Executive Chef
Sokha Beach Resort
Total des années d'expérience :31 years, 11 Mois
6 F&B outlets, 8 meeting rooms, 5 Ballrooms for total of 2.500 guests, outside catering.
969 rooms, 5 star Hotel & Casino operation, biggest hotel operator in Cambodia. Property is 24 Hectare and includes a Casino, bungalow type villas, high rise building and main building. Breakfast Restaurant is everyday serving 700-1200 guests.
Total revenue per year around 30 million USD. FB revenue around 7 million USD.
Kitchen staff including stewarding is 130 staff. Reporting to General Manager.
Excom member, Budget responsible, in-charge of new concepts, Coaching department as well as other departments. Creating new menus, concepts, promotions, Food festivals & VIP amenities. Menu development & Food safety in-charge.
Responsible for kitchen operations for Ministry Of Interior & SFOC (Security Forces Officer Club). Responsible for the daily Prince VIP functions and Private Functions. Menu planning, Manning planning. Over all in-charge of trainings and food safety procedures for several locations in KSA.
Responsible for food-to-go line up which consist of more than 45 finished product. Responsible for Commissary Kitchen production for 15 stores as per September 2018 with provision for national roll-out in the near future to more than 100 stores.
In-charge of research and development, food safety, implementation of new product lines.
Conducting Food Safety Seminars, Fire Awareness Seminars, Manager & Supervisor Coaching seminar “The Practical Coach”, Audit Kitchen Operations, Improve and Implementation. Food & Beverage Outlet Design. Food cost revision & overall profitability. Kitchen Design & Conceptualization. Menu Concepts & Corresponding Cuisines. Food styling. Standardizing Recipes & Choosing Supplies with Consistent.
www.sheratonkampala.com
7 F&B outlets, 6 meeting rooms, Banquet 800 guest Ballroom, outside catering.
250 Rooms, 5 Star. Business & Leisure Hotel.
Responsible of all kitchen operations & stewarding. Total 97 staff. Excom member, Budget responsible, in-charge of new concepts, Coaching department as well as other departments. Creating new menus, concepts, promotions, Food festivals & VIP amenities.
Pre-opening small luxury 5 Star hotel with 104 rooms and a 200-seater Semi Fine Dining restaurant. Nordic Cuisine. Hotel and Restaurant is designed by Philippe Starck.
Developing concept and implementation.
5 F&B outlets, 8 meeting rooms, 5 Ballrooms for total of 2.500 guests, outside catering.
391 rooms (additional 80 rooms will be added soon),
5 star, biggest hotel operator in Cambodia. Property is 24 Hectare.
Goal of consultancy to put structure of HACCP in place as well as developing new plans for renovation, new-opening of High-end Chinese restaurant, develop new RS-menu.
Completing CAPEX for 2016.
Over-all in-charge of all kitchen operation including stewarding. Total 108 staff.
Joining Excom meetings.
Conducting “Basic cooking skills” trainings and Food Safety level 1 & 2, as well as Fire awareness seminars and Management/Supervisor internal trainings such as “The Practical Coach”.
• Responsible for 5 kitchens plus banquet, butchery, pastry and stewarding. Total of of 84 staff.
• Yearly food budget of SR17 million (US$4.5 million).
• Year to date (Jan-Oct) food cost is currently 26.2% vs budget 27%.
• Participates in executive meetings and cascade calls.
• Creating new concepts, menus and guest interactive happenings.
• Coaching all kitchen staff in daily routines and for competitions.
• Have achieved the highest Cristal food safety score in the whole region.
• Constantly improving and enhancing the product.
• Have introduced several new ideas and improved food quality significantly.
• Internal trainings for kitchen and stewarding staff.
• Lectures in the culinary university.
May, 2012 - Present
Food & Beverage Management Consultancy Group Inc.
VP & Managing Director
• Audit Kitchen Operations, Improve and Implementation.
• Food & Beverage Outlet Design.
• Food cost revision & overall profitability.
• Kitchen Design & Conceptualization.
• Menu Concepts & Corresponding Cuisines.
• Food styling.
