Benjamin Xavier Email & Phone Number

London, Gb

London, Gb

England, United Kingdom

Due to NDA. Private chef. Elite sport personnel

Everywhere

I worked as head chef for formula one team Aston Martin Racing. Taken over from racing point sportspesa

Everywhere

I worked as head chef for formula one team racing point.

London, England, United Kingdom

I previously worked at South place hotel and came back for an interim period to decide my next role. My duties remained the same for the most part, this period was different as our head chef had resigned and left, so we had to even out the responsibility between the other two sous chefs and myself. I left after receiving an offer for a new role.

Ginworks, Kings Cross, London, N1C4Ur

Head Chef of the New Bar Restaurant launch from the Chapel Down English Wines Group, known for some of our critically acclaimed Beverages such as our Bacchus Gin, Rose Brut and the kits coty range. Launching in January this year, we have gained momentum receiving a strong following of our new offerings, the ethos is the best of British ingredients with hints of flavours from a variety of places around the world. I am tasked with day to day management of all kitchen aspects;Orderingmenu creationHACCPCOSHHstaff trainingstock rotationcostingssupplier sourcingI have also had influence in the opening of our sister site The Brewery in Ashford international, assisting in the recruiting of the team, menu ideas and recipes. Currently planning our new roast, brunch and summer menus to be executed over the coming weeks. https://www.tripadvisor.co.uk/Restaurant_Review-g186338-d15873929-Reviews-Chapel_Down_Gin_Works_Restaurant-London_England.html?m=19905https://www.chapeldown.com/gin-works

London Area, United Kingdom

As senior sous I represented the hotel a various times across the 1 star angler restaurant, the chop house and the ever busy banquets & events section for high profile clientele. Ordering. Budget control, and health and safety, menu design, staff training

United Kingdom

Executive Chef & Consultant for Artist Residence Hotels & Restaurants.Currently with 4 sites up & Running and 1 more in the coming year I have been tasked with creating conceptual design alongside the Owners & Ops Director. This will be for our New Flagship Site ARBR (BRISTOL)I oversee the Kitchen Management of 3/4 of the sites open and have achieved within my remit, 3/3 5 star hygiene ratings. a 2 rosette award for the ARO Mr Hanbury's mason arms site (Head Chef Leon Smith) Mentions From the Michelin Guide for both ARL & ARO and have began to create partnerships with Multiple companies which may become formidable in the future.I am also Tasked with Stock Control & FCOS Management which has reduced site by site by no less than 10% (from date of Joining) and now means all sites sit either low or Mid 30's, LCOS which has also Dropped to low 30's for all sites down at least 10% from date of Joining.I Am tasked with all kitchen maintenance and design as well as finding the best priced/quality products too. Other Duties as mentioned below are but not exhaustive to;Costings & Supplier Set-upsOverall Kitchen Maintenance & Kitchen DesignStock TakesFirst Aid TrainingHealth, Hygiene & Safety training across 3/4 sites including organising training and trackingStepping into 3/4 kitchens where required to either cover assist or just generally to catch up and be part of the kitchen teams in transitional phaseConcept designSocial Media & Marketing awareness for Kitchen ONLYand More...Also Level 3 certified Health, Hygiene & Safety and will be looking to complete level 4 in 2018Sites In Question Artist residence London (Cambridge Street Kitchen)Artist residence Oxford (Mr Hanbury's Mason Arms)Artist residence Penzance (Cornish Barn, Chapel Street)

London, United Kingdom

Now overseeing 2 properties, Worlds end In Camden Town, http://www.theworldsend.co.uk/and the main stay which is www.therainforestcafe.co.ukHigh Volume, Large operation, Brigade of 30, Menu Development, Brand Development, PAYE & Payroll, Budgets, F.C & G.P, Training & Health & Safety Modules; Coshh & Haccp, Kitchen Redesigning, System Incorporation, Purchasing control, Stock management, Quality Assessment & Developmental Chef Role Where Applicable.

Dubai

Promoted to Executive Sous Chef after being Chef De Cuisine of UBK, My new role means i will Overlook the Multiple outlet hotel for movenpick JLT, My Duties; Day to Day running of The Main Kitchen, IRD, Crema Coffee Shop, Meetings & Events and ubk or Urban Bar & Kitchen, and also to assist Executive Chef in running daily operation. Stocks, Food cost & GP, Rosters, Ordering, Menu Development, Personality Liaison officer, Holiday planning, Waste Management, Menu Costing and P&L Summary and understanding

Dubai

Head Chef Or Chef De Cuisine to ubk. An Outlet which oozes class and a Savvy style of bites and freshly cooked Gastro pub grub, 5* Hotel, Multi-outlet operation. My Duties; Day to Day running of ubk or Urban Bar & Kitchen, and also to assist Main Kitchen and Pastry department in running operation. Stocks, Food cost & GP, Rosters, Ordering, Menu Development, Personality Liaison officer, Holiday planning, Waste Management, Menu Costing and P&L Summary and understanding.

Morocco, Asni

Kasbah Tamdot, Senior sous chef, Team of 25 kitchen staff Menu Development, Kitchen Design, Marketing And Catering EventsBest small hotel in the world. BloomsbergTV sponsership,

Worked under tom aikens himself ran the pass and all sections.Stock control, ordering, Rosters, staff training and many other tasks that were delegated were executed with simple but effective professionalism.

Canada Square London

I gained excellent knowledge of larder, fish and meat sections. I worked closely with the head chef designing dishes using the freshest ingredients and I developed my plating styles and dish compilation for fish and meat menus.

Notting Hill Gate, London

Working directly with Sally Clarke herself, I prepared fresh pastries and savoury foods. I managed stock control, costs and pricing and delivered quality customer service. I gained a high understanding of seasonal ingredients and pastry work.

Nvq Level 1&2, Hospitality And Catering

Activities and Societies: Kitchen & Restaurant Shifts to Develop Customer Skills, Service Knowledge & Awareness of timingsHealth.

Gcse, Mathematics, Business Studies

Activities and Societies: Football Team