Overall in-charge of all kitchen outlets.

F&B /Executive Chef Consultant Creating/developing restaurant and banquet menusTraining staff and helping kitchens to become more efficient or cost effectiveReduced food costs by 10% by expertly estimating purchasing needs, buying through approved suppliers and follow the standard recipes set.

Executive Chef, Product and Development Eat Right by Dr. Badereat.right.kwOversaw food preparation, production and service during COVID-19, ensuring 100% food safety procedures were followed.

Executive Committee Member, Head of F&B Dept.Responsible for the administration, operation, inter-departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, manning, training and employee relations. Implement all standardized procedures, rules and regulations systematically to be in line with PRR standards and policiesMaintained annual food cost at 32%.

Responsible for the administration, operation, inter-departmental relations, communication, cost / control, hygiene & cleanliness, quality, standards, supervision, manning, training and employee relations. Implement all standardized procedures, rules and regulations systematically to be in line with Vikings standards and policies. Handled VIKINGS SM BF, Vikings MOA AND SM JAZZ MALL.

In-charge of all food and beverage outlets of the Al Arian Group. Pre-Opening Team, Le Buffet, The Boss Café, La Baguette and 5 more restaurants will be opening soon-The Stories Café, Asia-me, the Kit6hen ( 6 Kitchen) Italian and the Teatro. Conducted staff trainings on Basic Culinary Cooking, Food Costing, HACCP, Food Hygiene and Safety. Planned, organized, directed and controlled all food preparation-related functions and tasks carried out by all kitchens in accordance with the standard… Show more In-charge of all food and beverage outlets of the Al Arian Group. Pre-Opening Team, Le Buffet, The Boss Café, La Baguette and 5 more restaurants will be opening soon-The Stories Café, Asia-me, the Kit6hen ( 6 Kitchen) Italian and the Teatro. Conducted staff trainings on Basic Culinary Cooking, Food Costing, HACCP, Food Hygiene and Safety. Planned, organized, directed and controlled all food preparation-related functions and tasks carried out by all kitchens in accordance with the standard policies of the Al Arian Groups of Restaurants Show less

Consisting of two primary divisions, retail and wholesale healthy Lifestyle. In- Charge of all kitchen , pre opening team of the Central Kitchen and 7 Restaurant Outlets. Instrumental in increasing Lifestyle Clients’ meal plans from 361 to 1,800 clients, COOPS from 15 to 45 branches over 2 year period. Schools from 5 to 12 Schools. Managed, increased and tripled revenues met the budget projects and achieved project scheduled goals. Played integral role in reorganizing and restructuring… Show more Consisting of two primary divisions, retail and wholesale healthy Lifestyle. In- Charge of all kitchen , pre opening team of the Central Kitchen and 7 Restaurant Outlets. Instrumental in increasing Lifestyle Clients’ meal plans from 361 to 1,800 clients, COOPS from 15 to 45 branches over 2 year period. Schools from 5 to 12 Schools. Managed, increased and tripled revenues met the budget projects and achieved project scheduled goals. Played integral role in reorganizing and restructuring. Increased and maintained higher gross sales and profitability, with initiatives to include; in-house food preparation programs, increased catering sales, opening of retail units, vending, and concessions. Strong emphasis placed on staff training and developing in areas of; proper cooking techniques, sanitation, food safety, physical safety, to coincide with HACCP requirements. Additional clients to cater are the Al Mowasat Hospital and Bread Corner. Show less

Pre-opening TeamSuccessful introduction, implementation of HACCP and SOP. Developing and initiation of training programs geared towards a higher level of guest satisfaction. In charge of kitchen outlet and outside catering. First Filipino Hotel Executive Chef in Oman

Jumeirah Restaurants Brand - established and developed menus according to the standard ( Delivers all recipes to the Brand Standard ) Over-all in charge of 3 The Noodle House Brands and assist all the other restaurants- Italian, French and Arabic Lebanese Restaurant. Developed brand strategy and statistics systems.Maintain the highest hygiene and sanitation, HACCP. Manage the kitchen to the brand standards. Manage training and development of all kitchens and demonstrate management and… Show more Jumeirah Restaurants Brand - established and developed menus according to the standard ( Delivers all recipes to the Brand Standard ) Over-all in charge of 3 The Noodle House Brands and assist all the other restaurants- Italian, French and Arabic Lebanese Restaurant. Developed brand strategy and statistics systems.Maintain the highest hygiene and sanitation, HACCP. Manage the kitchen to the brand standards. Manage training and development of all kitchens and demonstrate management and leadership of all financial and control. In charge in Asian Games 2011 as Catering Manager / Executive Chef Show less

Pre opening team, of various outside restaurants branch of the hotel

Pre opening teamOver all in charge of all kitchen First Filipino Hotel Executive Chef in Kuwait

Pre opening team

First Filipino Hotel Executive Chef in Taiwan

First Filipino Hotel Executive Chef in Taiwan, Republic of China

First Filipino Hotel Executive Chef in Taiwan

Pre opening team

Pre Opening team With German Chefs, Chef Hienz Scramm, Chef Milos, chef Michael Mike Oberle, and GM Renato Sandmier

Student Trainee ( Practicum )Pre opening team