Mr. Manoj Rai Mr. Manoj Rai

About Mr. Manoj Rai

Deepa Ardnareshwar Empowerment Foundation


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 Mr. Manoj Rai

Executive Member, Deepa Ardnareshwar Empowerment Foundation

Chairperson of NGO Santa Chef for Under Privileged Kids & Chairperson of Miss Transqueen India


“Best Chef of the year 2016” Awarded by “Indian Hospitality Congress” New Delhi 2016.
Style Icon Chef Of the year 2015-16 by Fashion & beauty award
“Face of the Future” Awarded by “Indian Hospitality Congress” Mumbai 2015
“Brand Ambassador” India for “Chef Against Cancer” National Pink Tie Society USA.
“Brand Ambassador” of “Good Shepherd Institute of Hotel management” Darjeeling.



A progressive culinary professional with over 18 years of experience in establishments that including world class hotels and several upscale restaurants. Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working environments with customer-oriented professionals. Highly skilled at performing financial analysis, troubleshooting operations and recommending effective cost controls.




Professioanl Experiance

1.
Managing Dirctor
(June 2016 Till Now)

Chef Manoj Rai & Company

Currently working as F&B Consultant under my own banner (www.chefmanojrai.in)

Pre- opening support to Restaurant & Hotels (Concept Development, kitchen and bar layout, Food menu, bar menu, Manpower) Recipe & research development for few retail company on there new product. Hosting workshop of healthy food (Venue- NIFT MUMBAI, Lakme Fashion week contestant, corporate venue, Restaurant venue etc)

2.
Director Food Production- (November 2014 – May 2016)

F&B Asia (Harry’s bar, Pind Baluchi India & Singapore & Pan India)


Handling 38 Pind Baluchi outlets (The best North Indian Food) Pan India & Internationally. Recently Designed new concept for the same brand (Pind Baluchi grills & Platters a multi- cuisine unlimited buffet concept. Have maintained and upgraded the standards of the kitchen operation in all the outlets. Have opened a new concept restaurant for the company at GK I, by the name of Grills and Platters.

3.
Zerucco by Zilli
(Celebrity Chef from London Aldo Zilli)

The finest Italian Fine dining Restaurant


Director Food production (May 2013-October 2014)
Face of the restaurant. Handling the restaurant operations. SOP formulation and execution. Handling a team of 26 people including 2 expat Italian chefs. Joined as Executive chef of the 180 covers fine dining restaurant. Worked with Celebrity Chef Aldo Zilli, for restaurant menu formulation Live TV show with Channel Viacom 18- Home shop 18. One of the best Jury Award at Culinary Art India 2014 by Sahara Group.

4.
Executive Sous Chef & Executive Chef
LEBUA New Delhi Dwarka. ( 3 Years)
(Pre-Opening hotel with 430 rooms and 7 food and beverage outlets) 2nd August, 2010 – 15 April 2013

Managing staff of up to 80. Overseeing all kitchen and food operations for all F&B outlets, and Assisted a new facility. Spearheaded opening of 150 covers coffee shop, In Room Dining, Two banquet halls and a Night Club. Trained new hires and retrained existing staff on food presentation techniques. Developed the menus. Supervised outdoor catering for events accommodating up to 400 people. Conducted budgeting, marketing and financial/cost analyses.


5.

Achieved optimum food service operating costs for the hotel at a critical juncture: Kept restaurant food costs at 25.5% versus industry standard of 32-34%, and owner goal of 30%. Maintained whole staff labor costs at 10% versus industry standard of 15%. Streamlined all kitchen operations and set up a commissary unit for 8 F&B outlets that provided the necessary structure for the corporation to run as profitably as possible and fueled its future growth.

6.
Senior Sous Chef
The Claridges New Delhi

7th January, 2008 – 15 June 2010

Seville the best medditrenian restaurant in India best awarded restaurant 5 years in row.

Responsible of handling renowned Spanish & Italian fine dining restaurant Seville, Coffee Shop Pickwick, 80 cover VIP lounge and Aura Bar and banquets. Under direction of executive chef, managed kitchen staff of up to 30 and functions that included scheduling, menu planning and purchasing for a hotel with 4 different restaurants and 8 M in yearly revenues. Instrumental in keeping expenses in check while preserving reputation for excellence and quality.

7.
Corporate Executive Chef

QBA Restaurant & @live restaurant

(340 cover Fine Dinning European cuisine outlets spread over 14000 sq. ft.)

Handling a team of more than a 50 staff &that include Bakery chef three Sous chef. Worked with an International chef from Canada Chef Felix trunksy for year. Played a pivotal role in the opening of their second restaurant in Connaught place called @live; a 120 cover world cuisine restaurant Designed the entire menu and supervised its implementation successfully. Was actively involved in the designing of the kitchen. Earned the restaurant prestigious “GOLDEN PLATE AWARD” by the INDIA TODAY GROUP in 2005

8.
Chef de Partie

Jaypee Greens Greater Noida

(60 cottage five star resorts owned and operated by the famous Jaypee Group)

March 2003-Oct 2003 Italian cuisine

Augmented culinary skills and gained hands-on business experience to advance professional career in culinary arts and hospitality. Helped sous chef with preparation of all foods, assisting with ordering, organization of kitchen staff, and menu planning.


9.
Management Trainee

The Radisson Group

August, 2001to Aug, 2003

Worked extensively in the food and beverage operations. Trained with the purchase and ordering procedure in detail. Looked into the wastage control in the kitchen and regular hygiene checks both in the kitchen and in the storage areas. Trained in proper inventory control of both the consumables and perishable items in the kitchen. Worked with the F & B controller in taking out the food cost and consumption report both on weekly and monthly basis. Worked on MMS (Material Management System)

10.
Prep Cook (Pre –Opening)

T.G.I.Friday C.P New Delhi

July 2000 to July 2001

Most popular Casual dining restaurant chain from America. Joined this company as prep cook for there one of the openings in Delhi.


 Achievement and Accolades


All together Pind Baluchi won 5 awards in Culinary Art India (Italian live cooking, Kohinoor Rice Innovation round, best regional cuisine, Fruit & Carving, Best Innovation mock tail.

Recently won the most innovative Indian cuisine Award by Food & Night Life

Recently selected Joint Secretary for the Indian culinary forum of Delhi

Did the pre judging round as judge for Master Chef India 2011- 2012

Won two bronze medals for the QBA Team in Mango food festival this year in month of august. The only restaurant manager to get awards.

Done various food reviews for well known publication groups like The Pioneer, The Hindustan Time, Times of India. Done 15 episodes of Food Show on the T.V. channel called ETV.

Worked as the main consultant for NESTLE INDIA LTD. For their famous Food Journal.

Worked in the Pre-opening team for Superstars; in Noida and for QBA and Delhi. All these restaurants today enjoy a remarkable reputation in their own field.

Worked as food stylish for their new launch refrigerator in India 2009) with L.G. International

Won 1st prize in Chef Competition held in I.I.A.S. GOA Year (1999).

 EDUCATION QUALIFICATIONS AND INTERESTS


3-Year Diploma in Hotel Management from I.I.A.S. GOA from1997 to 2000

10+2 from Kendriya Vidayala, Allahabad in 1994

10th from Kendriya Vidayala, Allahabad. in 1996

Interests: Cooking, Traveling and Taking New Challenges in Hospitality Industry.