Head Chef - UHNW Private Individual and Ultra Luxury Estate Riyadh

Private Chef, catering to the needs of UHNW Clients and entirely VEGAN Estate in the Scottish Highlands . Working effectively in this role remotely and onsite with travel . Managing 7-8 chefs simultaneously while maintaining great communication with all. Designing an innovative new kitchen using botanical and aquaponic additions for ambiance. Obtaining and implementing all necessary dietary requirements of all guests. Managing a huge catering staff onsite of 35 to 40… Show more Private Chef, catering to the needs of UHNW Clients and entirely VEGAN Estate in the Scottish Highlands . Working effectively in this role remotely and onsite with travel . Managing 7-8 chefs simultaneously while maintaining great communication with all. Designing an innovative new kitchen using botanical and aquaponic additions for ambiance. Obtaining and implementing all necessary dietary requirements of all guests. Managing a huge catering staff onsite of 35 to 40 with no mistakes in deliverables. Sourcing of all suppliers within budget and highest grade of food quality. International management liaison in both working processes and functioning. Reports to the client that are detailed and inclusive. Continuous follow up with the client to ensure clear communications on activities needed. Maintaining strict dietary needs are met. Co-ordinating food from Scotland for principles private jets and other external activities Show less

Responsible for FOH training and standards Co-ordinating with EHO HACCAP & COSHH Risk AssessmentsCosting and maintaining food budgets Banqueting of up to 300 guests Acquisition of galley equipment, recruiting of staff, managing inventorySourcing, local suppliers, that supply some of the best seasonal produceMaximise Visual Displays to maintain visual impact and appearance Compiling recipe book, recipes and glossary documentationWorking with procurement team… Show more Responsible for FOH training and standards Co-ordinating with EHO HACCAP & COSHH Risk AssessmentsCosting and maintaining food budgets Banqueting of up to 300 guests Acquisition of galley equipment, recruiting of staff, managing inventorySourcing, local suppliers, that supply some of the best seasonal produceMaximise Visual Displays to maintain visual impact and appearance Compiling recipe book, recipes and glossary documentationWorking with procurement team, approved suppliers, Finance department to produce a menu that meets market tastes, food costs and minimizes wastage Seeking out and hiring key personalTrack food costs while managing to provide standard cost-efficient products (Both Budgeted Vs Forecasted)Maintaining KPI’S Show less

Opening in 2018The Fife Arms in Braemar is being sensitively restored and returned to its former splendor as a first-class hotel. The building is a significant landmark in the scenic village famed for the Braemar Gathering annual highland games, Owned by Iwan and Manuela Wirth, co-Presidents of an internationally acclaimed art gallery, Hauser & Wirth, The Fife Arms will build on and reflect their interest in heritage, tradition, contemporary art and culture. They hope to bring their… Show more Opening in 2018The Fife Arms in Braemar is being sensitively restored and returned to its former splendor as a first-class hotel. The building is a significant landmark in the scenic village famed for the Braemar Gathering annual highland games, Owned by Iwan and Manuela Wirth, co-Presidents of an internationally acclaimed art gallery, Hauser & Wirth, The Fife Arms will build on and reflect their interest in heritage, tradition, contemporary art and culture. They hope to bring their love of art and design to the historic interiors of the building, creating a unique and transformative experience for guests. Combining the traditions of the past with the best modern practices, the hotel will boast exceptional and unique accommodation with approximately 46 bedrooms, a restaurant serving local seasonal produce and facilities. The Fife Arms will once again become the cultural hub of the village, supporting the local community and its interests.Duties and responsibilitiesPart of the pre opening team of the hottest project worldwide in 2018 Liaising with Interior design team and kitchen design team Managing a kitchen brigade of up to 20 Chefs Working with wood fired grills & ovens Set up HACCAP & COSHH Co-ordinating with EHO Risk AssessmentsCosting and maintaining food budgets New Menu Implementation & costing Banqueting of up to 100 guests plated and 300 canapé events Pre-Opening – acquisition of galley equipment, recruiting of staff, managing inventorySourcing, local suppliers, that supply some of the best seasonal products available Show less

