Key deliverables:• Primarily responsible for spearheading end-to-end daily kitchen operations entailing – supervision, establishment of high quality production & standards, training & development, implementation of innovative strategies • Significant role in leading Food & Beverage production/room service/banqueting operations of two hotels comprising of 14 outlets• Key role contribution in managing department controllable expenses such as - food cost / supplies / uniforms /… Show more Key deliverables:• Primarily responsible for spearheading end-to-end daily kitchen operations entailing – supervision, establishment of high quality production & standards, training & development, implementation of innovative strategies • Significant role in leading Food & Beverage production/room service/banqueting operations of two hotels comprising of 14 outlets• Key role contribution in managing department controllable expenses such as - food cost / supplies / uniforms / equipment etc. • Instrumental in generating innovative solutions to approach business and administrative challenges• Proactively accountable for enhancement of guest/employee satisfaction as well as boosting the financial performance Show less

Key deliverables:• Key role contribution in core management team in vast gamut of tasks such as – steering profit center operations of 9 F&B outlets/banqueting/in-room dining for 1000 keys multi hotel property etc. • Played a vital role in array of activities encompassing – strategic annual planning; prepared/ formulated departmental standardized operating procedures; evaluation of daily/monthly reports; organized events like - VVIP engagements, CEO meets and so on• Significantly… Show more Key deliverables:• Key role contribution in core management team in vast gamut of tasks such as – steering profit center operations of 9 F&B outlets/banqueting/in-room dining for 1000 keys multi hotel property etc. • Played a vital role in array of activities encompassing – strategic annual planning; prepared/ formulated departmental standardized operating procedures; evaluation of daily/monthly reports; organized events like - VVIP engagements, CEO meets and so on• Significantly brought in innovative concepts/cuisine in sync with global trends such as Bucket Brunch, Creole/Louisiana world cuisine with stringent conformance to authenticity • Successfully engaged in wide scope of undertakings entailing – conceived menus/pricing in sync with market survey; analysis of competitors; ascertaining guest profiling without comprising cleanliness and service ambience • Efficiently identified & developed vendor network for procuring local produce – perishables/non-perishable, negotiated with emphasis on time and quality parametersAchievements• Contributed to positioning the hotel as an perfect destination ideating nouvelle/stimulating culinary themes viz. Morrocan, American, Asian, Spanish, Mexican etc.• Instrumental in implementation of automated recipe calculator for cost based pricing to accomplish food cost reduction from 30% to 28%• Developed innovative culinary techniques for well-organized food production operations and perfect raw material planning reducing wastage from 2.4% to 1.2% Show less

Key deliverables:• Consistently promoted with enhanced food production portfolio to lead kitchen operations of 2 food and beverage outlets, banqueting and room service • Strategized annual operating plan with defined performance indicators and consistent reviews doubling annual sales revenue growth at AED 130 million• Brought about accurate planning and forecasting basis daily sales and hotel occupancy to optimize food cost from 34% to 32%• Initiated creative culinary menu… Show more Key deliverables:• Consistently promoted with enhanced food production portfolio to lead kitchen operations of 2 food and beverage outlets, banqueting and room service • Strategized annual operating plan with defined performance indicators and consistent reviews doubling annual sales revenue growth at AED 130 million• Brought about accurate planning and forecasting basis daily sales and hotel occupancy to optimize food cost from 34% to 32%• Initiated creative culinary menu planning based on sensory elements with varied herbs as key ingredients performing an innovative customer experience• Remained key spoke for renovation and unveiling of new Brasserie Dining concept incorporating live experiential stations, décor and global menu delights • Structured and regulate perishable and non-perishable procurement and process control with keen focus on reducing food wastage and costs• Interacted with sales team and high end clients for banquet planning running food trials ensuring world quality food service and operations• Streamlined systems eradicating process flab and overhauled kitchen operations combined with training and mentoring team members enhancing work efficacy • Recognized for exemplary efforts and felicitated with Best Supervisor Award in 2009 at the Annual Royal Oscars Show less

Key deliverables:• Underwent on-the-job training across all sections of food and beverage division and subsequently assigned to manage Indian cuisine kitchen operations• Responsible for independently planning Sunday brunch menu and brought about recipe standardization as per industry best practices