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Executive Chef Food

Muscat Governorate, Oman
OR 1500
October 25, 2019

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Executive chef

Golden Tulip Headington Ruwi,

PB# 254, PC 131, Souq Ruwi Street, Muscat,

Sultanate of Oman

Mobile: +968-********


Skype id: udaykumar.mani


To work in a challenging, result oriented and highly responsible position in a reputed Organization; to use the best of my abilities, aptitude, strengths, education and experience thus effectively contribute to the growing needs of the organization.


Over 29 years of experience as Food Production Professional at various levels in multi cuisine under international market exposure.

Create, develop and implement new recipes and creative ideas to stimulate business.

Competency in Team management, process implementations and operations amongst multi-national, multi lingual and multi-cultural team.

Excellent communication skills to create a rapport with customers and inter departmental colleagues.

Effective food cost control - without neglecting the quality of food and services provided to the guest.

Efficient Manpower Manager.

Efficiently plan and implement training programs to develop team members and the organization.


Food & Beverage Operations Management, Menu development, Cost Control, Business Development, Budgeting, Feasibility studies, Large Multi-National Team Management, Training to Produce Quality Output, HACCP Management


Golden Tulip Headington Ruwi Executive Chef March 02 2017 - till to date

Executive chef pre-opening.

Planning, organizing and re setting the entire food production facilities including – pastry/bakery, kitchen – Main, banquet indoor and outdoor, satellite kitchen serving over 100 persons, pool café, shisha bar kitchen

Menu planning, recipe costing and advice suggestive selling price for Food and Beverage items sold in entire operation.

Kitchen SOE, CAPEX, manning and budgeting

Recruiting, training and handling tasks related to Human Resource

Ramee Rose Bahrain Executive Chef May 23 2016 – February 15, 2017

Responsible for resetting the entire outlets food and beverage standards

Redoing menu's based on the theme of the restaurant and client profile to enhance business by providing the best quality to the locals and international communities as well.

Implementing standard recipes to upgrading food standards of A la Carte and buffet.

Working closely with director of sales to incorporate corporate clientele in banqueting events - meetings and events

To reduce food and beverage cost without compromising quality of food served

Setting SOP’s for food items procured, prepared and served.

Increased food revenue by 30% since July 2016

Maintained food cost below given budget of 26.5% presently working at 23.97%.

Dusit Residence Dubai Marina Executive Chef July 2011 – October 2015

Catering to banqueting facilities from 100 to 250 covers.

Plan and implement customized meeting packages for meeting delegates with 04 meeting rooms.

Menu planning, costing and suggestive selling.

Streamline purchasing and set SOP’s.

Successfully implemented food promotions and theme nights – Thai, Arabic, Indian, Far Eastern, weekend barbeque.

Successfully Implemented HACCP standards as per Dubai Food safety code

Successfully Implemented “Eat Well Feel Well” a healthy Ramadhan Iftar buffet for two consecutive years. (2012& 2013)

Maintaining food cost below the given budget of 28% maintained at 25%

Golden Tulip Khatt Springs and Spa Executive Chef April 2011 – July 2011

Involved in opening the Pool side restaurant with a healthy menu.

Harmony an Ayurvedic massage centre – worked in cooperation with the hotel Ayurvedic doctor in planning food and beverages served infusing Ayurvedic principles.

Compiling new menus and setting food and beverage standards for all outlets.

Setting standards for Food preparation and service.

Involved in streamlining the purchasing department, stores, maintaining minimum par stock, costing standard recipes and suggesting selling price for the same.

Maintaining 28% food cost as against given budgeted food cost of 30%

Golden Tulip Sharjah Executive Chef April 2009 – April 2011

Direct all aspects of food production for 260 room convention center with 30,000 square feet of banquet space. Al wasmiyah coffee shop, 24-hour room service, lobby lounge and outside catering to over 500 persons.

Manage staff of 35 including training, supervision, determining salaries, scheduling; maintain high morale and low turnover rate.

Implemented HACCP standards as per Sharjah Municipality code.

Create and produce all banquet and a la Carte menus, including specialty and gourmet events up to 800 guests.

Implement seasonal food promotions, control food or labor costs.

Develop one-on-one menus with clients or event coordinators to fit into client budget while maximizing perceived revenue.

Ramses Hilton – Egypt Executive Sous Chef March 2006 – March 2009

Opening team leader for “Maharaja” A contemporary Indian restaurant. Involved in recruiting, training, planning menu, standardizing recipes, food costing and SOP’s for food and beverage - Adjudged the best Contemporary Indian Restaurant.

