Manuel Manzano Rodriguez

• Developed and implemented seasonal menus, enhancing guest satisfaction through innovative culinary creativity and seasonal ingredients.
• Oversaw daily kitchen operations, ensuring compliance with health and safety regulations while maintaining high-quality standards.
• Keeping my team for many years, making a family feeling
• Caterings for companies, embassies (Spain,Norway, EU, Peru...) and private houses.
• Consulting for Hotel, preparing the team, menus and buffet. Making menu for the Night shift restaurant (fine-dinning)
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• Trained and mentored kitchen staff, fostering a collaborative environment that improved efficiency and reduced turnover.
• Managed inventory and procurement processes, optimizing supply chain management and minimizing food waste in operations.
• Created and maintained strong relationships with local suppliers, ensuring access to fresh, quality ingredients for menu offerings.

• Developed and implemented innovative culinary curricula, enhancing student engagement and skill acquisition in culinary arts.
• Mentored aspiring chefs, fostering professional growth and improving student performance through tailored feedback and guidance.
• Collaborated with industry professionals to establish partnerships, enriching program offerings and increasing student internship opportunities.
• Conducted assessments and evaluations, ensuring high standards of academic integrity and enhancing curriculum effectiveness.

• Developed and implemented Spanish dishes, enhancing guest experiences through real Spanish food. Traditional/modern dishes.
• Supervised kitchen staff, fostering a collaborative environment that improved service efficiency and team morale.
• Managed inventory control and procurement processes, ensuring quality ingredients while reducing waste and costs.
• Trained and mentored junior chefs, leading to improved skill levels and increased kitchen productivity.

Directed operations as main chef at International Yeosu Expo, overseeing a team of 8 members.

Developed diverse menus, drink selections, and curated wine lists to enhance dining experience.

Managed complete project execution for Tapas Bar, ensuring adherence to quality standards.

Achieved status as most visited venue at Expo through exceptional culinary offerings.

Gained valuable experience under industry-leading chef at culinary school.

Progressed from entry-level role to managing starters and appetizers section.

Executed catering services for events ranging from 2 to 25,000 attendees.

Coordinated food preparation for weddings, corporate dinners, and cocktail events.

Led small kitchen team during prestigious Americas Cup event.

Served as sous chef for newly opened restaurant in Cornella Les Aigües.