Executive Chef

Sinha Manish Kumar

**********@*****.***

+** – 981-***-**** / Skype id: jan2manish75

Executive Chef / Culinary Arts Professional

~ Team Management ~ Technical Operations ~ Product development ~

PROFESSIONAL SYNOPSIS

A skilled Culinary professional, recognized for a comprehensive knowledge of international / national cuisine and an innovative approach to setting the stage for a customized dining experience.18years of progressive experience managing the provision of fine dining for Hotels, cruise line, restaurants, café and central kitchen; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe.

Presently associated with 711 Hotel & Club as an Executive Chef.

Ability to independently lead a team, Project closures, P&L meet up, work ethic, manage escalations and more.

Skilled in handling client queries, providing them feasible solutions & building healthy relationships thereby achieving high customer satisfaction.

Proven skills in managing teams to work in sync with the corporate set parameters & motivating them for achieving business and individual goals.

CORE COMPETENCIES:

Expertise in handling diverse range of operations entailing F&B operations, Training and Budgeting.

Expertise in designing & implementing training programs for bringing keen customer focus, high energy level, team spirit in the employees.

Developing and implementing procedure, control system for maintaining hygiene and quality standards.

Leading efforts for streamlining processes and generating cost savings in operations.

Adherence to HACCP process for incident, change and risk management.

Responsible for interactions with vendors for technical support.

Handling service delivery functions, to ensure end-to-end ownership of incidents and service requests.

Meeting deadlines and turnaround time without compromising quality norms and adhering to WHO

Mapping business requirements and coordinating in developing and implementing processes in line with the pre-set guidelines.

Understanding as well as coordinating client’s needs / enhancements, customization, day to day operation issues of clients to provide solutions in adherence to delivery schedules.

Co-ordinate with operating staff for upkeep of equipment’s in perfect working order.

Leading, mentoring & monitoring the performance of team members to ensure efficiency in process operations and meeting of individual & group targets.

Organizing training for team members to provide hands-on new product

PROFESSIONAL SUMMARY:

Currently Associated with 711 Hotel & Club as an Executive Chef

From 2nd Jan 2019 Pre-Opening F&B Production Head

https://www.youtube.com/watch?v=J0ZriM8ax5I

http://sevenelevenclub.in/

Accountabilities:

Menu deign, Quality control, Portion control

Internal Training & skill development for company

Summary of production & cost control.

Food reconciliation and inventory turnover

Responsible for day to day operating activities.

From October 2016 to December 31st 2018 worked with G Hospitality Services, GMumbai-400030 as Cr. Executive Chef.

Assignment: Royal Castle Baga, Emerald Anjuna and Shakti Palace Ponda Hotels F&B Production.

Production, Store & Purchase

Accountabilities:

P&L review

New Product development

Responsible for day to day operating activities.

Menu deign, Quality control, Portion control

Internal Training & skill development for company

Summary of production & cost control.

Food reconciliation and inventory turnover

From October 2012 to June 2016 worked with Nilgai Food Pvt.Ltd, Worli New Mumbai-400030 As an Operation Head Central Kitchen, Brand Pico, Paninaro & Pronto

Assignment: Central Kitchen

Kitchen, Dispatch, Security, R&D, House Keeping

Accountabilities:

Responsible for day to day operating activities.

Menu deign, Quality control, Portion control

New Product development.

Summary of production & cost control.

Food reconciliation and inventory turnover

Internal Training & skill development for company.

P&L review

From 03rd Jan 2011 to 8th Oct 2012 worked with Kohinoor groups of Hotels, Kohinoor Elite,

Pre-Opening Team, Kohinoor City, Mumbai-70 as an Operation Manager

Assignment: F&B Operation

Kitchen, Restaurant, Lounge, Room Service, Store

Accountabilities:

F&B Summary of Sales

Event Management, Sales Promotions & Corporate sales

Budget and forecast, revenue report

Monthly analysis Food & Beverage reconciliation and inventory turnover

Organizing training for team members to provide hands-on new products

From 01 August 2007 to 31st Dec 2010 worked with Fariyas Group of Hotels. Fariyas Colaba, Mumbai-05 as an Executive Chef

Assignment: Central Kitchen, Grill room, Lounge Bar, Retro Bar Tavern, Multi Cuisine Café Tamarind, Them Dinner and Fusion Kitchen

Accountabilities:

Menu Planning, Quality Control, Brunch Setup

Food demonstration

Event Management

Hygiene Maintenance & Outlets Operations

Looking after Budgeting & Costing in accordance with consumption

Making Budget for coming fiscal year

From April 2006 to July 2007 worked with Dish Hospitality Pvt. ltd., Bandra E, Mumbai-051 as a Sous Chef

Assignment: Central Kitchen

From April 2001 to March 2006 worked with Norwegian Cruise Line, Florida, and U.S.A.

as a Cook.

Assignment: Main Galley Breakfast, Le Bistro, Al-Aidgo, Garden Café

From 1997 to 2001 worked with Mercure Hotels, Juhu, Mumbai W. As a Chef de’ Partie

Assignment: Main Kitchen (Multi Cuisine), Al Fresco (Italian Restaurant), Ivy Club (Executive lounge)

From 1994 to 1996 worked with Hotel Patliputra Ashoka, Unit of I.T.D.C group of Hotels, Patna. As a Job Trainee

Assignment: Main Kitchen (Indian & Tandoor)

CERTIFICATIONS:

Culinary Training Program-U.S.A (N.C.L).

Public Health-U.S.A

Sanitation & Hygiene WHO/U.S.P.H (Mumbai & U.S.A)

Supervisory Development 1&2-U.S.A

Communication, Motivation, Team Building-Mumbai

Crisis and Crowd Management-U.S.A

Safety & Security Training –U.S.A

Hazardous Materials-U.S.A

Personal Safety and Social Responsibilities-Mumbai

Personal Survival Technique’s-Mumbai

Proficiency in Elementary First Aid-Mumbai

Fire Prevention and Fire Fighting-Mumbai

ACADEMICS:

T.Y.D.C. Program Honors’ in History

One Year Diploma in Food Preparation and Food Production Technology from I.H.M. Patna. Session-1993-1994-Division-Second

Three Year Diploma in Hotel Management Catering Technology and Applied Nutrition from I. I. S. M. Ranchi. Division- Second - Session – 1995-98

AWARDS:

Ambassador of the Month-Ramani Hotels Limited

Italian Food Festival – Hotel Sofitel Ummed

Italian Food Festival – Attibele Bangalore

Co-Ambassador of the Year – Ramani Hotels Limited

SOFTWARE PACKAGES KNOWN

SAP, POS, IDS, SHAWMAN, DYNE CC

PERSONAL DOSSIER:

Date of Birth: 02th Jan 1975

Marital Status: Married

Sinha Manish Kumar

linkedin.com/in/sinha-manish-1531201b

**********@*****.***

+91 – 981-***-****

Skype id: jan2manish75

Executive Chef / Culinary Arts Professional

~ Team Management ~ Technical Operations ~ Product development ~

Contact this candidate