Summary
Overview
Work History
Education
Skills
Accomplishments
Language Fluency
Marital Status
Personal Information
Projects
References
Timeline
Generic
SYED MANZAR HASAN

SYED MANZAR HASAN

Kuwait

Summary

Quality-driven Sous Chef maintains complete understanding of kitchen operations, equipment and sanitation. Demonstrates organizational skills, budgeting experience and full knowledge of financial reports. Hires, trains and manages staff to provide employees with adequate guidance and resources to accomplish established objectives.

Overview

22
22
years of professional experience

Work History

SOUS CHEF & CHEF-IN-CHARGE- INDIAN SPECIALTY RESTAURANT & COFFEE SHOP

Courtyard by Marriott
Kuwait city, KUWAIT
04.2014 - Current
  • Excellent knowledge in modern & regional Indian cuisine, Arabic cuisine and western
  • Managing 4 Food and Beverage outlets, Indian restaurant, Sushi Japanese restaurant, and coffee shop specializing in buffet and themed dinner nights.and room service for 264 rooms .
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Trained new hires in proper cooking techniques and recipes.
  • Maintained accurate records for cost analysis purposes.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Contributed to the successful execution of catered events from start to finish.
  • Established standard procedures for plating presentations.
  • Assisted with interviewing, hiring and training kitchen personnel.

HEAD CHEF- INDIAN SPECIALTY RESTAURANT (PARANDA) PRE-OPENING

TAJ YESHWANTPUR
BANGALORE, INDIA
04.2011 - 03.2014
  • Involved in setting up the Indian specialty Restaurant(Paranda) at the Hotel as a pre-opening team Member
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Monitored food production to guarantee quality standards were met.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.

EXECUTIVE SOUS CHEF - PREOPENING AWARD WINING RESTAURANT

TATTV, AST FOODS
BANGALORE, INDIA
08.2010 - 03.2011
  • Joined as a Pre-opening Team Member and Involved up Setting of the Restaurant
  • Consecutively awarded as the Best North Indian Restaurant (stand-alone category, 2011 and 2012, by Times group, Bangalore
  • Leading culinary teams and managing and motivating the manpower to improve efficiency and attain performance benchmarks
  • Initiated cost effective customer friendly menu, honed with the distinction of introducing classic and creative cuisine.
  • Keeping costs (material, energy and staff) within budgetary allocations for profitability and wastage minimization.
  • Ensuring storage of raw and cooked food in accordance with the international standards/HACCP Guidelines and maintain operational efficiency of the highest standards across the department.

INDIAN CHEF-DE-CUISINE- PRE OPENING

KINARA HOSPITALITY PVT LTD
BANGALORE, INDIA
06.2009 - 07.2010
  • Chef in-charge For 200 covers Indian Restaurant 'KINARA'
  • Joined as a Pre-opening Team Member and Involved up Setting of the Restaurant

  • Developed and implemented new menu items to meet customer needs.
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Resolved conflicts among team members quickly and effectively.
  • Supervised food production to ensure quality standards were met.
  • Provided guidance and direction on plating techniques for staff.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.

SOUS CHEF

MASALA HOUSE
BANGALORE, INDIA
12.2006 - 06.2009
  • Chef in-charge of 98 covers North Indian restaurant
  • Joined as a Pre-opening Team Member and Involved up Setting of the Restaurant
  • Reports to Operation Restaurant General Manager
  • Styling all day dining menu for the Day
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Monitored food products, driving quality, freshness and integrity.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.

CHEF-DE-PARTIE

CHANCERY PAVILION
BANGALORE, INDIA
12.2005 - 12.2006
  • Worked for 'INDIAN AFFAIR' An Indian Specialty Restaurant
  • The restaurant serves exciting Indian flavors and cooking techniques paired with regional Home food
  • Joined as a Pre-opening Team Member and Involved up Setting of the Restaurant
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.

COMMIS CHEF - JAMAVAR AWARD WINING RESTAURANT

THE LEELA PALACE, KEMPINSKI
BANGALORE, INDIA
08.2003 - 11.2005
  • Worked at Award Wining Indian Fine Dining Restaurant 'JAMAVAR'
  • Responsible to Assisting Sous chef in setting up New Menu, and day today operation
  • Responsible for maintaining Hygiene Standards in the kitchen
  • Worked in A-la-Carte curry Section as a shift in-charge of a single shift
  • Responsible for maintaining stocks and a la carte sauces for the operation.

