Executive Sous Chef
The Ritz-Carlton
Total years of experience :23 years, 0 Months
Operating and managing a team of 140+ chefs that includes restaurants and banqueting which generate 60% of the Hotel Food Revenue
Head of banqueting and catering operations undertaking high end banqueting events from 100 to 3000 pax
Fully coordinated set up of new central butchery and core kitchen to feed into the restaurants.
Ensuring food cost in in line with budget.
Creating marketing initiatives and promotions to generate additional food revenue in outlets.
Developing action plans to increase and maintain guest satisfaction above company targets.
Maintaining high food standards throughout the resort and continuously striving for perfection in daily operations
Weekly leadership meetings, one-to-ones & director level meetings.
Menu development, food costing’s, supplier setups across the board
HACAP & Dubai Municipality compliance across all restaurants & bars
Highly accomplished in food flavor trend profiling and concept development along with menu analysis and creation.
Waldorf Astoria Dubai Palm Jumeirah is a remarkable destination. A pristine white pearl surrounded by the azure waters of the Arabian Gulf, it has a generous private beach with soft sands, palatial public spaces and luxurious guest rooms and suites of elegant, timeless design.
Successfully completed the pre-opening and opening stage at Waldorf Astoria Dubai. Currently in charge of all day dining restaurant, Room service, Club lounge (Privileged Floors), peacock alley (afternoon tea, a la carte menu) and looking after palm avenue ( beach pool restaurant ) . Also planned & executed fast paced and bulk banquet functions including the grand opening of the hotel.
Developed tapas menu for serafina bar and introduced the cyclic menu for club lounge (Breakfast, Afternoon English tea and Canapé/light snacks for early hours, developed afternoon tea for peacock alley
Certified PIC for HACCP and responsible to make sure that HACCP guidelines are practiced well in all kitchens.
Trained employees on Standard operating procedures, Menu engineering, food cost, costing Succession planning and Performance development Review
5*,
In charge of the five restaurants; daily operation, handled all purchase orders, creating new menus, cost control and Haccp. I was in charge of the pre-opening of the French and Italian restaurant within the resort. Executive Chef: Mr. Andrea Crippa
Restaurant Jean & Jack, luxury French brasserie in Moscow (in charge of the opening
Chef of kitchen at Restaurant Jean & Jack in charge to open the restaurant in Moscow
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1 Michelin star restaurant. Chef de cuisine: Mr. Alain Dutournier.
2 Michelin star restaurant. Chef de cuisine: Mr. Xavier Mathieu.
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