ASSILA HOTEL BY ROCCO FORTE, Jeddah, Saudi Arabia
Executive Chef Task Force Supporting Pre-Opening team, 2016-Present
Spearheaded implementation and establishing comprehensive culinary technical skills program for 136 personnel, including individually created lessons plans covering basic skill set knowledge and tied to performance reviews with training modules in PowerPoint format and documentation processes for completion.
5 Star Deluxe property with 306 rooms, 165 residential tower apartments and 18 Suites.
Responsible for all food and beverage activities including 5 outlets, Pampa's, Aubergine, Il Café, Lobby Bar, CoCo Ba as well as 24 hour Room Service, 1m per month in F&B revenue.
Develop standard operating procedures related to creation and execution of new lunch, dinner, room service and amenity menu offerings.
Conducted maintenance and monitoring of departmental transfers and credits with accurate account coding resulting in improved departmental profitability.
AMLAK HOSPITALITY/QATAR FOUNDATION, Doha, Qatar
Executive Chef, 2013-2016
Created food and physical safety action plan in accordance with regulatory compliance.
Support regional sales team efforts via engaged client interaction, resulting gross increase of banquet and catering sales by 38% over previous quarter sales.
Serve as key leadership supporting QF Qatar Foundation and QNCC Qatar National Convention Center.
Managed financial performance of F&B operations via market metrics, shops, P&L, manpower reports, abstracts, flash and capture reporting.
Reduced food cost percentage in line with budget, from a pre-opening operation of 78% FC to 32% within three months while directing multiple food and beverage outlets for Amlak Hospitality.
Controlled spending in daily operations by implementing strategic revenue and expense monitoring systems.
BLUE HARBOR RESORT & CONFERENCE CENTER, Sheboygan, Wisconsin Executive Chef, 2011-2013
Blue Harbor Resort, voted the #1 Resort on Wisconsin’s Lake Michigan coast.180 hotel rooms and 64 villas.
Responsible for 5 food & beverage outlets that include a premier restaurant Latitude 43, a casual comfort restaurant The Beacon, Starbucks coffee at Shoreline Café, On The Rocks Bar & Grill, and Rocky Bottom pool side bar & grill in the Breaker Bay Waterpark.
CRESTLINE HOTELS AND RESORTS, Los Angeles, ca
Corporate Executive Chef, 2007-2011
Significantly raised local California Health regulatory agency audit code from B to A rating in less than three months by developing and implementing a food and physical safety action plan to meet regulatory compliance codes.
Raised critical ESS and GSS survey scores from 14 out of 334 company managed hotels for overall satisfaction in food and beverage and quality of food by setting aggressive benchmarks and deadlines.
Established Avendra procurement program, elevating purchasing bracket to highest level of 90% compliant.
Ranked 14 of 334 hotels on ESS and GSS scores for overall satisfaction in F&B and quality of food.
Conducted Q&A audits, focusing on delivering brand promise, ensuring compliance with brand standards and reviewing annual performance.
Developed and implemented brand differentiators and companywide SOP and F&B brand standards in support of client brand promise.
Collaborated with RVP, GM and hotel teams on action plan, timeline and processes for compliance to address F&B challenges.
Oversaw auditing of regional properties while developing management tools for use by unit chefs.
Previous experience includes:
Executive Chef; Crestline Hotel and Resorts
Renaissance Waterfront Hotel in Portsmouth, VA, 2007
Executive Sous Chef; Interstate Hotels and Resorts Sheraton National Hotel in Washington D.C., 2004
Chef de Cuisine; Jumeirah at pre-opening
Emirates Twin Tower Hotel in Dubai, UAE, 2002
Executive Chef; Bourbon Street Restaurant
Shanghai, PRC, 2000
Sous Chef; Ritz Carlton Resort Hotel
St. Thomas U.S.V.I., 1998
5 year tournant as commis and chef de partie
Emeril’s, NOLA’s and Delmonico’s in New Orleans, LA,1995