PROFFESIONAL RESUME

Mr. Howard David Stansill-Todd

Compound 127

Villa 6

Khalifa City A

Tel No: +971-**-***-****

EMAIL: ac56t2@r.postjobfree.com

SKYPE: Howard.Stansill.Todd

Corporate Executive Chef/ Manager

I Am A Motivated Professional Chef Within Any Environment With A Very Successful Track Record That Has Produced

Excellent Results Over My 26 Years Of Experience, Specialising In Italian, French, Continental, Arabic, Indian, Filipino,

Korean And Fine-Dining Cuisine. I Am A Dynamic, Results-Oriented, Team Player And Team Leader Focused On

Delivering High Quality Food That Is Presented In An Impeccable Fashion And A Timely Manner. Being Very Versatile

In Any Given Situation No Matter How Demanding But Still Being Able To Get Results In Both Profitability

And Customer/ Client Satisfaction Whilst Maintaining A Sense Of Humours And Able To Remain Focused And Poised To

Attain The Desired Results. With Experience Of Working With Multi Cultural Kitchen Brigades Of Up To 380

Members Of Staff And Transcending Language Barriers In Order Demonstrate, Encourage And Drive The Kitchen Team

Forward To Exceed Customer Food Expectations. I Feel That My Experience And Knowledge Would Be An Asset To Any

Culinary Working Environment.

Overview

Professional Experience

During My Career As A Chef/ Manager I Have Mainly Worked In Award Winning 5 Start Hotels And Restaurants,

Driving Them Forward To Greater Success, With Accolades Nationally And Internationally Recognised.

I Have Previously Worked At Michelin Star Standard, And Aa 3 Rosette, Still Retaining The Knowledge,

Passion And Love For Amazing Cuisine.

The Caterer – Dubai October 2017 – Present Day

Corporate Executive Chef

New Start Up Company Backed By SME Dubai (Small Medium Enterprises)

Specializing In Balanced Nutritious Healthy Meal Plans And Menus

Responsible For Implementation All Policies And Procedures

In Charge Of All Logistical Matters Timing, Schedules And Maintenance Issues

Heading Up All Procurement Matter New Product Lines, Quality Testing And Approval, Completion Of All Credit Applications, Supplier Meeting, Supplier Audit

In Charge Of All Laundry Matters And Issues Related To Staff And Table Ware

Responsible For All Front Of House Matter, Set Up Equipment Design And Lay Out For All Client And Guest Needs

Over Seeing And Developing All HACCAP Documentation And HSE Requirements In Line With All Government Rules And Regulations

In Charge Of Business Development Seeking New Opportunities, Submitting Tender Proposals, Following Up On Any Leads

Over Viewing Receptions Role And Monitoring Customer And Client Satisfaction

Reviewing All Technical Aspects Of The Dietitians Work Ensuring The All Nutritionals Are In Line With The Companies Goals And Objectives

Developed Dishes For New Menu Rotations, Keeping Up With Market Styles/ Trends And Using Both Modern And Classic Methods. Working With Producers And Suppliers Constantly Concerning Seasonality, Provenance And Sustainability.

Writing Of New Menus In Correspondence With Cost Targets And Budget

Working To A Very High Standard Of Both Presentation And Taste

Working With The Chefs And The Dietitian To Develop Better Healthier Ways To Prepare Recognisable Recipes Without Compromising Taste Or Quality

Current Clients Include The Presidential Office, EXPO 2020, Chamber Of Commerce, Smart Dubai, Department Of Education, RTA, Ajman Financial Institute, Mohammed Space Center, Masdar Institute, Ghantoot Polo Club

Advanced Catering – UAE - Abu Dhabi August 2015 – October 2017

Corporate Executive Chef

Working With High End Clients Such As ENEC (Emirates Nuclear Energy Cooperation), ADAFCA, MOPA (Ministry Of Presidential Affairs), NDC (National Drilling Company), ADCO, Total Petroleum, NMDC (National Marine Dredging Company) And NAS

Managing A Budget With Annual Revenue In excess Of 200 Million AED Per Annam.

