Michael Mulas Email & Phone Number

Amsterdam, North Holland, Netherlands

Amsterdam, North Holland, Netherlands

Amsterdam, North Holland, Netherlands

Leading the overall kitchen operations of the hotel closely to the Head Chef-Training and manage kitchen team members.-Estimate food consumption and purchase of food, select and develop recipes.-Standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipmentoperation/maintenance, and ensure proper safe-Daily duty Roasters-Directly responsible for hiring, people development and performance reviews of the kitchen team.-Driving revenues, costs and ensuring the profitable kitchen operations.

Phuket, Thailand

-Leading the overall kitchen operations of the hotel, supervise/coordinate all related culinary activities.-Training and manage kitchen team members.-Estimate food consumption and purchase of food, select and develop recipes.-Standardize production of dishes to ensure consistent quality, establish presentation, technique and quality standards, plan and price menus, ensure proper equipmentoperation/maintenance, and ensure proper safety and sanitation in the kitchen.-Directly responsible for hiring, people development and performance reviews of the kitchen team.-Driving revenues, costs and ensuring the profitable kitchen operations.

Phuket, Thailand

-Working closely to the Executive chef for leading the overall kitchen operations of the hotel (3 restaurants, 2 bars and banquets) supervise/coordinate all related culinary activities, estimate food consumption and purchase of food, select and develop recipes.-Development of a new restaurant concept and modern menu on Mediterranean restaurant, gained 100 positions in TripAdvisor page after 3 months from the start of the new menu, doubled daily revenue to 2000 USD.-Implementation of a complete food wastage program on the whole hotel, food cost decreased from 36% to 26.5% Monthly.-Pool party concept created, new theme nights, new breakfast menus.

Phuket, Thailand

Phuket, Thailand

Maldives

Thailand

-Development of Opening Breakfast Menu and Mock-up lay out.-Presentation, pricing of a la carte menus for ADD, IRD, Beach grill.-Mise en place allocations in every outlet.-HACCP trainings and checklists.

Aqaba Governorate, Jordan

-Kitchens design and layout prior opening. Purchasing of newequipment in order to improve service flows and service quality according to new menus.-Staff recruitment, Training and Development prior opening.-Leading the overall kitchen operations for the All day dining restaurant, private dining, lobby e pool bar, staff canteen, main kitchen bulk production for the whole hotel, since preopening. Banquets, ---Honeymoon, special packages and cooking classes.-Complete restaurant marketing plan, theme nights, promotions, advertisement.-Full development of all menus, pricing and costing, station books.-Achievement of 94.2% of food quality in GSS.-Met forecast food cost of 30%.

Maldives

-Leading the overall kitchen operations of the Italian restaurant and Fine dining restaurant.Italian Private Chef for Honey moon dinners, Marriages, Sand bank gatherings.-Full development, costing, pricing and presentation of the Italian menu, achieved 50% food revenue of the whole resort ( total of 9 outlets ).-Met revenue level 12% above forecast.-Successfully achieved all LPP set goals.

Isle Of Skye, Scotland

-Second in charge of the restaurant due the absence of the souschef, full management of meat and fish section, pastry section, Chef on the pass-Daily menus rotation in base of occupancy and guest requests.-Thanks to the big efforts on keeping the standards in food quality I helped the celebrity Head chef to lead the team and to Reward again his Michelin star and His rosettes

Glasgow, United Kingdom

5 Star luxury boutique Hotel - Michelin Guide and 2 Rosettes restaurant -Full management of Saucier, Meat and Fish section.-Duty roasters, Daily orders, stocks rotation, Daily special Dishes and Weekly market menus creation.-Chef on the pass in charge of the kitchen in absence of the Sous Chef.

Glasgow, United Kingdom

-Full Management of Hot section and Pizza section, Daily orders, Duty roaster.-Development of the full pizza and pasta menus, Improvement of all the recipes.-Achieved position as 1st restaurant in the company regarding guest satisfaction and revenue, covered a average of 600 guests per day.

Olbia Tempio Area, Italy

Italian, fine dining restaurant in costa smeralda, Sardinia-Full management of meat and fish section.-Daily orders, stock rotations, team training and development.-Organised luxury Gatherings in private villas and beaches for marriages and special banqueting, setup of pop up kitchens lay out.

Ogliastra Area, Italy

Traditional Italian restaurant-Mastery on management, over the years of every single sectionof the restaurant: BBQ live charcoal grill, Pasta section, fish section and starters section.-Covered an average of 400 guests per day, the restaurant became really famous to all Italian and --Foreign tourists in Sardinia, revenues and sales increased year by year. Executing training classes about cooking, Oysters, Mussels and Clams farming, Seafood breeding and Heritage products production.-Bulk production of packaged pasta and gastronomic antipasti, heritage seafood products like "Bottarga" ( Grey mullet caviar ).

Ogliastra Area, Italy

Traditional Italian restaurant