Executive Chef Purchasing Manager

UDAYKUMAR MANI

Golden Tulip Headington Ruwi,

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

Sultanate of Oman

Mobile: +91 9073362

Email: ****.****@*****.***

Skype id: Udaykumar Mani

https://in.linkedin.com/in/udaykumar-mani-32246013 CAREER OBJECTIVE

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.

PROFESSIONAL SYNOPSIS

Executive Chef with experience in 5 star hotels in MENA region for the last 20+ years.

Hands on experience with award winning restaurants as head of the kitchen, creator of the menu.

Specialized in Indian cuisine, Italian Cuisine, French Cuisine, Arabic Cuisine

Have managed team of more than 300 chefs

Recipe creation, cost controlling, menu engineering, menu planning, HACCP

Well experienced in pre-opening, setting up kitchens, creating SOPs & manuals, hiring and training

Hotel Management graduate from IHM, Bombay, India. EMPLOYMENT CHRONICLE

Louvre Hotels Group (Golden Tulip Headington Ruwi) Executive Chef March 02 2017 - till to date

Planning, organizing and setting standard for entire food production facilities including – pastry/bakery, kitchen – Main, banquet catering to indoor and outdoor events, satellite kitchen serving over 100 persons, pool café, shisha bar.

Planning, organizing and implementing effective HACCP procedures.

Menu planning, developing standard recipes, food costing and advising suggestive selling price.

Preparing SOE and CAPEX as per required standard.

Setting procurement standards, comparative price study, and sensible procurement procedures.

Budgeting and forecasting.

Involved in banquet tele sales increasing Food & Beverage revenue by 15%.

Maintained food cost at 28%, without neglecting the quality as against 30% budgeted food cost.

Recruiting, training and handling tasks related to Human Resource. Dusit Residence Dubai Marina

Executive Chef July 05, 2011 – October 19, 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 themed barbeque.

Successfully Implemented HACCP standards as per Dubai Food safety code.

Successfully Implemented “Eat Well Feel Well” a healthy food concept in A La Carte and Ramadhan Iftar buffet.

Louvre Hotels Group (Golden Tulip Sharjah)

Executive Chef April 03, 2009 –July 03, 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.

Hilton International (Ramses Hilton – Egypt)

Executive Sous Chef March 13, 2006 – March 27, 2009

Pre Opening team leader for award winning “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.

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 May 02, 2000 – February 28, 2006

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

Managed food production and service in absence of executive chef and food and beverage manager for over four years.

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.

Involved in tele business to improve banquet revenue.

Successfully managed British Airways Play house and Poppy ball for over 4 years.

Catered to the elite Rotarians - serving fusion and fine dining cuisine from around the world. Junior Sous Chef July 18, 1999 – May 01, 2000

The Galleria Residence & Hyatt Regency, Dubai

Chef De Partie August 05, 1996 – July 12, 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 Swiss, Indian, Mediterranean, Asian and Moroccan

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 (Pre Opening)

Head – Chef October 11, 1992 – July 08, 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 1000 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 20%.

Catered to over 4000 soldiers and officers on site and off site. TAJ Gateway (Taj hotels IHC) (Pre Opening)

Sous Chef September 15, 1989 - August 28, 1992

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

Chef in charge banquet kitchen.

Checking and approving food items procured.

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 10, 1988 – August 12, 1989

Chef in charge revolving restaurant “THE WINDOWS” with a seating capacity of 160 persons.

Create, develop, and implement new recipes and creative ideas to enhance business. EDUCATIONAL CREDENTIALS

Diploma Hotel Management Institute of Hotel Management,

(IHMCTAN Bombay), August 9, 1988

Diploma Personnel Management Indian Institute of Management and Services,

(New Delhi) December 11, 1990

Diploma Fitness Nutrition International Correspondence School,

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

Diploma Marketing Management International Correspondence School,

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

ACHIEVEMENTS/HIGHLIGHTS

Chaine De Rotissuers Hilton Bahrain Runner up - 2005, 1999 Winner - 2004, 2003, 2001

Hilton Brand Standards Ritchie Report – Scored 100% (F&B) for 3 consecutive years 2001 to 2004

All India Student Chef of the Year 1988 Team leader and winner of two gold medals IT SKILLS

Fully conversant with MS applications, ProLogic and Micros TRAININGS AND CERTIFICATES

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

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

Hilton University Successfully completed various foundation, advanced online supervisory and management courses

PERSONAL INFORMATION

Driving License Valid Bahrain license

Passport Number/Validity U0628164

Permanent Address Hunasamaranahalli, Bangalore, Karnataka, India Udaykumar Mani

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