Director of Culinary Operations and Brand Development
TKO Hospitality Advisory Group
مجموع سنوات الخبرة :39 years, 7 أشهر
Specialized in the development of international growth and expansion strategies and the creation of the necessary tactical programs to implement those strategies. Industry focus on Restaurant, Entertainment and Hotel/Resort, both private and franchised companies.
TKO Group Divisions are:
Franchising:
Negotiated numerous exclusive international master franchise rights for various F&B, Hospitality and Entertainment concepts that can be either geographically sub-master franchised or developed through strategic joint venture and management agreements.
Management/Consulting:
Capital Formation, Merger & Acquisition, Turnaround and Restructuring, Expansion of existing business, New Business Development, R&D / Menu Development and Training, Sales and Marketing Strategy, Litigation support and Management Company activities of second and third party operations and administration.
A luxury Island City development
With many Food and Beverage outlets and advanced plans to develop more Restaurants, A Central Production Kitchen and a number of luxury Hotels. With renowned brands from around the world.
Megu, A high end Japanese fine dining award winning Restaurant
Tse Yang, Fine Dining Chinese cuisine from a franchise partner based in Paris
Pampano, a Mexican Restaurant from the stables of Richard Sandoval
Burj Al Hamam, Fine dining Lebanese cuisine, direct from Beirut
Liza, a modern Lebanese Fusion Concept from Paris
Al Tabkha, a high quality Lebanese casual dining restaurant.
The Bread Basket, a retail outlet with freshly baked Breads, Sandwiches and Patisserie
Allison Nelsons Chocolate Bar, a hugely successful casual dining/ Coffee bar concept from New York
Sheraton Maldives Executive Chef
Full Moon Resort
Male, Maldives
May 2013 - Present
A luxury 5* resort with 5 restaurants, 3 bars and an Associates dining facility
A team of 67 highly qualified and motivated Chefs with a support team of 26 Stewards and Culinary assistants
Qatar Star Services Group Executive Chef
Doha, Qatar
February 2013 - May 2013
A large scale contract catering provider to institutional catering provider to Qatar Armed Forces, Qatar Foundation, College of North Atlantic, Doha, Qatar Academy and more
Management and training to a total of 195 chefs across 17 locations across Qatar
Costa Del Sol Hotel Executive Chef
Kuwait
May 2012 - February 2013
An independent 106 bedroom 4* Deluxe Hotel in Kuwait
3 Restaurants
1 Main International Buffet Restaurant
1 Seafood Restaurant
1 Japanese Restaurant with Tapinyaki and Sushi Bar
1 A la Carte style Lounge and Coffee Bar
Banqueting Suite for up to 180 covers
Outside Catering for up to 500 covers
Responsibilities Include: Effective System planning and implementation
Staff performance assessment and training
Kitchen Management
Cost Control and Purchasing
HACCP Standard Hygiene Control
Implementation of all Costa Del Sol Policies
Menu Planning and Costing
Control of Food and Wage Budgets
Introduction of Updated Health and Safety Regulations
42 Chefs and Stewards of many nationalities and cultures
Client Interaction and event Planning
Doha Golf Club Executive Chef
Doha, QATAR
November 2006 - November 2011
An International Golf destination in Qatar
3 restaurant outlets (1 fine dining)
Banqueting facilities ranging from 20 up to 5000+
On course catering
Outside catering
Cultural catering specialties including Arabic, Korean, Japanese, Thai, Indian, Sri Lankan as well as Western and classical cuisine
Special events, including
Recognition as an International Olympic Committee Master Caterer
Commercialbank Qatar Masters annually, a major European Tour Event
15th Asian Games December 2006
Ferarri 60th Anniversary celebration April 2007
FIFA international conference November 2006
Many multi national corporate events
Toyota land cruiser launch
And many more
Tournament Planning and Golf Related Event Management
Controlling Staff Recruitment and Training
Staff Manning Levels and Rosters
Kitchen Management
Cost Control and Purchasing
Hygiene Control
Implementation of all Doha Golf Club Policies
Menu Planning and Costing
Control of Food and Wage Budgets
Introduction of Updated Health and Safety Regulations
42 Chefs and Stewards of many nationalities and cultures
With over 100 chefs and Stewards during major International Events
Airth Castle Hotel and Spa Resort Executive Head Chef
August 2005- November 2006
A Luxury 4* Country Club Hotel Comprising of: 60 Seater Fine Dining Restaurant
150 Seater Brasserie Restaurant
600 Banqueting
123 Bedrooms
Controlling Staff Recruitment and Training
Staff Manning Levels and Rosters
Kitchen Management
Cost Control and Purchasing
Hygiene Control
Implementation of all Radisson SAS Policies
Menu Planning and Costing
Control of Food and Wage Budgets
Introduction of Updated Health and Safety Regs
Staff levels (11 Chefs of all Grades/Abilities)
June 2002-August 2005
Macdonald Inchyra Grange Hotel Executive Head Chef
Grange Road
Polmont
FK2 0YB
106 Bedrooms
8 conference rooms
Banqueting upto 850 (plated service)
50 seater steakhouse restaurant
120 Seater a la carte restaurant
Responsibilities include: Kitchen Management
Staff Recruitment and Training
Kitchen Induction Trainer
Kitchen Food Service Trainer
Health and Safety Trainer
Staff Manning and Rosters (Chefs and Stewards)
Ordering
Stock Control
Stock Audits
Hygiene Control
Menu Planning and Costing
Staffing level (up to 19 chefs and 8 kitchen stewards)
Alternative Business Solutions (ABS-Ltd) Consultant
Whitney
Oxfordshire
ABS specializes in E-Procurement and is the leading software development company in the Electronic ordering software market. Many wholesale groups and distributors are now using their software packages and many end users such as Hotel chains, Pub groups and contract caterers are now buying via the Tradesimple Portal. I have assisted ABS in the roll out of their systems within the Macdonald Hotels portfolio and have also been involved in many presentations and training seminars to some of the top Catering Directors and distributors in the UK.