Responsible to set HACCP standard, Training staff to achieve the HACCP certification. First Hilton Hotel in Egypt to be HACCP certified.

Leading breakfast production team of 60 in re - setting Hilton Breakfast standards, Meetings and Banqueting – Compiling menus, creating recipes, costing and setting standards as per corporate requirements. Improved breakfast rating from 48% to 74%.

Train entire culinary team in skills required to perform their tasks to the highest possible standards.

Display expertise in food and wine pairings to delight clients

Coordinate and direct all aspects related to HACCP, quality audit and implement standards for food prepared and served for 750 rooms’ hotel with 7 food and beverage outlets 07 production facilities.

Hilton Bahrain Executive Sous-Chef July 1999 – February 2006

Manage entire kitchen, stewarding, Food & Beverage operations ensuring quality food preparation and service adhering to food safety standards

Plan and organize efficiently the work schedule to most productive manner.

Liaise with HR on all employees’ matters including interviewing and recruiting.

Responsible for food cost and other expenses related to the department.

Develop and train a team of proficient and qualified professional

Hyatt Regency & Galleria, Dubai Chef De Partie August 1996 – July 1999

Independently handling hot and cold section of the coffee shop kitchen, serving Indonesian, Continental, Chinese and Indian Cuisine with a seating capacity of 120 guests.

Involved in the planning, organizing and delegating theme buffets.

Managed Indian kitchen in absence of chef in charge catering to Banqueting needs to over 1000 persons and the outlets daily requirements.

Abu Dhabi National Hotels Company Head – Chef October 1992 – July 1996

Plan and execute innovative and special menus catering to upper class corporate clientele.

Implemented theme nights and catered tom special parties for the corporate clientele.

Catered to over 5000 clients daily on site and off site.

Staffing, Performance based appraisals.

Training employees to develop skills as per company standards.

Transferred to Swehan Airbase to improve food quality within the budgeted food cost of 32% and increase profitability – reduced food cost from 48% to 28% and increased the profit by 35%.

Catered to over 4000 soldiers and officers on site and off site.

TAJ Gateway (Taj group of hotels) Sous Chef September 1989 – August 1992

Involved in all aspects of food production during the pre-opening of the hotel.

Business class hotel specially designed for the business men on go operated by the Taj group of hotels.

Chef in charge of the main and banquet kitchens.

Attends to business calls at guest’s premise, planning menu as per guests needs and pricing the same to attain corporate clientele.

Market Survey with regards to the suppliers and their products.

Works in co- ordination with purchasing manager in setting standards for the items procured.

The Ambassador Bombay Assistant Chef October 1988 – August 1989

Chef in charge for the revolving restaurant with a seating capacity of 160 persons

Create, develop, and implement new recipes and creative ideas.


Diploma in Hotel Management Institute of Hotel Management,

(IHMCTAN Bombay), August 9, 1988 3 Years

Diploma in Personal Management Indian Institute of Management and Services,

(New Delhi) December 11, 1990 1 Year

Diploma in Fitness & Nutrition International Correspondence School,

(Pennsylvania, U.S.A) December 4, 1995 1 Year

Diploma in Marketing Management International Correspondence School,

(Glasgow, U.K.) June 13, 1995 1 Year


Chaine De Rotissuers Second - 2005, 1999

First –2004, 2003, 2001 (Hilton Bahrain)

Live cooking class ‘Teach and Taste’ – Hilton Bahrain

Live cooking demonstrations Ramses Hilton Cairo, Egypt

Student Chef of the Year 1988 Team leader IHM Bombay India. 1988


Fully conversant with MS applications, Prologic and Micros


Intermediate Food Hygiene Boecker Food Safety - August 8-10, 2011

Person in Charge (PIC Level 3) Highfields - November 17, 2011


Date of Birth 15th December 1964

Marital Status Married

Languages Known Fluent – Spoken & Written English, Hindi & Tamil

Fluent – Spoken English, Hindi, Tamil, Malayalam, Telugu and Kannada

Basic – Spoken French & Arabic

Hobbies & Interests Creating new recipes, networking, interacting with people, traveling, swimming, indoor & outdoor sports, listening to music.

Passport Number H 9520634

Date of Issue 25/01/2010

Date of Expiry 24/01/2020

Place of Issue Bangalore – India

Permanent Address No. 57, “Jyothi Nilaya” Bharathi Nagar, Hunasamaranahalli (Post), Jala Hobli, Bangalore (North) – 562 157, Karnataka, India

Udaykumar Mani

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