Bangalore, December 23, 2019: Chef Manumon has been appointed as the Pastry Chef at JW Marriott Hotel Bengaluru. An individual with a keen eye for detail, his creative culinary cravings have made him a perfectionist. An exceptionally committed person, he keeps himself abreast with latest trends and strives to create something new and out of the box in order to evolve with moving times. His experiences and unique qualities will further strengthen the culinary team at the hotel.
He comes with over 13 years of experience with a penchant for learnings and experiments. His stints at some of the leading 5-star properties and other leading culinary destinations have shaped up his very promising career. He started off as Commis-II and Commis-III between 2205 to early 2009 that saw him perform his duties in properties like Windsor Castle, Kottayam; Muthoot Sky Chef, Trivandrum; Coconut Lagoon, Kumarakom; Ramada Resort & Spa, Cochin. He later made his presence felt with his acquired skills as an Associate at Ista Hotel, Hyderabad for about 2 years and went on to become Demi Chef De Partie at the same property where he spent another year until Early 2012.
Looking at his improved skill set and his approach towards creating unique preparations earned him the position of Chef De Partie at Isat Hotel, Hyderabad where he held on to that position for a year between 2012-13. Then he made his entry into the world of Marriott International through Marriott Hotel & convention Centre in Hyderabad as Chef De Partie for a year and a half between 2013 to 2014. Later he joined Novotel Hyderabad and Hyderabad International Convention Centre in late 2014 where he held various positions i.e. Sous Chef, Assistant Pastry Chef and Pastry Chef from late 2014 to early 2019 and joined JW Marriott Hotel Bengaluru as the Pastry Chef in mid-2019.
His career graph includes him gaining expertise in Guest Relations, Guest & Performance Management, Hotel Operations, Restaurant Management to name a few. Manumon has mastered the art of Planning & Organizing, Menu Preparation, Inventory & Expense Management, Staff Training & Assessment, Forecasting & Scheduling, Research & Development of Recipes and Desserts are some of his culinary skills that have kept him on the top of his game.
Manu keeps himself abreast with latest trends in the pastry domain that enable him to go beyond the obvious to prepare desserts that became an instant hit with the guests. He has successfully completed 2 years of HOT program from IHHR Hospitality Hyderabad in 2012 and was selected for Manager Developing Program for the year 2014-15 at Hyderabad Marriott Hotel and Convention Centre. He also holds a Diploma in Food Production from Consult Inn Institute of Management and Catering Technology, Kottayam, Kerala.
When not at work, Chef prefers to listen to music and create new recipes.
Corporate Comm India (CCI Newswire)
