Executive Sous Chef (reporting to Hotel Manager)
JA Resorts & Hotels
مجموع سنوات الخبرة :5 years, 5 أشهر
• Task force for JA Maldives & JA Seychelles, restructuring and implementing new menu's
• OS&E 20% below opening budget
• Demonstrating consistently strong aptitudes for delivering all aspects of culinary service at this luxury 384 room resort, employing 70 chefs and 20 stewarding associates
• Menu engineering for all six outlets and meeting rooms
• Overseeing food costs, payroll and budgeting procedures in addition to maintaining and overseeing all HACCP requirements
• Managed a kitchen team of 90 employees, developed training programmes and continually monitored performance standards including the brigade from the restaurant Kinara from 1* Michelin consultant Chef Vikas Khanna
• Tasked with all aspects of operations within the culinary department at this 5*, 178 room Hotel, with 7 outlets, including Henry's Grill & Bar which is specialized in Dry-Aged beef and homemade cold cuts
• Received the Best Steak & Grill restaurant award by Now Bali
• Employing a team of 60 chefs and stewarding, training and coaching them
• Menu design for In-room dining as a standard throughout the entire Aryaduta Hotel group, including recipe cards and instruction videos
• Oversaw food costs, kitchen design and culinary budgets in addition to maintaining and overseeing all HACCP requirements
Luna2 Studiotel & Luna2 Private Hotel, Seminyak Bali
Luna2 Studiotel is an ultra-modern hotel fuelled with nostalgia, futurism and fun. 14 open-plan studio rooms, ultra-plush Lunaplex a 16-seat cinema, Pop! Club and Space rooftop bar. Luna2 Private hotel is an exclusive beachfront 5-bedroomed private hotel which offers superstar services with the intimacy of a private home. Member of Design Hotels and part of Starwood Preferred Guest program.
KEY ACHIEVEMENTS AND RESPONSIBILITIES:
• Creating on the spot customize menus for our Private Hotel guests
• Offering a very personalized service almost like a Private Chef
• Training and coaching the team
• Private cooking classes for guests
• Maintain high food quality and presentation of the theme “Nostalgia, futurism and fun”
• Responsible for the control of food cost
• Banquet and canapé parties up to 50 - 70 pax
TRB Forbidden City is a restaurant expansion from TRB (Temple Restaurant Beijing), situated adjacent to the east gate of the Forbidden City overlooking the Palace's moat.
KEY ACHIEVEMENTS AND RESPONSIBILITIES:
• Appointed "Best New Restaurant" by That`s Beijing December 2015
• Restructured and redesigned the existing kitchen and equipment, creating and implementing strategic and project planning and designing the entire food concept for the new restaurant
• Oversaw food budgets and operational management matters at the restaurant
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Responsible as a Chef de cuisine/ Head chef in TRB kitchen. TRB is a fine dining restaurant that serves contemporary European cuisine. TRB is a 600 year old temple that is rebuild to a modern European restaurant located in de Hutong, an authentic Beijing neighborhood.
KEY ACHIEVEMENTS AND RESPONSIBILITIES:
• TripAdvisor's Number 12 of Best Fine Dining Restaurant of the world 2015
• Creating a seasonal menu inspired by modern techniques, transforming high-end produce into well-balanced dishes
• Liaised successfully with all key internal and external stakeholders, including suppliers
• Oversaw organisation requirements for several Michelin star guest Chef events and catered for more than 100 guests at outside catering events such as at the Belgium Embassy