Executive Chef
Sheraton Jumeirah Beach Resor
Total years of experience :0 years, 0 Months
Marriott international
I’m the Executive Chef, leading the full culinary operation, stewarding team, Hygiene office and reporting to General Manager.Currently working at a 5* Beach Resort hotel, with 300 rooms and suites, 10 F&B outlets and banquet capacity up to 2500 guests.
I’m responsible for a crew of 70 Chefs and 30 stewarding.
Part of my responsibilities are the following scopes, hiring process, guest satisfaction tracking and action plan, menu creation, goods orders, food control, under operation economic aspects, control of standards under consideration of hygiene rules (Dubai Municipality), time schedule and safety qualities, ISO22000 and HACCP, menu engendering, dealing with suppliers, budget, CAPEX, OPEX, marketing plan, business plan, yellow belt on OI (Operation innovation), training and developing the team, employers development under company standards and guidelines, ( workshops, class training, training on the job and 1 to 1 meetings).
working hard to reach the company yearly goals and match with the strategy.
Currently involved in new project, projecting a new outlet for future.
Marriott international
5* hotel with 300 rooms and suites with 9 F&B outlets and banquet capacity up to 2500 guests.
leading the full operation in the kitchen, I have been responsible for a crew of 70 Chefs and 30 stewarding with seven different restaurants plus butchery, pastry and staff kitchen banqueting. Main tasks were menu creation & goods orders, price control under operation economical aspects, control of standards under consideration of hygiene rules, time schedule and safety qualities as well as ISO22000 and HACCP.
www.hiltonvilamouraresort.com
5* resort featuring 135 rooms and suites, 130 T1/T2 Apartments and a Hilton Vacation Club for up to 800 guests with 5 F&B outlets, 5 meeting rooms and ballroom for up to 550 guests
All day dinning restaurant, serve breakfast, groups up to 500 and dinner with à la carte and themed night, buffet with show cooking part, Aquarella, the pool restaurant (300 covers) serve BBQ dishes, fresh salads, snacks and classic dishes, Cilantro the fine dining restaurant serve south/American temporary Portuguese à la carte dishes / set and degustation menus; room-service and banquets (400 seated, 550 cocktail style) are offered. Part of my responsibilities are the following scopes, hiring process, menu creation, goods orders, food control, under operation economic aspects, control of standards under consideration of hygiene rules (ASAE), time schedule and safety qualities, ISO22000 and HACCP, menu engendering, dealing with suppliers, budget, CAPEX, OPEX and marketing plan.
Hosting of KISLEV group an international organiser for kosher groups (up to 550 guests) partial Hotel has been sold for exclusive rights.
201472019 5 eventes in the year serving between 1500 guests to 2600 guest
2015 Participation of the Dinner Amical, Chaine des Rotisseurs Bahrain 2014/2015 as a invited
www.hiltonvilamouraresort.com
5* resort featuring 135 rooms and suites, 130 T1/T2 Apartments and a Hilton Vacation Club for up to 800 guests with 5 F&B outlets, 5 meeting rooms and ballroom for up to 550 guests
Aquarela restaurant, kitchen team consisted of 10 employees including the stewarding team.
For up to 350 clients, BBQ grill restaurant for lunch & dinner and an à la carte restaurant serve BBQ dishes, fresh salads, snacks and classic dishes. Working in Main kitchen banqueting, butcher Head chef
Conrad Algarve (Quinta do Lago Portugal) (Hilton proprety)
https://conradhotels3.hilton.com/en/hotels/portugal/conrad-algarve-FAOAPCI/index.html
Pre- Opening 5* resort featuring 154 rooms and 20 suites, with 5 F&B outlets, 5 meeting rooms and ballroom for up to 550 guests, one outlet branded by Heinz Beck Michellin star chef.
I went there to give training to the chefs as AHCCP, kitchen techniques, set up all operation, recipes cost, SOPS, contact with suppliers to select the products, buffets decoration, menu engineering, staff interview and all environment with management team.
Talatona Convention Hotel (Luanda, Angola) (Hilton proprety)
http://www.hoteltalatona.com/
Pre- Opening 5* resort luxery featuring 175 rooms and suites, with 6 F&B outlets, 5 meeting rooms and ballroom for up to 550 guests
I went there to give training to the chefs as AHCCP, kitchen techniques, set up all operation, recipes cost, SOPS, contact with suppliers to select the products, buffets decoration, menu engineering, staff interview and all environment with management team.
Tivoli Marina de Vilamoura, Algarve, Portugal - Minor Hotels https://www.tivolihotels.com/en/tivoli-marina-vilamoura
5* hotel featuring 250 rooms and suites with 10 F&B outlets and 1 meeting room for up to 500 guests
The kitchen employed 47 local and 30 in the stewarding department. Restaurants included two à la carte outlets with open show kitchen for breakfast, lunch and dinner, one buffet restaurant for breakfast and lunch, one fine dining outlet and one beach restaurant. Meals for 200 employees were offered in the Cafeteria. Additional to this there are different theme nights, buffets and set menus which were served in three outside areas. Room-service and snacks in the bars are also available. Average cover during high season 1000 per day.
Ristorante “Il Trio”
https://www.ristoranteiltrio.com/pt/
Pre- opening Italian Restaurant in the heart of Marina de Vilamoura, Portugal, restaurant up to 70 guest, fine dining typology, I am leading all kitchen operation, with 7 chefs, Responsibility for the set up of the whole kitchen system and the fine tuning of the operation after pre- opening, the whole food operation plus menu planning, creating and calculating food cost, cost and stock control as well as market analysis to maintain corporate standards and guest satisfaction. Staff training in basic kitchen techniques, food hygiene and staff motivation. Responsible for the budget planning
Ristorante “ Casa da Praia”
https://www.facebook.com/Casa-da-Praia-2097913293813147/
Pre- opening Seafood Restaurant in the sea side of Marina de Vilamoura, Portugal, restaurant up to 120 guest, seafood, snacks, salads and at the dinner time we are following the fine dining typology, I am leading all kitchen operation, with 7 chefs, Responsibility for the set up of the whole kitchen system and the fine tuning of the operation after pre- opening, the whole food operation plus menu planning, creating and calculating food cost, cost and stock control as well as market analysis to maintain corporate standards and guest satisfaction. Staff training in basic kitchen techniques, food hygiene and staff motivation. Responsible for the budget planning
Training on ISO 22000:
Training on ISO22000:
F&B management training
courses: Faro, Algarve, Portugal Cooking, Pastry courses, Hotel Management School Professional category of cook 1st class / pastry 2nd class Training for being a state certified Gastronome Chef AHETA, Portugal