Executive Chef (pre and post opening)

• Aug 2022 - Present

Executive Chef (HOD)(opening)

• Dec 2020 - Jul 2022

Sabbatical due to covid

• Feb 2020 - Nov 2020

• Kitchen consulting for several projects in the UAE. During these projects focused on; Menu Engineering, recipe development, recipe costings and staff training • Life Coaching course • Kitchen consulting for several projects in the UAE. During these projects focused on; Menu Engineering, recipe development, recipe costings and staff training • Life Coaching course

Executive Sous Chef (pre and post opening) Reporting to Hotel Manager

• Jan 2019 - Jan 2020

KEY ACHIEVEMENTS AND RESPONSIBILITIES: • Task force for JA Maldives & JA Seychelles, restructuring and implementing new menu's • OS&E 20% below pre-opening budget • Demonstrating consistently strong aptitudes for delivering all aspects of culinary service at this luxury 384 room resort, employing 70 chefs and 20 stewarding associates • Menu engineering for all six outlets and meeting rooms • Overseeing food costs, payroll and budgeting procedures in addition to maintaining and overseeing all HACCP requirements • Managed a kitchen team of 90 employees, developed training programmes and continually monitored performance standards including the brigade from the restaurant Kinara from 1* Michelin consultant Chef Vikas Khanna Show less

Executive Chef (pre and post opening)

• Apr 2017 - Dec 2018

KEY ACHIEVEMENTS AND RESPONSIBILITIES: • Tasked with all aspects of operations within the culinary department at this 5*, 178 room Hotel, with 7 outlets, including Henry's Grill & Bar which is specialized in Dry-Aged beef and homemade cold cuts • Received the Best Steak & Grill restaurant award by Now Bali • Employing a team of 60 chefs and stewarding, training and coaching them • Menu design for In-room dining as a standard throughout the entire Aryaduta Hotel group, including recipe cards and instruction videos • Oversaw food costs, kitchen design and culinary budgets in addition to maintaining and overseeing all HACCP requirements Show less

Chef de cuisine

• Apr 2016 - Mar 2017

Luna2 Studiotel & Luna2 Private Hotel, Seminyak Bali Luna2 Studiotel is an ultra-modern hotel fuelled with nostalgia, futurism and fun. 14 open-plan studio rooms, ultra-plush Lunaplex a 16-seat cinema, Pop! Club and Space rooftop bar. Luna2 Private hotel is an exclusive beachfront 5-bedroomed private hotel which offers superstar services with the intimacy of a private home. Member of Design Hotels and part of Starwood Preferred Guest program. KEY ACHIEVEMENTS AND RESPONSIBILITIES: • Creating on the spot customize menus for our Private Hotel guests • Offering a very personalized service almost like a Private Chef • Training and coaching the team • Private cooking classes for guests • Maintain high food quality and presentation of the theme “Nostalgia, futurism and fun” • Responsible for the control of food cost • Banquet and canapé parties up to 50 - 70 pax Show less

Chef de cuisine TRB Forbidden City (pre and post opening)

• Jul 2015 - Feb 2016

TRB Forbidden City is a restaurant expansion from TRB (Temple Restaurant Beijing), situated adjacent to the east gate of the Forbidden City overlooking the Palace's moat.KEY ACHIEVEMENTS AND RESPONSIBILITIES:• Appointed "Best New Restaurant" by That`s Beijing December 2015 • Restructured and redesigned the existing kitchen and equipment, creating and implementing strategic and project planning and designing the entire food concept for the new restaurant• Oversaw food budgets and operational management matters at the restaurant Show less

Chef de Cuisine TRB Hutong

• Aug 2014 - Jul 2015

Responsible as a Chef de cuisine/ Head chef in TRB kitchen. TRB is a fine dining restaurant that serves contemporary European cuisine. TRB is a 600 year old temple that is rebuild to a modern European restaurant located in de Hutong, an authentic Beijing neighborhood.KEY ACHIEVEMENTS AND RESPONSIBILITIES:• TripAdvisor's Number 12 of Best Fine Dining Restaurant of the world 2015• Creating a seasonal menu inspired by modern techniques, transforming high-end produce into well-balanced dishes• Liaised successfully with all key internal and external stakeholders, including suppliers• Oversaw organisation requirements for several Michelin star guest Chef events and catered for more than 100 guests at outside catering events such as at the Belgium Embassy Show less

Sous Chef

• Nov 2013 - Aug 2014

Responsible for the smooth operation as a Sous Chef in the kitchen. Brian McKenna @ The Courtyard is a fine dining restaurant situated adjacent to the east gate of the Forbidden City overlooking the Palace's moat. Brian McKenna is a award-winning and Michelin chef. KEY ACHIEVEMENTS AND RESPONSIBILITIES: • Supervise and organize events up to 100 guest, including outside catering events, including Robert Parker's Asia tour and Audi showroom dinner • Maintain high food quality and presentation according to Brian McKenna high standards • Ensuring high standard of HACCP maintained throughout the kitchen areas at all times • Establish and implement controls to minimize food and supply waste Show less

Chef De Partie

• May 2012 - Oct 2013

The Harbour Club is in a unique location in Amsterdam with international allure, a sparkling atmosphere and exceptionally great food. A blend of Miami, Barcelona and the Cote d'Azur. The restaurant is 2200m2 and can serve up to 350 guest, ‘top notch styled ' interior, KEY ACHIEVEMENTS AND RESPONSIBILITIES: • I took part in an episode for a Dutch tv show ‘Topchef tegen sterrenchef" Episode 66 • Pre-opening team • Restaurant ordering and checking all suppliers • Preparing mice an place like cleaning whole fish and meat portions on the right weights. • Running the pass and plating dishes • Ensure that all stations are set appropriately • Banqueting mice an place and assisting with banqueting events • Coaching and training chef students • Make sure that all kitchen staff is aware of standards and protocols Show less

Chef de Partie

• May 2011 - Apr 2012

Radisson Blue hotel is a hotel located right in the heart of Amsterdam with 252 rooms and suites Radisson Blue hotel is a hotel located right in the heart of Amsterdam with 252 rooms and suites

Chef De Partie

• Nov 2009 - Apr 2011

NH Grand Hotel Krasnapolsky is the largest 5 star conference hotel from the Benelux (Belgium, Netherlands, Luxemburg) with 468 rooms, 22 meeting rooms and 3 restaurants. The hotel is located in the city centre of Amsterdam NH Grand Hotel Krasnapolsky is the largest 5 star conference hotel from the Benelux (Belgium, Netherlands, Luxemburg) with 468 rooms, 22 meeting rooms and 3 restaurants. The hotel is located in the city centre of Amsterdam