Marcus Benjamin Meek Email & Phone Number

Neom

Hoàn Kiếm District, Hanoi, Vietnam

• Part of the Pre-opening team • Developed training materials for each venue while setting up development plans for individuals grow towards • Created new venue concepts to align with briefs with the DOO (The Hudson Room and KOKI)• Developed touch points in the restaurants to enhance guest experience. • Work closely with local suppliers creating specialty products only available for Capella Hanoi• Developed a online Deli Shop where we retail our signature products• Created and developed signature products for retail, Mooncake, TET hampers, Festive Hampers, • Set up and build the airline catering for private jets, adding a additional line of revenue • Catered for the Michelin launch / announcement for Vietnam.Awards • Hibana By KOKI 1 Star Michelin • Izakaya By KOKI Michelin Recommended • Backstage Michelin Recommended• Ultra-Travel Brand of the Year 2023• Best City Hotel Vietnam 2023• 18th Best Hotel in the World 2022, 2023 • 2nd Best City Hotel in Asia 2022• 3rd Best City Hotel Asia 2023 • Best New Hotel in Asia Pacific 2021

Quy Nhon City, Vietnam

• Restructured the kitchen teams of both properties.• Based all business levels and introduced complex stewarding.• Streamlined departmental costs with measurable outcomes.• Ensured staff understood company brand expectations.• Worked on the brief for the Vietage train carriage between Quy Nhon and Danang • Created new concepts to drive F&B revenue.

Livingstone, Southern, Zambia

• Created a new dining venue on the banks of the Zambezi (KUKU) where we highlighted local ingredients in an African Tapas approach • Reviewed and revised the Royal Livingstone Express (1930 Steam Locomotive) menu and re positioned the experience with our partners. While also building a stronger relationship with them.• Drove the rebranding of the main restaurant (The Old Drift) and The Travelers Bar and Lounge to align with the original concepts.• Over saw the Food and Beverage department between January 2018 till August 2018 in the absence of any senior Food and Beverage leaders • Improved cost from 38%to 28% with a budget of 29%• Increased the food revenue by 38% 2018 vs 2017

Abu Dhabi, United Arab Emirates

• Acting Executive chef June 2016 - November 2017• Reduced food costs by using seasonal Ingredients.• Catered for Indian weddings and buy out of the whole resort for a month, catering for main venues and private dining daily.• Developed the Arabic Bedouin dining experience and evolved the experience. • Ensured all staff understood expectations and brand standards to achieve kitchen goals.• Regularly interacted with guests to obtain feedback on product quality and service levels.• Managed kitchen staff using selective recruiting techniques with measurable operation brand standards.

Dubai, United Arab Emirates

• Promoted from Sous Chef Rostang the French Brassiere • Over saw the two lobby bars (Platos, Barazura) and VIP Services for the hotel • Catered for VIP in suites, and would liaise with other venues to ensure the guest needs where always met • Prepared food items consistently and in compliance with S.O. P’s • Maintained food costs of 23% by using seasonal ingredients. • Streamlined departmental costs with measurable outcomes.• Worked autonomously in accordance company brand standards and expectations.• Maintained a skilled kitchen staff with properly coaching techniques. • Achieved a 95% LQA for all food served.• Catered for an average 115,000 guests a month

Sultanate Of Oman

Prepared food items consistently and in compliance with S.O. P’s Maintained a skilled kitchen staff with properly coaching techniques Regularly interacted with guests to obtain feedback on product quality and service levels.Streamlined departmental costs with measurable outcomesPracticed safe food handling procedures at all times

N,V,Q, Kitchen And Larder, Levels 1 - 3

High School, G, C, S, E, 4 = C'S 2 = D'S 1 = E 1 = F