He will lead the culinary team and will be responsible for pricing, cost planning, budget analysis and the curation of innovative menus across all the restaurants at Radisson Hotel Agra.
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Manoj Jangid’s journey started with Grand Hyatt, following this he moved on to Sofitel where he contributed a valuable 9 years towards maintaining product and service quality levels
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Through his culinary journey, Chef Deva has received eminent awards and won himself quite a handful of accolades.
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His profound ideas are key in generating revenue, emphasizing innovation in marketing the hotel’s services digitally, elevating hotel’s services and much more.
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His wide-ranging experience, creative flair and ardent passion for the culinary art make him the perfect chef to oversee and maintain the legacy of the award-winning restaurants of the Hyatt Regency Kolkata.
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In his current role, Nilesh will spearhead the spa operations. His focus will be to keep up with the latest market trends in the wellness industry and create new experiences to cater to the evolving needs of the guests.
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The Poona Hoteliers Association (PHA) is a very active body in Western India.
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His expertise lies in improving the overall guest satisfaction with sustainable cooking, developing new food and beverage concepts, fair trade and organic sourcing, cost management and development of potential talent.
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