Experience

City Centre Rotana Doha

• Qatar
• Hospitality
• 100 - 200 Employee

• Executive Chef

  • Oct 2020 - Present



S.&L. Consulting

• Executive Consulting Chef

  • Oct 2018 - Oct 2020

  Managing all Operational aspects of 6 Restaurants Increased daily covers by 15% from an average 110 to 150 in the Italian Outlet Increased weekly sales by almost 30,000 Australian Dollars in the Café Scrutinized culinary group members by training, instructing and mentoringCreated production sheets, recipes and Par Levels to control food inventory and wastage Assist EAM in writing SOP’s for the Culinary, Stewarding and F&B departmentsAssist the EAM food and beverage with Department budgets and controlDevelop systems and templates that measure the cost effectiveness of the departmentPrepare purchasing and rosters according to business demands Prepare daily, weekly and monthly budgets for Department purchasesCoordinate operations between other departmentsCoordinate Maintenance of all equipment through proper scheduling Counsel staff and prevent work related challenges or problems as they arise



Sheraton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Executive Chef

  • Oct 2017 - Oct 2018

  Executive Chef in charge of Day to Day Kitchen Operations, 5 Outlets + C. & E.Consistently offer professional, engaging and friendly servicePromote a fun, professional and disciplined work environmentManaged all aspects of the Culinary and Stewarding Operations for 5 Outlets.Increased food quality satisfaction scores from 20% to 73% within a 3-month period Reduced par level stocks by 20% to increase profitability and decrease wastage Met financial targets in both labour 28.8% and food cost 27.9% by being more hands on with all training and recipe controlSupport/Coach/Develop & Motivate kitchen colleagues & managersEnsure all kitchen colleagues & managers are aware of standards & expectationsStrive to improve all food preparations, presentations & menu selectionsEnsured Food Cost was within budget at all times 28.8%Addressed Budgets- food cost / staffing / labour cost / forecastingAddressed researched demographic population to create promotionsAssist EAM in writing SOP’s for the Culinary, Stewarding and F&B departmentsAssist the EAM food and beverage with Department budgets and controlEnsured with HR that Staff relations were always addressed positivelyLead and supported the Procurement Team in selecting best purchasing practices



Cleveland Clinic Abu Dhabi

• United Arab Emirates
• Hospitals and Health Care
• 700 & Above Employee

• Executive Chef FASSCO International

  • Dec 2016 - Oct 2017

  Headhunted by FASSCO International to provide specialized Culinary expertise, develop and roll out new menus and provisional Concepts, and oversee all aspects of the of food preparation operations at Cleveland Clinic Abu Dhabi. Overseeing daily operations, performance activities, and strategic development of the culinary team, with responsibility for 60 staff ensuring patients, guest and caregivers dining experience is second-to-none. Maintained productivity and efficiency in a wide range of capacities and processes, emphasizing development of standards and best practice solutions, while supervising 6 direct reports, and leading on numerous new improvement initiatives and business strategies to ensure exceptional service delivery, increase in revenues, control of very aggressive food cost, and enabling staff to continually meet KPI objectives.FASSCO is 51% SATS Investments Pte Ltd, 49% Planet Foods Pte Ltd, and 100% customer oriented. Based in Singapore, it was conceived to create a third credible and preferred option to other dominant industry remote site catering and allied services providers for serving client companies engaged in Oil & Gas, Mining, Construction, Defense and Maritime. The advantages of being in Singapore will be leveraged, be it in recruiting catering personnel in the region and globally or training bases or back-end operations (365×24) to serve our customers.



