Tapas Manna

Experience

• 

  Courtyard By Marriott Pune City Center

  Apr 2013 - Oct 2015

  Commie 1 and Demi Chef De Partie
• 

  Marriott International

  Oct 2015 - Mar 2018

  Chef De Partie
• 

  Conrad Pune

  Jun 2018 - now

  As a Sous Chef Plays an important role in Guest voice in terms of maintaining quality of food as a major criteriaResponsible for the online and monthly trainings of the entire culinary department and sending reports to the training managerConduct regular Kitchen & service briefingsPersonally responsible for hygiene, safety and correct use of equipment and utensils.To ensure food is tasted and as per the standard recipes with regards to garnishes, accompaniments, plate presentation and temperature Food promotions, menu planning and menu engineeringTakes care of daily food preparation and duties to meet the standards and the quality set by the kitchen.Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.Knowledge of all standard procedures and policies pertaining to food preparation, receiving, ACHIEVEMENTS:Got Champion( Manager of the Month) of the month December 2018 in Conrad Pune.More then 50 times came my name in SALT( Satisfaction And Loyalty Tracker).Nominated as best executive of the month for 3 times in Courtyard and Fairfield by Marriott, BangaloreMore than twenty five times my name featured in Marriott Guest Voice in Bangalore and Pune Marriott properties.Concept of Burger and Pizza promotion in Courtyard by Marriott Pune City Center.Was a part of a Huge ODC of ARRI company which was Approx. 10000pax in Courtyard by Marriott PuneAwarded as Star of the month in courtyard by Marriott Pune city center 2014 Awarded as Associate of the month in courtyard Marriott Pune city center 2015 Show less Plays an important role in Guest voice in terms of maintaining quality of food as a major criteriaResponsible for the online and monthly trainings of the entire culinary department and sending reports to the training managerConduct regular Kitchen & service briefingsPersonally responsible for hygiene, safety and correct use of equipment and utensils.To ensure food is tasted and as per the standard recipes with regards to garnishes, accompaniments, plate presentation and temperature Food promotions, menu planning and menu engineeringTakes care of daily food preparation and duties to meet the standards and the quality set by the kitchen.Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.Ensure effective communication between staff by maintaining a secure and friendly working environment.Establishing and maintaining effective inter-departmental working relationships.Have excellent knowledge into menu creation, while maintaining quality and controlling costs in a volume food business.Personally responsible for hygiene, safety and correct use of equipment and utensils.Assess quality control and adhere to hotels service standards Maintain the BSA (Brand Standard Audit) logs books and A3 forms and monitor the quality of food that is prepared and the portion that are served in to control food waste. Prepare all kitchen potentially hazardous food at the correct temperature according to the HACCP guidelines. Show less

  • Chef De Cuisine

    Apr 2022 - now

  • Sous Chef

    Nov 2019 - Apr 2022

  • Junior Sous Chef

    Jun 2018 - Oct 2019