Denzil Dourado

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property
• Provides direction for all day-to-day operations.
• Understanding employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourage and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensure property policies are administered fairly and consistently.
• Reviewing staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establish and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicit employee feedback, utilize an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.
SETTING AND MAINTAINING GOALS FOR CULINARY FUNCTION AND ACTIVITIES
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Establish goals including performance goals, budget goals, team goals, etc.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manage department controllable expenses including food cost, supplies, uniforms and equipment.
• Participate in the budgeting process for areas of responsibility.
• Know and implement the brand's safety standards.
• Ensuring Culinary Standards and Responsibilities are Met
• Provide direction for menu development.
• Monitoring the quality of raw and cooked food products to ensure that standards are met.
• Determine how food should be presented, and create decorative food displays.
• Recognize superior quality products, presentations and flavor.
• Ensure compliance with food handling and sanitation standards.
• Follow proper handling and right temperature of all food products.
• Ensure employees maintain required food handling and sanitation certifications.
• Maintain purchasing, receiving and food storage standards.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
ENSURING EXCEPTIONAL CUSTOMER SERVICE
• Provide and support service behaviors that are above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manage day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Display leadership in guest hospitality, exemplifying excellent customer service and creates a positive atmosphere for guest relations.
• Interact with guests to obtain feedback on product quality and service levels.
• Respond to and handle guest problems and complaints.
• Empower employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Review comment cards, guest satisfaction results and other data to identify areas of improvement.
MANAGING AND CONDUCTING HUMAN RESOURSE ACTIVITIES
• Identify the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensure employees are treated fairly and equitably.
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Temporary Job

•Cooking and preparing a variety of fresh nutritious meals and other refreshments.
•Supervising food service assistants and kitchen staff, organising their daily duties and monitoring performance.
•Making sure good nutritional standards are maintained when preparing meals.
•Making sure that all food at point of delivery is of the highest quality
•Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.
• Responsible for approving all prepared food items that leave the kitchen.
• To ensure that the kitchen team comply with the policy on personal hygiene and uniform
• Check the quantity and quality of received products to ensure items are as ordered and standards are met.
• Monitor and maintain stock levels to reduce wastage.
• To work with the Management Team to identify efficiencies through innovative working practices
• To ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented
• To ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented
• To complete all goods received and commodity stock sheets on the in-unit trading system in a timely and accurate manner
• To work with the Management Team to identify efficiencies through innovative working practices
• To attend all necessary training programmes to develop your own potential and enable your progress in the company
• To attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experience
• To conduct regular performance reviews with the team offering training and coaching when necessary
• To conduct a formal appraisal each year with each member of the kitchen team using the company standard format
• Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation etc of food.

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.
• To ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified.
• Responsible for approving all prepared food items that leave the kitchen.
• To ensure that the kitchen team comply with the policy on personal hygiene and uniform
• Check the quantity and quality of received products to ensure items are as ordered and standards are met.
• Monitor and maintain stock levels to reduce wastage.
• To work with the Management Team to identify efficiencies through innovative working practices
• To ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented.
• To ensure effective channels of communication at all levels so every member of the team is aware of the contract objectives and the part they play in its delivery
• Trade test all new culinary staff prior to job offers being made and take an active role in the selection of new team members
•To actively seek out customer comment and feedback in respect of the service through face to face contact during service times
•Be visible in the restaurant during service helping and supporting staff as well as communicating with customers
•Ensure members of the culinary team receive customer service training and understands the importance of making every customer feel special and enjoy the experience of dining in our restaurant
•To understand the catering budget and work to the agreed targets on food cost, labour hours, sundries, and wastage
•Communicate daily and weekly financial targets to all members of the culinary team as appropriate
•To ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented
•To complete all goods received and commodity stock sheets on the in-unit trading system in a timely and accurate manner
•To work with the Management Team to identify efficiencies through innovative working practices
•To attend all necessary training programmes to develop your own potential and enable your progress in the company
•To attend team meetings as required and contribute to the development and growth of the business through the sharing of good practice and your own experience.

RINGS CATERING LLC.Dubai-UAE
Head Chef


The ability to manage in a diverse environment with focus on client and customer services is essential to success in this role.

Duties and Responsibilities.
• Responsible for creating standard weekly menu based on instructions from nutritionist for a healthy diet.
• Cooking up tasty, nutritious and well balanced meals for customers.
• Creating and preparing meals for customers with special requests
• Handling Government Firms (ADNOC, EMARAT, TASHEEL, MOL) Dubai Sports City (IPL Projects) Hotels, Schools (Lycee Georges Pompidou, Ministry of Education, etc...) & other relevant catering orders on daily basis
• Train and manage kitchen personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen.
• Oversee special catering events and also offer culinary instruction and/or demonstrate culinary techniques.
• Supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases.
• To ensure that quality culinary dishes are served on schedule and to see that any problems that arise are rectified.
• Responsible for approving all prepared food items that leave the kitchen.
• Discussing with customers and clients about the catering arrangements.
• Attending to any customer complaints regarding the food or service.
• Manage the selection, training, hiring and rotation of all staff.
• Ensuring that the kitchen, dining room areas as well as storage facilities are clean.
• Ensuring that the employees maintain health and safety standards.
• Resourceful and creative to effectively handle problems related to food shortages, food preparation mistakes and extra guests.
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met.
• Ensures that the kitchen conforms to local health department codes.
• To work with the Management Team to agree actions following customer feedback.
• Other duties may be assigned.

