Manoj Bisht
Executive Chef
New Delhi,New Delhi
Summary
- High-performing Chef offering [18] years of Hotel experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
- Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Indian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
- High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
- Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
19
19
years of professional experience
2
2
years of post-secondary education
2
2
Certifications
Work History
Exe Chef
Ramada by Wyndham
Goa, North Goa
9 2023 - Current
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cooked memorable dishes that brought new customers into establishment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Developed Full new menu for the hotel as joined from its pre-opening & now the hotel is fully operational.
Exe Chef
Fairfield By Marriott Hotel
Ahemedabad
04.2022 - 08.2023
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Cooked memorable dishes that brought new customers into establishment.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Had passed the Marriott Audit in my tenure.
- Had opened one new outlet in garden with the name of Baithak Curated its full new menu with elaborate tasty dishes.
- Improved All F& B Production food standards, Since I Had Joined in Hotel & improve the Medalia Score as Well by meeting maximum guests in morning breakfast & arranging wow factor for them.
- Controlled the over food cost under 26% which the target food cost was given to me.
- Had done allergen training from certified school.
- Had done Fostac training for manager's level.
- Had given live practical kitchen training to AIHM students from Kolkata of 250 Students in the year 2022.
Exe Chef
Welcom Hotel
Katra
07.2021 - 09.2021
- Cater First VIP Guest as Shikar Dhawan & His Family.
- Had Cater Rahul Gandhi Ji & Made by Myself all his priority Food for his lunch.
- Managed a team of 15 Chefs and 8KST Staff.
- Cooked memorable dishes that brought new customers into establishment.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
Chef De Cuisine
Welcom Hotel by ITC
New Delhi
07.2019 - 07.2021
- Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
- Had been working here as second in command Chef and taking care of Banquets as well as of Coffee shop.
- Had Handled 2 weddings in a day.
- Making all the banquet Menus with guests.
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service
Chef De Cuisine
RADISSON AGRA NOW HOTEL IS CHANGED TO TAJ CONVENTION CENTER AGRA
Agra
02.2018 - 06.2019
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service.
- Had Handled Banquet & Wedding Events of Maximum Capacity Of 3500 Pax.
- Had handled Coffee shop of 320 Covers.
- Had passed the Internal audit for taking over Radisson hotel By Taj Hotels in absence of Executive Chef as he had left the hotel.
- Run the Hotel for 2 months in the absence of Executive Chef as Chef had left the property.
- Created menus and designed corresponding recipes .
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
Sous Chef Coffee Shop
LE MERIDIEN
Gurgaon
03.2017 - 11.2017
- Had Handled Sunil Chetri Indian Football Team Captain Engage Ceremony in LE MERIDIAN HOTEL
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service
- Collaborated with the head chef to develop and execute weekly menu plans
Executive Chef
The Grand Banquets
Jammu
11.2016 - 02.2017
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Worked there as Executive Chef.
- Had handled there wedding of maximum 2500 in one Banquet Hall.
- Negotiated and maintained relationships with vendors to ensure a steady supply of high-quality ingredients
- Developed and implemented a training program for kitchen staff that improved efficiency and quality of output.
- Handled a big bakery unit here which was supplying bakery items to malls, big bazaar, wave cinemas & University.
Kitchen Executive (Ju Sous Chef) In Charge of Banquets
Jaypee Siddharth Hotel
Delhi
12.2014 - 11.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- In Charge of banquets.
- Had handled Miss Mayawati Former Chief Minister brothers Daughter wedding in Jaypee Siddhartha hotel.
- Stocked and replenished kitchen supplies to ensure all ingredients were available for the kitchen team.
- Made the menus as per guest requirement but keeping in mind cost of the menu and its items.
Senior Chef De Partie Coffee Shop
Lalit hotel
Delhi
12.2012 - 09.2014
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- I had worked in the coffee shop in Lalit Hotel, New Delhi.
- Maintaining the hygiene standards as per our hotel polices.
- Making our day-to-day Roasters in different forms.
- Maintaining the food standards as per standards recipes.
- Helping our C.D.C in making food presentation and New Dishes of the menu.
- Regularly Interact with the guests and satisfied them as per requirement.
- I had taken part in Nestle competition for our hotel team in 2013.
- Giving classes to my juniors for maintaining food quality.
Chef De Partie
Raffles Hotel (Singapore)
Singapore
06.2010 - 07.2012
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Demonstrated continuous commitment to reducing food and labor cost.
- Maintaining strict hygienic conditions in the food production area, cold storage and other food handling areas as per the policies.
- Maintains the food cost as per set standards, monitors food production procedures and controls wastages.
- Interacts with the Guests when my seniors are not there and getting direct feedback to ensure customer satisfaction.
- Involved and overlooking BANQUET kitchen during VIP events (Indian Cuisine)
- Actively involved in planning and changing of menus in the kitchen under the guidance of the chef.
- To constantly upgrade the quality of food.
- Attended various hygiene classes conducted by the hotel and have the certificate of that from Singapore govt.
- Assisting my chef in preparing duty roster.
