Summary
Overview
Work history
Education
Skills
Websites
Custom
Personal Information
Affiliations
Languages
References
Timeline
GeneralManager

Mansu Kumar

Nottingham

Summary

Talented Head /Executive Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.

Overview

16
16
years of professional experience
2
2
years of post-secondary education

Work history

Head chef

Cosy Club
Nottingham, Nottinghamshire
10.2019 - Current
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Inspected completed work and stations to verify conformance with standards.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.

Operations Chef

Red dog Saloon
01.2016 - 08.2019
  • Ability to step into a poorly performing site, identify the cause of the problems and make appropriate decisions to bring it back on track
  • Responsible for wet and dry GP
  • Train, encourage, develop, mentor and performance manage and communicate feedback effectively
  • Effective time management, document and mechanical systems management analytical capabilities and numeracy (P&L's, stocks etc) Work alongside Operations Director and Managing Director to trial new dishes, adjust recipes and provide feedback
  • Site visits to monitor: Food/Drink quality Food/Service timings and busy shifts Stock control, prep level and ordering systems H&S Compliance BOH/FOH wages, shifts, productivity Standard form of feedback developed for a site visit Specialties: Microsoft access, Microsoft excel, Microsoft office, microsoft windows
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Inspected completed work and stations to verify conformance with standards.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Delivered high-quality results within budget and timeframe targets.
  • Applied positive customer service approach to increase satisfaction levels.
  • Developed appropriate resources to meet needs of diverse audiences.
  • Completed customer orders with speed and accuracy.
  • Handled high volume calls to address customer inquiries and concerns.

Head Chef

Turtle Bay
04.2015 - 12.2015

Head Chef

Wagamama
01.2014 - 04.2015

Head Chef

Las Iguanas
08.2010 - 01.2014

CDP

Hilton Atlanta
10.2008 - 10.2009
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Aided management to practice food hygiene standards.
  • Created estimates of food and labour costs to set accurate operating budgets.
  • Considered seasonal product pricing and availability when developing new dishes.
  • Followed recipe specifications strictly to produce high volume of food orders.

Education

Master of Business Administration - Hospitality

Swami Vivekananda Subharti University
DELHI/ INDIA
02.2010 - 04.2012

Master certified food executive - Food manager

IFSEA (AHA&LA)
united states
/2008 - /2009

Diploma of Higher Education - Culinary arts

city guilds (Institute of London)
London
/2006 - /2008

Higher National Diploma - Culinary arts

Delhi Institute of Hotel Management and catering
delhi
/2004 - /2007

Skills

  • Performance assessments
  • Fine-dining expertise
  • Banquets and catering
  • Forecasting and planning
  • Cost reduction
  • Food inventories
  • Stock rotation management
  • Recipe creation
  • Employee training and development
  • Vendor relations
  • Kitchen management
  • Cleaning and sanitizing methods
  • Culinary science
  • Grilling and deep frying skills
  • Gross profit and menu costing
  • Menu planning
  • P&L analysis
  • Recipes and menu planning
  • Purchasing control
  • Food spoilage prevention
  • COSSH regulations
  • Ingredient selection
  • Food plating and presentation
  • Payroll and scheduling
  • Time management
  • Team building
  • Portion and cost control

Custom

Ability to step into a poorly performing site, identify the cause of the problems and make appropriate decisions to bring it back on track. Responsible for wet and dry GP. Train, encourage, develop, mentor and performance manage and communicate feedback effectively. Effective time management, document and mechanical systems management analytical capabilities and numeracy (P&L's, stocks etc) Work alongside Operations Director and Managing Director to trial new dishes, adjust recipes and provide feedback. Site visits to monitor: Food/Drink quality Food/Service timings and busy shifts Stock control, prep level and ordering systems H&S Compliance BOH/FOH wages, shifts, productivity Standard form of feedback developed for a site visit Specialties: Microsoft access, Microsoft excel, Microsoft office, microsoft windows

Personal Information

Title: Operations Chef

Affiliations

  • cooking
  • cricket
  • Meeting new people
  • exploring new food concepts/places/ideas

Languages

English
Fluent
Hindi
Native
Punjabi
Intermediate

References

References available upon request.

Timeline

Head chef

Cosy Club
10.2019 - Current

Operations Chef

Red dog Saloon
01.2016 - 08.2019

Head Chef

Turtle Bay
04.2015 - 12.2015

Head Chef

Wagamama
01.2014 - 04.2015

Head Chef

Las Iguanas
08.2010 - 01.2014

Master of Business Administration - Hospitality

Swami Vivekananda Subharti University
02.2010 - 04.2012

CDP

Hilton Atlanta
10.2008 - 10.2009

Master certified food executive - Food manager

IFSEA (AHA&LA)
/2008 - /2009

Diploma of Higher Education - Culinary arts

city guilds (Institute of London)
/2006 - /2008

Higher National Diploma - Culinary arts

Delhi Institute of Hotel Management and catering
/2004 - /2007

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