Andrew Jones
Executive Chef Consultant at 5 star hotel- Claim this Profile
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Bio
Experience
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5 star hotel
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India
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Restaurants
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1 - 100 Employee
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Executive Chef Consultant
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Dec 2022 - Present
• Working with 5-star resorts in Montenegro to assess their F&B offering. Hotel opens Seasonally from April to Oct, Development an opening and closing strategy. • Improvements in products including Menu Development and implementation, Costing, Set Selling Prices, Training, Recruitment, Health & Safety, Procurement of equipment and the success of the daily operation. • Working with 5-star resorts in Montenegro to assess their F&B offering. Hotel opens Seasonally from April to Oct, Development an opening and closing strategy. • Improvements in products including Menu Development and implementation, Costing, Set Selling Prices, Training, Recruitment, Health & Safety, Procurement of equipment and the success of the daily operation.
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THE K HOTEL BAHRAIN
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Bahrain
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Hospitality
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1 - 100 Employee
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Executive Chef
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Apr 2022 - Nov 2022
• Oversee day to day operation with 4 Restaurants and lounges, 3 event spaces24h room service and outside catering and staff restaurant. • Train and develop team in new menu and cooking techniques. • Manage Food cost, HACCP, Daily operation, scheduling, and purchasing. • Plan budget for staffing, CAPEX 2023. • Recruitment of staff. • Oversee day to day operation with 4 Restaurants and lounges, 3 event spaces24h room service and outside catering and staff restaurant. • Train and develop team in new menu and cooking techniques. • Manage Food cost, HACCP, Daily operation, scheduling, and purchasing. • Plan budget for staffing, CAPEX 2023. • Recruitment of staff.
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Viceroy Kopanik
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Seriba
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Executive Chef
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Sep 2020 - Apr 2022
• Setting up and opening all area of F&B operations, 3 restaurants all-day dining buffet and a la carte, Fine Dining Asian Specialty with life sushi counter, Après ski bar, three event spaces, 24-hour room service, private events, and outside catering and staff restaurant. • Developed all menus structures. • Develop the concept of food offering in restaurants and bars. • Develop a manning guide for culinary areas to fit with areas’ needs and budgets. • Recruited and trained all staff in the culinary team. • Pre-opening tasks assessed all OS&E and FF&E lists for the F&B department. • Organize delivery and checks distribution and storage of all F&B OS&E, and FF&E. • Set up HACCP and general hygiene procedures. • Developed SOPs for culinary and stewarding. • Rationalization of suppliers to ensure correct quality and costs were met. Show less
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Sugar Beach, A Viceroy Resort
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Saint Lucia
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Hospitality
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1 - 100 Employee
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Executive Chef
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Jun 2019 - Sep 2020
5 Restaurants, Fine Dining with Caribbean influence, Beach Restaurant, Beach snack bar, Asian and Sushi Bar, Breakfast Buffet and alcarte. 24-hour room service, private events and weddings and staff restaurant • Rework of all menus, training, dish development and maintaining standards within the resort. • Responsible for 7 kitchen areas and brigades in terms of production, staff training, menu development, food cost management, food hygiene and discipline. • Rationalization of suppliers including implementation of new products. • Develop new menus with more locally sourced ingredients. • Working with guests to have bespoke dining experiences during their stay. • Develop and implement closing strategy of all kitchens during Covid 19 pandemic. • Develop and implement re-opening strategy in compliance with new protocols and working methods with the re-opening of resort after covid 19 lockdown. • Work on future projects for development of resort including OS&E and FF&E Lists for new projects. • Implement new maintenance schedules for all kitchens. Show less
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Chamberlain's Of London
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London, England, United Kingdom
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Executive Chef
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Nov 2011 - Dec 2018
• Executive Chef in charge of all menus, training and dish development within the company. • Responsible for multiple kitchen areas for production, staff training, menu development, food cost management, food hygiene • Rationalization of suppliers including implementation of audited preferred supplier list. • Budget development and maintenance of food cost for the stakeholders. • Events in many prestigious event spaces such as Guildhall, Trinity house, Armories Hall and HMS Victory, Catering for parties up to 1000 covers. • Outside Catering in Royal palaces including St James and cooking for many members of the British Royal Family and high-profile guests at numerous events. Show less
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The Westbury Mayfair, London
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London, England, United Kingdom
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Executive Chef
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Feb 2008 - Jun 2011
Artisan Restaurant, Polo Bar, Private Events400 in 13 rooms over two different floors within the hotel, Tsukji Sushi, Tea Room and 24h Room Service. • In charge of all menus training and dish development in the hotel. • Maintenance of food costs. • Improved hygiene of kitchen from 3* rating to 5* rating "Scores on the Doors" program. • Set up and opened new banqueting facility (Westbury Gallery) within the hotel increasing the capacity from 100 to 300+ covers. • Opened Tsukji Sushi, 20-seater modern sushi bar Jun 2010. • Oversaw £600k development of new main kitchen in the hotel including planning, design, cost control and rationalization of equipment and space. • Improved staff retention and maintained brigade within the kitchen through training and development and setting clear achievable goals. • Responsible for all other aspects of running kitchens within a 5-star hotel including recruitment, health and safety, food hygiene, ordering, menu planning, writing and implementation, rationalization of suppliers, product. Show less
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Claridge's
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United Kingdom
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Hospitality
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200 - 300 Employee
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Premier Sous Chef
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Aug 1995 - Feb 2008
Foyer and Reading Room, Room Service, Claridge’s Bar and Fumoir, Private Events from up to 900 covers in 8 rooms over two different floors within the hotel • Promoted to Premier Sous in July 2005. Started as extended apprentice promoted 8 times. • Deputized for the Executive Chef. • Member of the Hotel Management Committee. • Responsible for all kitchen areas in terms of production, staff training, menu development, food cost management, food hygiene. • Organizing and running of kitchen Master Classes / Interactive Dining. • Rationalization of suppliers including implementation of audited preferred supplier list. • Representative for Health and Safety. Show less
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Education
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South East Essex College of Arts and Technology
Hospitality