Executive Chef, in-charge of F&B (pre-opening)
Holiday Inn & Suites, Dubai Science Park
مجموع سنوات الخبرة :16 years, 4 أشهر
Part of 324 room keys pre-opening of Holiday Inn & Suites, Dubai Science Park. leading a multi-national team managing and Irish Pub, All day dining, Room Sergice, Pool Bar, Coffee shop and Events & Catering.
• Ensure all the operational activities adhere to and support the brand standards.
• Planning, organising and directing all processes of the brand and ensure quality and consistency of F&B service.
• Assist in development of F&B and Culinary associates for their career development.
• Ensure all outlet processes follow and practise all food hygiene standards and safety measures.
• Conduct and regulate team briefings and meetings.
• Actively seek and review guests feedback with regards to food quality, service and overall satisfaction and take appropriate and timely action.
• Maintain and increase outlets revenues by promoting and maximising profitability.
• Assist outlet in-charge and chef in the development of ideas together with marketing team to achieve sales & profit targets.
• Maintain cost control measures through effective stock management and minimising controllable costs.
• Create and promote yearly/ monthly F&B promotions to maximise revenues.
• Monitors the competitors, identify market trends and ensure the senior manager and chefs are aware of them.
• Ensure manning and competence level of selected colleagues are sufficient to meet the needs of customer and organisation.
• Assist with hiring, training, coaching, counselling, evaluating and scheduling within the organisation.
• Assist in new outlet pre-opening and CAPEX and SOE ordering and support in smooth opening of the outlet / concept.
• Plan and prepare budget for the outlets and cloud kitchens, together with the Finance Head.
Hotel Profile
A 148 room keys with 7 outlets, with an Italian restaurant, All day dining, Coffee Shop, Lounge Bar, Arabic Shisha bar & Lounge, Pool Deck bar, In room dining, Banquet, Conference and Outdoor catering.
General Responsibilities:
• Looking after F&B & Kitchen operations, managing a team of diverse nationalities.
• Plan and direct administration and planning of the F&B & Kitchen department to meet the daily needs of operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewarding.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve profitable results.
• Participate and guide with the chefs, outlet managers, and catering in-charge in the creation of attractive and merchandising menus design for predetermined customer market.
• Implement effective control of food, beverage and labor costs across all sub-departments.
• Assist area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service.
• Develop (in collaboration with sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Capital Expenditure and operational budget planning.
• Liaising with HR on people management issues and enhancing staff retention within the organization.
• Continuously evaluate the performance and encourage improvement of the personnel.
• Plan and administer training and development programs within the department, and support employee career development.
• Liaising with Sales and Marketing team for maximizing revenue.
• Supervising the HACCP policies and procedure in place.
Hotel Profile
A 242 room keys hotel located in the heart of Dubai with 4 F&B outlets, Events and Catering
Key Accomplishments:
• Revised and updated menus for all the F&B outlets including M&E and outdoor caterings.
• Increased revenue for the department by 15% against previous year by introducing outdoor catering business.
• Managed and supervised the operations in F&B and Kitchen department, handling a team of 32 F&B service personnel, 22 chefs and 11 kitchen stewarding staff of diverse nationalities. Was responsible for Speciality Italian, Indian, Bar, Coffee shop, All Day Dining, In room Dining, Banquet and Outdoor Catering.
Looking after the kitchen operations for two hotels, handling a team of 30 service, 36 chefs and 18 kitchen stewarding staff of diverse nationalities.
Managing a team strength of 85 members overlooking the F&B and Kitchen operation. Overlooking 3 restaurant, a bar & terrace lounge, In room dining, Conference, banqueting and Outdoor caterings
• Handled overall kitchen administration-a team of 54 chefs and 24 kitchen stewarding staff of diverse nationalities.
• Conceptualized food promotions and theme nights for various outlets.
• Menu planning, recipe formation and standardization.
• Assisted Executive Chef in Capital Expenditure and operational budget planning.
• Deputized for Executive Chef in his absence.
• Purchase and quality control.
• Personnel management, staff training and development
3 years diploma in hospitality management mainly focusing in F&B operations and hotel management, food safety and hygiene.