COMMIS CHEF

SHAMIANA FINE DINING INDIAN RESTAURANT
BANGALORE, INDIA
01.2002 - 08.2003
  • Joined as a Pre-opening Team Member and Involved up Setting of the Restaurant
  • Responsible for maintaining Hygiene Standards in the kitchen
  • Worked in A-la-Carte curry Section as a shift in-charge of a single shift
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Followed proper plate presentation techniques when serving dishes.

Education

BSc in Hotel Management -

Karnataka University, Mysore
04-2002

10+2 Higher secondary Education -

D Mahavidyalaya, Jajpur
04-1999

10th Board of secondary education -

Charinangal High School
04-1997

Skills

  • F & B Operations
  • Performance Management
  • Kitchen Organization
  • Cross Functional Coordination
  • Inventory management
  • Menu Planning and Costing
  • Menu Memorization
  • Vendor Relationship Management
  • Customer Service
  • Staff Training in Culinary Arts
  • Product Quality Assurance
  • Quality & Hygiene
  • Cost Optimization Measures
  • Banquet Operations
  • Food Cost and Budget Control
  • Image & Concept in Fine Dining
  • Executive Leadership
  • Recipe Creation
  • Food Promotions

Accomplishments

  • Nominated 3 times consecutively Mustang Manager of the quarter by courtyard Marriott, Kuwait city
  • Awarded Mustang Manager of the quarter 2015 by Courtyard Marriott, Kuwait city
  • Awarded Mustang Manager of the quarter 2016 by Courtyard Marriott, Kuwait city

Language Fluency

  • English
  • Hindi
  • Urdu
  • Oriya

Marital Status

Married

Personal Information

Date of Birth: 01/06/81

Projects

Successfully completed online Food safety Manager Certification Training Successfully completed 3 days training programme "7 habits of highly effective people" at JW Marriott, Kuwait city Successfully completed 2 days training programme "Navigation through Change" at JW Marriott, Kuwait city Successfully completed training certification programme "Great food safe food" at Courtyard by Marriott, Kuwait city Successfully completed 2 days training programme "fire prevention & fire fighting "under Government of Karnataka Participate in First Aid and cardio pulmonary Resuscitation training held at Vivanta by Taj, Bangalore Attended process management training organized by Taj Hotels. Organized various Food promotions e.g.-Punjabi, Kashmiri, Hyderabadi and Awadhi etc. Underwent Cross Training at Taj Mahal Palace and Tower , Mumbai Successfully completed "Rouxbe" online cooking class and trained all culinary team

References

Available on request

Timeline

SOUS CHEF & CHEF-IN-CHARGE- INDIAN SPECIALTY RESTAURANT & COFFEE SHOP

Courtyard by Marriott
04.2014 - Current

HEAD CHEF- INDIAN SPECIALTY RESTAURANT (PARANDA) PRE-OPENING

TAJ YESHWANTPUR
04.2011 - 03.2014

EXECUTIVE SOUS CHEF - PREOPENING AWARD WINING RESTAURANT

TATTV, AST FOODS
08.2010 - 03.2011

INDIAN CHEF-DE-CUISINE- PRE OPENING

KINARA HOSPITALITY PVT LTD
06.2009 - 07.2010

SOUS CHEF

MASALA HOUSE
12.2006 - 06.2009

CHEF-DE-PARTIE

CHANCERY PAVILION
12.2005 - 12.2006

COMMIS CHEF - JAMAVAR AWARD WINING RESTAURANT

THE LEELA PALACE, KEMPINSKI
08.2003 - 11.2005

COMMIS CHEF

SHAMIANA FINE DINING INDIAN RESTAURANT
01.2002 - 08.2003

BSc in Hotel Management -

Karnataka University, Mysore

10+2 Higher secondary Education -

D Mahavidyalaya, Jajpur

10th Board of secondary education -

Charinangal High School

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SYED MANZAR HASAN