MANOJ SHARMA
Marana,AZ
Summary
Results-oriented professional with extensive leadership experience in high-stakes environments. Skilled in strategic planning, operational optimization, and organizational growth. Known for fostering team collaboration and delivering results under changing conditions. Key strengths include strategic vision and stakeholder management.
Overview
18
18
years of professional experience
Work History
Banquet Chef
The Ritz Carlton Dove Mountain
03.2024 - Current
- Analyzed banquet event orders and planned with catering staff to exceed customer expectations.
- Maintained open communication with clients throughout the planning process, addressing any concerns or special requests promptly.
- Enhanced event satisfaction by creating innovative and delicious menus tailored to client preferences.
- Implemented safe food handling practices, ensuring compliance with local health department regulations at all times.
- Monitored business volume forecast and planned manpower, productivity and costs accordingly.
- Mentored junior staff members for accelerated career growth, developing future leaders within the organization.
- Established long-term client relationships through consistent delivery of high-quality food and services.
- Assisted in employee appraisals, promotions and terminations based on performance reviews.
- Interviewed, recruited and trained new onboarding candidates.
Banquet Sous Chef
The Ritz Carlton Dove Mountain
06.2023 - 02.2024
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict Hotel standards and maintain stellar business reputation.
- Mentored junior cooks on proper cooking techniques, fostering skill development and growth within the team.
- Implemented strict food safety standards, reducing the risk of contamination and ensuring the well-being of guests.
Sous Chef - The Blues kitchen, Restaurant & Bar
The Columbo Group
06.2022 - 05.2023
- Monitor daily operation of the restaurant in attaining, established sales, profits & quality of product goals
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Acted as head chef when required, maintaining continuity of service and quality.
Sous Chef in Charge- IRD and Buffet Restaurant
W Hotel, Marriott International .
05.2021 - 05.2022
- Making Duty Roaster and assigning job allocation.
- Monitored and updated stock levels and inventory databases.
- Distribute work schedules and delegate as required to ensure smooth and successful operation
- Making production according to set standards and requirement
- Check Staff grooming and personal hygiene and maintain highest standard
- Ensure HACCP procedures are followed, and clear records are maintained at all time
- Create cost and implement menus incorporating the standardized menu format.
Sous Chef - Siddharta Lounge by Buddha - Bars
W Hotel, Marriott International
09.2019 - 02.2021
- Menu planning, organizing and executing Plan daily special TDH menu for restaurant
- Acted as head chef when required, maintaining continuity of service and quality.
- Oversee stock taking and rotation of items, products
- Ensure HACCP procedures are followed and maintained at all times
- Maintained total control to maximise guest satisfaction and team productivity.
- Developed tasting and special events menus celebrating seasonal, local produce.
- Making production according to Hotel Standards and recipes.
Jr Sous Chef-Rockfish Restaurant,Michelin Star 1
Jumeirah al Naseem
10.2016 - 08.2019
- Supervise and run the kitchen in absence of chef in charge
- Check each dish for quality, quantity, presentation and correct temperature
- Check that the necessary stocks are on hand at the right quality and quantity
- Delegate the correct orders for the appropriate tables to the right cook
- Ensure HACCP procedures are followed and clear records are maintained at all times
- Distribute work schedules and delegate as required to ensure smooth and successful operation
- Assist the Chef to create, cost and implement menus incorporating the standardized menu format
Chef De Partie- Ray's Grill American Steakhouse
Jumeirah at Etihad Towers
06.2013 - 10.2016
- Supervise day to day operations of the hot kitchen, Cold kitchen and Butchery
- Plated completed meals with meticulous attention to presentation and portion control.
- Followed recipe specifications strictly to produce high volume of food orders.
- Oversee the smooth operations of the buffet and A la Carte operation
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Monitored line production to achieve consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
Demi Chef de Partie - Prego - Italian Restaurant
Westin Hotel, Marriott International
06.2010 - 06.2013
- Making production according to Hotel Standards and recipes
- Organizing the vegetable orders and sorting out the chillers as needed.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Followed recipe specifications strictly to produce high volume of food orders.
- Executed efficient mise en place to facilitate smooth service.
- Followed recipe specifications strictly to produce high volume of food orders.
Production Associate - Eatery, Buffet Restaurant
Four Points by Sheraton, Marriott International
07.2009 - 05.2010
- Cooking and preparing elements of high-quality dishes
- Created top-quality products by following strict standards and specifications.
- Helping with deliveries and restocking
- Strictly followed company safety regulations, eliminating workplace accidents and incidents.
- Followed recipe specifications strictly to produce high volume of food orders.
HOT- 2 Years kitchen supervisory level program
Le Meridien, Marriott International
04.2007 - 06.2009
- Coordinate Run smooth communications between restaurant and kitchen
- Check that the necessary stocks are on hand at the right quality and quantity
- Delegate the correct orders for the appropriate tables to the right cook
- Check each dish for quality, quantity, presentation and correct temperature
- Assist in the supervision of all foods prepared are uniform in portion, taste, correct temperature and visual appeal.
Education
MBA - Travel, Tourism & Hospitality
The Global Open University
12.2012
B.Sc. Degrees - Hotel Management and Tourism
Annamalai University
12.2010
03 years of Diploma - Hotel management & Catering Technology
Oriental School of Hotel Management
07.2008
Certificate in Food Safety - Food Safety
Indira Gandhi National Open University
05.2007
Skills
- Event management
- Restaurant Operation
- Kitchen management
- Customer relations
- Vendor negotiations
- Quality management
Interests
Cycling, Swimming and playing cricket
Languages
English
Master or proficient
C2
Hindi
Native or Bilingual
Personal Information
Timeline
Banquet Chef
The Ritz Carlton Dove Mountain
03.2024 - Current
Banquet Sous Chef
The Ritz Carlton Dove Mountain
06.2023 - 02.2024
Sous Chef - The Blues kitchen, Restaurant & Bar
The Columbo Group
06.2022 - 05.2023
Sous Chef in Charge- IRD and Buffet Restaurant
W Hotel, Marriott International .
05.2021 - 05.2022
Sous Chef - Siddharta Lounge by Buddha - Bars
W Hotel, Marriott International
09.2019 - 02.2021
Jr Sous Chef-Rockfish Restaurant,Michelin Star 1
Jumeirah al Naseem
10.2016 - 08.2019
Chef De Partie- Ray's Grill American Steakhouse
Jumeirah at Etihad Towers
06.2013 - 10.2016
Demi Chef de Partie - Prego - Italian Restaurant
Westin Hotel, Marriott International
06.2010 - 06.2013
Production Associate - Eatery, Buffet Restaurant
Four Points by Sheraton, Marriott International
07.2009 - 05.2010
HOT- 2 Years kitchen supervisory level program
Le Meridien, Marriott International
04.2007 - 06.2009
B.Sc. Degrees - Hotel Management and Tourism
Annamalai University
03 years of Diploma - Hotel management & Catering Technology
Oriental School of Hotel Management
Certificate in Food Safety - Food Safety
Indira Gandhi National Open University
MBA - Travel, Tourism & Hospitality
The Global Open University
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