Executive Chef
The Dubai Edition Hotel - Marriott International
Total years of experience :13 years, 5 Months
Pre-Opening Executive Chef of the Hotel.
• Develop and create Menus, Costings, Training, SOPs, Allergen Chart, Supplier & Vendor list, for different outlets in the Hotel, including the Main Restaurant Italian Fine Dining DUOMO, and the Punch Room LEON, the Poll Restaurant Sky Lounge THIA, In-Room Dining, Banquets, Coffee & Tea Break Meetings, Canapè Events and more.
• Hiring the team for the different venues along with HR.
• Work closely with Owners and GM for the launch of the Hotel.
• Training and supervising the Culinary Team.
• Coordinate and source food products, constantly reviewing market prices and negotiating with suppliers.
• Maintain rigorously stock control systems.
• Assist with the Planning and Implementation of Sales & Marketing Strategies.
• Management of delivering consistently high levels of food quality and presentation.
• Manage all kitchen Operations, Hygienic Standards, and Practices for all F&B of the Hotel.
• Pre-Opening Head Chef of the Restaurant
• Develop and plan Menu and daily special with the flavor of Greece and Spain without mixing the two, a unique concept.
• Develop the brand name, for future and upcoming franchising all around the world.
• Train, lead and mentor a team of 25 chefs in the kitchen from different nationalities.
• Manage food costing and inventory.
• Ensure compliance with health and safety regulations of the United Arab Emirates
• Maintain standards for food storage, rotation, quality, and appearance.
• Maximize F&B revenue and maintains food cost through proper staffing, training, and producing quality dishes that will improve guest satisfaction.
• Assist with the Planning and Implementation of Sales & Marketing Strategies.
Menu development and costing for functions, a la carte, seasonal and specialized degustation.
•Management of delivering consistently high levels of food quality and presentation.
•Training, managing and motivating kitchen team to ensure consistency of high standards and a high level of performance and service delivery.
•Sourcing of food products, constantly reviewing market prices and negotiation with suppliers.
•Maintain rigorously stock control systems.
•Developing, implementing and training of staff in food safety policies and health and safety policies.
•Developing, implementing and training of staff in kitchen operations and procedures.
•Assist with the Planning and Implementation of Sales & Marketing Strategies.
•Manage all Kitchen Operations, Hygienic Standards and Practices For More Outlet.
•Deal effectively with guests.
•Ensure all Reporting and Servicing deadlines are met on a timely basis.
Manage all Kitchen Operations and Maintain Hygienic Standards and Practices;
•Planning and Implementation of Sales & Marketing Strategies;
•Manage Financial Matters, Purchasing & Stock Control;
•Ordering supplies when required;
• Deliveries control;
• Ensuring high standards of food quality from point of purchase to meal preparation, cooking and service;
•Planning seasonal menus;
•Deal effectively with guests and workplace colleagues from a variety of culture;
•Work effectively in a team;
•Prepare and maintain files, reports, letters, memorandums and other relevant business documentation;
•Ensure all reporting and servicing deadlines are met on a timely basis;
• High quality of food and customers services;
Responsible for food stock control;
• Ordering supplies when required
• Deliveries control;
• Ensuring high standards of food quality from point of purchase to meal preparation, cooking and service
• Planning seasonal menus;
• Planning lunch menus.
• Controll all the section Garnish, Meat, Fish, Sauce section of the Fine Dining restaurant & Bar
• High quality of food and customers services;
• Michelin star’s level;
•Fine Dining Restaurant and Exclusive Members Club
Responsible for food stock control;
• Ordering supplies when required;
• Deliveries control;
• Ensuring high standards of food quality from point of purchase to meal preparation, cooking and service;
• Planning seasonal menus;
• Planning lunch menus;
• High quality of food and customers services;
• Michelin star’s level;
Responsible for food stock control;
• Preparation of Fresh Pasta;
• Introduced and developed new weekly dishes;
• Ensured all procedures in the kitchen were in accordance with HACCP;
• Managed food preparation processes.
Preparation of fresh pasta;
• Meat, fish and sauce section;
• Bakery (homemade bread);
• Responsible for food stock control;
• Ensured all procedures in the kitchen were in accordance with HACCP.
• 2013 - Food Hygiene Certificate. • 2014 - First Aid Certification- Health and safety level III (London) • 2017 – PIC (person in charge) Certificate with Merit – Dubai UAE
