Manish Kumar Tyagi

fuvxf4@r.postjobfree.com

+1-443-***-****

Profile

A versatile professional with 10 years of high quality experience in every aspects of Hospitality industry. High quality culinary Operations experience. Strong management expertise with particularly intense planning and coordinating skills. A proactive networker focused on holistic customer relationship management using superior communication and interpersonal skills.

Core Competencies

Hiring, Training & Supervision New Concept Launch Procedure Implementation

Inventory Management Operational Efficiency Customer Satisfaction

Budget & Cost Control Creative Menu Design Profitability Focus

Quality Assurance Leadership Team Work

Career Progression

Head Chef Rasika West End,Washington DC Jan 2012- Till date

Rasika west end is 200 covers restaurant and serves authentic indian cuisine. We do everyday 450 -500 covers.

Highlights:

• Over all in charge of kitchen operations.

• Responsible for menu changes and preparation of food.

• Responsible for recruitment and assigning duties.

• Responsible for the HACCP standards in the kitchen.

• Responsible for the food cost and record keeping.

TAJ HOTELS AND RESORTS AUGUST 2008 – JAN 2012

Executive Chef-Taj Gateway Nashik Nashik, Maharashtra, India Aug 2011- Jan 2012

Taj Gateway Hotel comes under the nine jewels of Gateway brand from Taj Hotels Palaces and Resorts. The Property is built in 35 acres of land with beautiful landscaping with elegantly made 73 rooms including 3 suits.

Highlights:

• Over all in charge of F&B production for all the 3 outlets.

• Responsible for the recruitment and training for entire Kitchen Team.

• Team leader of HACCP team of the Hotel and ensuring HACCP standards are being followed in hotel.

• Responsible for data maintaining and record keeping for food production department.

• Responsible for budgeting, food cost control and waste management.

• Responsible for menu planning and costing for a la carte and banquets.

• Responsible for the banquet food production which is having the capacity of handling 2000 guests function in casual style set up.

Regional Executive Chef and Trainer – Taj Safaris Kanha National Park, India Aug 2008 – Aug2011

Taj Safaris owns four beautiful award winning wilderness lodges situated in the forests of Central India, offering Luxury Services to the Discerning Guests. Overseeing operations for four Property part of the Largest Hotel Chain in South Asia with a Staff to Guest Ratio of 4:1

Highlights:

• Over all in charge of F&B production for all the four lodges.

• Set F&B operations from the root level for two new properties of Taj Safaris at Panna National Park and Kanha National Park.

• Responsible for the recruitment and training for entire Taj safari Kitchen Team.

• Successfully planed the food concept and SOP’s for all the four lodges.

• Successfully introduced four regional cuisines of central India for the first time in our lodges.

• Supervised introduction of new processes while maintaining a key grip over kitchen budgets for the year.

• Managing a team of 26 chefs in all the four lodges with 16 stewarding staff.

• Spearheaded several Community Development Initiatives to make a difference to the lives of the under privileged villagers.

• Launched Mexican cuisine and Italian cuisine fine dine menus in safaris successfully.

• Arranged culinary workshop for all the four lodges at Kanha, with the celebrity chefs of India to share their expertise with our chefs and groom their skills in a better way.

• Did Madhay Pradesh cuisine food festival in Taj Mahal Delhi and Taj Banjaara Hyderabad successfully.

• Responsible for the HACCP standard in all the four lodges.

Awarded Editor’s Choice –Best chef of year 2009 among 42 countries by Gallivanter’s Guide, UK for promoting Madhya Pradesh Cuisine.

Executive Chef-Ramada Khajuraho Khajuraho / Madhya Pradesh, India Feb 2007 – Dec 2007

Ramada Khajuraho is beautifully architecture in 13 acres of land with 84 elegant rooms with one and only discotheque in the town with 3 f&b outlets.

Highlights:

• Introduced live Italian, Mexican and oriental cooking station in all day dining restaurant.

• Organized regional food festivals on a regular basis at the time of Khajuraho festival.

• Handled extra responsibility of F&B Manager – Look after conferences business and inbound tourism market for almost a year and half and increased the F&B business by 15 % of previous years revenue and change the matrix of 40:60 of F&B : Front office to 45:55 of F&B : Front office.