Responsible For ISO Compliance And Ensuring That All Client Driven GP And KPI And SOP Strategies Are Strictly Adhered To.

Developed Dishes For New Menu Rotations, Keeping Up With Market Styles/ Trends And Using Both Modern And Classic Methods. Working With Producers And Suppliers Constantly Concerning Seasonality, Provenance And Sustainability.

Writing Of New Menus In Correspondence With Cost Targets And Budget

Working To A Very High Standard Of Both Presentation And Taste

Catering For Over 30,000 Clients/150,000 Meals On A Daily Basis.

Coordinating The Smooth Running Of 25 Locations, And Multiple Outside

Catering Events On A Daily Basis.

Managing Over 1000 Multinational Staff From Over 13 Countries.

Staff Training, Discipline And Regular Staff Assessments And Evaluations

Royal Catering Services Dec 2014 – August 2015

Executive Chef - Western Region

Ensuring The Smooth Running Of 15 Locations, And Multiple Outside

Catering Events On A Daily Basis.

Managing 380 Multinational Staff From Over 12 Countries.

Catering For Over 5000 Clients/15000 Meals On A Daily Basis.

Staff Training, Discipline And Regular Staff Assessments And Evaluations

Writing Of New Menus In Correspondence With Cost Targets And Budget

Working To A Very High Standard Of Both Presentation And Taste.

Staff Training And Development

Staff Appraisals And Performance Monitoring.

Working To Company Budgets And Identifying How And Where

The Operation Can Be Made More Efficient And Cost Effective And Profitable

Al Jaber Catering Services March 2013 – Nov 2014

Company Executive Chef – Abu Dhabi

Ensuring That I Help Further The Growing Reputation Of Al Jabber Catering Service,

Al Jabber As A Company Is One Of The Largest And Most Recognised

Companies In The UAE.

Managing Over 2500 Multi-National Staff In 25 Locations

Catering For Over 75,000 Clients Of All levels

Production Of Over 200,000 Meals Daily

Implementation Of An Integrated Management System to

Standardise company Practises, In Line With UAE Law

Staff Training, Discipline And Regular Staff Assessments And Evaluations

Working To Company Budgets And Identifying How And Where

The Operation Can Be Made More Efficient And Cost Effective And Profitable

Meeting With New Clients And Assisting With New Tenders

Spot Checking And Kitchen Audits/Inspections In Line With ADAFCA Guide Lines To Ensure The Highest Level Of Hygiene And Food Safety

NCC National Catering Company – Abu Dhabi November2011 – February 2013

Area Executive Chef Manager

Managing 150 Multi-National Staff At The Central Kitchen

And A Further 200 Multi-National Staff Over A 15 Other Locations

Managing 15 Cost Centres To Company Standard And Targets

Writing Of New Menus In Correspondence With Cost Targets And Budget

Writing Menu For Indian, Arabic, Pilipino, Continental And VIP Function Events

Yearly Budget Of Over 3 Million To Manage And Achieving Company GP Targets

Writing SOP’s And KPI’s To Help Standardise Food Quality And Taste, As Well As Better And

More Efficient Running Of The

Looking At How To Streamline Operations To Further Maximise Profit

Staff Training And Disciplinary Issues

Working With All Level Of Clients From Labour To Senior And Company Directors, CEO’s, COO’s

Meeting With Clients To Discuss New Contracts And Current Needs Of Their Cliental

Complying With ADAFCA Rules And Regulations

All Terrain Service - Sierra Leone April 2009-November 2011

Facilities Project Manager

Supervised 89 Employees, Some Expats But Mostly Local Nationals

Producing Meals Breakfast, Lunch And Dinner For 700 People And Lunch

For 1000 Local Work Hands

Managed Back And Front Of House Operations.

