About Hanover ID: #66962
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Academic Level Bachelor of Hospitality Management
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Role Head Chef
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Program Skilled Professional Program
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Nationality India
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Placement Type Skilled Professional (Chef)
Profile
A highly motivated award-winning, progressive culinary professional with 21 years of experience in establishments that include World-Class Luxury Hotels and Resorts, Luxury Cruise Liners, and several upmarket restaurants. A reliable, trustworthy and flexible individual who has relevant managerial experience backed by solid qualifications.
Experience
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2018 - Present
Queen Elizabeth 2 Hotel, Dubai, UAE
Head Chef
Coordinate all restaurant, banquet, food production, and all specific duties to chefs.
Check all set-ups for restaurant and banquet.
Responsible for the correct timing during service and that food served is always of the highest standards.
Follow HACCP guidelines and ensure that staff comply with it.
Works closely with Chief Steward to monitor and ensure that all cleaning is properly conducted and according to schedule.
Conduct staff training and on-the-job training on kitchen skills and new menu. -
2016 - 2017
Raffles, Dubai, United Arab Emirates
Head Chef
Recruit, monitor and train colleagues.
Ensuring regular appraisals are carried out with achievable objectives.
Analyze market food trends and make appropriate menu suggestions and developments within agreed timescales.
Ensure agreed quality of product is maintained and appropriate action is taken when standards are not met, and CSI targets are not achieved by liaison with all key partners as necessary.
Fully understand HACCP and COSHH and take appropriate action to ensure a safe and equitable working environment whilst being sensitive to, and aware of, business levels in order to maintain a disciplined harmonious department. -
2015 - 2016
The Lime Tree Café & Kitchen, Dubai , United Arab Emirates
Executive Chef
Fully responsible for the culinary kitchen operation, 3 Cafe Restaurants and 45 retail outlets.
Review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices and interviewing, hiring and training new kitchen personnel.
Supervise all kitchen performance reviews, grant pay increases and take disciplinary action when necessary.
Also help prepare food in the kitchen and delegate work to other chefs during the restaurant’s busy times. -
2012 - 2015
Norwegian Cruise Lines, New Orleans, USA
Executive Sous Chef
Checks all daily events, delegate and follow up and instrumental in organizing an efficient flow of production.
Constantly strive to upgrade the food quality and presentation and establish the necessary controls to assure a high level of quality and consistency.
Assure proper cleanliness and sanitation of galley and food storage areas and equipment in all such areas, according to the standards established by land and sea authorities.
Check food handling and storage procedure wherever goods are handled. -
2007 - 2012
Al Sufouh 1, Dubai, United Arab Emirates
Head Chef
Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
Delegate responsibilities to subordinates as required.
Coach and counsel employees in a timely manner and in accordance with Company policy.
Act as manager on duty for the hotel as scheduled.
Recruit and select a suitable culinary team who are able to work within a decentralized management philosophy. -
2006 - 2007
The Leela Palace Bengaluru, Bengaluru, Karnataka 560008, India
Sous Chef
Ensure the consistency in the preparation of all food items for buffet menus according to hotel recipes and standards.
Conduct daily shift briefings to kitchen colleagues.
Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback.
Maintain and enhance the food products through creative menu development and presentation.
Have full knowledge of all menu items, daily features and promotions.
Balance operational, administrative and colleagues’ needs. -
2000 - 2006
Queen Elizabeth 2, Cunard Cruise Lines, Southampton, United Kingdom
Sous Chef
Creative menu planning and correct food preparation for each outlet, including banquets.
Work closely with the Food and Beverage Manager and teams, to create a yearly marketing plan for the outlet.
Ensure that all relevant banquet set-ups are prepared ahead of guest arrival and in adherence with standards.
Be aware of new items, which are introduced onto the market and keep up with the latest product trends.
Fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs. -
1997 - 2000
Jumeirah Beach Hotel, Dubai, United Arab Emirates
Demi Chef de Partie
Present a high standard of food preparation, attention to detail, portion control and minimal wastage.
Assist senior chefs where required in recipe and dish development.
Remain organized and maintain high standards of the company policy and SOP.
Honors & awards
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2019
Cruise ship Best Fine Dining Good Food Award
QE2: Queens Grill - Best Fine Dining Restaurant Good Food Award.
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2019
Cruise ship Queens Grill Best British Restaurant
QE2 - Queens Grill Best British Restaurant bestowed by Dubai and Northern Emirates.
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2018
Cruise ship Queens Grill Best Restaurant
QE2 - Queens Grill Restaurant Best Restaurant Time Out Award
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2018
Cruise ship Queens Grill Best European Restaurant
QE2 Queens Grill Best European Restaurant Award