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| Position wanted: |
Executive Head Chef |
| Job category: |
HospitalityHotel Industry |
| Objective and Resume Summary: |
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Career Objective
To create a passionate and a dedicated F&B kitchen team by leading by example and by giving the employees the leadership, training and tools they need to exceed guest’s expectations and to enhance the teams own job satisfaction. I am a self-motivated and energetic leader, with confident managerial and leadership skills. I can communicate effectively with people and I am currently seeking a new challenging position were I can make a difference within the hospitality industry, using my past experience. My professional objectives are to be able to operate and run hotel kitchens within the budgeted constraints of the directors and/or shareholders.
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| Skills: |
Executive Head Chef |
| Known languages (and levels): |
English-Very GoodOther: Swahili, Hungarian,Croat
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| Type of Employment wanted: |
Full Time
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| Minimum Yearly Salary in Numbers: |
Unspecified
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| Current Location: |
Hungary, Budapest |
| Education History, Qualifications & other additional information: |
| Level of Education: |
Tech School
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Apprenticeship-Training
Jul-93 - Oct-95 Muskatlis Csarda Harkany, Hungary
Trainee Chef then later promoted Assistant Executive Chef
-Fine dining 500 seat first class restaurant. Introducing International and Hungarian cuisine.
-Where I started my career, trained under master chefs.
Education
1993-1995 Training School for Commercial, Tourists and Catering Pecs, Hungary
Chef Diploma, Certified as a Chef
1990-1993 Miroslav Krleza Gimnazium Pecs, Hungary
“A” Level Graduate, Achieved a Certificate in Gastronomical Studies
1982-1990 General School Siklos, Hungary
“O” Level Graduate
Languages Hungarian (Native) English (Excellent) Croatian (Excellent) Kiswahili (Excellent)
Skills
- Carry an appropriate executive demeanor, social skills and sophistication to be able to interact effectively with guests and staff at all levels
- Familiar with the highest levels of cuisine
- Creative, innovative and passionate about my craft
- Advanced communication skills to negotiate, sell or influence management, staff and guests with diplomacy
- Expertise in training, developing, motivating and managing personnel
- Excellent mathematical skills
- Excellent deductive and reasoning skills
- Excellent organizational skills
- Excellent computer skills
Computer Skills
-Proficient use in Micros, Excel, Word, Fidelio, Opera, all MS Windows Programs
Personal Data
-Proven team player and team leader in multicultural settings
-Enjoy many types of sports
-AOWD certified diver
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| Work History & Experience: |
| Years of Work Experience: |
More than 15 Years |
Feb-07 – to date Meeru Island Resort Meeru, Maldives
Executive Head Chef
-4 star luxury property and flagship of the Champa & Crown group, part of their brand with 286 deluxe rooms and suites (the third biggest resort in Maldives), 5 F&B outlets, room service, and special occasions for international cliental satisfaction. Reporting directly to the F&B Director with role to manage, plan, direct and control the activities of the Kitchen Department (CAPEX, budget, price strategy, ordering-buying, HACCP compliance, training etc…130 kitchen staffs including stewarding department)
-To maintain high standards of food quality and merchandising to maximize profits
- In February 2007 I was involved to open a new fine dinning restaurant “The Asian Wok” over the water, to enhance
our product and service to our guests.
-In 2007 we achieved the “Gold Choice Award” for outstanding Food and Service from First Choice one of the largest tour operators in the Maldives. This was the first time we have achieved this award.
-Increased overall (top on the budget) Food and Beverage revenue for the year by $3,567,084 and net profit by $2,716,750.
-Achieved the “best food quality and selection” overall from the all Resorts in Maldives from the past two years. (Statistics and officially statements every 4 months from the Ministry of Tourism of Maldives)
Jun-03 – Oct-05 Hotel Sea Cliff Dar es Salaam, Tanzania
Executive Sous Chef
-5 star luxury hotel with 94 rooms plus village side 49 rooms, in main hotel 4 food outlets, village side 9 food outlets,room service, banqueting and conference facilities between 50 and 250 pax in 10 conference hall, casino and bowling.
