Experience

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  Lorette Golf Course

  • Executive Chef

    • Apr 2014 - Present

    Created six-course Chef’s Table menu featuring indigenous ingredients and paired wine with exclusive seafood. Garnered high praise from guests and the management for this exclusive event In charge of creating exclusive menus for Ala carte, Buffet, Banquet Table d’hote, Lounge Menus and Special Th...

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  South Beach Casino

  • Senior Sous Chef

    • Jan 2009 - Nov 2013

    5 Million / Year – Food and Beverage Revenue Operation. Responsible for the successful performance of Banquet Operations, All Dining Rooms and In Room DiningCreated exclusive Menu and high level presentation for Banquet Table d’ hote, Buffet and Ala carteEnsured Standard and Consistent Recipe ar...

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  Club Regent Casino, Manitoba Liquor and Lotteri...

  • Winnipeg, Canada Area

  • Executive Chef

    • Sep 2007 - Dec 2008
    • Winnipeg, Canada Area

    10 Million / Year – Food and Beverage Revenue Operation. Managed 40 unionized EmployeesCreated six-course Chef’s Table menu featuring indigenous ingredients and paired wine with exclusive seafood. Garnered high praise from guests and the management for this exclusive eventIn charge of creating e...

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  Fairmont Château Lake Louise

  • Lake Louise, Alberta Canada

  • Banquet Chef

    • Apr 2005 - Sep 2007
    • Lake Louise, Alberta Canada

    Responsible for the successful performance of Banquet Operations, Convention & Conference ServicesResponsible for kitchen department in the absence of the Executive Sous ChefCoached and mentored employeesIncreased the Banquets Ritchey and JD Power scores for exceptional guest service and exce...

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  Embassy Suites Hotel

  • St. Louis, Missouri, USA

  • Executive Sous Chef

    • Jun 2002 - Mar 2005
    • St. Louis, Missouri, USA

    15 Million / Year – Food and Beverage Revenue Operation. Managed 30 unionized Employees. Fine Dining Fish Market Restaurant – 250 seats with Wine Spectator Magazine Award for service excellence and Banquet Operations –500 Capacity. Comp Breakfast for up to 2000 Guests, Room service. Piloted Mont...

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  Casino Windsor Ltd.

  • Windsor, Ontario, Canada

  • Sous Chef

    • Jun 1998 - May 2002
    • Windsor, Ontario, Canada

    Part of the successful opening team for Casino Windsor Ltd .Ensured Standard and Consistent Recipe are followed, Set Food Quality Standards Ensured Customers receive expedient Courteous service and high quality food, Smooth running of F&B OutletsResolved problems on food related issues, Coord...

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  Safriya Palace, Served The King of Bahrain

  • Bahrain

  • Executive Chef

    • Jun 1996 - May 1998
    • Bahrain

    Royal Wedding for up to 5000, State Banquets for up to 350, Managed 30 EmployeesHosted official Head-of-State banquets for GCC leaders, Queen Elizabeth & Prince Charles of UK, featuring international cuisine. Catered to numerous high profile Royal functions & Weddings for up to 5000 peopl...

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  Sheraton Bahrain Hotel - Luxury Collection

  • Bahrain

  • Executive Sous Chef

    • Jan 1992 - Jun 1996
    • Bahrain

    Al Safir – 200 seat Fine Dining Restaurant, Al Bustan – 150 seat Coffee shop, Mayhua –Chinese Restaurant, Al Layali – night club, Al Nada Bar, Foody's – 300 Covers, Food Court Style restaurant, Room Service, Banquet and Out Door Catering up to 5000 coversCredited by senior management for buil...

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  Holiday Inn Bahrain

  • Bahrain

  • Senior Sous Chef

    • Oct 1989 - Dec 1991
    • Bahrain

    10 Million / Year – Food and Beverage Operation, 25 Employees.Al Mahara – 150 seat buffet Restaurant (Various Theme Nights), Al Budaya – 150 seat Coffee shop, Al Hunaina – Bar, The Peak – 50 seat Fitness Club Restaurant, Room Service, Banquet and Out Door Catering up to 2000 coversEnsured smooth ...

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  Holiday Inn Crown Plaza Kuwait

  • Banquet Chef

    • Jan 1986 - Oct 1989

    500 Room Property with 4 outlets and banquet and Out Door catering facilities up to 1200 covers, 50 Employees, Ensure the smooth operation of Banquet and Out Door Catering Operations