Bayt.com

Submitting more applications increases your chances of landing a job.

Here’s how busy the average job seeker was last month:

Opportunities viewed

Applications submitted

Keep exploring and applying to maximize your chances!

Looking for employers with a proven track record of hiring women?

Click here to explore opportunities now!
We Value Your Feedback

You are invited to participate in a survey designed to help researchers understand how best to match workers to the types of jobs they are searching for

Would You Be Likely to Participate?

If selected, we will contact you via email with further instructions and details about your participation.

You will receive a $7 payout for answering the survey.


User unblocked successfully
Jon Gaboric, Executive Chef UAE and Region

Jon Gaboric

Executive Chef UAE and Region·Majid Al Futtaim

United Arab Emirates

Bachelor's degree, Culinary Arts and Hotel

Work experience

Total years of experience: 30 years, 0 months

Executive Chef UAE and Region

February 2019 - Present

Majid Al Futtaim

Dubai, United Arab Emirates

February 2019 - Present

• Manage 22 VOX cinema outlets in UAE, Bahrain, Kuwait, Qatar
• All VIP and multiple tiered concessions concepts
• Oversee the development of multiple homegrown brands within VOX Leisure and Entertainment (LEC). Kitchen 35, Pizza Al Taglio and Top Bun.
• Appointed the interim Executive Chef for KSA Saudi Arabia managing 10 outlets and 3 new openings in late 2020 and early 2021
• Launched online delivery during Covid lockdown in UAE of 3 brands from 13 locations and managed them remotely
• Developing multimillion Durham dark kitchen project to launch in late 2020.
• Implemented a strong culinary audit for all GCC to test for HACCP standards and skill assessment. The program has scored huge improvement in quality and consistency in all sites.
Company industry:
Entertainment
Job role:
Hospitality and Tourism

Director

January 2019 - Present

Head of Culinary Relish Consulting. Royal Catering

United Arab Emirates

January 2019 - Present

Member of a restructuring team to rebuild the brand, management and operation systems
• Lead the culinary program for all aspects of events/ catering, 20 daily contracts from
Addnoc and Dolphin Energy, 6 restaurants, exclusive events, F1, FIFA, SPECIAL
OLYMPICS and DU ARENA events.
• Oversee 4 CPU in UAE with locations in KSA due to open in 2020
• Restructuring of entire CPUs integrating the process flow, labor and maximizing
capabilities within each facility.
• Worked with new Sales and operations management to build better SOPs to improve
communication, logistics, dispatch, BEOs, sales experience and revenue.
• Decreased food cost by working with new supply chain manager to reduce suppliers,
secure contracts and approve better brands for all aspects of the businesses.
• Decreased wastage with attributing to lower food cost by recalculating event food cost
and reducing portioning.
• Created new menus for events, catering, restaurants, HSBC Golf Tournament and F1set
for this fall.
• Total staff in the culinary department exceeding 1100+
• Led projects under Relish Consulting as Head of Culinary in the UAE and KSA from
startup and brand restructuring.
• Orchestrated onsite training in Oman, KSA, Kuwait and multiple locations in UAE.
Job role:
Management

Executive Chef

August 2018 - December 2018

Management Company

United Arab Emirates

August 2018 - December 2018

Developed 3 concepts, Bold and Black, Kitchen, Steroid Café
• Created catering for high profile government clients, ADDC, GESC, Khalifa
• Steroid is a health food and coffee concept for athletes with dietary requirements.
• Worked with dietitian to ensure all recipes meet nutrition guidelines
• Created all kitchen SOPs, restructured production to increase efficiency, reorganized
suppliers to reduce food cost.
• Created line of meals, snacks and desserts that are sugar free and protein rich directly
marketed for professional athletes.
• Kitchen is a brand of ready-made meal home delivery designed for athletes and calorie
conscious clients. This project is in progress with an opening date of spring 2019.
• Kitchen will be the central kitchen for Steroid, Black and Bold and Kitchen meals.
• Bold and Black is an international restaurant concept with its focus on desserts, bakery
and creative international menu, set to open in March 2019.
Company industry:
Financial Services
Job role:
Management

