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Click here or scroll down to respond to this candidateCandidate's Name
SAINT LUCIE, FL.PH: PHONE NUMBER AVAILABLEEMAIL: EMAIL AVAILABLEMedia: Chaine des Rotisseurs Gala Dinner at Conrad Seoulhttps://www.youtube.com/watch?v=3XQA3Om1ec4CAREER OBJECTIVEHaving returned to America due to a family matter it is my intent to stay in the area. My objective is to secure the best position regardless of rank. I have no expectation of securing a role which is on par with my more recent positions.I am seeking a Chef/ Cook role which will allow me to execute my culinary skills at the highest standard. My passion is to cook and engage the food products and execute preparations which showcase them at their best. I also love to share and passing on my knowledge, I had to move back home here to the South Florida and have no intent of leaving now that I am home. That said it is necessary that I do gain employment ASAP. I am very hands on and take pride and ownership in all that I do.WORK EXPERIENCEHRH Mohammad Bin Salman Private Affairs February 2022 till Oct. 2023Director of CulinaryResponsibilities include bringing and implementing a corporate standard where there had previously been nothing. Multiple and Palaces and government entities were in this scope of work.This was accomplished by working with HRHs travelling team introducing news dishes and how to execute supported with tested recipes. Within the scope I was to set up a Culinary Core of at one dozen cuisines from around the world. Using my knowledge supported with collateral and hands on training with the team. We implemented a plan to recruit for short term and permanent positions specialists in each field. Sending key culinary members for international cross exposure was developed. The teams of HRH were primarily Arab so working with the team and cooking side by side working through recipes was essential for the mission to succeed.A series of cycle menus and a library of dishes was developed so the HRHs assistant could prepare menus which allowed for daily menus to be bespoke based on the venue and event.Finally, a floating commissary kitchen was set up which allowed the team to be prepared with basics which enhanced consistency and ease in execution. Previously there had been none which caused a chaos and waste.(12 core cuisines- Italian, French, Spanish, Lebanese and Levantine specialties, Saudi, Thai, Chinese, Korean, Japanese, American BBQ, Indian, Mexican Tex-Mex, Casual International Snack, Pastry, Bakery, etc.)Grand Hyatt Gurgaon, Delhi NCROpening Executive Chef March 2019 December 31, 2021Responsibilities included all pre-opening aspects for the Grand Hyatt Gurgaon slated to be the flagship of Hyatt Hotels Southwest Asian. Once the kitchens were accessible the team and I cooked off and recorded 1000s of dishes for all the venues and base recipes to support to support each dish.All Kitchen, Stores and BOH areas had to be designed and subsequently specifying all the FF & E equipment used in all F & B Operations. Together with my Leadership Committee Colleagues we prepared the Business Forecast for Operational Budget matters including Cost of Sales, Labor, and Miscellaneous Cost. I was also responsible for all Utensil and supplies for direct Culinary and Stewarding Departments and respective stores. Chief designer of the project is the design team of Tony Chi & Associates. I have written all necessary SOPs and implementation of all HACCP controls and now working on a Covid-19 response regarding Service, Product Handling and Production and necessary hardware changes to FOH areas. The Grand Hyatt Gurgaon comprises of over 8000 sq/mtrs. of Banquet, Conference and Exhibition space which will be the largest in Delhi NCR region and the following Bars and Restaurants, Japanese, Chinese and Italian concepts, Lobby Restaurant, Pastry Shop and a Continental 3- Meal Restaurant, Bar Musui, Yuya bar and Crimson Sky night club.Norwegian Cruise Line Holdings, Miami Fl.Director of Culinary Development and Operations October 2016 November 2018Development and implementation of menus across the fleet all supported with kitchen-tested recipes. NCL has over20 authentic food offerings on board each vessel such as Italian, French, Mexican, Fusion, Sushi, Steakhouse, Texan Smokehouse BBQ, Brazilian Churrascaria, Comfort Food, Fast Foods and extensive daily buffet offerings and Main Dining Rooms. There is also the Haven Private Club with complete extensive daily offering.To maintain and update our offers the corporate team travelled extensively leading from the front every new implementation on each. Strict adherence to food safety regulated by USPHGate Group USA Headquarters, Reston VA.Regional Executive Chef USA August 2015 May 2016Responsibilities were to align the U.S. operation to the Swiss ownership and operational culinary structure.Caterer to over 100 airlines each having its own unique menu sets for each