Over 28 years of experience in establishments that include a world-class hotel & resort, 17 years experience in kitchen management as a high-profile banquet operation. A unique blend of creative flair and passion for food, Strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving Service while preserving the highest levels of quality. Natural ability to create enthusiastic, productive working Environments with customer-oriented professionals. Highly skilled at performing financial analysis, Troubleshooting operations and recommending effective cost controls. Attention to detail, commitment to consistent high quality Specialized French, Canadian, Italian, Spanish, Seafood, Euro Bistro & Pacific Rim Cuisine.

Next Available Date for Assignment

September 9, 2024

Skills

Kitchen management, responsible for up to 15- 45 employees Join Cooking show with master chef Yan Can Cook, Mama Sita, and Chef Joyce Asian cuisine show in Dubai 1997. Working with Celebrity chef Michael Smith, French Celebrity chef Jean Georges and Christophe Prudhomme Written up in magazines such as Gourmet, Spice World story and recipes published in Living in the Gulf Magazine Train under classic and Modern French Cuisine & Mediterranean & French Pacific rim All-day dining, Room service, lobby lounge, Buffet breakfast, lunch & and Dinner, Thyme night, Food and Beverage promotion, special events, working lunch, holiday Chinese New Year, X Mas, New Year, Mother’s Day. Menu plan, al la carte menu, room service menu, F&B Menu, live cooking station, HACCP, staff training, food and labor cost, staff training.

Employment History

Marriott International (2019 to October, 2023) July. 2022- November, 2023 ​/​ Executive sous chef Marriott Grand, St. Louis ​/​ Rooms- 1070, Restaurants-2, Banquet-2400 St Louis Conference Center (Downtown​/​American Center) ​/​ Banquet- 20 million US. March 2019- July 2022 ​/​ Executive Sous chef San Francisco Marriott SFO Marriott OSR Culinary Support, Canada & US 18- 20 million F&B, Union Experience, Restaurant sale 8 million. Operational task:- Assist Marriott brand Culinary support, help new restaurant Opening​/​ Re-branding ​/​ Restaurant brand setup all type of menus, staff training, kitchen layout setup, 49 points check. Outlets development: 24hrs A la carte All day dining ​/​ Room service ​/​ Grab and go Starbucks ​/​ Steak house ​/​ Italian bistro ​/​ Maharaja Indian cuisine ​/​ Club Lounge & Bar ​/​ Open Market grill with Buffet- Breakfast, Lunch, Dinner theme night & Brunch, Club lounge. OSR Support : Marriott SFO, Sheraton Center Toronto ​/​ W Montreal ​/​ The Ritz Carlton ​/​ JW Marriott, Marriott Montreal Airport​/​ Delta Quebec ​/​ US Marriott hotels Starwood hotel & Resort *April 2017 to March 2019 Executive Sous chef Westin Prince Toronto. 416 rooms, 2 Restaurant & banquet- 800ppl September 2013 to December 2016 Restaurant Head chef RCI Golf & Bay Resort, Blue mountain, Ontario Seafood & Steak, Italian bistro, grab & go & Golf grill Rooms- 381, suite- 24, Restaurant- 5, Banquet- 800 Cranberry Village, Blue Mountain. Cranberry Resort, Blue Mountain Cranberry Golf Club, Blue mountain Living water resort & Marina, BM. November 2009 to August 2013 Executive Sous chef Rooms-297, Restaurants- 7, banquet- 1200 Al Bustan Rotana Dubai April 2007 to November 2009 Banquet sous Chef Delta Chelsea Toronto, Toronto Restaurant- 5, banquet- 1200 & Rooms- 1210 July 2005 To March, 2007 Chef de cuisine - Banquet The Ritz Carlton hotel- Doha, Qatar Rooms-345, Restaurants-11, Banquet-2000 March 2002 to June, 2005 J Sous chef All day dining, Seafood bistro & lounge Fairmont Algonquin Resort, NB 311 rooms, Restaurants- 4, Banquet- 550 March 2000 to November 2001 First Cook– Main dining ​/​ Banquet Toronto airport Marriott, Toronto All day dining & Banquet 584 rooms & Suite, 2 restaurant, banquet- 450 August 1993 to February, 2000 Commis to 1 st Cook All day dining​/​JW steak house JW Marriott Dubai, Dubai Rooms- 345, Restaurants -12, Banquets- 1200.

Education

1991, Küchenteufel cooking School, Munich. 1992, Kitchen apprentice Training, Munich Marriott Hotel, Munich, Germany. 1992, Pastry Training under Munich Marriott Hotel, Munich, Germany. 1993, Culinary Basic & Pastry Basic, skyline college, Dubai. 1999, Kitchen Operation Training, The Pan Pacific Hotel, Kuala Lumpur, Malaysia. 1998, Member of the Emirates culinary Guild, Dubai.

Closest Airport - (Enter 3 Letter Airport Code)

SFO