November 2001-June 2002
Millennium Copthorne Hotel Newcastle Upon Tyne Senior Sous Chef
156 Bedrooms
7 Conference rooms
Banqueting up to 250 (plated service)
90 Seater brasserie restaurant
25 Seater fine dining restaurant (2 AA rosette)
Responsibilities include;
Staff Recruitment and Training
Kitchen Induction Trainer
Kitchen Trainer
Health and Safety Trainer
Staff Manning and Rosters (Chefs and Stewards)
Ordering
Stock Control
Stock Audits
Hygiene Control
Menu Planning and Costing
Chairperson for Hotel Health and Safety Committee
Staffing Level (13 chefs and 7 kitchen stewards)
August 2000-November 2001
Hilton Edinburgh Airport Hotel Executive Sous Chef
150 Bedrooms
22 Conference Rooms
Banqueting up to 375 (plated service)
70 Seater Restaurant
Caffe Cino (continental style coffee bar)
Responsibilities include;
Staff Recruitment and Training
Kitchen Induction Trainer
Kitchen T.B.S Trainer
S.V.Q assessor
Staff Manning and Rosters (Chefs and Stewards)
Ordering
Stock Control
Stock Audits
Hygiene Control
Health and Safety Training
Menu Planning and Costing
Staffing level (up to 13 chefs and 7 kitchen stewards)
April1998-August 2000 Hilton Dunblane Hydro Hotel Sous Chef
Formerly Stakis Dunblane Hydro
211 Bedrooms
450 Seater Restaurant
750 total Banqueting (plated service)
Caffe Cino (continental style coffee bar)
Responsibilities Include;
Staff Recruitment and Training
Kitchen induction trainer
Kitchen T.B.S. trainer
Staff Manning and Rosters (Chefs and Stewards)
Ordering
Stock Control
Hygiene Control
Menu Planning and Costing
Staff levels (up to 23 chefs of all Grades and Abilities 11 Kitchen Stewards)
During closure for refurbishment, I served for 2 months as acting Sous Chef at Hilton Dartford Bridge Hotel
1991-1998 Radisson SAS Airth Castle Hotel Senior Sous Chef
A Luxury 4* Country Club Hotel Comprising of: 60 Seater Fine Dining Restaurant
150 Seater Brasserie Restaurant
320 Banqueting
154 Bedrooms
Radisson SAS Airth Castle Hotel Conference and Banqueting Head Chef
Controlling Staff Recruitment and Training
Staff Manning Levels and Rosters
Kitchen Management
Cost Control and Purchasing
Hygiene Control
Implementation of all Radisson SAS Policies
Menu Planning and Costing
Control of Food and Wage Budgets
Introduction of Updated Health and Safety Regs
Staff levels (11 Chefs of all Grades/Abilities)
1990-1991 Royal Hotel Bridge of Allan Sous Chef
A small 38 bedroom hotel with banqueting for up to 150
35 Seater Fine Dining Restaurant
1984 - 1990 Worked with most national hotel chains, including Thistle Hotels, Swallow Hotels, Sheraton Hotels & Queens Moat House Hotels,
As well as smaller hotel chains such as Shire Inns
Scottish Vocational D32 assessor
City and Guilds Cookery for the Catering Industry 706/1 Cookery for the Catering Industry 706/2 Cookery for the Catering Industry 706/3 Communication Skill 772/5 Food and Beverage 707/1 Food and Beverage 707/2 General Catering Certificate 705/1
O'level English, Physics, Art and Engineering Drawing TRADE CERTIFICATES Royal Society of Health Advanced Diploma in Health & Safety Management Royal Environmental Intermediate Food Hygiene Certificate, Health Institute of Scotland Advanced Certificate in Food Safety
1984-1989 Newcastle College Of Art and Technology
General Catering Certificate 705/2 R.I.P.H.H National Diploma 1981-1984 West Denton High School Newcastle Upon Tyne