class and specialty meals. The introduction of new techniques and production and strict operational adherence to FDA Guidelines and HACCPJW Marriott Hotel HangzhouCourtyard By Marriott Hangzhou ChinaCluster Executive Chef August 2014 July 2015Senior Executive Chef in charge of all culinary, western and Chinese and F & B operations for two Marriott properties in Hangzhou. Since joining we have seen Food Quality rise by 40% becoming #1 JW Marriott in Asia as well as receiving 99 on QA audit. To achieve this new manning was proposed and implemented, SOPs introduced, training initiated with collateral supported in Chinese translation. Introduction of initiatives to create incremental revenues using existing assets thereby increasing productivity and implemented best HACCP practices and regimens.Scope of Restaurants Included All Day Dining, Steakhouse, Sports Pub, Casual Restaurant, Cantonese Seafood, Local Chinese Restaurant, Delicatessen and Extensive Catering Banqueting FacilitiesHILTON HOTELS CORPORATION December 2008 - July 2014Conrad SeoulOpening Executive Chef June 2012 July 2014New luxury hotel, which has garnered numerous accolades within the international travel community as well as internally amongst Hilton Hotels. The Hotel has achieved the highest HILTON SALT guest satisfaction scores in its region. Culinary department has highest team member satisfaction and operates well within budgeted perimeters.Venues included Modern Italian Restaurant, Viennoisserie, All Day Market Style Buffet with Specialty Corners, Prime Steak, Street Side Delicatessen and extensive catering and wedding facilities.Hotel has garnered many accolades since inception from Conde Nest, WTA, DestinAsia, Wine Spectator and many more during my tenure. Internally Conrad Seoul has the regions highest Guest satisfaction and Loyalty Score and internally high marks from the team.Waldorf Astoria Hotel Jeddah - The Qasr Al Sharq and Jeddah HiltonCluster Executive Chef December 2008- May 2012The Flagship property for Hilton on Arabian Peninsula and the Palace property QASR AL SHARQ. 11 outlets combined, 14 Hilton Meeting rooms and Banqueting space of 5300 square metersBest Business Hotel in Jeddah 2009Best Business Hotel in Jeddah 2010Best Business Hotel in Jeddah 2011Best Business Hotel in Jeddah 2012Business Traveler Award World Luxury Hotel AwardTrip Advisor Certificate of Excellence AwardNorwegian Cruise Line MiamiCorporate Executive Chef August 2006 - December 2008Brought in as part of new F & B corporate structure operating shore side to bring new standards and Cuisines to the brand and guidance to grow the fleet.Monthly travel involved to ships required making operational F & B audit/report as well as ongoing training and development.I was awarded the "Corporate S.T.Y.L.E. Leadership Award"Four Seasons Hotel Cairo At Nile Plaza Opening Executive Chef October 2004 December 2005The Largest F & B Operation for Four Seasons to date. Outlets included Private Club and Spa, Cantonese Restaurant, Farm to Table Steakhouse, Fresh Seafood Restaurant, Italian, Lebanese All day dining and Buffet, Pool BBQ, extensive catering and banquet and the Beyman Caf of the Luxury Department Store Beyman of IstanbulHotel was Cairo headquarter of owner HRH Waleed bin TalalVoted Best Hotel and Restaurants December 2005Egypt and Middle East,Travel and Leisure MagazineROSEWOOD HOTELS AND RESORTS July 1996 July 2004Al Faisaliah HotelHotel Al Khozama and Center, RiyadhDirector Of Food and Beverage March 2003 July 2004I was appointed to take over the F & B department and was then responsible for the reorganization of the F & B department. During my tenure we introduced revised manning, cost of sales, revenues, internal controls and accountability of hotel assets used in extensive outside catering events and operating expenses yielding positive results. Some notable achievements during my tenure were the creation of Bar revenue in a dry country. This was done by creating Mock tail menus as well as starting up bars in several restaurants mimicking the real thing and also becoming a 3rd party contractor for international company who were contracted to serve meals in Kuwait and Iraq. We achieved budgeted profit by securing this business during a time when social and business revenues fell short due to the second Gulf WarOpening Executive Chef July 1996- February 2003I was responsible for all pre-opening working hand and hand with Hotel Director/ F & B all aspects for this Luxury Multi Hotel, Residential and Commercial space inclusive of 15 restaurants and gourmet retail outlets and over 7000 square meters of catering area. Catering to the Saudi Royal family and Government. Constant high-profile guest such as Presidents, PMs, Foreign Ministers and Captains of Industry in a high demanding environment.Shanghai HiltonExecutive Chef February 1993 - June 1996Outlets included Da Vinci Inventive Cuisine, Teppanyaki, All Dining and Buffet Restaurants, Lobby