MANOJ KUMAR
Sonipat
Summary
Dynamic Corporate Executive Chef with extensive experience at Larisa Hotels & Resorts, specializing in menu engineering and kitchen cost control. Proven track record in staff development and guest feedback management, ensuring exceptional culinary standards and hygiene. Adept at innovating diverse cuisines while maintaining budget accuracy and fostering a collaborative kitchen environment.
Overview
19
19
years of professional experience
Work History
Corporate Executive Chef
Larisa Hotels & Resorts
02.2025 - Current
- Managed operations for 32 hotels, totaling over 1,000 keys across Pan India.
- Implemented diverse menu options across multiple segments.
- Engineered new menus for pre-opening projects and innovative hotels.
- Conducted research and development in culinary arts and food safety audits.
- Oversaw guest food feedback to enhance dining experiences.
- Controlled budgets while maintaining accurate financial records.
- Delivered FSMS (HACCP) training to develop departmental staff competencies.
- Ensured kitchen hygiene and safety compliance across all locations.
Executive Chef
Rhythm Hotel & Suits
Gurugram
11.2023 - 01.2025
- 240 keys Hotel including 02 Banquet Hall, 02 private sky events hall, and conference room.
- 180 cover rooftop restaurant & bar, theater live kitchen with swimming pool.
- Menu implement on many types of segments.
- New Menu Engenring for new pre openings projects & exciting hotels.
- R&D in Culinary Arts/Food & Safety audit in group hotels & Responsible for guest food feedback.
- Controlling a budget and keeping accurate record.
- FSMS (HACCP) related Departmental training for developing staff.
- Responsible for kitchen hygiene & safety.
Corporate Chef
La Risa Hotel & Resorts
New Delhi
12.2022 - 10.2023
- Managing five hotels & resorts (Shimla, Manali, Mussoorie & Goa).
- Responsible for F&B cost controlling for all hotels.
- Menu implement on many types of segments.
- New Menu Engenring for new pre openings projects & exciting hotels.
- R&D in Culinary Arts/Food & Safety audit in group hotels & Responsible for guest food feedback.
- Controlling a budget and keeping accurate record.
- FSMS (HACCP) related Departmental training for developing staff.
- Responsible for kitchen hygiene & safety.
Executive Chef
La Risa Hotel & Resorts
11.2020 - 11.2022
- (83 keys 04 star deluxe hotel with (Banquet, coffee, shop, Bar, Rooftop Restaurant).
- Kitchen cost controlling.
- Maintaining the hygiene standards as per Fassi policies.
- Making our day-to-day order in different forms.
- Maintaining the food standards as per fix standards recipes.
- Regularly Interact with the guests and satisfied them as per requirement.
- Trained to staff for maintaining food quality & consistency.
- Food cost and reducing wastage.
Head Chef
Ayama Life skill Pvt Ltd.
Gurgaon
06.2018 - 06.2020
- Kitchen cost controlling.
- Maintaining the hygiene standards as per Fassi policies.
- Making our day-to-day order in different vendors.
- Maintaining the food standards as per fix standards recipes.
- 3000 meal per day reputed companies & School DPS, Manavrachna, Adidas, Samsung, Edifices, Mongo DB.
- Regularly Interact with the staff & student satisfied them as per requirement.
- Trained to staff for maintaining food quality & consistency in bulk format.
Head Chef
Holiday Inn Express (IHG)
New Delhi
09.2015 - 06.2018
- (93 keys 04-star transit hotel with two Restaurants & IRD).
- Kitchen cost controlling.
- Maintaining the hygiene standards as per Fassi policies.
- Making our day-to-day order in different forms.
- Maintaining the food standards as per fix standards recipes.
- Regularly Interact with the guests and satisfied them as per requirement.
- Trained to staff for maintaining food quality & consistency.
- Food cost and reducing wastage.
Gally Chef
Carnival Cruise Line, USA
06.2013 - 02.2015
- Actively involved in planning and changing of menus in the kitchen under the guidance of the chef.
- Preparation the food in bulk quantity (Continental & Garde manger) daily basis.
- Every week work for chef table under the chef guidance.
- To constantly upgrade the quality of food.
- Attended various hygiene classes conducted by the USPH & on-board Trainer.
