Chef Consultant
Crowne Plaza Kathmandu - Soaltee
Total des années d'expérience :21 years, 5 Mois
www.professional.electrolux.com
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www.professional.electrolux.com
Reported to the General Manager. Looking after 8 outlets all across United Arab Emirates.
• Worked on new concept like “Chai Biscuit” & "London Dairy" products.
• Collaborated with Michlin Star Chef Atul Kochhar for “Chai Biscuit”.
• Collaborated with British Chef & Writer Nilli Vanilli for “Bloomsbury’s”.
• Recruitment all brands & building team.
• Kitchen designing as per the Cuisine
• Development of new products & Food styling for the all brands.
• Manpower planning among other functions.
• Research & Development of Unique products for all brands.
• Created New Brands & Setting up new standards for the company.
• Liaising with Marketing
- Cactus Club chain of Restaurants, Vancouver, Canada
A 325 covers upscale restaurant
• In charge of the Opening team of new restaurant.
• Set-up of new kitchen and team.
• Training new employees on new menus, health and safety issues.
• Incorporating new seasonal produce in the new menu.
• Kitchen organisation including purchase orders, budgeting etc. and other administrative duties.
• Food Costing, Wastage and Portion control
Of their Recreation Club. A 120 seats restaurant catering exclusively to the Dubai Petroleum Company’s
executives. In charge of the complete management of the Food Preparation team including menu settings,
liaising with various suppliers, organising various exclusive functions, organising work schedules etc.
24th
October ’00 - 31st
May 2002 www.jumeirahinternational.com
- Jumeirah Madinat, Dubai, U.A.E - Al Qasr - a part of
pre-opening team for this 5 Star property.
Looked after “Arboretum” an all-day dining restaurant, the Premier & Executive Lounges, Dar Al Masaya
Villas - Summer Houses or Villas, Room service plus banqueting.
• Cost Control, Hygiene & Food Safety Training, Scheduling.
• Menu Planning & implementation for various functions and promotions.
• Managing staff manning.
• Supervision of all the above outlets.
• Food Presentations and Setting up of SOPs.
• Co-ordination and supplying for all basic sauces and stocks to Mina Al Salam, Al Qasr and the Souk.
In charge of the high profile Outdoors Catering/Banquets. Working here, my achievement has been the
300% increase in business over the last one year with 50% of being repeat customers.
• Cost Control, Hygiene & Food Safety Training, Scheduling.
1st
June ’02 - 31st
Doha - Qatar,
Continental Saucier (Theme Nights) Five Star - a business hotel.
25th
February ’95 - 24th
Given back the charge of the high profile Outdoors Catering/Banquets.
• Catered to the Wedding reception for the daughter of H.H. Sheikh Al Mulla of Umm Al Quwain. No. of pax
5000 for two days.
• Cost Control, Hygiene & Food Safety Training, Scheduling.
• Menu Planning & implementation for various functions and promotions.
• Scheduling and training staff on various kitchen and hygiene issues
Time Management • Training conducted by Abela & Co.
Fish Philosophy • Training Conducted by Abela & Co.
WOW Customer • Training conducted by PRO training group.
HACCP Training • Completed HACCP training from SGS Dubai.
Basic Food Hygiene Certificate • By Chartered Institute of Environmental Health.
Train the Trainer Program • Certified as a Trainer through this programme.
https://www.youtube.com/watch?v=mLp6FzvOvTc&t=67s “ART & SCIENCE - SOUTH AFRICA
https://www.worldchefs.org/Event/1ee278cc86a0b6998cf0eeb400b3f4f34d58e8a0
https://www.youtube.com/watch?v=47vPtvNmFic&t=16s “ART & SCIENCE - DUBAI, U.A.E.
https://www.worldchefs.org/Even t/dd9b3a61e8d1192aa09cb2e8f2d579ffdefade95 - Dubai
https://www.worldchefs.org/Event/ecf293d33d46a2ddd822badc6cfef06d0cd70c14 - Dubai
Nutrition & Food Service Management - It's an advance diploma 2 year program for the professionals who are part of the industry at present, to marshal their skills to regulate themselves in more refined manner. The study streams are as follows - 1. Food & Nutrition in debt. 2. Food service operation / Labour management / PNL / Operating of a business unit. 3. Human Resources - Organizational Behavior 4. Psychology 5. Business Communication