Lounge, Retail Delicatessen, Cantonese, Sichuanese and Shanghainese Restaurants and Banquet OperationsCreator of Da Vinci Inventive Cuisine, The signature restaurant, Voted Best Western Food in ChinaHotel of the Year Maurice Reymond Award by Hilton International Worldwide and Regional 1993Busiest Hotel in Hilton APAC serving 1million covers per year.Meridien HotelsForte Grand DubaiExecutive Chef June 1992- January 1993In charge of normal activities and responsible for renovation and expansion plans to establish deluxe standardsExtensive catering facilities and eight restaurantsMeridien Jumeirah Beach 1992Culinary ConsultantKitchen designer of Meridien Jumeirah Beach. All kitchen layouts, design, equipment specifications utensils and manning were purposed and successfully implemented.GRAND HYATT MELBOURNEExecutive Sous Chef August 1990- June 1992 1990- June 1992Voted Best International Deluxe Hotel1989, 1990,1991 in AustraliaINTERCONTINENTAL HOTELS AND RESORTS 1983 - 1990Willard Hotel Washington D.C.Executive Sous Chef May1989-August 1990Grand Intercontinental SeoulExecutive Sous Chef May 1988-April 1989Opening of hotel during the Seoul Summer OlympicsHotel Siam Intercontinental BangkokExecutive Sous Chef/Chef De Cuisine Dec. 1986-March 1988Hotel Intercontinental SydneyChef De Cuisine The Treasury Restaurant August 1985-Dec 1986Hotel Intercontinental New OrleansSous Chef Garde Manger Aug 1983-Aug 1985The Breakers Resort And Beach Club, Palm BeachAsst. Chef Garde Manger 1982-1983Coral Ridge Yacht Club Ft. LauderdaleDay Preparation Chef 1981Bath And Tennis Club Palm BeachCommis Saucier 1981 seasonalOmni Bahia Mar Resort And Yacht ClubFt. Lauderdale FloridaChef de Partie 1980La Veranda Italian RestaurantPompano Beach, FloridaApprentice 1976 - 1980EDUCATIONHARVARD BUSINESS SCHOOL ONLINE (Ongoing)BudgetingBusiness PlanBusiness Process ManagementMarketing EssentialsPresentation SkillsWriting SkillsHILTON WORLDWIDE UNIVERSITY TRAINING PROGRAMSIXUS002 - Income StatementsAnti-Corruption PolicyDefining Emotional IntelligenceThe Budgeting ProcessIXUS001 - Introduction to Financial Statements and Income StatementEngaging Top PerformersSustainabilityHilton Honors 101Hilton Worldwide Information Security and Privacy TrainingInformation Security Training 2012FCPA and Anti-Corruption Training 2011 F615The Virtual BuffetA Fresh Outlook on Breakfast Buffet MerchandisingStarting the Process ChangeStrategies for Better BalanceSuccess Over StressIncreasing Emotional IntelligenceGetting Results by Building RelationshipsGenerating Creative and Innovative IdeasProfessional AssertivenessEmotional Intelligence and TeamworkHILTON WORKSHOPSHilton Internationals Food and Beverage Computerization Workshop, USA Food Trends and Marketing Seminar -1995Hilton Internationals Food and Beverage focus on F & B Marketing Strategies and Systems -1994Hilton Hotels Pro-Active Leadership-2010Accounting for Non-Accounting Professionals- 2009Belbin WorkshopMISCALLANEOUS EDUCATION AND TRAININGServsafe certification - 2014HACCP Training and Certification through Cristal - 2004USPH Vessel Sanitation Program - 2007 & 2016Hyatt Internationals Financial training for Non-Financial Executives - 1991InterContinentals Managing Performance and Development Program -1984Belbin Workshopon F & B Marketing Strategies and Systems -1994Hilton Hotels Pro-Active Leadership-2010Accounting for Non-Accounting Professionals- 2009 IXUS002 - Context and Purpose of Budgeting Building Effective Inter Functional RelationshipsAPPRENTICESHIPAmerican Culinary Federation Educational Institute/Palm Beach Chapter - 1978-1982Certification Program for ChefsJohnson & Wales College/Hotel -1981-1982Management/Culinary Arts - Deans ListAmerican-Suisse College, Florida State Universities - 1983 Hotel Management Program at Leysin, SwitzerlandSTAGIERHotel Intercontinental Paris December 1984Fine Dining Program Les RotisseurieRestaurant Emile Chavant Grenoble 1984Jacques Maximum 1986Hotel Negresco NiceLe Chantlecler 3 ***Michel and Albert Roux 1986 and 1987La Gavroche and Waterside Inn 3***Jean Lenoir 1989Hostellerier LenoirJean Schillinger 1994Schillinger Restaurant, Colmar, Alsace 2 **Roland Mazre 1995Hotel du CentenariesRelais & ChteauxGualtiero Marchesi1995Ristorante Gualtiero Marchesi 3***Andre Jaeger 1993 and 1995Fischerzunft 2** 19/20 Gault MilauSchaffhausen, SwitzerlandGault Millau's "Chef of the Year" 1989 & 1995Rhone Alps Food Festival 1991 featuring;Paul BocuseGeorges BlancPierre Trois GrosAlain PicRestaurant Michel Lorraine 3***PROFESSIONAL AFFILIATIONS/ACHIEVEMENTSCertified Chef with ACFMatre Rotisseur of Chaine des RotisseursMember American Culinary FederationShanghai Hilton Team Captain Food Asia Singapore 1994Artistic Showpiece butter GoldApprentice entry 2 SilverPlated Appetizers 2 SilverPlated Main Courses 2 BronzeLes Chefs des Cuisines de la Louisianne 1984Special Judges Award, Professional entry for Artistic ShowpieceBronze Medal Buffet platter for 8" |