Fairmont Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Executive sous chef

  • Mar 2015 - Dec 2016

  The Fairmont Bab Al Bahr features 369 contemporary and spacious guestrooms and suites, as well as Fairmont Gold, highlighted by one of the largest lounges in the city filled with plush seating areas and full culinary set up’s for daily made-to-order breakfast, and evening hors d’ouvres and beverages, all against a staggering backdrop of Sheikh Zayed Grand Mosque.Experience some of the finest restaurants in Abu Dhabi at Fairmont Bab Al Bahr. Savour a full portfolio of dining options from the seasonal flavours of CuiScene, the all day dining destination to innovative gourmet hamburgers at Poolside, or choose from one of the largest selection of tea blends in the city at Al Naba’a Lounge, situated in the heart of the hotel. At The Chocolate Gallery, watch as chocolatiers craft delectable confectionary from the finest ingredients and for those who “like to see and to be seen”, Chameleon will provide the ideal venue, where exquisite wines and cocktails can be enjoyed in elegantly chic surroundings. The hotel also features Frankie’s Italian Restaurant & Bar, while Michelin star celebrity Chef Marco Pierre White brings his first steakhouse to the region with Marco Pierre White Steakhouse & Grill. Fairmont Bab Al Bahr also features a Lebanese restaurant, Cedar Lounge, with indoor and alfresco dining options.Summary Consistently offer professional, engaging and friendly servicePromote a fun, professional and disciplined work environmentSupport/Coach/Develop & Motivate kitchen colleagues & managersEnsure all kitchen colleagues & managers are aware of standards & expectationsStrive to improve all food preparations, presentations & menu selectionsStrive to ensure food Cost is maintained without compromising quality Create, approve and update all food MenusResearch and Implement new trends in the market placePrepare and Co-ordinate all food tastings Audit all Outlets to ensure we exceed Fairmont standardsHold performance reviews with the culinary department



The Star Entertainment Group

• Travel Arrangements
• 700 & Above Employee

• Executive Sous / Development Chef

  • Feb 2014 - Feb 2015

  Lush landscaped gardens. Enviable location. Five-star comfort. The Star Gold Coast has it all. Freshly renovated and ideally situated on Broadbeach Island, this slice of paradise is the perfect place to combine relaxation and free-spirited fun. Take your pick from almost 596 luxurious rooms, enjoy sweeping coastal and hinterland views, indulge in a massage, sweat it out in an invigorating gym session, or just kick back poolside in your own private cabana. With award winning restaurants, a 24-hour casino and our Pavilion Convention Centre all within arm’s reach, you have all the ingredients for a memorable stay – whether it’s for business, pleasure, or a bit of bothSummary Prepared new Recipes for the Commissary Kitchen for all the outlets Prepared all new Recipes for testing and tasting at Corporate levelAssisted the Executive chef Maintain a well structured 175 culinarian strong team Assisted the Executive chef Maintain a very aggressive food cost Assisted with all HR requirements for Recruitment for the entire propertyAssisted with all HR Union requirements to Manage all staff Assisted the Executive Chef in running 7 Restaurants and 8 BarsAssisted the Executive Chef in developing new menus and training plansAssisted the Executive Chef in developing Kiyomi Japanese / with Chase Kojima of SOKYO fameAssisted the Executive chef re-open CUCINA VIVO, the most spectacular restaurant on the Gold Coast



Mövenpick Hotels & Resorts

• France
• Hospitality
• 700 & Above Employee

• Executive Chef Pre and Post Opening

  • Sep 2009 - Dec 2013

  Executive Chef in charge of Pre and Post opening Movenpick Deira Strong Focus in Teaching, Mentoring and Coaching the Culinary TeamIn Charge of Designing and implementing kitchens, from concept statementIn Charge of writing S.O.P’s, table Lay out, procurement, menu’sAssisted the EAM with Budgets- food cost at 28.5% / staffing / labour cost / forecastingAssisted the Sales and Marketing team and researched demographic population to create promotionsEnsured with HR that Staff relations were always addressed positivelyAssisted with the running of 3 F&B outlets and Large Outdoor CateringLead and supported the Procurement Team in selecting best purchasing practices Reporting to the general Manager, Mr Michael Nugent Achievements:Successfully Opened Movenpick Deira as per set Target Lowest 3% of staff turn over for any pre-opening hotel team Reduced manning guide to yield better profit margins for all operationsIntroduced HACCP with in the first 6 months of operations

• Executive Task Force Chef Pre-Opening

  • Sep 2012 - Dec 2012

  On Task-force for 4 months to open the new Heritage Wing of our Sentosa Island property. The property has 200 rooms a Fantastic pool surrounded by the heritage building Fantastic Dining Outlets and a Great Whisky bar which will serve some of the most iconic whiskies available.Assisted in all kitchen recruitment for the restaurants, and Banqueting from interview to food tasting Addressed budgeting, kitchen layouts and menu planning for the restaurantsAssisted in writing S.O.P’s, table Lay out, procurement, menu’sAssisted with Budgets- food cost / staffing / labour cost / forecastingAssisted and researched demographic population to create promotionsLead and supported the Procurement Team in selecting best purchasing practices Reporting to Owning Family

