Chef De Cuisine
ERTH Abu Dhabi Hotel
Total years of experience :17 years, 0 Months
Pre-opening and opening Hotel
Responsible for all aspects of food production and beautiful waterfront resort with 292 rooms and 5 Private Villas, convention space, Royal events, $10M in Food and Beverage revenue.
· Renovated and restructured the kitchen lay out to fulfil its maximum potential.
· Developed menu items to reflect current trends and local taste for restaurants and banquet.
· Increased food revenue by 5% in the first year, reduced food and labor cost by 2%, increased guest SALT (satisfaction and loyalty tracking) score.
Run VVIP events for up to 1500 pax at EXPO 2020 and COP28 in Dubai.
Run private events for VVIP at Hatta, Nurai Island, QASR AL WATAN in 2022.
Run a Lounge at HSBC Golf tournaments in 2022 and 2023 in Abu Dhabi.
Managed 90 junior chefs for UAE National Day.
Run private banquets for His Highness, the president of the UAE.
Managed a high volume kitchen of 30 staff members for a restaurant with annual sales of $3M, keeping food costs to 31% and labor costs to 17% of staff size. Created all recipes and menus.
· Implemented a recipe procedure for each new menu change.
· Reduced food costs by 10% by expertly estimating purchasing needs and buying through approved suppliers.
· Catered more than 100 private functions annually - size ranging from Birthday parties to 350+ person banquets.
· Collaborated closely with Food and Beverage manager to conduct staff meetings and resolve any service, product or personal issues.
· Regularly developed new recipes in accordance with consumer tastes, nutritional needs and budgetary considerations.
Pre-opening Emirates Lounge under QAS operator.
Responsible for all aspects of food production in 2 Lounges with 800 passengers daily. Managed a high volume kitchen of 30 staff members with annual sales of $7M, keeping food costs to 24%.
· Collaborated closely with Duty Manager to conduct staff meetings and resolve any service, product or personal issues.
· Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.
· Facilitated a morning and evening pre-shift meeting to inform staff of daily features, forecast, reservations, and reinforce team-building skills.
Managed high volume kitchens of 67 staff members. Created and managed $3 million annual food & labor budget for 5 restaurants and 2 pubs.
· Worked as part of sales team to sell, upgrade and execute events.
· Established direct contact with members to drive sales revenue in 5 restaurants and 2 pubs.
· Demonstrated of culinary techniques to staff to ensure proper preparation, presentation and quality of new menus.
· Catered more than 100 private functions - size ranging from small tea parties to 350+ person banquets.
· Created & executed monthly high-end specialty wine dinners for 80 members
· Ensured proper equipment operation and maintained to ensure proper safety & sanitation in kitchen.
Executive Chef for upscale restaurant, serving multiple cuisines and stations.
· Interviewed, trained, scheduled, and directed culinary staff.
· Planned menus & created specials.
· Maintained amiable relationships with vendors and received preferred pricings.
· Prepared and executed Banquets from 20-100 people.
Responsible for daily operation of al a Carte facility with 120+ members
· Multi-site operation, including several cafes and outlets focused on Italian cuisine.
· Ensured adherence to food standards, and oversaw welfare and training for a staff of 20.
· Controlled food costs and ensured profit, monitoring purchases.
· Maintained and assured food quality.
· Controlled and managed food cost and inventory from 37% to 28%.
· Maintained amiable relationships with vendors and received preferred pricings.
Chef de Partie for a fine dining Italian restaurant with a stunning Dubai fountain view located in Burj Khalifa
· Trained under Chef Alessandro Salvatico
· Assisted on dishes that won 2013 Best Italian Restaurant - Time Out Dubai
· Supervised and trained kitchen staff
· Practiced inventory and cost control through consistency.
· Completed required tasks within assigned time frames.
Chef de Partie for a fine dining International cuisine restaurant with a stunning Dubai view located in Burj Khalifa on 122 floor - The Highest restaurant and Lounge in the World - Guinness World Records 2010
· Trained under Chef Dwayne Cheer
· Wrote prep list for the prep cooks and assisted with completion at times.
· Supervised and trained kitchen staff.
· Managed line checks and food quality.
· Completed required tasks within assigned time frames.
Chef de Partie for a fine dining Italian cuisine restaurant with a stunning waterfront view located in Raffles Places, Enoteca L’Operetta
· Trained under Chef Seita Nakahara
· Wrote prep list for the prep cooks and assisted with completion at times.
· Supervised and trained kitchen staff.
· Managed line checks and food quality.
· Completed required tasks within assigned time frames.
- Prepared a variety of meats, seafood, poultry, vegetables, and other food items.
- Assumed 100% responsibility for the quality of products served.
- Complied consistently with standard portion sizes and cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period.
- Maintained a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sautéing burners, convection oven, flat top range and refrigeration equipment.
- Followed proper plate presentation and garnish set for all dishes.
- Handled, stored, and rotated all products properly; tracked and reported any food wastage.
- Completed required tasks within assigned time frames.
- Assisted in food prep assignments during off-peak periods as needed.
Successfully completed culinary course in Mediteranian cusine and Confectionary Arts
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