
the production of the necessary food
items in accordance with standards in a
timely and efficient fashion to ensure
that there is no interruption to guest
service
 Actively participates in training of
culinary skills to junior staff and
apprentices
 Adhere to standardized recipes and
specifications in order to maintain
consistency and ensure all standards are
met
 Keeps work station clean and organized
including fridge’s/freezers, countertops
and stove tops
 Ensures that station opening and closing
procedures are carried out to standard
 Keeps overproduction and food waste to
a minimum, ensures proper rotation,
labeling, and storing of food in order to
reduce food cost expense
 Operate all kitchen equipment and
conduct themselves with safety in mind
at all times
 Ensures that all food products are
handled, stored, prepared and served
safely in accordance with hotel and
government Food Safety guidelines
 Report any and all deficiencies in
kitchen equipment functionality and
quality of food products to chef de
partie/ Sous chef in a timely fashion
 Prepares lists of food products required
for station for Sous Chef order and
approval
 Compliance with all safety regulations
of assigned tasks, and ensure a clean and
safe working environment with active
participation in the hotel health and
safety program
 Adhere to all environmental policies and
programs as required
 Other reasonable duties as assigned

3. EDUCATIONAL ATTAINMENT
BERNT HARDT COLLEGE
HOTEL MANAGEMENT (2011)
KATHMANDU, NEPAL
ACADEMIC CULINARY SCHOOL
DIPLOMA IN CULINARY ARTS (2012)
KATHMANDU, NEPAL
PERSONAL DATA:
Date of Birth: JULY 10, 1993
Place of Birth: NEPAL
Gender: MALE
Civil Status: Single
Nationality: NEPALESE
Religion: HINDU
Height: 5’ 9’
Weight: 140 lbs
MANOJ KUMAR UPRETI
-Applicant