Experience

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  Holiday Inn

  • Mississauga, Ontario

  • Executive Chef

    • Mar 2014 - Present
    • Mississauga, Ontario

• 

  Sodexo

  • Residence Inn by Marroitt, Kingston Ontario

  • Director Food & Beverage.

    • Feb 2013 - Jul 2013
    • Residence Inn by Marroitt, Kingston Ontario

    • Main focus of the role to lead the Food and Beverage function for the Residence Inn by Marriott, Down Town, Kingston ON• Accountable for 5000 sq. area of banqueting rooms, West 76 Grill 100 seat restaurant. A total turnover of $3 million per year

• 

  Sodexo

  • Executive Chef/Operations Manager

    • Nov 2011 - Sep 2012

    • Initially appointed to Executive Chef/Operations Manager working at the University of Lethbridge, Alberta• Personally accountable for all operational activities within the unit, including retail outlets, catering and Banqueting• Managing five satellite outlets and a main kitchen supporting Star Bucks, Tim Horton’s, Mr. Sub, Fresh Express (Pan Pizza and Custom sandwiches) and Coulee Junction (The main 250 seated Dining hall with different Sodexo themed live cooking stations• Providing leadership and direction for a team of sixty staff contributing to the generation of a turnover of over $ 10 Million a year • Implementation of the Departmental budget and the preparation of periodic financial reports, payroll and inventory reports.• Managed food safety score of over 95% to improve average safety• Establish and implement goals & strategies for Department operations to consistently deliver high quality for banquet and restaurant service to maximize profitability.• Achieved outstanding food cost result at 29% vs. the budget of 30% finished the year 1% favourable to the budget

• 

  Hilton Garden Inn

  • Director of Food & Beverage

    • Dec 2006 - Mar 2011

    • Undertaking the lead role directing the F and B function which had been operating at a loss for three consecutive years • Successfully turning around business activities through utilisation of personal skills to achieve 5% profit in the first year following appointment and 9% in the second

• 

  SFC Group

  • UAE

  • Corporate Chef

    • Oct 2003 - Dec 2006
    • UAE

    • Responsible for the supervision of food production and cost control, successfully introducing new menus and preparing standard recipe cards• Accountable for the proficient management of the F and B operations for Avenue Hotel Dubai ensuring budget levels are met • Pivotal in the execution of numerous project with specific accountability kitchen designing, menu creation, staff hiring and training• Overseeing the profitable operation of a chain of Indian fine dining restaurants in Dubai, Abu Dhabi and Jabel Ali named ‘India Palace’ each restaurant with up to 200 seats and generating $50,000 per week• Managing production for the leisure division consisting of 49ers The Gold Rush (steak House) and Mardi Gras at Dana Hotel, Abu Dhabi• Providing products for Southern Franchise and Catering Services a specialist division catering for 5000 personnel meals every day

• 

  Hilton Garden Inn

  • Oakville/Toronto

  • Executive Chef

    • Jul 2001 - Jul 2003
    • Oakville/Toronto

• 

  Seashell Inn Hotel

  • Food & Beverage Manager/Exec. Chef

    • Oct 1994 - May 2001

• 

  Holiday Inn, Juhu, Bombay

  • Executive Chef

    • Oct 1992 - Sep 1994

    This property is now branded as Novotel.

• 

  Ramada Renaisance, Goa

  • Goa

  • Executive Chef

    • Jan 1990 - Sep 1992
    • Goa

• 

  Taj Hotels Resorts and Palaces

  • Hyderabad Area, India

  • Sous Chef/Chef

    • Jun 1987 - Jan 1990
    • Hyderabad Area, India

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  Sheraton

  • Maurya Sheraton, New Delhi Area, India

  • Apprenticeship in Cook trade. Chef de partie

    • Feb 1979 - Mar 1986
    • Maurya Sheraton, New Delhi Area, India