MANOJ KUMAR
Reston,VA
Summary
An accomplished specialty chef with a dynamic and enthusiastic attitude, dedicated to delivering exceptional food quality and innovative culinary experiences. Renowned for a strong team-oriented approach and adept at managing kitchen operations efficiently under pressure, consistently meeting and exceeding deadlines.
Overview
25
25
years of professional experience
Work History
Sous Chef
Tamasha Indian Restaurant
2024.07 - Current
- Supervise all kitchen operations at Tamasha, ensuring quality food preparation, cooking, and presentation standards.
- Develop creative and seasonal Indian menus that cater to customer preferences while preserving authentic flavors.
- Manage inventory control, including ordering and sourcing ingredients, while keeping track of food costs and ensuring prompt delivery.
Head Chef
The Saffron Mantra
2020.06 - 2023.06
- Engage and interact with guests to gather feedback and share insights with the team, ensuring an exceptional dining experience.
- Plan and manage food quality and quantity by forecasting weekly sales and analyzing business trends to meet customer demand effectively.
- Develop and curate yearly menus aligned with events, special occasions, and seasonal ingredients to enhance customer appeal.
- Oversee purchasing, receiving, and food storage operations, ensuring strict compliance with food handling and sanitation standards.
Head Chef
Gujju's Amigo
2019.01 - 2020.06
- Played a key role in the successful opening of Saffron Mantra, an Indian restaurant, by designing the kitchen layout, creating menus, and establishing operational standards.
- Introduced a wide range of innovative Indian vegan dishes, expanding the restaurant’s menu to cater to diverse dietary preferences and growing the customer base.
Sr. Sous Chef
Crowne Plaza
2012.01 - 2019.01
- Senior Sous Chef for the All Day Dining restaurant Mosaic (128 covers) and Spice Art, a specialty Indian fine dining restaurant (116 covers), known for serving authentic North Indian cuisine.
- Managed culinary operations for Connexions Bar (48 covers), offering diverse menu options and ensuring exceptional guest experiences.
- Played a pivotal role in delivering the brand promise of “GREAT HOTELS GUESTS LOVE” by consistently exceeding guest expectations through top-quality food and service.
- Led the successful execution of diverse culinary themes including Pan Asian, Himalayan, International Street Food, Dakshin Cuisine, and Colors of India food festivals.
- Organized special events like Christmas Celebrations at Mosaic and food festivals such as Hyderabadi Andaaz and Amritsari Food Festivals at Spice Art restaurant.
- Spearheaded menu enhancements for Spice Art, Mosaic, and Connexions, keeping the culinary offerings innovative and fresh.
- Contributed to Crowne Plaza Rohini’s ISO 22000 certification by BSI within six months of its pre-opening, maintaining strict adherence to Food Safety Management Systems.
- Awarded the Times Food Award (Delhi & NCR) for the Noteworthy Newcomer Restaurant category in 2012 for Spice Art.
- Spice Art was featured among India's Top 17 New Restaurants by GQ Magazine, establishing itself as a brand name for Indian specialty dining within the IHG group.
Head Chef
USHNA
2012.04 - 2012.09
- Oversee all kitchen operations, including strategic menu planning, food preparation, and staff management, ensuring a premium and consistent dining experience.
- Lead, train, and mentor a team of chefs, cooks, and kitchen staff, cultivating a collaborative and high-performance kitchen environment.
- Develop and curate seasonal menus featuring fresh, locally-sourced ingredients, tailored to meet customer preferences and various dietary requirements.
- Ensure full compliance with health, safety, and hygiene regulations, upholding strict standards in food handling and sanitation across all kitchen operations.
Jr. Sous Chef
Crowne Plaza, Delhi
2010.11 - 2012.04
- Played a key role in organizing and executing special events and private functions, coordinating with the team to deliver exceptional dining experiences.
- Assisted in monitoring and improving kitchen performance metrics, including speed of service and dish consistency, to enhance overall operational efficiency.
Chef D-PARTIE
The Park, New Delhi
2009.05 - 2010.10
- Manage and oversee various kitchen sections, ensuring the preparation and presentation of dishes meet the highest standards.
- Train and supervise junior kitchen staff, maintaining efficient and smooth kitchen operations during service.
- Ensure compliance with food safety and hygiene regulations, maintaining a clean and organized workstation.
- Assist in menu planning and contribute ideas for new dishes, supporting the Head Chef in delivering a creative and high-quality menu.
Indian Specialty Chef
Masala World LTD. – London, UK
2006.04 - 2009.03
- Worked as an Indian Specialty Chef at one of London's most renowned restaurants, contributing to its culinary excellence.
- Assisted in preparing and designing the à la carte menu, standardizing recipes, and ensuring consistency in flavors and presentation.
- Created innovative new dishes for the menu, managed kitchen operations in the absence of senior chefs, and handled invoices and daily food preparation.
- Led and trained new kitchen staff, ensuring a high level of personalized service and consistently receiving positive guest feedback for exceptional food quality and service.
Comm-I Chef
The Park, New Delhi
2000.01 - 2006.01
- Worked in Fire Restaurant at Park Hotel, specializing in Indian cuisine while also supporting operations in the main kitchen, which catered to room service, the residence lounge, and the coffee shop.
- Collaborated with the kitchen team to streamline operations and maintain high standards of food safety and hygiene across all service areas.
Education
3-year Apprenticeship - Culinary Arts
ITDC, India Tourism Development Corporation
NEW DELHI, DELHI07.1995
Skills
- Plating and Presentation
- Process Improvements
- Food Safety Regulations
- Workflow Coordination
- Quality Control and Operations Handling
- Resource Allocation
- Ingredient Selection
- Forecasting and planning
Awards & Accomplishments
- Awarded with “Best North Indian Restaurant Award” from Time’s Food in 2014, 2015, 2017, 2018.
- Key member in Kebab & Biryani festival held in the year 2002.
- Indian Street Chaat Promotion in the year 2003.
- Awarded as the Merit Employee of the year in 2004.
- Contributed in the Research of North East Cuisine & organized a festival with the support of senior chefs.
- Got an Appreciation Letter from Best Pan Indian restaurant of the year by General Manager for being a part of FIRE.
- Represented The Park New Delhi for the Great Indian Culinary Challenge (Mumbai) in starter section in the year 2005.
- Participated in Indian street food festival in the year 2009.
- 2010-2012 food safety management implementation and auditor course ISO 22000 ; 2005(2011)
Timeline
Sous Chef
Tamasha Indian Restaurant
2024.07 - Current
Head Chef
The Saffron Mantra
2020.06 - 2023.06
Head Chef
Gujju's Amigo
2019.01 - 2020.06
Head Chef
USHNA
2012.04 - 2012.09
Sr. Sous Chef
Crowne Plaza
2012.01 - 2019.01
Jr. Sous Chef
Crowne Plaza, Delhi
2010.11 - 2012.04
Chef D-PARTIE
The Park, New Delhi
2009.05 - 2010.10
Indian Specialty Chef
Masala World LTD. – London, UK
2006.04 - 2009.03
Comm-I Chef
The Park, New Delhi
2000.01 - 2006.01
3-year Apprenticeship - Culinary Arts
ITDC, India Tourism Development Corporation
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