Demi Chef De Partie
IMPERIAL HOTEL
Delhi
03.2008 - 06.2010
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Contributing towards the Planning, of the menus.
- Responsible for tandoor section of the banquet as well as the restaurant.
- Assisting my chef in creating new dishes.
- Train my down line staff for effective results.
Commi
IMPERIAL HOTEL
Delhi
04.2005 - 03.2008
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
- Responsible for tandoor section of the banquet as well as the restaurant.
- Assisting my chef in creating new dishes.
- Train my down line staff for effective results.
- Responsible for Indian section of Banquet kitchen and Restaurant.
- Overall upkeep and maintenance of kitchen.
- Indenting of raw material.
- Imparting training to down line staff. With Imperial hotel New Delhi, I had come into the multinational fold and had gained valuable experience as to the setting up of a premium hospitality venture, including laying down policy & procedure that is being followed, and staff planning.
Education
Bachelor's Degree in Hotel Management - Hotel Management
GGSIP University
Kalkaji 07.2001 - 05.2005
12th - Commerce
Model School
Lajpat Nagar 03.1998 - 03.1999
10th -
Kalka Public School
New Delhi 04.1996 - 03.1997
Skills
Hard working and quick learner
Problem-solving abilities
Problem-solving aptitude
Time Management
Food Safety
Food Preparing, Plating, and Presentation
Team Leadership
Team Training
Active Listening
Regional cuisine expertise
Vegan Cooking
Allergen awareness
Forecasting and planning
Food pairing
Menu Supervision
Company quality standards
Banquets and catering
Operations Management
Complex Problem-Solving
Plating techniques
Food Cost Analysis
Food inventories
Performance Improvement
Portion and cost control
Nutrition knowledge
Food spoilage prevention
Ingredient Knowledge
Food Service Operations
Recipe creation
Menu Planning
Recipe Development
Effective Communications
Food Storage
Recipes and menu planning
Vendor Relations
Kitchen equipment operation and maintenance
Food plating and presentation
Resource Management
Regulatory Compliance
Kitchen Operations
Cooking techniques
Food presentation
Purchasing
Equipment Maintenance
Food safety and sanitation
Staff Coordination
Cost Control
Meal Preparation
Menu development
Kitchen Management
Food quality
INTERNET
SCANING
MS-EXCEL
WINDOWS-2010
MS-DOS
MS-DOS
Commitment towards Job
Responsive to new challenges
Certification
HACCP by Singapore Environment Agency
Accomplishments
- Had Opened 1 New Outlet in Fairfield by The Name of Baithak Under Me.
- Improved All F& B Production food standards, Since I Had Joined in Hotel & improve the Medalia Score as Well by meeting maximum guests in morning breakfast & arranging wow factor for them.
- Controlled the over food cost under 26% which the target food cost was given to me.
- Had done allergen training from certified school.
- Had done fostac training for manager's level.
- Had given live practical kitchen training to AIHM students from Kolkata of 250 Students in the year 2022.
- Cater First VIP Guest as Shikar Dhawan & His Family
- Had Cater Rahul Gandhi Ji & Made by Myself all his priority Food for his lunch.
- Had Handled Banquet & Wedding Events of Maximum Capacity Of 3500 Pax.
- Had handled Coffee shop of 320 Covers.
- Had passed the Internal audit for taking over Radisson hotel By Taj Hotels as Acting Exe Chef of The Hotel.
- Run the Hotel for 2 months in the absence of Executive Chef as Chef had left the property.
- Had Handled Sunil Chetri Indian Football Team Captain Engage Ceremony in LE MERIDIAN HOTEL.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Designed whole new menu, including meal selections, beverages and pricing.
Personal Information
- Passport Number: F6178621
- Date of Birth: 10/24/81
- Marital Status: Married
Languages
English
Advanced (C1)
Hindi
Advanced (C1)
Timeline
Exe Chef
Fairfield By Marriott Hotel
04.2022 - 08.2023
Exe Chef
Welcom Hotel
07.2021 - 09.2021
Chef De Cuisine
Welcom Hotel by ITC
07.2019 - 07.2021
Chef De Cuisine
RADISSON AGRA NOW HOTEL IS CHANGED TO TAJ CONVENTION CENTER AGRA
02.2018 - 06.2019
Sous Chef Coffee Shop
LE MERIDIEN
03.2017 - 11.2017
Executive Chef
The Grand Banquets
11.2016 - 02.2017
Kitchen Executive (Ju Sous Chef) In Charge of Banquets
Jaypee Siddharth Hotel
12.2014 - 11.2016
Senior Chef De Partie Coffee Shop
Lalit hotel
12.2012 - 09.2014
Chef De Partie
Raffles Hotel (Singapore)
06.2010 - 07.2012
Demi Chef De Partie
IMPERIAL HOTEL
03.2008 - 06.2010
Commi
IMPERIAL HOTEL
04.2005 - 03.2008
Bachelor's Degree in Hotel Management - Hotel Management
GGSIP University
07.2001 - 05.2005
12th - Commerce
Model School
03.1998 - 03.1999
10th -
Kalka Public School
04.1996 - 03.1997
Exe Chef
Ramada by Wyndham
9 2023 - Current