Manoj Rawat is an ambitious and performance-driven Executive Chef with over 21 years of experience in the culinary world. Based in New Delhi, India, he has a rich tapestry of proficiency and extensive experience in diverse culinary environments. His expertise spans across proficient kitchen operations, kitchen management, menu planning, team leadership, and financial stewardship.
Early Life and Education
Manoj Rawat was born on September 8, 1980. From a young age, he was drawn to the kitchen, inspired by the rich culinary traditions of India. This passion led him to pursue formal education in the field of hospitality. He completed a three-year Diploma in Hotel Management from the Ministry of Tourism, Government of India, between 1999 and 2002. This educational foundation set the stage for his illustrious career in the culinary arts.
Career Beginnings
Manoj began his professional journey as a Kitchen Assistant (Commis) at The Oberoi Hotels in Rajasthan, where he worked at The Trident and Vanyavilas. Here, he demonstrated culinary excellence in both the Continental and Indian kitchens. He was adept at handling various responsibilities, from hot and cold preparations to butcher tasks, and excelled in curry, tandoor, and sweet preparations.
Professional Growth
Manoj’s career took a significant leap forward when he joined Intercontinental Eros in Nehru Place, New Delhi, as a Sous Chef and later as Chef de Partie (CDP). He spearheaded culinary operations at All Day Dining (Blooms), Garde Manger, and the Commissary kitchen. Manoj crafted innovative menus for buffets, Sunday brunches, and various food promotions. He also executed and managed stringent food safety audits and maintained meticulous record-keeping. During his tenure, he earned recognition as a Certified Departmental Trainer (CDT) and Internal Auditor for ISO 14001, contributing to environmental standards and the professional growth of kitchen personnel.
As a Sous Chef at Pickwick Restaurant, The Claridges, New Delhi, Manoj ensured the financial success of the coffee shop and alfresco dining areas. He orchestrated enticing food promotions and sophisticated wine dinners while expertly managing outdoor catering services for embassies and esteemed clientele. His exceptional performance earned him the title of “Manager of the Quarter.”
Manoj further honed his skills as Executive Sous Chef and Senior Sous Chef at Eros Hotel, Nehru Place, New Delhi. He directed a team of 85 chefs and 38 kitchen stewarding associates with leadership prowess. Manoj conceptualized menus for the coffee shop, specialty outlets, bar, and pastry shop. He supervised expansive banqueting events accommodating up to 2000 guests and earned accolades as “Manager of the Year.” His certifications in “Train the Trainer” and “Internal Auditor” for FSMS from Bureau Veritas are a testament to his dedication to excellence.
At Le Meridien, Gurgaon, Haryana, Manoj served as Executive Sous Chef, steering a team of 68 chefs and 28 kitchen stewarding associates. He revamped menus for all outlets, considering factors such as pricing, cost, and menu engineering. Manoj fostered seamless interdepartmental communication to enhance kitchen operations’ efficiency and oversaw critical aspects, including food ordering, inventory management, cost reconciliation, and food audits.
Manoj’s tenure as Executive Chef at Hilton Garden Inn, Gurgaon, Haryana, saw him planning and executing operational procedures for diverse Food & Beverage outlets. He actively participated in profit and loss meetings, business forecasts, and daily revenue meetings. Manoj created and amended menus throughout the hotel, ensured efficient equipment maintenance, tracked guest satisfaction, and formulated action plans to meet targets. He also managed payroll and handled recruitment for the kitchen.
As Executive Chef at Radisson Gurugram Sohna Road City Center, Haryana, Manoj strategized, coordinated, and executed operational procedures for various Food & Beverage outlets. He conducted thorough analysis of profit and loss, business forecasts, and participated in daily revenue meetings. Manoj developed and revised menus throughout the hotel, ensured smooth equipment functioning, and managed the overall operations of the Food and Beverage Department.
Recent Roles
Manoj’s role as Cluster Executive Chef at Barahi Hotels and Leisures in Nepal involved orchestrating culinary operations for a group encompassing five hotels, lodges, and a standalone multispecialty restaurant, “Byanjan.” He revamped culinary practices with a focus on modern techniques, played a pivotal role in the successful execution of an 80-key property project in Kathmandu, and streamlined food safety and hygiene procedures. Manoj also led the development of new menus, orchestrated promotional activities, and ensured the cost-effectiveness of festive menus.
Currently, Manoj leads professional kitchen operations at Ramada by Wyndham, Gurgaon Central, Haryana. He orchestrates and manages coffee shops, Indian specialty restaurants, and high-volume banqueting operations. Manoj has demonstrated profound competence in implementing modern culinary techniques to optimize operational efficiency and elevate the dining experience. His strong focus on menu planning and development, team building, and financial oversight has made significant contributions to the establishment.
Personal Life
Manoj Rawat is married and resides in New Delhi, India. He is fluent in English and Hindi. His address is House No. Rzf 126, St. No. 43, Sadh Nagar II, Palam Colony, New Delhi 110045. Outside of his professional life, Manoj enjoys exploring new culinary trends and spending time with his family.
Manoj Rawat’s journey from a Kitchen Assistant to an accomplished Executive Chef is a testament to his dedication, passion, and relentless pursuit of culinary excellence. His extensive experience, innovative approach, and leadership skills have made him a respected figure in the hospitality industry. As he continues to lead and inspire, Manoj remains committed to elevating culinary standards and optimizing operational effectiveness within the hospitality sector.
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