• Did HACCP certification and set the high standards of interpersonal hygiene.

• Responsible for the training and recruitment for the kitchen staff.

• Provided end-to-end solutions including identifying guest areas of interest, customizing itineraries and ground handling for local services and ensuring a hassle free memorable experience.

Executive Chef-Holiday Inn Khajuraho Khajuraho / Madhya Pradesh, India Dec 2007 – Aug 2008

Holiday Inn Khajuraho is beautifully architecture in 13 acres of land with 84 elegant rooms with one and only discotheque in the town with 3 f&b outlets.

Highlights:

• Introduced new menu in Gautama restaurant.

• Organized regional food festivals on a regular basis at the time of Khajuraho festival.

• Did HACCP certification and set the high standards of interpersonal hygiene.

• Responsible for the training and recruitment for the kitchen staff.

• Provided end-to-end solutions including identifying guest areas of interest, customizing itineraries and ground handling for local services and ensuring a hassle free memorable experience.

Jr. Sous Chef- Club Mahingra Goa & Manali, india Sept 2006- Feb 2007

Highlights:

• Successfully worked for the new concept and in opening of sea facing restaurant at Club Manhindra Goa.

• Successfully done the set-up of snow peaks manali unit of Club Mahindra Holidays from the scratch and run it from dec to feb.

• Actively participated in winter carnival at manali and worked for the publicity of newly built property.

• Did extensive market research at Manali and found tremendous possibility of a commercial bakery and then set bakery to cover market demand.

• Opening bakery for market was a huge success and we managed to drag good revenue.

Guest Service supervisor- Taj Rambagh Palace Jaipur, India Dec 2005 – September 2006

Rambagh Palace Jaipur voted the Best Hotel in the World by the readers of Conde Nest Traveller, Rambagh Palace offers 79 rooms including aesthetically restored suites, which were the chambers of the former Maharaja

Highlights:

• Initially worked as a banquet supervisor but after three months transferred to Main kitchen.

• As a banquet sous chef handled 4 banquet halls and 4 banquet lawns with a total capacity of more than 10000 pax.

• Being as a Main Kitchen sous chef I was in-charge of all day dining restaurants Varanda Café (82 covers), Polo Bar (24 covers) and steam café (32 covers).

• Played active role in revising the menus of all the seven F&B outlets which includes Italian, European and oriental cuisine.

• Assist the chef in Kitchen planning of Indian specialty of Swarna Mahal kitchen.

• Researched with Executive Chef on the cuisines of Hydrabad, Chattinad, Rajasthan and Punjab and setting the menu of newly opened restaurant Swarna Mahal and main Kitchen.

Chef De Partie – The Trident Agra, India May 2003 – Dec 2005

A property of 143 room business Class hotel, consistently rated as one of the best hotels in the Northern India.

Highlights:

• Joined as a commis and got promotion as a supervisor in 2005.

• Worked as no 2 in kitchen and responsible for kitchen operations in Executive chefs absence.

• Responsible for Continental Section and cold section initially but overall responsible for entire kitchen and assisting chef in menu planning, food cost analysis and HACCP.

• Sent to The Oberoi New Delhi for six months to work and learn Italian cuisine.

• Assist the Chef in designing systems, procedures and reports for the kitchen.

• Responsible for handling all VVIP Guest Movements seamlessly

• Recognized as Best Employee in 2004

Specialties

• Pre-opening experience of Resorts & Restaurants.

• Great trainer

• Worked at specialty Restaurants.

• Cuisine- Regional Indian, Mediterranean, Barbeque & Modern European.

• Handled banquets at Taj Rambagh Palace, Jaipur.

Education

Three Year Diploma in Hospitality Management Merrut, India July 2000 – April 2003

JP Institute of Hotel Management and catering technology is a leading provider of hotel management education for national and international students studying in India.

Key Modules

Food production and Service, Facility planning, Project Management, Supervision, food cost Accounting, Ecological Management.

B.Sc Math’s, Statistics Dehradun, India July 1998- April 2001

Other Information

Date of Birth 06 April 1980

Languages English and Hindi

Marital status Married

Wife Kalpana Tyagi is a working lady and working with taj safaris as a operation manager.

Childrens one girl of 2 and half years and a Boy of 6 month.

References- On request

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