• Cluster Executive Sous Chef Pre-Opening

  • Sep 2009 - Dec 2010

  Pre-Opening Team for Movenpick-Ibn Battuta Gate Hotel / Oceana / and WEST 14th Assisted in all kitchen recruitment for the 3 properties, from interview to food tasting Addressed budgeting, kitchen layouts and menu planning for all the restaurantsAssisted in Designing and implementing kitchens, from concept statementsAssisted in writing S.O.P’s, table Lay out, procurement, menu’sAssisted with Budgets- food cost / staffing / labour cost / forecastingAssisted and researched demographic population to create promotionsEnsured with HR that Staff relations were always addressed positivelyAssisted with the running of 12 F&B outletsLead and supported the Procurement Team in selecting best purchasing practices Reporting to GM's Jan Kaiser and Michael Nugent Achievements:Assisted in Successfully Opening 2 hotels with in 1 year Assisted in Successfully Opening the award winning West 14th steakhouse in Oceana Beach ClubNominated for best steakhouse in 2011 – What's On Magazine / Time Out DubaiLowest 7% of staff turn over for any pre-opening hotel team Assisted in Reducing manning to yield better profit margins for all operationsIntroduced HACCP with in the first 6 months of operation at Ibn Battuta Gate



Fairmont Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Executive Italian Chef

  • Sep 2007 - Sep 2009

  Charged with Managing the Culinary and Stewarding team of the biggest Italian Restaurant in South East AsiaAddressed all Menu Development and Engineering of the outlet Strong Focus in Teaching, Mentoring and Coaching the Culinary TeamStrong Focus in Food and personal Hygiene (HACCP / Codex Alimentarius)Addressed budgeting, Food purchases and menu planning for the restaurant Maintained the food cost at 28% without altering quality Ensured with HR that Staff relations were always addressed positivelyLead and supported the Procurement Team in selecting Italian products for Kitchen and on selling in Prego Deli Prepared new Recipes for the Pastry Kitchen for execute for our Business lunches, A-la-Carte and Sunday BrunchPrepared all new Recipes for testing and tasting for Director of Culinary, EAM and General Manager Research and Implement new trends in the market placeCoordinate operations between other departmentsCoordinate Maintenance of all equipment through proper schedulingCounsel staff and prevent work related challenges or problems as they arise



Anantara Hotels, Resorts and Spas

• Thailand
• Hospitality
• 700 & Above Employee

• Italian Chef

  • Jan 2007 - Sep 2007

  Assisted in all kitchen recruitment for the restaurant, Addressed budgeting, kitchen layouts and menu planning Assisted in writing S.O.P’s, table Lay out, procurement, menu’sAssist the EAM food and beverage with Department budgets and controlDevelop systems and templates that measure the cost effectiveness of the departmentPrepare purchasing and rosters according to business demandsPrepare daily, weekly and monthly budgets for Department purchasesCoordinate operations between other departmentsCoordinate Maintenance of all equipment through proper schedulingCounsel staff and prevent work related challenges or problems as they ariseAssisted with Budgets- food cost / staffing / labour cost / forecastingAssisted and researched demographic population to create promotionsLead and supported the Procurement Team in selecting best purchasing practicesReporting to General Manager



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Chef de Cuisine

  • 2004 - 2007

  Charged with Managing the Culinary and Stewarding team of 2 Italian RestaurantsAddressed all Menu Development and Engineering of the outletStrong Focus in Teaching, Mentoring and Coaching the Culinary TeamStrong Focus in Food and personal Hygiene (HACCP)Addressed budgeting, Food purchases and menu planning for the restaurantEnsured with HR that Staff relations were always addressed positivelyLead and supported the Procurement Team in selecting Italian products for the Kitchen Prepared new Recipes for the Pastry Kitchen for execute for our Business lunches, A-la-Carte and Friday BrunchDeveloped Menus for Italian Style Buffet and Antipasto Bar Created and Developed La Moda BBQ with 3 Live stations during the winter months, averaged 80 covers per night Prepared all new Recipes for testing and tasting for Director of Culinary, EAM and General ManagerResearch and Implement new trends in the market placeCoordinate operations between other departmentsCoordinate Maintenance of all equipment through proper schedulingCounsel staff and prevent work related challenges or problems as they arise