CV Profile No.36573

Experience in the following industries :

• Hotel business, catering

Professional experience

• EXECUTIVE CHEF
• THE PLACE SIERRA LEONE
• 08.2016 - 10.2018
• • Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience with a international cuisine; consulted weekly with the Organic Farmer (planting and harvest schedules for a small organic farm). • Provided personal chef services for residents and a variety of celebrities, to include a Gardner. • Coordinated and executed catering services, both on and off site for events ranging from weddings to conferences. • Created and implemented kitchen designs for both residential and commercial establishments on the resort. • Delegated and supervised responsibilities of trainee • Managed careful practices of raw material safe food handling procedures and cost • Ensured appropriate and regulated execution of recipe • Collaborated with accounting and management to manage finances and inventory

• EXECUTIVE CHEF
• NAVYA BOTIQUE HOTEL
• Since 10.2018
• Preopening property manage the 50 rooms and 3 outlets. • Working in tandem with a team of managers (restaurant managers, banquet manager and catering sales manager) to ensure overall success of the hotel • In partnership with the General Manager, assist employees with career development strategies to improve employee retention and build bench strength • Manage day to day activities of the kitchen plan and assign work and establish performance and goal for the team members • Supervise and coach direct reports in the performance of their duties; complete performance reviews and provides feedback to direct reports • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards • Create a safe and positive environment that encourages ownership and improved performance in a unionized environment

• SENIORSOUS CHEF
• DESERT PALM DUBAI
• 02.2014 - 07.2016
• • Accountable for managing all the sections in Restaurant and banquet. • Working as an in charge of All day dining (international cuisine), Room dining (all Cuisines), sports bar and Banquet. • Assist Executive sous chef in the supervision of all colleagues engaged in the kitchen. • Assist Executive chef for Menu planning, Menu engineering, Food coasting and staffing • Attending daily meetings with Executive Chef / Executive Sous Chef and all other Senior Chefs regarding the updates for the day and reviewing the list of things to do. • Holding meetings with the colleagues in each particular kitchen to discuss what has been carried out in the Chef's meeting • Conducting training and development program for colleagues. • Conjunction with CDP, DCDP and Commies establishes Job methods and supervises on a regular basis and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team

• SENIOR CHEF DE PARTIE
• FAIRMONT HOTELS DUBAI
• 08.2010 - 02.2014
• • Provided guidance and support to all kitchen staff • Ensured that all food served is arranged properly and met quality standards • Ensured that all kitchen work is completed within the timelines • Gave instructions to cooking workers on fine points of cooking • Maintained hygiene standards of kitchen and equipment • Directed and instructed kitchen personnel in their individual tasks • Prepared individual orders when requested • Ensured food preparation procedures for quality, uniformity and accurateness • Reviewed delivered product and ensured appropriate storage • Observed employees engaged in portioning, preparing, and garnishing foods • Ensured the defined methods of cooking and garnishing

• DEMI CHEF DE PARTIE
• ONE&ONLY ROYAL MIRAGE DUBAI
• 02.2007 - 02.2010
• • Experienced inGardmanger and Banquet. • Worked in Steak house,fine dining Restaurant, Banquet Kitchen and pool kitchen. • Organize together with the Chef De parties shifting in the section with regard to misplace production and its service • Maintain good colleague’s relation and motivate colleagues