Patrick Trisch Email & Phone Number

Dubai, Ae

Dubai, United Arab Emirates

Planning and production of Emirates First and Business class culinary.

Dubai, United Arab Emirates

Lead various aspects of F&B operations, including concept and menu development. Deliver high-quality support during new outlet opening projects. Analyze and control all finances of the culinary department to ensure cost efficiency.Assess and recruit new staff members, including providing training and mentorship.

Dubai, United Arab Emirates

Oversaw and coordinated food-related operations across four outlets, in-room dining, and banquettes.Recruited, hired, trained, and supervised team membersInnovated, communicated, and implemented new restaurant, menu, bar, and dining concepts. Handled food and department cost control, including ensuring cost efficiency.

Dubai, United Arab Emirates

Maintained responsibility for overseeing all aspects of kitchen operations for first-class and business lounges at Concourse A, including managing 280+ chefs and stewards.Spearheaded the strategic planning and execution of new and innovative concepts for Emirates Airlines Lounges at DXB Airport and the 2020 Expo site.Promoted operational and culinary excellence by recruiting, training, and mentoring new kitchen staff.Established and maintained positive working relationships with internal food safety, quality, and workplace safety departments.Developed and implemented creative menus in addition to strategizing promotions and producing special events.

Shanghai City, China

Headed the creation and growth of an online food & beverage business providing healthy meal delivery services.

Dubai & Abu Dhabi Region

• Managed and coordinated kitchen operations for ten stores as well as planned and opened new stores.• Provided high-quality leadership to 150+ chefs and recruited and trained new staff members.• Planned, developed, and implemented new menus and executed promotions.• Fostered collaborative working relationships with Dubai and Abu Dhabi food control authorities.• Ensured that kitchen operations directly supported the financial goals and targets of the company.• Aligned objectives and bridged communications with departmental leadership and the operations team.• Demonstrated expertise overseeing a la carte and catering operations.

Dubai & Abu Dhabi Region

• Collaborated with the Executive Chef to ensure the successful operation of eight stores and deliver effective leadership to 100+ chefs in line with the financial goals and targets of the company.• Contributed to the opening of new stores, including recruiting and training new staff members.• Played a key role in planning and implementing menus and promotions.• Drove continuous improvement and operational excellence by proactively collaborating with departmental leadership and the operations team.• Assisted with a la carte and catering operations.

Perth, Australia

• Liaised with the concept holder Sam DeMarco to support pre-opening operations for the business.• Leveraged culinary expertise to develop innovative and creative dishes.• Facilitated and managed food safety inspections and trainings.• Performed ordering, scheduling, cost control, and labor cost control tasks.• Gained experience overseeing a la carte operations generating $30K per day.

Perth, Australia

• Served as a Sous Chef for all-day dining, room service, and the plain street bar.• Created and implemented new dishes and menus across all service areas.• Mentored and trained new staff members in addition to handling scheduling, ordering, cost control, and labor costing tasks.• Integrated and enforced food safety procedures and hygiene standards.

Doha, Qatar

Doha, Qatar

Dubai, United Arab Emirates