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Click here or scroll down to respond to this candidateCandidate's Name
HEAD CHEF
Al Quoz Industrial Area 3
Dubai, UAE
PHONE NUMBER AVAILABLE
EMAIL AVAILABLE
Performance Summary: Results-oriented, dedicated culinary professional with 30+ years extensive
experience in menu development, food preparation and culinary staff management. Exceptional food
preparation skills and a track record of strengthening kitchen operations while maximizing patrons base.
Committed to maintain highest standards of culinary experience. Exceptional communication and staff
management abilities. Demonstrated skills in effectively supervising various work stations for quality and
hygiene assurance.
CULINARY SKILLS
Menu Setting Menu Pricing Customer Service
Hygiene insurance Hospitality training Inventory Control
Cost Management Italian Delicacies Stock Management
Quality Control Recipe Amendments Function Catering
CULINARY EXCELLENCE
LIFE TIME ACHIEVEMENT Award 2007 winner owing to extraordinary culinary services
BEST EMPLOYEE OF THE YEAR 1995 with EOC Catering Jeddah
Specialized in authentic fine dining Italian Cuisine for the past 11+ years
Secured EKFC heavy volume contract by obtaining approval of more than 20varieties of inflight
food.
Devised an executive menu and updated the menu seasonally to create variety for regular
customers and utilize seasonal foods to control material costs
PROFESSIONAL EXPERIENCE
HEALTH FACTORY BY EPICURE CATERING SERVICES LLC (PART OF PRAGMA GROUP)
HEAD CHEF (NOV 2013 Present)
Responsible for leading by example by demonstrating high standards of cooking and customer service at
all times. Also in charge of minimizing wastage at all stages of food production and for instilling in staff a
culture of essential hygiene practices connected with food cooking, storage and meal preparation.
Familiarity about recipe preparation for healthy cuisine
Attained 100% customer satisfaction level during first six months of employment by streamlining
kitchen operations and delivering high quality food and customer service
Able to manage a diverse team as well as prioritize and organize a large workload.
Handling emergency situations i.e. having to produce large amounts of extra meals at the last
minute.
Experience of food manufacturing, food production, as well as restaurant and catering work
environments.
Ensure the delivered food is of excellent quality and is prepared under hygienic conditions
Set the menu and update the same regularly based on seasonal preferences and food availability
Carryout financial planning and control food costs
Trained and supervised kitchen personnel and supervise/coordinate all related culinary activities;
oversee catering events.
BO HOUSE CAFE (PART OF PRAGMA GROUP)
HEAD CHEF (JUN 2011 OCT 2013)
Revitalized sales by designing a new fresh, made-to-order menu incorporating traditional alfresco
dining experience with vegetarian and international dishes
Maintained the food costs below 27% of the total budget as compared against standard industry
costs of 32%
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food
and beverage.
Continually monitored food inventory and took appropriate action to ensure food quality and
service standards were consistently met
Ability to foresee and recognize potential problems before they occur and to plan for them
accordingly
LUCIANOS LA PASSIONA ITALIANA (PREMIER ITALIAN RESTAURANT)
HABTOOR GRAND RESORT & SPA, JUMEIRAH BEACH DUBAI U.A.E
CHEF DE CUISINE (APR 2010 MAY 2011)
Bringing to the attention of kitchen staff all important matters that need their immediate
attention.
Anticipating culinary trends so that the restaurant keeps and enhances its competitive
advantage.
Managing the day to day administration of the kitchen.
Putting together daily production sheets and also delegating specific tasks to individual
employees.
Ensuring that all Standard Operating Procedures are complied with.
Keeping within budget when ordering food stock.
Implementing all relevant Food Hygiene and Safety and Food Hygiene requirements.
Monitoring the taste, visual appeal, financial cost and temperature of all meals served.
OSSIGENO (PREMIER ITALIAN RESTAURANT)
LE ROYAL MERIDIEN BEACH RESORT & SPA DUBAI U.A.E
CHEF TOURNAT | STEAK HOUSE INCHARGE | SOUS CHEF | DUTY CHEF (SEP1996 MAR
2010)
Involved in the opening of a new modern Italian Restaurant with planning and development of
menu
Sous Chef in Charge for Prime rib, a modern steak house serving prime Angus and other steaks.
Supervised performance of kitchen staff and trained them as needed.
Complied with food handling and safety standards as stated by City and State health department.
Analyzed and identified changes in food preference of new and existing customers.
Identified correct pricing of dishes listed in menu after studying cost of ingredients, labor and
overhead expenses.
Cooked food by setting up high standards for nutritional content, presentation and cooking
methods.
Compared final outcome against established standards to measure results and made changes in
production accordingly
ADDITIONAL EXPERIENCES
CHIEF COOK (JUN 1992 AUG 1996)
ICO (ECO) CATERING, JEDDAH, KSA
COMMI I (APR 1987 APR 1992)
HOLIDAY INN BANGALORE
EDUCATION & CERTIFICATION
PIC course completed with MERIT Marks (Dubai Municipality)
Passed Intermediate Food Hygiene Course with MERIT Marks
ISO auditing Course
HACCP Training
Passed Dubai Municipality Food Hygiene Course
Commitment to Excellence Training Programme.
Supervisory Skills Development Training
Health and Safety
Standard of Performance
First Aid Training
Train the trainer certificate
Property Service Culture Trainer
ADDITIONAL CAPABILITIES
Self-starter with positive attitude
Flexible schedule
Strong attention to hazard control points
Exceptional ability to work with high volumes in a fast paced environment
Capable of lifting and moving heavy products
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