Executive Chef

August 2016 - April 2018

AWJ Investments

United Arab Emirates

August 2016 - April 2018

Created and led the culinary and business development department for the company with
the focus on creating franchisable international concepts. Franchise ready within 3
Months. I created the menus, tasting, recipes and staff to support the restaurants.
• Restaurants under my direct development and management are themed concepts
including Catch 22, Chicks and Friends, and consultancy to Operation Falafel
• Redevelopment of existing AWJ properties with Arabic European/ American concept.
Under my development include Yalseh, Smokie Beach and Surf Bites
• Coordinated with Merras properties in partnership with Smokie beach operations.
negotiated menu design, and daily operation with regional chef, GM and head chef
• Member of the franchise marketing and sales team for international expansion of Catch
22 in Saudi Arabia, UAE, and growth potential in the USA and UK
• Worked with design engineers, architects, design firm and builders on all projects.
• Hired the complete staff from for back of the house to Executive Chef, and developed the
infrastructure of operations for the launch and rebranding of all restaurants and outlets.
• Coordinated with design team, procurement team, marketing staff and business
development staff to complete projects.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

Brand Executive

June 2015 - October 2016

GOSSIP The Brand

United Arab Emirates

June 2015 - October 2016

Managed 3 restaurant outlets, central kitchen, 4 catered properties, all pastry special
orders and catered events throughout the UAE.
• Developed a full-service catering menu and custom events for high end clients such as
Rolls Royce, La Perla, Fendi, Michael Khors, Dior, Abu Dhabi Art, Hermes, several
Royal weddings in UAE and Qatar. Expanded the catering business from 5 to 90 events
• Centralized the operations with a requisition, delivery and inventory system ensuring
outlet quality and consistency. Reduced waste and labor cost in all the outlets.
• Created a daily real time food cost sheet and outlet report that was tied into the daily
DRR, product and food requisitions and waste logs.
• Implemented a training program that encompassed a step by step manual, 3-week hands
on and video manual.
• Coordinated quality control systems with the pastry chef to ensure consistency both in
taste and presentation.
• Developed new pastry and dessert line to update GOSSIP brand including outlet dessert
and breakfast display for enhanced presentation.
• Negotiated pricing and terms with suppliers and redefined the purchasing and receiving
positions within the company.
Company industry:
Catering, Food Service, & Restaurant
Job role:
Marketing and PR

Executive Chef

September 2013 - June 2015

Highland Lakes Hotel. Lago

United States

September 2013 - June 2015

Assisted in the planning, construction, design, and finishes of 2 kitchens, dining rooms,
170 room hotel, bars and private dining area with consideration to design, budgets,
concepts and operations.
• Developed 6 food menus, scratch, casual, and fine dining steak house;
a 100-selection wine list, full service wedding menu based on price, seasonality,
coordinated an extensive lounge bar menu with specialty cocktails.
• Hired all the managers both FOH and BOH and indirectly managed a staff of 80
including a catering staff with complete job descriptions and for each position
• Coordinated with national supplier to implement purchase order system that tied in online
ordering to track food cost in real time based on accurate recipes and currant costs.
• Wrote complete service manuals for both restaurants including service education,
wine service, tasting, education, food pairing and proper guest interaction skills.
• Met with clients for potential sales. The sales team maintained a 99% booking rate.
Job role:
Management

Executive Chef

September 2011 - September 2013

Natalie’s Camden Harbour Inn. Camden Maine

United States

September 2011 - September 2013

property. Top 500 properties worldwide. Awarded in August
2013
• Four Diamond awarded by AAA. 2011-2013
• Wine Spectator Award of Excellence 2013
• Emphasis on seasonal, local ingredients mostly within the markets and local suppliers
• Coordinated 3 menus, 7 course, 9 course and optional 7 course menu. Menu changes
made every 6 weeks according to the seasonal vegetable and fish seasons.
• Improved and streamlined kitchen operations with redesigned line. Reverting to a more
classic stations set up. We were able to increase business by 30% from the previous
year, increase ticket times and table turnover.
• Trained the staff FOH and BOH for every new menu with tasting, written training
guides, photo manuals and wine pairing with sommelier.
Job role:
Management

