Manuel Polin

Manuel Polin

Executive Sous Chef at Conrad Centennial Singapore
Lives in Denpasar, Indonesia
over 6 months ago

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Chef Manuel
brings a proven track record of more than 10 years of international culinary experience, which includes leading the culinary department of 5* hotels and resorts, catering for large scale prime events, handling fine dining restaurants with a specialty in European and traditional north-eastern Italian cuisine.

During the time in Dubai Manuel has been nominated at the Pro Chef Award New Zealand 2016, reaching the final stage as runner up.

Manuel spent the 2016-end until 2018 at the Conrad Centennial Singapore as Executive Sous Chef supervising multiple outlets among which the bespoken Oscar’s buffet (prized best buffet in Singapore 2017 and House of Star 2017/2018 under his guidance), the award-winning Golden Peony Chinese fine dining and also catering state dinners for the offices of President and the Prime minister of the Republic of Singapore, a large scale of top events such as the National Day Parade, the swearing of new Singaporean President, the Oxford University world gathering, The National Gallery of Singapore showcase, the US Embassy (national day), the embassy of Finland 100th year of the republic, the Irish Embassy (national day), the Minister of Defence office’s private dinners. Manuel moved to Bali – Indonesia, to lead the culinary department of the bespoken El Kabron cliff club located in Uluwatu, working over the F&B rejuvenation project and expansion of the whole club.

Manuel speaks five languages including Italian, English, Spanish, French, little Tagalog and now on a learning path of Bahasa Indonesia.
His favourite hobbies are photography, craft beers degustation and pairings, solitaire long walking on the beach.

Manuel’s culinary core is to source ingredients as locally as possible to preserve the nature, emphasising organic produce, necessarily building greater relationship with indigenous people by supporting the local economy too.


  • Head of kitchens

    El Kabron restaurant and cliff beach club - Bali, Indonesia

    June 2018 - Now · 7 months

    In charge of the culinary department of the bespoken and multi-awards winning El Kabron cliff club and restaurant. Financially and operationally accountable, leading a team of 26 chefs. Appointed to create, schedule and plan the 2019 CAPEX worth 250K USD, in order to renovate and expand the kitchen premises and equipment range, increasing volume capacity of 40%, extending the food offer to larger groups up to 120 pax. The kitchen enlargement grows along with a second pool to be built in order to welcome families and groups. Planning new menus including standing cocktails, sunset packages along with sit-down dinner, luxury infinity poolside treats, lunch casual dining, rejuvenating the actual Spanish a la carte menu migrating to a Mediterranean fine dining concept, maximizing revenue, levering up current quality offer. Creating the 2019 Sunday brunch, currently not part of the activities. Building the 2019 events calendar, working close together with the newly appointed S&M manager. Focusing on sustainability and locally-sourced produce, ultimately affecting the profitability net. Reviewing the kitchen and stewarding family tree, salary ranges and benefits chart, accordingly with forecasted revenue and expansion plan; it includes re-building the kitchen compartment, selecting and hiring CDP and JSC to be in charge of single sections. Purchase of new tableware/plates complete range in partnership with the handcrafted plates brand Kevala.

  • Executive Sous Chef

    Conrad Centennial Singapore - Singapore

    F&B kitchen
    December 2016 - Now · 2 years and 1 month


  • English
    Full professional


  • LinkedIn

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