William Watson Email & Phone Number

Maldives

Here I am part of the pre-opening team for the new Dusit Thani Resort in the Maldives.Heading the Kitchen of the Sea Grill outlet with a team of 12 Chefs, 2 kitchens & a 100 Cover open air poolside Restaurant.Duties to include but not limited to:• Hiring & Training of Pre-opening staff• Performance Appraisals & Disciplinary procedures• Use of European Motivation & training techniques for local staff• Menu planning & Cost Management• General oversight of all F&B Outlets as Senior Management• Point of call for all dish plating design in Resort• Weekly control of par stocks for kitchen outlets

Maldives

Here I was part of the opening team for 6 months , Heading the kitchen in the resorts premium “Leaf” fine dining garden restaurant outlet.My duties include production of the daily changing menu of modern European/Mediterranean influenced dishes, supervising the team of chefs & porters, roster management, screening & training of new staff, performance appraisals, overseeing exclusive dining experiences such as Wine tasting dinners, Sandbank cocktail parties etc.

Uk

Whilst working here I have been instrumental in revamping the 3 menus, re-equipping the kitchen and gaining a 2 Rosette standard accolade at the Fowey Hall property. Other aspects of my job included menu planning, costing dishes, writing rotas, screening and training of new staff, Covering of management positions as HOD senior staff and management of a team of 15 chefs & 6 porters during peak season.For the last 6 months of my employment I worked as Head Chef for the Fowey Hall operation.I also consulted at other Von Essen properties at this time & worked under Michelin Star awarded Chefs throughout the group on various occasions.

Uk

Here I worked as closely alongside the owner of the company producing Menu’s, wedding packages, Pricelist’s, Staff Training, Staff recruitment and general management of outside catering events of up to 400 guests and teams of up to 20 Chefs but also the day to day management of the catering franchise at the Royal Cornwall Yacht Club Falmouth

Uk

Here I worked as Junior Sous progressing to Senior Sous after 6 months of employment, during the time I was here I was instrumental in acquiring the second AA rosette which they now support. My general duties were to cover the head chefs days off, design and costing of the daily changing menu’s, writing of rosters, training of new staff members, general kitchen management and overseeing of front house operation.