Clarence D'Silva Email & Phone Number

Brisbane, Qld, Au

Brisbane, Queensland, Australia

Inherited disorganised functionHeaded Production team of 3 staffOversaw food services across 4 venues Managed delivery of kitchen services for c. 850 daily guestImproved operations by standardising processesDeveloped new menu and recipesSet up and implemented quality control standardsStreamlined ordering and inventory management Reduced food costs by ordering local and seasonal ingredientsIntroduced new plating styles and cooking techniques Led rigorous upskilling and training program, guiding staff to align with best practiceLed catering for all major events and key functions, with up to 850 paxHeaded up find dining services to Local Council members Managed significant weekly budgets, including reporting Coordinated staff schedulesBuilt strong relationships with vendors and suppliers Forecasted inventory needsOrdered stock based on set menus Implemented inventory control and quality control measuresOrganised equipment maintenance and repairs Recruited casual staff to close service gaps Coached staff to continuously improve capabilities Managed food safety compliance, including overseeing implementation of safety processesInspected kitchen against high-level quality standards

United Arab Emirates

Managed teams of up to 128 kitchen staff, including 8 Sous ChefsHired to oversee operations of new show kitchens in Business and First Class loungesDesigned à la carte and buffet style menus for each lounge Led daily service to as many as 4000 pax (BC lounge) and 600 pax (FC lounge)Standardised protocols to deliver high-quality 24/7 operationsDelivered successful show kitchens, resulting in additional 2 lounges for each classLaunched transit restaurant for Economy Class passengersHeaded major lounge with 2 kitchens per class for A380 passengersAuthored and presented tender with novel service concept for VIP lounges Subsequently secured new business tender, thanks to customer-centric thinkingRedesigned Concourse B cold kitchen in First Class lounge, scaling productivity Planned with Executive Chef to scale 2022 operationsCollaborated with Dubai Expo 2020 team to design menus Engaged with multidisciplinary team of 10 to introduce cloud-based ERP Awarded Gold Najim, Oct 2018 for achieving 0 LTIs for 12 monthsCo-developed annual budgets, including tracking and analysing costs for future planning Analysed ordering behaviours to continuously improve spending and quality Forecasted staffing requirements and equipment Headed new kitchen operations for Business Class and First Class passengers Developed menus and recipes for main, specialty and buffet dining settings Standardised food quality and servings Provided training and development to senior staffLed recruitment for kitchens Conducted audits in safety, hygiene and quality Maintained ISO, HACCAP and SGS certifications Reported on commercial outcomes

Mumbai, Maharashtra, India

Muscat, Masqaţ, Oman