curtis serrant

Highlights:
• Successfully launched Bowlful and Acaiful brands in Paris, France.
• Implemented a new system to improve waste reduction and manage budgetary concerns.
• Successfully exceeded targets for preparation, delivery, food and safety standards, set by Deliveroo Editions, and Owner/Managing Director.
• Redesigned menus for What a Vegan, Bowlful, and Acaiful, based on market research to ensure revenue growth.

Role:
• Work closely with Owner/Managing Director to implant ideas for menu.
• Oversee daily operations and service activities of kitchens, ensuring that all food served meets the highest quality standards and is served on time.
• Create/plan menus, design corresponding recipes, oversee the preparation of those recipes as well as guide the team on designing the plating presentation for each dish.
• Make key decisions regarding the entire brands menus items and offerings; prepare menus in advance based on customer demand, seasonal ingredient availability, and special events.
• Direct the kitchen staff on proper procedures and assign responsibility for various meal elements.
• Work with suppliers for to assure food ingredients are available, and change menus based on the availability and quality of ingredients.
• Manage food and product ordering by keeping detailed records and minimize waste.
• Ensure that the teams are maintaining kitchen cleanliness and safety; prepare safety and cleanliness guidelines for kitchen staff and inspect employees’ appearance to ensure that they adhere to strict standards of professionalism.
• Develop or enhance processes for food safety and storage as well as maintain or replace kitchen equipment that is not working as expected.
• Lead and train a team of 22 chefs on recipes, SOPs and professional work practices, ensuring BOTH & FOTH members have full knowledge of allergens, food ingredients and presentation of dishes.
• Enforce best practices for safety and sanitation in the kitchen or during the function. Conduct market research for current and upcoming trends to implement new dishes/menus.

Role & Highlights:
• Supervised the Head Chefs to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking.
• Made key decisions regarding the all-brands menu items and offerings; prepared menus weeks or months in advance based on customer demand, seasonal ingredient availability, and special events.
• Developed and implemented full menus for Restaurant Nassau and Café Botanica.
• Developed and maintained healthy business relations with suppliers for the best prices and implemented a system for controlling food wastage which resulted in saving food costs significantly.
• Rendered training to the team of 20 chefs on recipes, SOPs and professional work practices; conducted team briefings daily, demonstrated each dish to the team, and guided on following HACCPs.
• Supervised all food preparation and presentation to ensure quality and hotel standards; prepared food design to create a perfect match between the dish’s aspect and its taste.
• Created a special tournament menu for DP World Tour Championship 2019, catering to 3000+ people during the event.
• Instrumental in the development of the FOTH Café Botanica including setting the stage for freshly baked breads and pastries, maintaining fresh counter display and training the staff on customer communications.

Role & Highlights:
• Oversaw daily operations and service activities of kitchens, ensuring that all food served meets the highest quality standards and is served on time.
• Created/planned menus, designed corresponding recipes, oversaw the preparation of those recipes as well as designed the plating presentation for each dish.
• Created and implemented a full breakfast menu (based around international foods, from Acai bowls to Greek flat bread) for two stores.
• Collaborate with Executive Chef to discuss menu options and develop creative dishes throughout the year.
• Maintained kitchen COGS & food costs below company guidelines by implementing SOPs such as FIFO, correct labeling and storage of food products as well as implementing the system of recording wasting and portion controls.
• Efficiently managed a team of 30 chefs for a 200+ seat restaurant.
• Maintained the restaurant’s quality and reputation by monitoring the food served to customers; interacted directly with customers to resolve complaints and other issues related to food service.
• Successfully improved the audit score to 76.7% and 83.5% from 64% by leading and guiding the team to ensure a smooth running of kitchen operations.
• Implemented HACCP procedures across the Restaurant.
• Supervised the pre-opening of “Catch 22”, in La mer.

Role & Highlights:
• Worked collaboratively with the Sous Chefs and kitchen staff to manage daily operations of the kitchen; directed the team to deliver delicious, nutritious food, and exceptional service, and accomplish daily goals and projects.
• Achieved official HACCP certification through ‘Boecker’ HACCP company in Dubai; organized HACCP records from critical control point to goods received while ensuring that all guidelines given by the HACCP contractor are followed.
• Developed and maintained healthy business relations with suppliers, ensuring the best food quality and best price rates.
• Created new recipes, prepared a full outside catering menu as well as proposed culinary and seasonal dishes for the restaurant’s menu.
• Ensured minimum food wastage through FIFO, correct labeling and storage of food products and implementation of the system of recording wasting and portion controls.
• Ensured the team has a full understanding of the product to the final dish by implementing a food manual and conducting practical and theory tests and tastings.

Role & Highlights:
• Worked as an Executive Sous Chef, In-Charge of 5 restaurants including Omnia by Silvena (Organic Fine Dining), Omnia Gourmet (Organic Healthy), Omnia Blue (Healthy Seafood), Omnia Glow (Healthy Organic Café) and Omnia Baharat (Casual Dining).
• Instrumental in pre-opening/post-opening of all 5 establishments as well as created menus and recipes for all 5 establishments - for canape, al carte, buffet, café, etc.
• Assisted the Executive Chef in ensuring maximum guest satisfaction through planning, organizing, directing, and controlling the kitchen operation and administration.
• Successfully ensured food cost/COGs were 24% by ensuring SOPs were implemented for receiving goods, monitoring food wastage log, and implementing sustainable working practices.
• Bagged Timeout Award for commitment to healthy food (2016), Timeout Award Dubai Healthiest Restaurant (2014) and Chef Innovation Award (2014).
• Supervised all kitchen areas to ensure a consistent, high-quality product is produced. Assisted with the preparation and planning of meal designs, testing food & non-food products, monitored inventory, and ordered new supplies, if required.
• Implemented SOPs, HACCP and food manuals for each outlet’s teams - BOTH & FOTH.
• Trained, mentored, and guided a team of over 25 chefs with stewarding.