Executive Chef

November 2008 - August 2011

United States

November 2008 - August 2011

Developed the concept from construction, permitting, design, branding,
kitchen layout, menus, wine program and vendor relationships
• Hired and trained the staff both FOH and BOH with a clear action plan for managers
training, staff, soft opening and launch.
• Created the service manuals, including wine service, table service, bar service, POS
• Managed staff of 18 servers and 15 back of the house staff.
• Coordinated the wine program with a consultant and received 2 Wine Spectator Awards
2011, 2012
Job role:
Management

Executive Chef

January 2005 - September 2008

Wefuse Eatery

United States

January 2005 - September 2008

Job role:
Management

Executive Chef

January 2004 - April 2005

Chef Gui of Provence Catering

United States

January 2004 - April 2005

High end customized events, weddings, wine tasting and events for south Florida
wealthy clients
• Responsible for customized menus, food purchases, preparations, staff, set up and
breakdown of each event.
• Met with all clients to create the events, assess the location, guests needs from homes,
venues and private yachts.
• Assisted Wolfgang Puck on HSN as a food stylist on a short contract.
Job role:
Management

Executive Chef

January 2002 - March 2004

United States

January 2002 - March 2004

Modern French cuisine with emphasis on seasonal local farms and sustainable
products.
• Wine Spectator Award and Member of the Vermont Farm Fresh Network
• Responsible for all aspects of daily operations from food cost, staff management and
development, food quality, hygiene and safety.
• Developed a retail store concept tying together both operations in staff, product and
cross utilized food.
Job role:
Management

Executive Chef

August 1999 - November 2001

The Wilburton Inn

United Arab Emirates

August 1999 - November 2001

Hosted 30 high end customized wedding and events annually,
• Managed full service Inn with 250 rooms and fine dining restaurant, breakfast, tea,
dinner and off sight events.
• Responsible for all wedding and special events from planning meeting with clients,
execution and cost control, budgeting, staffing
• Maintained budgeted food and labor costs. I was below budget tear 2000.
• Generated $4.4 M in food and beverage sales for year 2000.
Job role:
Management

Sous Chef

July 1997 - June 1999

Restaurant Associates. Harvard Business School

United States

July 1997 - June 1999

Managed workers union of 125 cooks, cashiers and general workers.
• $12 M dollar in sales in 9-month calendar year.
• 8 satellite restaurant units. Student and faculty dining and special events, meeting and
faculty sites
• Manage daily operation in all the facilities to ensure quality and proper SOPs.
• Worked with procurement manger to ensure proper daily inventory
Job role:
Management

Chef De Partie

November 1995 - May 1997

Demi Chef. / Chef de Partie. The Residence

Germany

November 1995 - May 1997

Two award winning dining rooms. I was assigned for both.
• Master Chef, Heinz Bach and Berthold Bueller.
• Coordinated with the chefs to create daily menus for two award winning dining rooms
Job role:
Other

Education

Johnson and Wales University

August 1994

August 1994

Bachelor's degree, Culinary Arts and Hotel

United States

GPA (point): 3.6 out of 4

GPA (point): 3.6 out of 4

Culinary and Hotel restaurant management degree. Deans List

Wales University. Providence

January 1994

January 1994

High school or equivalent, Culinary, Hotel Management

United Arab Emirates

Johnson and

Dublin School

January 1992

January 1992

High school or equivalent,

United States

Skills

BUDGETING
Expert
BUDGETING
Expert
CONCEPT DEVELOPMENT
Expert
CONCEPT DEVELOPMENT
Expert
CUSTOMER RELATIONS
Expert
CUSTOMER RELATIONS
Expert
INVENTORY MANAGEMENT
Expert
INVENTORY MANAGEMENT
Expert
MARKETING
Expert
MARKETING
Expert
PROCUREMENT
Expert
PROCUREMENT
Expert
QUALITY
Expert
QUALITY
Expert
SALES
Expert
SALES
Expert
CONSULTING
Expert
CONSULTING
Expert
QUALITY CONTROL
Expert
QUALITY CONTROL
Expert

Languages

Arabic

Expert

English

Expert

French

Expert

Japanese

Expert

Hobbies and interests

Skiing, travel, reading

Relais and Chateaux Award 2013, Food network show winner Best new restaurant concept Dubai 2018