• Standardizing Recipes & Choosing Supplies With Consistent Quality.
• Conducts food safety, Basic Cooking Skills and Fire Awareness seminars.
July, 2007- May, 2012
Plantation Bay Resort & Spa Cebu, Philippines
www.plantationbay.com
Executive Chef
• Responsible for 4 restaurants, 1 banquet, butchery, pastry and stewarding.
• Running the kitchen on a administrative level.
• Member of the "Chaine Des Rotisseurs", Cebu Chapter.
• Head of the Health & Safety Committee.
• Conducted several trainings for staff such as: Basic Cooking Skills, Fire Awareness Seminar with actual skill tests, Hand-on Kitchen training, Food safety seminar.
• Have the responsibility for a staff of 92 people in the kitchen and stewarding department.
• Participates in executive meetings.
• Making negotiations with food delivery companies.
• Computer skills on a high level.
• Creating various menus and a la carte dishes for new concepts.
2005-2007
Scanflats/Middelgrundsfotet Copenhagen, Denmark
www.fortet.dk
Executive Chef
• Responsible for the budget in 5 kitchens.
• Stock counting, daily ordering of food and quality check.
• Creating work schedules.
• Very familiar with reading Budgets.
• In charge of All safety for 100 people..
• Have the responsibility for a staff of 25 people in the kitchen.
• Participates in executive meetings.
• Making negotiations with food delivery companies.
• Computer skills on a high level. Build my own computers.
• Implemented advanced Health and Food safety policy.
• Creating various menus and a la carte dishes for new concepts.
2003-2005
The Palace Hotel LeMeridien Copenhagen, Denmark
Executive Chef
• Responsible for the budget in the kitchen as well as F&B.
• Stock counting, daily ordering of food and quality check.
• Creating work schedules.
• Very familiar with reading Budgets.
• Educated safety officer.
• Have the responsibility for a staff of 18 people in the kitchen.
• Participates in executive meetings.
• Ideas for new productions.
• Computer skills on a high level. Build my own computers.
• Implemented advanced Health and Food safety policy.
• Creating various menus and a la carte dishes for new concepts.
2000-2001
Scandic Hotel Eremitage Lyngby, Copenhagen
Executive Chef
• Responsible for the budget in the kitchen as well as F&B.
• Stock counting, daily ordering of food and quality check.
• Creating work schedules.
• Participates in executive meetings.
• Implemented advanced Health and Food safety policy.
• Ideas for new productions.
• Computer skills on a high level.
• Creating various menus and a la carte dishes for new concepts.
1999-2000
Restaurant Karlsen Copenhagen, Denmark
Executive Chef
• Started my own Restaurant together with my father.
• Implemented advanced Health and Food safety policy.
• Stock counting, daily ordering of food and quality check.
• Creating work schedules.
• Computer skills on a high level.
• Creating various menus and a la carte dishes for new concepts.
1997-1999
Atmosphere (Gift shop) Copenhagen, Denmark
Self employed
• Was out of the restaurant business for a short while.
1994-1997
Restaurant Emma Copenhagen, Denmark
Executive Chef
• Implemented advanced Health and Food safety policy.
• Stock counting, daily ordering of food and quality check.
• Creating work schedules.
• Computer skills on a high level.
• Creating various menus and a la carte dishes for new concepts.
1992-1994
Different Restaurants in Copenhagen, Denmark
Chef
• Søllerød Kro
• Kommandanten
• Belle Terrasse, Tivoli
• Hotel D'angleterre
• Restaurant Nokken, Rungsted havn
1991-1992
The Danish Embassy in Tokyo Japan
Chef
• Prepared food for the Ambassador and his wife.
• Stock counting, daily ordering of food and quality check.
• Prepared various buffet and dinner parties.
• Past Australia on my way home to Denmark.
• Learned a little Japanese.
1990-1991
Grønnedal, Royal Danish Naval Base Greenland
Chef
• Prepared food for the Admiral and his wife.
• Prepared dinners for several VIPs such as Her Majestic the Queen of Denmark.
• Educated in special weapons and educated fire-fighter
• Graduate of Culinary Institute of Copenhagen, Denmark 1990.