Arder Christie
Executive Chef at Castleknock Hotel- Claim this Profile
Click to upgrade to our gold package
for the full feature experience.
Topline Score
Bio
Antonio Ostuni
Despite having worked with Chef Arthur, for only few months, I have thoroughly enjoyed collaborating with such a talented professional. An excellent Chef, with the heart of a true Hotelier, Arthur's success comes from strong proficiency in menu creation, staff management, scheduling, payroll, ordering and plate design. Not relying on his (already outstanding) abilities in Culinary Arts alone, Chef Arthur has been an inspiring display of people skills, quality assurance, communication and personal as well as professional accountability. Always excited about his work, Chef Arthur is kind, nurturing, caring, patient, encouraging and efficient: an individual team members are not shy to reach out to and avidly learn from. Leading by example and showcasing a positive attitude, Chef Arthur challenges his team to continuously improve skills and talents, as recently happened with the launch of the new menu in our seafood, signature dining venue, Tide or with the most recent Festive Season, during which he has played a pivotal role in ensuring outstanding, five-star culinary excellence, was always displayed. It is for the above reasons and for many many more distinctive attributes of his professional and private persona that I look forward to work with Arthur again and, recommending him for a (I am sure) soon-to-come Executive Chef position, I truly believe he would be an added value for any company.
Antonio Ostuni
Despite having worked with Chef Arthur, for only few months, I have thoroughly enjoyed collaborating with such a talented professional. An excellent Chef, with the heart of a true Hotelier, Arthur's success comes from strong proficiency in menu creation, staff management, scheduling, payroll, ordering and plate design. Not relying on his (already outstanding) abilities in Culinary Arts alone, Chef Arthur has been an inspiring display of people skills, quality assurance, communication and personal as well as professional accountability. Always excited about his work, Chef Arthur is kind, nurturing, caring, patient, encouraging and efficient: an individual team members are not shy to reach out to and avidly learn from. Leading by example and showcasing a positive attitude, Chef Arthur challenges his team to continuously improve skills and talents, as recently happened with the launch of the new menu in our seafood, signature dining venue, Tide or with the most recent Festive Season, during which he has played a pivotal role in ensuring outstanding, five-star culinary excellence, was always displayed. It is for the above reasons and for many many more distinctive attributes of his professional and private persona that I look forward to work with Arthur again and, recommending him for a (I am sure) soon-to-come Executive Chef position, I truly believe he would be an added value for any company.
Antonio Ostuni
Despite having worked with Chef Arthur, for only few months, I have thoroughly enjoyed collaborating with such a talented professional. An excellent Chef, with the heart of a true Hotelier, Arthur's success comes from strong proficiency in menu creation, staff management, scheduling, payroll, ordering and plate design. Not relying on his (already outstanding) abilities in Culinary Arts alone, Chef Arthur has been an inspiring display of people skills, quality assurance, communication and personal as well as professional accountability. Always excited about his work, Chef Arthur is kind, nurturing, caring, patient, encouraging and efficient: an individual team members are not shy to reach out to and avidly learn from. Leading by example and showcasing a positive attitude, Chef Arthur challenges his team to continuously improve skills and talents, as recently happened with the launch of the new menu in our seafood, signature dining venue, Tide or with the most recent Festive Season, during which he has played a pivotal role in ensuring outstanding, five-star culinary excellence, was always displayed. It is for the above reasons and for many many more distinctive attributes of his professional and private persona that I look forward to work with Arthur again and, recommending him for a (I am sure) soon-to-come Executive Chef position, I truly believe he would be an added value for any company.
Antonio Ostuni
Despite having worked with Chef Arthur, for only few months, I have thoroughly enjoyed collaborating with such a talented professional. An excellent Chef, with the heart of a true Hotelier, Arthur's success comes from strong proficiency in menu creation, staff management, scheduling, payroll, ordering and plate design. Not relying on his (already outstanding) abilities in Culinary Arts alone, Chef Arthur has been an inspiring display of people skills, quality assurance, communication and personal as well as professional accountability. Always excited about his work, Chef Arthur is kind, nurturing, caring, patient, encouraging and efficient: an individual team members are not shy to reach out to and avidly learn from. Leading by example and showcasing a positive attitude, Chef Arthur challenges his team to continuously improve skills and talents, as recently happened with the launch of the new menu in our seafood, signature dining venue, Tide or with the most recent Festive Season, during which he has played a pivotal role in ensuring outstanding, five-star culinary excellence, was always displayed. It is for the above reasons and for many many more distinctive attributes of his professional and private persona that I look forward to work with Arthur again and, recommending him for a (I am sure) soon-to-come Executive Chef position, I truly believe he would be an added value for any company.
Experience
-
Castleknock Hotel
-
Ireland
-
Hospitality
-
1 - 100 Employee
-
Executive Chef
-
Jan 2019 - Present
-
-
-
Starwood Hotels & Resorts Worldwide, Inc.
-
Hospitality
-
700 & Above Employee
-
Executive Chef
-
Nov 2015 - Present
-
-
-
Westin langkawi Resort and Spa
-
Malaysia
-
Ex. Sous Chef
-
Oct 2013 - Sep 2015
In charge of all Culinary operations and Management responsibilities. Overseeing all Venues which include our ADD, IRD, Poolside, Breeze bar and Tide seafood Restaurant. Menu Engineering and development. Food Cost, Quality Control. HACCP we are currently Number 1 in SEA Region for our Hygiene Audit with a score of 94.5% In charge of all Culinary operations and Management responsibilities. Overseeing all Venues which include our ADD, IRD, Poolside, Breeze bar and Tide seafood Restaurant. Menu Engineering and development. Food Cost, Quality Control. HACCP we are currently Number 1 in SEA Region for our Hygiene Audit with a score of 94.5%
-
-
-
Shangri-La Group
-
Hong Kong
-
Hospitality
-
700 & Above Employee
-
Executive Sous Chef
-
Oct 2012 - May 2013
I handled the all day dining with seating capacity of 450pax, IRD, Poolside and Lobby Lounge. We also have a Japanese Restaurant, Chinese Restaurant and an Italian Restaurant. I handled the all day dining with seating capacity of 450pax, IRD, Poolside and Lobby Lounge. We also have a Japanese Restaurant, Chinese Restaurant and an Italian Restaurant.
-
-
-
-
Executive Chef
-
Sep 2011 - Aug 2012
Overseen all aspects of the Culinary Dept. Created Menus for the Restaurant Room Service and Banquets. Set the standard of food quality and presentation Overseen all aspects of the Culinary Dept. Created Menus for the Restaurant Room Service and Banquets. Set the standard of food quality and presentation
-
-
-
-
Sous Chef
-
Jun 2009 - Jun 2011
Was Sous Chef in the very busy Causerie restaurant that was open 18hrs daily. Was Sous Chef in the very busy Causerie restaurant that was open 18hrs daily.
-
-
-
-
Sous Chef
-
May 2008 - Jun 2009
Ran the Ala Carte Restaurant with seating capacity of 80pax. Handled Functions such as Weddings and Corporate events. Ran the Ala Carte Restaurant with seating capacity of 80pax. Handled Functions such as Weddings and Corporate events.
-
-
-
-
Junior Chef de Partie
-
Sep 2002 - Jun 2005
-
-
Education
-
2010 - 2011
Belfast Institute
BTEC Diploma, Business Management -
1998 - 2000
Belfast Institute
Associate's degree, Culinary Arts/Chef Training
Community
