Pascal Jansen Email & Phone Number

Abu Dhabi, Abu Dhabi Emirate, United Arab Emirates

Abu Dhabi, United Arab Emirates

• Steer the efficient management, governance and service delivery for 2 contracts for FASSCO, a specialist provider of Healthcare Hospitality - Danat Al Emarat Hospital (Food Service & Housekeeping contract) and Yas.
• Direct the day-to-day operations for both units – including management of KPIs, revenues, cost and P&L, people, patient satisfaction, food & health safety and sustainability to enable the efficient production of 16,500.
• Lead, coach, motivate and develop large teams of 195 employees across food service and housekeeping functions - identified and recruited best-fit talent, improved employee retention rate by 42% through training and.
• Led the hospital’s restaurant concept development – including menus, pricing, décor and ambiance
• Drive patient & guest satisfaction – implemented a guest/patient satisfaction survey, introduced guest ambassadors, improved consistency & quality by training the F&B team on food safety and understanding the menu
• Ensure strict adherence to all food and health safety guidelines – pass all internal and external audits and reviews, successfully implemented the Abu Dhabi government’s Weqaya program for nutrition in the Healthcare.

Dubai, United Arab Emirates

• Promoted to Operations Manager – accountable for P&L ownership, contract governance and recipe & nutrition management
• Spearheaded the project to mobilize the hospital during the pandemic - remit further expanded in 6 months to include additional clinics and office towers
• Led and coached a team of 85 across food service and housekeeping producing 11,400 meals a month (patient & non-patient)
• Delivered a 20% revenue uplift – planned & monitored budgets to maximize earnings and control costs
• Signed on new cost-efficient culinary & housekeeping contracts – managed contract delivery including setting goals, compliance and stakeholder relationship management
• Passed JCI audit – leveraged strong advanced Food Safety, HACCP and ISO knowledge & qualifications to ensure satisfactory audit outcomes within 10 weeks of assignment

Abu Dhabi, United Arab Emirates

• Managed a 90-member team of chefs & stewards – mentored & led the team to achieve all monthly KPIs at this luxury hospital
• Owned the recipe & nutrition management – led production schedules delivering 37,000 meals per month (patient & non-patient)
• Saved AED 1.2 Million in food costs in Year 1 representing a 13% reduction from previous year
• Expanded and enhanced product offering – developed new health-focused menus and meals

Dubai, United Arab Emirates

• Directed 80 Kitchen & Stewarding personnel, including seasonal interns, at this 5-star luxury desert resort with 8 F&B outlets
• Improved food costs of 26% YoY – reviewed and optimized spends to stabilize costs
• Managed the seamless end-to-end catering for large-scale and VVIP events – including:- the Sensation Desert Dome dance event (17,000 guests); - the Dubai World Cup 2016 & 2017 royal enclosure at The Meydan Hotel for.

Abu Dhabi, United Arab Emirates

• Led a team of 60 employees (45 chefs + 15 stewards) – guided and mentored the team and secured prestigious culinary awards for this 5-star hotel with 6 F&B outlets through menu innovation and improved product offering
• Reduced food costs by 15% YoY – reviewed and optimized spends to stabilize costs

Qingdao, China

• Overall accountability for departmental performance and CIP
• HACCP and Food Safety management
• Menu development and recipe management
• Overall kitchen and stewarding management
• Training of Culinary and stewarding team
• Led, implemented and drove culinary processes

Chongqing, China

• In charge of the food operation at this 5* Hotel with 435 rooms including a banqueting operation
• Oversaw 3 main outlets plus a lobby lounge executive lounge and room service
• Led a team of 135 chefs and stewards
• Implemented HACCP procedures, maintained Brand Standards and improved QA audits
• Won the 2011 Food and Beverage ''Most improved'' Award of Excellence for Hilton in Asia Pacific. Breakfast Food Quality, Lunch/Dinner Food Quality, In Room Dining Food Quality including speed of service and variety of.

Cebu, Philippines

• In charge of the food operation in this 5* resort with 250 rooms including a banqueting operation
• Managed 3 restaurants, 2 bars, lobby lounge, executive lounge and room service
• Led a team of 55 chefs and stewards
• Implemented HACCP procedures, maintained Brand Standards and improved QA audits

Dubai, United Arab Emirates

• Hilton Dubai Jumeirah has 12 outlets including BiCE, one of the popular Italian restaurants in Dubai
• Designed and implemented new menus for the various outlets
• Led a team of 100 chefs and stewards
• Maintained and implemented Brand Standards
• Implemented HACCP in 2008
• Assisted in the Pre-opening of a new resort in Ras Al Khaimah in Feb-March 2009

Ras Al Khaimah, United Arab Emirates

Assisted in the Pre-Opening of this resort with 425 rooms and 9 F&B outlets

Dubai, United Arab Emirates

• Grosvenor House has an outstanding choice of 13 restaurants and bars, and those outlets have firmly established itself at the forefront of Dubai’s vibrant social scene
• Supervised 160 chefs and stewards
• Maintained the highest quality in the various outlets and implementing new menus
• Implemented HACCP in 2006 and assisted in the implementation of ISO 9001.2000 (Quality Management System)

Amsterdam, The Netherlands

• InterContinental Amstel Amsterdam holds a special place in Dutch history and hearts. Since first opening its doors to guests in 1867, it has come to be renowned as the most prestigious address in The Netherlands and.
• Led a team of 10 Chefs
• Managed the Brasserie, Room Service & the Lounge
• Developed and implemented menus
• Mentored and trained students and trainees

The Netherlands

• Sous Chef | Adagio | Haarlem, The Netherlands | May 2001 - Jan 2003
• Catering Manager | Holland Catering Service| Amstelveen, The Netherlands | May 1999 - Apr 2001
• Sous Chef | Classique | Haarlem, The Netherlands | May 1998 - Apr 1999
• Chef de Partie | NH Barbizon Palace Hotels | Amsterdam, The Netherlands | May 1997 - Apr 1998
• Demi Chef de Partie | Bruxelles | Haarlem, The Netherlands | May 1992 to Apr 1996
• Demi Chef de Partie | Conaisseur | Haarlem, The Netherlands | May 1990 - Apr 1992

Diploma – Trainer Of Culinary Arts

Culinary Arts/Chef Training

Activities and Societies: Hospitality Culinary Food and Beverage