Oscar Engmann Email & Phone Number

Doha, Qatar

Managing three distinctive brands – Beefbar (Monaco), Meat Smith (Singapore) and Build-it-Burger (Qatar) from inception through being awarded best in country.▪ Beefbar Doha: Pre/opening a 450 seats venue, providing training brigade and recipe costing for a high-end fine dining concept.▪ Awarded “#1 Steak Restaurant with Multiple Locations” by the prominent Word’s 101 Beast Steak Restaurants.▪ Meat Smith Doha: Driving a premium casual dining smokehouse concept for a 98 seats venue. Handling COGS, franchise standards, personnel, managing BOH/FOH, inventory and development of new recipes and menus.▪ Awarded ‘Best Burger Joint’ in the country (Qatar) by the prominent Fact Dining Awards Doha (2022).▪ Build-it-Burger (BiB): Researched and developed a fast-food brand from the ground up for a 48 seats venue andstrong strategy for delivery.▪ Built and run operations for two virtual brands in the same venue concurrently.

Doha

Fuego Steak House

Londrina E Região, Brasil

Partner and Head Chef in one of the best international restaurants in the region, based on outstanding numerous local awards and reviews, with speciality in Italian, Mediterranean and International cuisine.  Designed, conceptualized and executed the entire business-plan for the restaurant from inception. A monumental challenge with a successful execution.  Led the menu creation, which went on to receive several regional awards and media mentions due to its creativity, quality and superb taste. Optimized initial COGS (Cost Of Good Sold) in nearly 30% since opening the restaurant, from 29% to 22% bringing down costs significantly.  Reduced rotating food inventory in the order of 35%, drastically cutting down on idle capital, freeing-up cash to invest in other areas of the business while boosting revenues.

Londrina Area, Brazil

Hired as a Cook then quickly rising up to Sub-Chef overseeing purchasing, inventory control, menu reviews, food waste management and staff supervision. Promoted from Cook to Sub-Chef in only 3 months given demonstrated work ethic, leadership and outstanding performance. Achieved through smart inventory management, a reduction of nearly 20% in idle capital, consequently increasing revenue in very a short period.  Managed an initiative that reduced excessive food waste by a whopping 40%, driving down costs directly contributing to increase in overall profits.• 70 seats.

Londrina

Took over a struggling business in a very critical moment and managed to turn it around to high efficiency and profitability through innovation and strategic cost management. Conducted a full strategic and operational review of the business day-to-day operations to identify areas of cost reduction and operation efficiency. Implemented after careful review, purchasing and inventory management strategies driving down COGS by over 35% in a very short time. Deployed after extensive field research, new operating hours, targeted staff training, and marketing strategies resulting in over 60% increase in revenue. • 60 seats.

São Paulo E Região, Brasil

 Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, product-rotation systems, inventory control, menu reviews, food waste management and staff supervision. Enhanced employee retention and morale by consistently promoting a team environment, emphasizing customer satisfaction, and instituting a positive means of dealing with stress in a high-volume operation. • 80 seats.

Recife E Região, Brasil

 Formally commended by Executive Chef for significantly improving unique menu selections and presentations. Played an integral role in driving cost savings significantly by accurately monitoring and reporting food/labour costs and waste on a monthly basis. Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files, product-rotation systems, inventory control, menu reviews, food waste management and staff supervision.

Londres, Reino Unido

 Created increasingly complex dishes from roast – beef, chicken, lamb, fish, and pork to grills, salads and pies utilizing cooking methods to create unique flavours and textures.  Continually received enthusiastic compliments from customers, specifically for newly created entrées.

São Paulo Area, Brazil

Taking care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the RestaurantCoordinates daily tasks with the Sous Chef.Able to the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.Ensuring the production, preparation and presentation of food are of the highest quality at all times.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.

Londrina Area, Brazil

Work with the Chef to coordinate and carry out the preparation of all meals.Help the Chef prepare meals using a variety of normal kitchen tools, as well as kitchen appliances such as food processors, mixers, blenders, ovens, ranges and grills.Rinse and clean dishes, pots, pans and utensils. Store in cupboards, drawers and bins. Help maintain all cooking items and service items in orderly and absolutely sanitary condition according to good health-keeping practices, government regulationsRegularly clean and sanitize kitchen walls and floor, range hood, oven, stoves, cabinet faces, reefer and freezer interiors, and cabinet interiors.