Executive Head Chef, In charge of a 100 Cover Restaurant, The First Fortnum & Mason outside of the UK which is appointed by the Her Majesty the Queen of Great Britain This Position has direct communication with the London Branch.o Functions up to 300 o Maximise Visual Displays to maintain Visual Impact and appearance o Compiling recipe book, recipe and glossary documentationo Working with procurement team, approved suppliers, Finance department to produce a menu that… Show more Executive Head Chef, In charge of a 100 Cover Restaurant, The First Fortnum & Mason outside of the UK which is appointed by the Her Majesty the Queen of Great Britain This Position has direct communication with the London Branch.o Functions up to 300 o Maximise Visual Displays to maintain Visual Impact and appearance o Compiling recipe book, recipe and glossary documentationo Working with procurement team, approved suppliers, Finance department to produce a menu that meets Market tastes, food costs and minimizes wastage o Developing and drive the brand philosophy in multi site operations, o Seeking out and hire key personal, o Execute all off site catering that require on site support,o Execution of Daily Food Serviceo Presentation and Food Cost Control. Responsible for continued Growth of Overall cateringo Presentation and innovation, o Menu Development, Engineering, Product Research for Hot Kitchen & Pastry o Standardize Production Recipes to Ensure Consistent Qualityo Track food costs while managing to provide standard cost-efficient products (Both Budgeted Vs Forecasted)o Maintaining KPI’So Internal Audit Checklists Show less

Executive Head Chef – M/Y Dubawi – 93 meters Employed at the beginning of a 90 meter vessel refit taking from a cruise ship to a Luxury super yacht. Employed to staff the galley, source suppliers, and bring the galley back to a very Standard of service and hygiene. Caterering for the Prince Hamdan, the son of the Ruler of Dubai Duties interviewing and placing suitable candidates, performance reviews &… Show more Executive Head Chef – M/Y Dubawi – 93 meters Employed at the beginning of a 90 meter vessel refit taking from a cruise ship to a Luxury super yacht. Employed to staff the galley, source suppliers, and bring the galley back to a very Standard of service and hygiene. Caterering for the Prince Hamdan, the son of the Ruler of Dubai Duties interviewing and placing suitable candidates, performance reviews & disciplinary matters menu Creation & Implementation liase with assistant Fnb Manager regarding function & Events Show less

Executive Sous Chef – MY “Dubai “– 550 ft, 163 Meters During the last few months of the build I oversaw the completion of the galley and installation of all equipment, Liaising directly with the yacht’s designer, project supervisors and the fit-out team.Prior to the vessel’s completion, I was responsible for researching suppliers and initial provisioning for the Royal Family.During my time there I have sought to provide innovative menus of the highest quality whilst… Show more Executive Sous Chef – MY “Dubai “– 550 ft, 163 Meters During the last few months of the build I oversaw the completion of the galley and installation of all equipment, Liaising directly with the yacht’s designer, project supervisors and the fit-out team.Prior to the vessel’s completion, I was responsible for researching suppliers and initial provisioning for the Royal Family.During my time there I have sought to provide innovative menus of the highest quality whilst respecting and catering for guest’s preferences and tastes. I am interested in providing a wide spectrum of cuisines and have found that the guests have enjoyed Italian, Asian, & Mexican Menus as well as traditional fare.Though out the time I spent in my employment, I have trained junior chef’s to make bread, Ice Cream & Sorbets, and Chocolate Work while also being involved In the Preparation of all guest and crew meals, Provisioning, stock control etc Show less

Executive Sous Chef – “Hebridean Princess” 72 Meters – 5 Stars, Best of British, Connoisseur of Scotland and Pride of Great Britain Awards. My duties included the catering of 50 Guests and 38 Crew and the ship is now the regular charter private yacht for the Royal Family of Great Britain. My responsibilities when the Head Chef was on leave included the, organising of orders to last us to the next port of call. I also enjoyed the training of staff in all areas of the galley from larder… Show more Executive Sous Chef – “Hebridean Princess” 72 Meters – 5 Stars, Best of British, Connoisseur of Scotland and Pride of Great Britain Awards. My duties included the catering of 50 Guests and 38 Crew and the ship is now the regular charter private yacht for the Royal Family of Great Britain. My responsibilities when the Head Chef was on leave included the, organising of orders to last us to the next port of call. I also enjoyed the training of staff in all areas of the galley from larder to pastry. And also dealing with senior members of staff and the public, Also maintaining very high standards of food, Haccap and, costing of menus, and the dealing with suppliers. Show less