M0RE CAFE, INTELLIGENT FOODS LLC. Dubai - UAE
Head Chef Mar 2013 till 13 Mar '14
To effectively manage the kitchen team to achieving the highest standard of food production, supplies ordering and kitchen staff for general food service and functions. To control and manage the food cost in line with the budget, source ingredients in accordance with the Company's sourcing policy and control production and portions in line with agreed specifications.
Duties and Responsibilities.
• To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently
• To work with the kitchen brigade to develop menus and offers which reflect customer demand and support the objectives of the contract
• Through the effective use of company documentation ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management
• To manage the agreed food cost targets in line with the agreed budget.
• Record and maintain accurate pricing data for all commodities on the unit stock sheets
• Recommend and promote new menu ideas and special food events/special days within the contract and work with the Company Executive Chef to develop new dishes for the business
• To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment
• To ensure that the company food hygiene management system is in place and fully understood by all the team
• To ensure that the kitchen team comply with the policy on personal hygiene and uniform
• Ensure that there is a strict adherence to regulations where applicable
• To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies.
• Check the quantity and quality of received products to ensure items are as ordered and standards are met.
• Monitor and maintain stock levels to reduce wastage.
• Inspect equipment, work areas and general supplies to ensure conformance to established health and safety standards.
• Instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation etc of food.
• Develop a relationship and seeking advice and guidance as necessary
• To ensure cleaning rotas are operational throughout the food production and service areas
• Encourage employees to work safely and lookout for the safety fellow workers and customers
• Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the manager
• To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job
• With the support of the Management Team equip all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully either through specific training courses or on-job coaching
• Support all members of the team to reach their full potential and motivate them.
• Due to the nature of the contract, the requirement to intermittently review the food service in the evening and weekends, by attending site and supporting your Chef's team
• To conduct regular performance reviews with the team offering training and coaching when necessary
• To conduct a formal appraisal each year with each member of the kitchen team using the company standard format
• Actively recognise good performance in the team and promote the company reward and recognition scheme
• To ensure effective channels of communication at all levels so every member of the team is aware of the contract objectives and the part they play in its delivery
• Trade test all new culinary staff prior to job offers being made and take an active role in the selection of new team members

Madinat Jumeirah Resort, Dubai - UAE
CHEF-DE-PARTIE in PIERCHIC FINE DINING SEAFOOD Restaurant Dec' 09 - Feb' 13

Under the general guidance and supervision of the Head Chef, the kitchen team member will assist in the preparation and service of all sections in the Kitchen.

Duties and Responsibilities.
• Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation
• Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food but with a particular emphasis on pastry
• To observe all Company Food Hygiene and Health and Safety policy
• To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each function
• To assist the Head Chef to check the completeness of all suppliers' deliveries and the correctness of their invoices
• To set out, maintain and monitor high standards of cooking and presentation
• To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design
• Ensuring Unit kitchen is left clean and tidy at all times
• Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event
• To ensure that all completed jobs are fully checked off before it leaves the unit
• To work closely with Head Chef and other chefs at each event to ensure that the function runs smoothly
• Close liaison with the Event Manager with regard to service and timings
• Ensuring the venue kitchen is left spotlessly clean and tidy and the all Lodge Catering equipment and un-used food is packed ready for transportation


• Worked in Main Kitchen in Entremetier section from 31 December 2009 till 15 June 2010.
• Worked as a Saucier from 17 June 2010 till 3 January 2011.

Kempinski Hotel, Dubai - UAE
Commis 1 Aug' 08 - Nov' 09
Under the general guidance and supervision of the Head Chef, the kitchen team member will assist in the Preparation and service of all sections in the Kitchen.

Duties and Responsibilities.
• Establishes and maintains effective employee relations.
• Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters
• Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards
• Prepares on daily basis food requisitions as assigned
• Maintaining of cleanliness in all assigned areas, including refrigerators and freezers
• Performs duties common to position and other duties as maybe assigned
• Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control
• Ensure that cost control policies and procedures are followed
• Attends training sessions
• Reports any equipment on the section which needs repair or maintenance
• Ensures freshness and suitability of products used by the section and that they are stored properly
• Ensures smooth running of the section during Demi Chef De parties absences.

Jumeirah Beach Hotel, Dubai - UAE
Commis II Mar' 06 - Aug' 08
Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality of food prepared and portions served throughout shift.

Duties and Responsibilities.
• To work as directed on station of assignment under appropriate Chef de Partie.
• Set up station properly and on time for each service period.
• Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.
• Make sure quality and quantity meets our standard.
• Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
• Be able to work in another area when needed and take part in cross training when directed.
• Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.
• Follow clean as you go policy and keep work area clean at all times.
• Do not leave your section without doing the final check.
• All food items for storage must be covered, dated and labelled according 70 point checklist.
• Proper food rotation - first in - first out • Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.
• Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for Lunch and Dinner, depending on hours of work.
• Be aware of accident prevention and help enforce sae work habits - Zero accidents is our goal.
• Follow all kitchen regulations as outlined and directed.
• No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.
• Swipe in and out has to be done in uniform, not before getting changed.

Renaissance Resort, Goa - India
Commis 2 Oct' 03 - May' 04
• Support the Demi Chef de Partie or Commis I in the daily operation and work.
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his section
• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control