WILSON DSOUZA

+971*********

ad4d3o@r.postjobfree.com

CHEF FOR CONTINENTAL, ITALIAN AND INDIAN RESTAURANT WHERE MY EXPERIENCE AND CULINARY SPECIALTIES WILL BE UTILIZED IN PREPARING A WIDE RANGE OF INTERNATIONAL CUISINES PROFESSIONAL TITBITS

Energetic and highly motivated Chef, having worked in prestigious properties in India, UK & Dubai with extensive experience as Kitchen Chef in the Food Service Industry

Uncommon knowledge of supplies, equipment, and services ordering and inventory control

Remarkable ability to read, understand, follow and enforce safety procedures

Excellent organizing and coordinating skills

Strong knowledge of planning and scheduling techniques

Remarkable skills in cooking and preparing a variety of foods

In-depth ability to develop and test recipes and techniques for food preparation/presentation

Immense knowledge of catering set-up procedures

Uncommon ability to coordinate quality assurance programs in area of specialty

Expertise lies in working with the fine-dining restaurant, resorts, providing top quality service, and maintaining a professional demeanor

Solid knowledge of the restaurant business, with strengths in excellent customer service and food and wine recommendations

Great ability to ensure professional, positive employee attitude and attentiveness PROFESSIONAL & EDUCATIONAL DEVELOPMENT

Professional Qualification

Craftsmanship Course in Cookery from Kamats Institute – 2002 to 2003 Career Chronology

Crown and Lion English Pub, Social Hotel (Re-Opening) – Executive Chef, October 2023 – January 2024

Re-opening of the Iconic English pub with its previous essence. Re designed the kitchen equipment’s, recruitment of the kitchen team,

Adagio Premium The Palm Hotel (Pre-Opening) – Executive Chef, January 2021 – September 2023

In – Charge for the entire kitchen for 163 rooms All day dining, Coffee shop, Meetings & Events, Pool

& Beach

Be Unique Hospitality – Executive Chef Consultant, November 2017 – July 2020

Developing new restaurant concepts, Designing Menus, Setting up kitchens, Training BOH & FOH staff, Recipes & costing, Equipment quotations

Binhendi Group Jumeira Madinat Dubai, Japengo - Head chef, June 2016 – August 2017

Outlet In – charge for daily operations, PIC, Cost control, Assisting Group Executive Chef in Menu Development, Weekly & Monthly Inventory, Duty Rosters for 3 Outlets Movenpick Hotel Jumeira Lakes Towers Dubai – Senior Sous Chef, July 2013 - May 2016

In – Charge of Main kitchen controlling All day dining, In Room dining, Coffee Shop, Meetings & Events, Banqueting & Pool Bar

Courtyard by Marriott City Centre- Sous Chef, Nov 2011 - July 2013

Second in Command after the Executive Chef for 4 Outlets, Banqueting & Main Kitchen The Leela Kempinski Kovalam Beach Resort- Kitchen Executive, Oct 2010 - Oct 2011

In – Charge for the All Day Dining restaurant and Western food throughout the Hotel The Ritz-Carlton, Dubai, Sep. 2006 - June 2010

Chef de Partie Jan. 2008 - June 2010

Demi chef de Partie (Italian Kitchen) - Sep 2006 - Jan 2008 Holiday Inn, Birmingham, UK, Jul 2005 - June 2006

Chef de Partie May 2006 - June 2006

Commis chef July 2005 - April 2006

JW Marriott Hotel, Mumbai - Culinary Associate, Sep 2003 - June 2005 PERFORMANCE SPECTRUM

Remarkable skills to develop menu planning as per market and client's requirement

Uncommon ability in preparation, presentation and standardization of recipes

Immense ability in conducting training and motivational sessions for the staff

Excellent interpersonal skills, motivational and executing promotional skills

Superb customer relation skills, quality assurance & control

Remarkable ability to handle staff grievances

Great ability in cost control, problem solving ability to analyze issues, create plans of action and reach solutions

Exercise initiative in conducting food surveys, achievement and independent judgment in sourcing and approving new products

Develop kitchen processes in respect of team building

Mastery of the use of the Internet and Office Automation PROFILE SHOWCASE

Handled daily operations of the kitchen, basic MEP for the entire kitchen and restaurant

Streamline the work in the kitchen by coordinating with other team members under the directions chef

Maintain the standards of the quality to ensure that cost of food remain economical

Keep an eye on the stock level and can order appropriately

Ensure that high standard of cleanliness is maintained throughout the kitchen areas at all times

Establish controls to minimize food and supply waste and theft

Ensure that product quality standards are met in all areas of the hotel as it relates to the appearance, levels of maintenance and cleanliness; establish and maintain preventative maintenance programs to protect the physical assets of the hotel

Oversee the guest service function to ensure corrective action is taken to resolve guest complaints and ensure superior guest service is delivered

Delivering world class customer service and building customer satisfaction and loyalty

Exercising strong interpersonal communication skills with customers and department personnel

Accepting assignments with an open, cooperative, positive and team-oriented attitude

Improving customer satisfaction and deepen client relationships with proactive service

Managed the pasta section in terms of production, ordering and organizing PROFESSIONAL TRAININGS

Trained on Supervisory Skill Builders program

Successfully completed the First Aid training in the Ritz Carlton

Certified in kitchen hygiene and safety at The Ritz-Carlton, Dubai in June 2007 in a 1 day workshop

Attended Fire Fighting training in JW Marriott, Mumbai in Aug. 2003 in a 1 day workshop

Received First Aid training in JW Marriott, Mumbai in July 2004 ACCOLADES & ACHIEVEMENTS

Secured distinction in Craftsmanship Course of Cookery at Kamat's Catering Institute, Mumbai University

Was selected as a departmental trainer and trained the culinary division

Was nominated more than three times for a Five Star award for Service Excellence

Awarded as the best trainer for the year 2007 in The Ritz-Carlton Hotel PERSONAL DETAILS

Date of Birth 19th March, 1984

Nationality Indian

Languages Known English, Hindi, Marathi & Konkani

Marital Status Married

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