Sous Chef – Nairn's Restaurant and Hotel-3AA Rosettes, Michelin BIB Gourmand. My duties were the smooth running of Scotland's finest restaurant Kitchen in the absence of Head Chefs. Also, my daily service was cooking for 120 guests, producing the highest quality of cuisine. Also taking care of the hiring and dismissal of staff, Training of staff in all departments of the kitchen, COSH and HACCAP, etc as the kitchen was a show kitchen and used in many TV programs also the costing of menus… Show more Sous Chef – Nairn's Restaurant and Hotel-3AA Rosettes, Michelin BIB Gourmand. My duties were the smooth running of Scotland's finest restaurant Kitchen in the absence of Head Chefs. Also, my daily service was cooking for 120 guests, producing the highest quality of cuisine. Also taking care of the hiring and dismissal of staff, Training of staff in all departments of the kitchen, COSH and HACCAP, etc as the kitchen was a show kitchen and used in many TV programs also the costing of menus, compiling menu ideas, maintaining GP, and the dealing of suppliers. Show less

Senior Chef De Partie- Braval Old Mill Restaurant-1 Michelin Star, BIB Gourmand Responsibilities included the running of Larder and Pastry, maintaining of health and hygiene standards, compiling of menus, checking food delivers and making sure they are up to the correct standards etc. to match that needed by a Michelin starred Restaurant.

2 Weeks Larder – Wisharts Restaurant 1 Michelin Star, GFG 2001- and 2002 Restaurant of the Year Hot Larder – Mirabelle Restaurant Owned by Marco Pierre white, youngest winner of 3 Michelin stars1 Month All Sections – Roscoff Restaurant Irelands 1st Michelin Starred Restaurant1 Month All Sections – Daniels Restaurant 1 AA Rosette, Taste of Scotland… Show more 2 Weeks Larder – Wisharts Restaurant 1 Michelin Star, GFG 2001- and 2002 Restaurant of the Year Hot Larder – Mirabelle Restaurant Owned by Marco Pierre white, youngest winner of 3 Michelin stars1 Month All Sections – Roscoff Restaurant Irelands 1st Michelin Starred Restaurant1 Month All Sections – Daniels Restaurant 1 AA Rosette, Taste of Scotland Award, 1996 Chef of the Year Niklas Ekstedt – 1 Michelin starred - Various events & training – Learning indoor & outdoor wood fired cooking techniques Simon Stalard – The Hidden hut – Cornwall – Learned indoor & outdoor wood fired techniques cooking 2 Weeks - Manuela ( Based in the Hauser and Wirth Art Gallery ) – Los Angeles – 200 cover restaurant1 Week All sections - Home slice pizza - Owned by Terry Wogan ( TV personality ) Stagier to learn wood fired cooking Other Work Information . Chosen from 16 chefs to cook for the Prime Minister ( Tony Blair ) of Great Britain and 1,000 Delegates . Chosen to cook for the opening of Scottish Parliament . Collection of 500 cook books. I have also helped with numerous TV and Radio programs and magazine articles and dish development for Baxter soups & Oat cakes and Advertising for The George Foreman Grill . Asked to cook for the Queen of Great Britain’s, 80th birthday, in 2006 at High grove, London with the Scottish regional winner Nick Nairn. World Record at Emirates Culinary Guild held at Meydan race course for being part of the most amount of chefs located in the one area ( 2,846 ) . Completed a 1 STICA’S Thai Culinary institute - Completed Cookery course Show less

Commis Chef –Rab Ha’s Hotel and Restaurant – 1 AA RosetteMy day to day basis was the running of larder section, and maintaining standards, in both restaurant and bar and also maintaining the room service menus. And also the daily cleanliness of the kitchen, monitoring fridge temperatures, checking food delivers.

The Shabab, Indian Restaurant First job in a Restaurant started, this is were i learned about spices, making pakpras, curry bases, and indian breads..