Commis II
Eaton Smart Hotel
New Delhi
02.2011 - 05.2013
- Company Overview: Langham Hospitality Group
- Worked in live kitchen Continental section.
- Preparation the food for VIP layovers.
- Indenting of raw material.
- Manage the kitchen hygiene.
- Langham Hospitality Group
Commis II
Hotel Holiday Inn
Manali
08.2009 - 02.2011
- Worked in live kitchen Continental section.
- Preparation food for the breakfast and dinner.
- Manage the kitchen hygiene.
Commis III
Hotel Brookside
Pune
01.2007 - 08.2009
- Worked in live kitchen Continental section.
- Preparation food for the breakfast and dinner.
- Manage the kitchen hygiene.
Industrial Trainee
TAJ SATS Flight Catering
New Delhi
07.2006 - 01.2007
Education
Graduation (B.A) -
Maharishi Dayanand University
Rohtak12.2008
Diploma in Food Production and culinary -
Banarsidas Chandiwala Institute of Hotel Management & Catering Technology
01.2007
Senior Secondary -
Haryana Board of School Education
12.2005
Matriculation -
Haryana Board of School Education
12.2003
Skills
- Continental Cuisine
- Indian curry
- Tandoor
- Bakery
- Chinese cuisine
- Garde Manger
- Japanese Sushi
- Diet and Nutrition
- Kitchen Administration and Management
- Kitchen cost controlling
- Menu Engineering
- Pan India vendor management
- Guest feedback management
- Budget control
- Accurate record keeping
- Departmental training
- Staff development
- Kitchen hygiene
- Kitchen safety
- Research & Development
- Innovation
- Implementation
Accomplishments
- STCW & Basic safety course from Carnival Cruise line, USA, Fire Fighting, First Aid, Security Awareness and personal Survival.
- Win a gold ship for continental food event in USA.
- Completed food safety audit & ISO Audit successfully with a great mark.
- ISO-22000:2005 FSMS (HACCP) Certified Chef.
- Inter-Continental Hotel Group (IHG) Certified Departmental Trainer.
- Two La Risa Boutique resorts open in Goa Morjim & Ashwem pre-opening project (Kitchen Setup, Menu Engineering, FSSAI License, market vendor setup)
- Award for most recognized chef by the guest on social media (Trip Advisor)
- Award for best Head of department of the year 2022.
- Awarded for the best execution of high volume production for web series production house (Zee Plus-Bollywood) for continuously two months.
- Launch different types of food & beverages festival in all hotel at one time.
Profile Brief
A creative thinker with a demonstrated ability to undertake challenging and exciting job roles and produce significant results. Almost 18 years’ experience in reputed hospitality group with varied exposure in hotels, cruise Line and catering.
Languages
- English
- Hindi
Industrial Exposure
TAJ SATS Flight Catering IGI Airport, New Delhi, 07/03/06, 01/03/07
Personal Information
- Passport Number: Z 4215110
- Passport Date Of Issue: 03/15/17
- Passport Place Of Issue: DELHI
- Date of Birth: 10/02/88
- Gender: Male
- Nationality: Indian
- Marital Status: Married
Timeline
Corporate Executive Chef
Larisa Hotels & Resorts
02.2025 - Current
Executive Chef
Rhythm Hotel & Suits
11.2023 - 01.2025
Corporate Chef
La Risa Hotel & Resorts
12.2022 - 10.2023
Executive Chef
La Risa Hotel & Resorts
11.2020 - 11.2022
Head Chef
Ayama Life skill Pvt Ltd.
06.2018 - 06.2020
Head Chef
Holiday Inn Express (IHG)
09.2015 - 06.2018
Gally Chef
Carnival Cruise Line, USA
06.2013 - 02.2015
Commis II
Eaton Smart Hotel
02.2011 - 05.2013
Commis II
Hotel Holiday Inn
08.2009 - 02.2011
Commis III
Hotel Brookside
01.2007 - 08.2009
Industrial Trainee
TAJ SATS Flight Catering
07.2006 - 01.2007
Graduation (B.A) -
Maharishi Dayanand University
Diploma in Food Production and culinary -
Banarsidas Chandiwala Institute of Hotel Management & Catering Technology
Senior Secondary -
Haryana Board of School Education
Matriculation -
Haryana Board of School Education
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