Experience

St. James' Court, A Taj Hotel, London

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Sous Chef at Taj 51 Buckingham Gate

  • Nov 2017 - Present

  • Menu Engineering - Created and developed new recipes and Menus including Tasting, and Special events menus. • Planned and directed food preparation in a fast-paced environment whilst ensuring high-quality standards are maintained. • Launched an In-house Chinese restaurant with the master chef (Mr. Chef Dickson) • Menu Engineering - Created and developed new recipes and Menus including Tasting, and Special events menus. • Planned and directed food preparation in a fast-paced environment whilst ensuring high-quality standards are maintained. • Launched an In-house Chinese restaurant with the master chef (Mr. Chef Dickson)



QUEENS • skate • dine • bowl

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Head Chef/ Chef Manager

  • Oct 2016 - Aug 2017

  • The Premises includes a Bowling alley and ice skating ring with Food and beverage outlets consisting of 135 seaters including booths and also features open Event space for 1000 pax. • Successfully launched the entire kitchen including set-ups, Menu Planning, Product sourcing, dealing with suppliers, setting up contracts, pricing strategy, Team recruitment & training, etc. • The Premises includes a Bowling alley and ice skating ring with Food and beverage outlets consisting of 135 seaters including booths and also features open Event space for 1000 pax. • Successfully launched the entire kitchen including set-ups, Menu Planning, Product sourcing, dealing with suppliers, setting up contracts, pricing strategy, Team recruitment & training, etc.



All Star Lanes

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Head Chef/ Chef Manager

  • Mar 2015 - Sep 2016

  • All-Star Lanes is a Retro-American style restaurant. It has an 8-lane bowling alley with additional booths,180 seaters capacity restaurant, and a private function room for 150 pax plus a main hall. • Managed all aspects of kitchen staff, including hiring, training, and employee development. Conducted disciplinary action and performed regular performance reviews to ensure high-quality standards and a motivated team. • Achieved targets for personnel safety, kitchen sanitation, and proper… Show more • All-Star Lanes is a Retro-American style restaurant. It has an 8-lane bowling alley with additional booths,180 seaters capacity restaurant, and a private function room for 150 pax plus a main hall. • Managed all aspects of kitchen staff, including hiring, training, and employee development. Conducted disciplinary action and performed regular performance reviews to ensure high-quality standards and a motivated team. • Achieved targets for personnel safety, kitchen sanitation, and proper food handling and storage. • Worked with other chefs to create diverse menu options. Show less • All-Star Lanes is a Retro-American style restaurant. It has an 8-lane bowling alley with additional booths,180 seaters capacity restaurant, and a private function room for 150 pax plus a main hall. • Managed all aspects of kitchen staff, including hiring, training, and employee development. Conducted disciplinary action and performed regular performance reviews to ensure high-quality standards and a motivated team. • Achieved targets for personnel safety, kitchen sanitation, and proper… Show more • All-Star Lanes is a Retro-American style restaurant. It has an 8-lane bowling alley with additional booths,180 seaters capacity restaurant, and a private function room for 150 pax plus a main hall. • Managed all aspects of kitchen staff, including hiring, training, and employee development. Conducted disciplinary action and performed regular performance reviews to ensure high-quality standards and a motivated team. • Achieved targets for personnel safety, kitchen sanitation, and proper food handling and storage. • Worked with other chefs to create diverse menu options. Show less



Bubba Gump Shrimp Co.

• United States
• Hospitality
• 500 - 600 Employee

• Senior Sous Chef /Head Chef

  • Aug 2014 - Feb 2015

  • Launched a 450-seater American restaurant with an Executive head Chef (Chef Mauro), with an average weekly turnover on food & Beverage sales of £100K. • Supervised up to a brigade of 29 chefs. • Responsible for F&B control (i.e. inventory, stock control, food rotation, staff rotas, and dealing with suppliers). • Ensured hygiene standards were met according to the company's standards. • Trained and recruited food production staff. • Launched a 450-seater American restaurant with an Executive head Chef (Chef Mauro), with an average weekly turnover on food & Beverage sales of £100K. • Supervised up to a brigade of 29 chefs. • Responsible for F&B control (i.e. inventory, stock control, food rotation, staff rotas, and dealing with suppliers). • Ensured hygiene standards were met according to the company's standards. • Trained and recruited food production staff.



wagamama

• United Kingdom
• Food and Beverage Services
• 700 & Above Employee

• Head Chef / Chef manager

  • Dec 2012 - Jul 2014

  Website: http://www.wagamama.com • Collaborated with other chefs to create diverse and innovative menu options. • Planned seasonal promotional menu additions based on pricing and product availability. • Managed a team of up to 16 chefs, ensuring adherence to hygiene and safety standards. • Conducted training sessions for food production staff. • Oversaw the entire kitchen operation. Website: http://www.wagamama.com • Collaborated with other chefs to create diverse and innovative menu options. • Planned seasonal promotional menu additions based on pricing and product availability. • Managed a team of up to 16 chefs, ensuring adherence to hygiene and safety standards. • Conducted training sessions for food production staff. • Oversaw the entire kitchen operation.



Novus

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Sous Chef

  • Nov 2007 - Nov 2012

  Website: http://www.novusleisure.com/ Website: http://www.novusleisure.com/



Center Parcs UK & Ireland

• United Kingdom
• Hospitality
• 700 & Above Employee

• Chef de Partie

  • Oct 2005 - Nov 2007

  Website: http://www.centerparcs.co.uk/ Website: http://www.centerparcs.co.uk/



Hotel Marine Plaza

• India
• Hospitality
• 1 - 100 Employee

• Kitchen Executive

  • Jul 2004 - Sep 2005

  Website:http://www.hotelmarineplaza.com/

• Management Trainee

  • Jul 2002 - Jun 2004