-Designated for the overall operation of Karambezi kitchen, banqueting and room service (60 kitchen staffs plus stewarding)
-Deputized of the absence of the Executive Chef
-Put in place and organized operating and kitchen standards
-Enhanced the marketing development of the restaurant division to increase customer awareness and creating several incentive programs for staff, the result was increased business, revenue and customer satisfaction
-Increased overall revenue by 30% by increasing our business in restaurant called Karambezi (Tanzania busiest a’la carte restaurant) and introducing international standards
-Operating cooking shows for 3 moths in three countries (Tanzania, Kenya, Uganda) in Channel 5 TV
Jan-01 – May-03 Impala Hotel Arusha, Tanzania
Assistant Executive Chef
-5 star luxury property and flagship of the Classic Tours, with 160 deluxe rooms and suites,4 food outlets, room service banqueting and conference facilities between 10-350 pax in 7 conference halls.Outside catering did up to 2900 pax.
-Reporting directly to the General Manager and the Managing Director with role to manage the entire Kitchen department with all the facilities. (220 kitchen staff plus stewarding)
-Deputized as an Executive Chef.
-Responsible for the overall operation of four food outlets and the banqueting, conference events such as,weddings, seminars and Off Premise Catering (e.g. catering for important politicians in Africa like Nelson Mandela, presidents, ministers of East African countries, World Malaria Conferences, American Embassy, AICC conference center in Arusha, caterings for African Castle Football Cup e.g.“Bafana Bafana” National South African Football Team) up to 2900 pax.)
-Ensuring we had the best trained staff to build the confidence and trust of the guests and to create new business by positive word of mouth and by having flawless events.
--To maintain high standards of food quality and merchandising to maximize profits
Jun-99- Dec-00 Victoria Garden Zanzibar, Tanzania
Kitchen Manager
-Small luxury modern hotel property, 20 luxury suites, the owner the family of the President of Zanzibar.
-Responsible for the management of kitchen, building and introducing international standard kitchen operation (new opening experience) for the son and daughter of president of Zanzibar
-To provide the highest quality of food, cost control
-Maintain fiscal controls and aggressively pursuing increase revenues and profits through increasing guest satisfaction
Mar-98 - May-99 Charlie Restaurant Harkany, Hungary
Executive Chef
-Fine dining 250 seat first class restaurant, specialized for International, Croatian and Hungarian cuisine.24/7 opening time. Reporting directly to the owner, responsible for the entire kitchen operations.
-Played the vital behind the scenes role for a challenging a’la carte International, Croatian and Hungarian cuisine
-Built an effective working relationship with the other restaurants
-Maintained tight controls on operating budgets and food cost
- Ensured Banquet facilities as per the clients wishes
-Maximized training for staff, and helped with career developments for staff
Jan-97 - Feb-98 Arena Csarda Dunaszekcso, Hungary
Executive Chef
-Fine dining 300 seat first class restaurant, 16th century coaching inn with 72 rooms, and very busy banqueting facilities. Reporting directly to the owner, responsible the smooth kitchen operations including purchasing, buying and everything what is includes for the successful business.
-With the aid of my team brought up and with held high standards of food preparations and old style dishes (“on the way how is written in the big book”)
-Implemented training procedures, and a data program for forecasting operational inventories
-Ensured outside catering facilities as per the clients wishes
-Maximized training for staff, and helped with career developments for staff
Nov-95 - Dec-96 Siesta SAS Club Hotel Harkany, Hungary
Executive Chef
-European 3 star luxury property and flagship of the Siesta SAS Scandinavian Club Hotel Chain with 80 deluxe and suites, 2 F&B outlets and banqueting facilities for up 200 guests. Reporting directly to the General Manager.
-With the aid of my team brought up and with held high kitchen standards
-Implemented training procedures, and a data program for forecasting operational inventories
- Ensured Banquet facilities as per the clients wishes
-Maximized training for staff, and helped with career developments for staff
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