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center, ensuring maximum guest satisfaction, planning, organizing , directing and controlling the
kitchen operation and administration.
❖ Owning P&L accountability & big picture strategy that builds businesses, drives missions, generating
positive ROI deliverables and measurable market leadership and growth.
❖ Subject Mater Expert (SME), planning and managing food production in a large central kitchen.
Establishing and implementing SOPs for the production department.
❖ Analyzing & strategically designing menu with aim to increase restaurants’ bottom-line profit.
❖ Acted as a thought partner and strategist to the Executive Chef, assisted in establishing both strategic
and operational goals and objectives for all Outlets. Tracking market needs and desires for each outlet
and ensuring that the menus are developed to reflect those needs.
❖ Supporting and driving revenue growth and profitability through food cost analysis. Administering
the short and long-term planning of the F&B controlling and pricing aspects.
❖ Ensuring that all recipes and product yields are accurately costed and reviewed regularly.
❖ Providing the Sous Chef with daily market list for her/his outlet and controls personally all goods
received, in order to guarantee the quality and quantity. Maintaining sufficient stock to meet the
volume of business with minimum wastage.
❖ Empowering staff through trainings. Building a high performing team by identifying areas of
improvement & implementing measures to enhance performance level of multi-cultural team.
Skills
❖ Food Production
❖ Restaurants Management
❖ Kitchen Operations Re-engineering
❖ Menu Design
❖ Recipe Development
❖ Menu Engineering
❖ Food Cost Analysis
❖ P&L Management
❖ Visionary & Innovator
❖ Financial Acumen/ Cost Optimization
❖ Planning and Organization
❖ People & Performance Management
❖ Training & Development
❖ Charismatic People Leader
About
Executive Sous Chef with 18+ years of rich experience in planning and directing food preparation, cooking activities as well as spearheading kitchen, banquet, and ala carte operations for leading five-star hotels & restaurants. History of significantly contributing to revenue growth while simultaneously reducing food and labor cost. Driving restaurant business excellence by streamlining Food & Beverage operations as well as creating new business opportunities with focus on exemplary customer and guest service delivery.
As apparent from my CV, I have shouldered overall responsibility for menu planning/ engineering, guest/customer satisfaction in Food outlets, managing smooth running of the kitchen production areas to ensure highest quality of product within cost constraints. I have developed new and creative food concepts to showcase innovative solutions to address unmet customer needs across luxurious distinctive hotels and restaurants.
I have driven sustainable growth and opened new outlets. I have mastered taking ownership of the kitchen- managing all aspects of the kitchen including operational, quality and administrative functions, providing input into new and existing menus, whilst ensuring culinary standards are met. I am known for providing services that are above and beyond for customer satisfaction and retention. I have championed achieving and exceeding goals including culinary, performance, budget and team goals.
With full P&L accountability, I have efficaciously implemented robust revenue management disciplines and ensured sound commercial decisions are made across all aspects of the restaurants business.
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