Brand chef consultant
Confident
Total years of experience :18 years, 2 Months
Opening of a new brand in Dubai - Italian cuisine.
Worked as an executive chef. 75 key with 05 outlets. Incharge for the F&B operations.
Working for one of their four star property of the group - Involved in the operations of F&B department . Also looking forward for managing and set-up (F&B ) of their new four star hotel project which is under construction.
Worked for their four star property in Dubai ( 311 keys, 05 F&B outlets ). Responsible for the kitchen operations - Leading a team by making innovative products . Delivering coast effective kitchen management by maintaining the quality and quantity . Creating new menus and themes for various outlets for their opening and operations. Leading the Haccp team. Also involved in F&B service operations. Reporting to the Vice president.
Worked with the group, for their 03 hotels collectively ( Total of 188 keys, 08 F&B outlets and Dow cruise) . Opened 03 restaurants, 02 night clubs . Headed HACCP team and Hygiene for all their properties. Responsible for the F&B kitchen operations, which includes but not limited to - maintaining the Standard, quality, quantity, hygiene, marketing, coasting, Menu engineering, staffing, etc. Involved in the F&B service operations. Reports to the Managing director.
Assisting the Executive chef in daily operations. Working next to the Exe.Chef and responsible for the entire production operations. Other responsibilities includes attending meeting, training, quality control, menu engineering, presentaion, maintaing the foodcoast, hyegine, staffing, etc. Reports to the Executive chef
Responsible for :-Running multi cuisine restaurants which includes Local and European favorites, also promoted Indian flavours which become a project success, handling banqueting functions from conference to weddings . other duties include Menu engineering, staff organising, Ensure the quality of raw materials purchased, maintain quality and standard on the products, staff training etc Reporting directly to the Managing director.
Assists the Exe.Sous chef in all kitchen operations and worked as the second in charge for the kitchen. Directly Running a multi cuisine and fine dining restaurants, banquet operations, conducting trainings, involved in staff execution, menu planning, co-ordinate with purchasing department, etc. Reports to the Executive Sous chef.
Worked at their Signature fine-dining restaurant serving French fusion delicacy. Was part of their seafood casual dining restaurant, led the gardemanger, Italian and room service team. Also involved in various v.i.p banqueting functions both indoor and outdoor. Experienced with Michelin star / celebrity chefs. Responsible for Junior chefs, day to day misenplace, stock control, hygiene, food quality control, Menu planning and presentation, handling guest complaints Attending chef meetings, training junior chefs, etc.Reports to the Exe sous chef and Sous chef .
Worked with their French fine dining restaurant(opening team under 2* Michelin Chef ‘Patrick Lenotre’), Fusion fine dining restaurant(opening team), German cuisine, sea food specialty restaurant, gardmanger and Banquets. Reports to the sous chef.
Bsc.catering science and hotel management