manjil's CV
manjil pachhai
CHEF DE PARTIE
Profile summary
Accomplished Chef de Partie with 7 years of progressive culinary experience in GCC luxury hospitality. Trilingual professional skilled in fine dining execution, HACCP compliance, and high-volume station management across multiple countries. Resulted in capability in inventory control, seafood preparation, and training junior kitchen staff. Dedicated to maintaining Michelin-standard precision and operational excellence during service.
Career highlights
Fine Dining Culinary Execution: Executed high-end British culinary preparation and maintained consistency during high-volume fine dining service shifts within a Michelin-starred kitchen environment.
Kitchen Operations and Inventory: Managed inventory control, section ordering, and stock rotation workflows to maintain operational readiness and food safety compliance across daily service periods.
Staff Training and Development: Trained junior staff on section hygiene and quality standards while contributing seasonal ideas alongside senior chefs during new dish development.
Seafood Preparation and Station Management: Directed station operations during service with a focus on specialized seafood preparation, butchery, and strict adherence to HACCP hygiene protocols.
Key skills
Professional experience
Directed high-end British culinary preparation within a Michelin-starred kitchen environment, managing inventory control and section ordering to maintain operational readiness. Coordinated directly with front of house staff to align kitchen output with guest service standards.
- Maintained consistency and precision during high-volume fine dining service shifts.
- Trained junior staff on section hygiene and quality standards.
- Contributed seasonal ideas alongside senior chefs during new dish development.
- Facilitated service coordination with front of house personnel to support the guest dining experience.
Managed station operations within a luxury environment, focusing on seafood preparation and hygiene standards. Supervised daily kitchen workflows to ensure compliance with food safety regulations during service hours.
- Executed specialized station tasks and seafood preparation during high-volume service periods.
- Managed inventory workflows, stock rotation, and supply ordering to support kitchen operations.
Managed station operations across a rapid progression from Commis III to Chef de Partie within a fine dining kitchen. Directed food preparation workflows and enforced workstation sanitation standards throughout daily service.
- Built foundational technical skills in fine dining preparation and precision plating.
- Supported kitchen staff during recipe development and daily menu execution.
- Maintained strict adherence to hygiene protocols and workstation organization.
Reported to the Executive Chef, supporting kitchen operations within a large team. Directed ingredient storage systems, stock rotation protocols using FIFO, and food safety standards across daily service.
- Plated and presented dishes according to kitchen specifications during service operations.
- Handled daily mise en place preparations prior to service.
Education
Languages
English · Fluent
Hindi · Fluent
Nepali · Professional