Dubai, United Arab Emirates
A distinguished chef with over 25 years of experience both in the UK and overseas, preparing exceptional and innovative food using the highest quality of ingredients. My forte is curating menus and preparing food which is beautifully presented for serving in, quality and fine-dining establishments, private locations and on yachts. A dedicated, reliable and flexible leader with a proven track record of creating, managing and launching new concepts and menus within both internationally renowned brands and Embassies. I pride myself on discretion, work ethic, reliability, leadership skills in addition to being a team player. Catering for high level VVVIP’s, Royal Families, Diplomats, International Delegates, Governments and Celebrities.
- Recruited to open new restaurants and improve on the existing restaurants within this 264-bedroom hotel. - Responsible for implementing new concepts across an array of different types of cuisines, including British, European, Middle Eastern, Latin American / Japanese. - Ensured the smooth running and the successful operation of the outside catering department. - Nominated and progressed to the finals of the 2017, 2018 and 2019 ‘Best British Chef’ in The Pro Chef Middle East Awards. - Secured ‘Leading Hotel Team in Dubai 2017’ Award for Leaders in Hospitality. - Continually met targets and budgets ensuring profitability for owners and stakeholders alike whilst ensuring that all kitchens were run to the highest possible hygiene standards.
- Employed on a 4-month Consultancy to improve operations at ‘Cactus Senshi’, a flagship outlet for the Group. - Redesigned processes to improve preparation, cooking standards and serving efficiencies. - Designed and set up an innovative Friday brunch buffet and developed other main menu dishes for adoption by the team. - Initiated and oversaw a detailed health and safety review.
- Recruited to cater for all occasions hosted by the British Embassy, including private functions and formal dining in the Ambassador’s Residence. The events ranged from canapé evenings, buffets, BBQ’s, lunch and formal dinner parties. - Devised international menus and cuisines, duly prepared to suit each special occasion. - Responsible for providing a daily lunchtime service for Embassy staff. - Clientele included members of Royal Families, diplomatic, political, VVIPs and a variety of other well known individuals. - Managed purchasing, stock control and catering budgets. - Worked closely with Social Secretary and Events Manager to advise on appointing and managing external caterers as required. - Demonstrated complete discretion and awareness to safety and security concerns. - Often required to liaise and more formally present the food to VVIP guests, requiring a well-mannered attitude.
- Trusted by Grand Hyatt, Doha, to act as personal and confidential private Chef for its VVIP clients both offsite & in residences over two years, including regular client requests for repeat attendance in Qatar. - Recruited to assist the overall running of The Grill Restaurant in line with Hyatt International policies and standards for 5 Star Hotels. - Responsible for the all-day dining restaurant including breakfast buffet, lunch buffet with hot cooking stations and seasonal al la carte dining. In addition, catering for luxury weddings and banquets were also a requirement upon request. - Senior chef responsible for the creation of the award-winning Grand Hyatt Friday brunch, including the menu content, its presentation and its delivery. This brunch regularly exceeded 300+ covers. - Budgeting and purchasing management. Rostering and overseeing the work of 18 staff - ensuring suitable manning, health & safety and food hygiene regulations exceeded.