SUMMARY:
2021 - Present (3 Years)
Hotel 2 Fevrier, Kalyan group and Leading Hotels of the World, Togo
•Star Luxury hotels Resort, a member of the Kalyan group and Leading Hotels of the World. brThe Property features 6 Restaurants and 3 Bars, World Class Meeting rooms operated by the hotel and resort. br24-hour room service for 312 rooms. brBanqueting Up to 250 – 500 br• Reported Directly to Executive Chef br• Joined the organization as a Asian chef de cuisine pan Asian restaurant Songhai br• Akwaba Bar Restaurant serves various cuisine. brSous Chef de Cuisine for Akwaba restaurant (120 seats all day dining buffet and ala cart, breakfast), room Service for 312 rooms and Banquet Group Function (200 pax to 300 pax) br• Responsible for Managing supervising Production in the Banquet Songhai Asian fusan Kitchen, Planning and implementation of new menus, Ordering, Stock receiving and food Cost Control, Duty Rota, Maintain Hygiene Standards and Food quality in par with the standards set by the Company. br•Report to executive chef responsible Asian African and western cuisine of all outlet br•Creating recipes and costing for menu br• In charge of VIPs and arranging special dishes where appropriate br• Responsible for monitoring food cost on a daily basis br• Attended HACCP training all kitchen staff junior chefs br• Designated trainer for all junior kitchen staff on all modules br• Given full responsibility for Asian African section of buffet in Namiele restaurant2015 - 2021 (6 Years)
Marriot International, China
• Star Luxury hotels & Resort, a member of the Marriot International group and Leading Hotels of the World.2009 - 2021 (12 Years)
IHG Hotels & Resorts Crown Plaza Sun Palace Beijing & Crown Plaza Park View Beijing, China, China
• Report to Executive Chef2013 - 2015 (2 Years)
Starwood Hotel & Resort The Westin Beijing Financial Street. Beijing China, China
• Report to Executive Chef2011 - 2013 (2 Years)
IHG Hotels & Resorts Holiday inn Qinhuangdao sea view, Hebei. China, China
• Report to F&B director And GM.2009 - 2011 (2 Years)
IHG Hotels Resorts Crown Plaza Sun Palace Beijing Crown Plaza Park View Beijing, China, China
•Report to Executive Chef In charge Asian and Western cuisine of all outlet in Crown Plaza Sun Palace Beijing Crown Plaza Park View • Beijing, China Arrange specials menu every day, group booking dependent on stock br• In charge of the daily amuse bouche menu, special event or function in outlet Creating recipes and costing for menus In charge of VIPs and arranging special dishes where appropriate Responsible for monitoring food cost on a daily basis br• Attended daily culinary briefing and ensure all chefs are aware of outcome br• HACCP training all kitchen staff br• Designated trainer for all junior kitchen staff on all modules, br• Designed a daily changing set menu for East celebration br• Reason to move on: Transfer to holiday inn for promotes2007 - 2009 (2 Years)
IHG Hotels & Resorts Holiday Inn Central Plaza Beijing, China, China
• Report to executive chef and executive sous chef2006 - 2007 (1 Year)
Mallika Fine South-east Asia and Indian cuisine and Bar, Beijing, China, China
• Opening team2003 - 2006 (3 Years)
le Meridian Phuket Thailand Starwood Hotel & Resort, Thailand
• Manage Indian A la Carte Menu and buffet in coffee shops