REGIONAL EXECUTIVE CHEF
Sala Hospitality Group - Thailand / Oct 2017 – Apr 2022
Primary Responsibilities:
▸ Manage all the Culinary Aspects in four different properties, located in different regions throughout Thailand
▸ Employ Various Staff Associates
▸ Create SOP for the operation
▸ Coordinate and Run all BOH and FOH Operations
▸ Menu Design, Menu Planning, and Menu Writing
▸ Control Kitchen Finance and Operating Expenses for all Properties
▸ Daily ordering of food & beverage purchases
▸ Meet budget and maintain budgets
▸ Effective Management
▸ HACCP & hygiene monitoring, training and implementation
▸ Hands-on with both BOH and FOH
▸ Drive revenue to optimise GOP
▸ Guest satisfaction and dietary requirements are met
CULINARY DIRECTOR
Amari Watergate – Thailand / Jan 2017 – Oct 2017
Primary Responsibilities:
▸ Overseeing the 569-room hotel
▸ Management of 588-seater all day dining restaurant, 22 meeting rooms, lobby restaurant, 1200 pax ballroom hall
▸ Employed various staff associates
▸ Created SOP for the operation
▸ Coordinated and run all BOH & FOH operations
▸ Menu design, Menu writing, Menu planning
▸ Controlling kitchen finance and operating expenses
▸ Daily ordering of food & beverage purchases
▸ Meet budget and maintain budgets
▸ Maintaining and following brand standards
▸ Effective management
▸ HACCP & hygiene monitoring, training and implementation
▸ Management, guidance, training and supporting of chief steward
▸ Trained staff
▸ Implementing new creative ideas
▸ Innovative and constructive planning
▸ Drawing up budgets for the entire financial year
▸ Coordinated with all HOD of the various departments within the hotel
▸ Direct supervision of 76 chefs and 20 stewards
▸ Worked closely with marketing & PR to uplift the face & future of the business
▸ Daily running of the operation, breakfast, lunch & dinner
▸ Interacted with guests
▸ Maintained very good to excellent scores and rankings on TripAdvisor, ReviewPro & other influential social media platforms
EXECUTIVE CHEF / F&B LIAISON
Fusion Suites Hotel (Pre-Opening Team) - Vietnam / Jan 2015 – Jan 2017
Primary Responsibilities:
▸ In charge of the layout and design of 4 operating kitchens
▸ Co-ordinated with Construction company, project managers and owners on development
▸ Conceptual design
▸ Employed various staff associates
▸ Created SOP for the operation
▸ Coordinated and run all BOH & FOH operations
▸ Menu design and writing
▸ Trained and disciplined staff
▸ Implemented novel creative ideas
▸ Innovative and constructive planning
▸ Drew up budgets for the entire financial year to date
▸ Coordinated with all HOD of the various departments within the hotel
SOUS CHEF
Westin Mina Seyahi – United Arab Emirates / May 2014 – Jan 2015
Primary Responsibilities:
▸ Supervised 51 chefs and 22 stewards on a daily basis
▸ Assisted with coordinating and running of BOH
▸ In charge of cleanliness and hygiene in the kitchens, fridges, and freezers
▸ Responsible for maintaining food costs and budget as outlined by the business
SOUS CHEF
Le Meridian Mina Seyahi – United Arab Emirates / Nov 2012 – Apr 2014
Primary Responsibilities:
▸ Supervised 30 chefs and 10 stewards on a daily basis
▸ Assisted with coordinating and running of BOH
▸ In charge of cleanliness and hygiene in the kitchens, fridges, and freezers
EXECUTIVE HEAD CHEF
The Alphen Boutique Hotel (5-Star) – South Africa / Mar 2011 – Oct 2012
Primary Responsibilities:
▸ Managed and supervised the kitchen staff for two restaurants and one bar
▸ Coordinated and ran all BOH operations
▸ Monitored operations for 5 rooms – fine dining (180) and La Belle – deli and bakery (180) as part of the additional responsibility after promotion
EXECUTIVE HEAD CHEF
Pepenero Restaurant (5-Star) – South Africa / Jan 2010 – Feb 2011
Primary Responsibilities:
▸ Coordinated all BOH kitchen activities and FOH service ambassadors, and supervised the production and preparation of staff on a daily basis
▸ Purchased food items associated with business, managed checking and receiving of goods and co-ordinated and reconciled prices
▸ Managed food cost, menu design construction and creativeness to menu implementations, including daily ‘specials’
▸ Supervised recruitment, interviewed, screened, and trained staff and chefs appertaining to BOH in the kitchen – when and where necessary
▸ Monitored maintenance of machinery and kitchen equipment along with food and labour costs for kitchen staff
▸ In charge of cleanliness and hygiene in kitchens, fridges and freezers, staff discipline and updating of staff files
▸ Supervised the team, allocated duties on a day-to-day basis, contributed towards management meetings, tank sessions and other strategy sessions to enhance business development
SENIOR EXECUTIVE HEAD CHEF
Balducci's – South Africa / Mar 2006 – Dec 2009
Primary Responsibilities:
▸ Co-ordinated all BOH kitchen operations and FOH service ambassadors, and supervised production and preparation of staff on a daily basis
▸ Supervised purchase of food items, checking and receiving of goods, reconciliation of prices, and purchasing, merchandising, processing, storage, and freezing of food items
▸ Managed and monitored the operations of two kitchens (main and prep), food cost, menu development, daily ‘specials and ▸ Managed recruitment, screened interviews, and trained chefs and staff appertaining to BOH
▸ In charge of maintenance of machinery and kitchen equipment, hygiene and cleanliness, and the monitoring of food and labour costs for kitchen staff
▸ Supervised staff operations and discipline, updated staff files along with daily team management duties to improve business operations