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JW Marriott Hotel Bengaluru appointed Chef Manumon MT as Pastry Chef
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Saturday, 19 October, 2019, 15 : 00 PM [IST]
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Our Bureau, Bengaluru
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Chef Manumon has been appointed as the pastry chef at JW Marriott Hotel Bengaluru. An individual with a keen eye for detail, 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 five-star properties and other leading culinary destinations have shaped his career.
Manumon started off as Commis-II and Commis-III between 2005 and early 2009 at properties like Windsor Castle, Kottayam; Muthoot Sky Chef, Trivandrum; Coconut Lagoon, Kumarakom, and Ramada Resort and Spa, Cochin.
He later made his presence felt with his acquired skills as an associate at Ista Hotel, Hyderabad, for about two years, and went on to become demi chef de partie at the same property, where he spent another year until early 2012.
Manumon’s 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 and 2013.
Thereafter, he joined Marriott International through Marriott Hotel and Convention Centre in Hyderabad as chef de partie for a year-and-a-half between 2013 and 2014.
Later, Manumon joined Novotel Hyderabad and Hyderabad International Convention Centre in late 2014, where he held various positions, including 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 expertise in guest relations, guest and performance management, hotel operations and restaurant management, to name a few.
Manumon has mastered the art of planning and organising, menu preparation, inventory and expense management, staff training and assessment, forecasting and scheduling, research and development of recipes and desserts are some of the culinary skills that have kept him on the top of his game.
He 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.
Manumon has successfully completed the two-year of HOT programme from IHHR Hospitality, Hyderabad, in 2012 and was selected for the manager developing programme 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, Manumon prefers to listen to music and create new recipes.
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