Managing Bar, Gym, Shop, Pool, Laundry And Room Attendants

Performed Purchasing And Ordering For All Operational Requirements

Collaborating With Camp Manager On VIP Functions

Organising And Producing Regular Themed Events

Completing Regular Hygiene Audits And Reports To Head Office And Site General Manager

Daily Tool Box And Safety Meetings

Staff Training

Recruitment And Disciplinary Requirements

Dealing With Very Remote Logistical Issues

Working With Client To Achieve Desired Camp Requirements

Setting Up A Successful Local Farming Project To Supply Camp With Home Grown Food

Products And Generating Further Local Employment

Compiling Reports For Country Manager And Company Directors

Implementing New Procedures For A More Effective And Smooth Running Of

Site departments

Menu Planning And Implementation

Australian Defence Force- Dubai December 2008 –March 2009

Catering Manager, Pre - Opening Team

Training 46 Staff For Hand Over To Operating Team

Catering For Up To 3000 On A 24 Hour A Day Operation

Ensuring Sterile Food Production In-Flight Kitchen Meals

Writing All New Menu’s And Setting Up Sop’s To Be Follow By Staff

Setting Food Service And Production Standards In Accordance With

Client Specifications

Implementing All HACCAP Procedures To Meet With Client And

Government Requirements

Staff Rotas In Coordination With Business Requirements

PDO- Oman Oil And Gas- Oman January 2008 – November 2008

Catering Manager

Super Vision Of 26 Multi Cultural Staff

Menu Planning And Delivery To Exceed Company Expectations

Regular Hygiene Audits And Reports For Camp Manager

Daily Tool Box And Safety Meetings

Staff Training And Assessment Of Progress And Requirements

HACCAP Controls To Meet With Company Standards

Product Purchasing And Procurement

Health And Safety Training

Ensuring All Budget Requirements Are Achieved As Set By Company Budget

Maintaining Good Team Spirit And Work Ethics

Encouraging Staff To Express Ideas For Self And Company Development

Radisson Hotels And Resorts – UK September 2006 - January 2008

Executive Chef

Efficient Running Of All Catering Department With In A 148 Room

5 Star Hotel

Delivering Very High Quality Al A Carte Fine Dinning Cuisine In A Timely Manor

Supervision Of 17 Multi International Team Members

Training On Health And Safety And HACCAP

Setting Up SOP’s And Ensuring Staff Compliancy

Rewriting Of Banqueting, Formal Dining, Function And Room Service Menus Along

With Costing In Line With Company Set Budget

Writing Seasonal Al A Carte Menus With Locally Sourced Ingredients To Ensure Of The

Highest Quality And Value For Money

Holding Monthly Cookery Classes To The Public With Live Cookery Demonstrations

Regular Appearances At The Leeds Food Festival In Front Of A Live Audience And Tv Cameras

Regulation Of Staffing Levels And Rotas, To Meet Payroll Set Budgets

Staff Recruitment And Disciplinary Matters Following Company Procedures

Holder Of The Yorkshire Breakfast Certificate (Largest Hotel In The Yorkshire Region

To Have This Award)

Monthly Food Articles Published In The Light Magazine With My Culinary Creations

Including Recipe Cards And Picture Guides

Procurement Of All Food Supplies Local And National

Meeting Budget Targets And Managing A 3 Million GBP Food Turn Over

Daily Meeting With Senior Management To Discus That Days And Future Business

Crown Hotel- UK February 2005 - August 2006

Executive Chef

Award Winning 37 Bedroom Boutique Hotel

Supervision And Training Of 8 Staff Pushing Them Along With My Self To

Achieve Desired Goal Set By My Self, Which We Went On To Achieve

Achieving With In One Year The Aa 2 Rosette For Culinary Award Of

Excellence In Culinary Expertise

Compliance With All Record And Documentation To Adhere To Government

Food Hygiene Standards

Managing A 1.5 Million GBP Food Turn Over And Exceeding Gross Profit

Targets Set Before Me

Sourcing Local Fresh Seasonal Produce And Adapting Menus To Suit The

Season And Varying Available Market Produce

Winner Of Restaurant Of The Year 2006 Award By Yorkshire Life Magazine

De Vere Hotels- Oulton Hall- UK March 2000 - February 2005

Executive Chef

267 Bedroom 5 Star Hotel, The Only 5 Star Hotel In The Region For 10 Years

Supervision Of 28 Multi Cultural Staff, Developing Them To Enable The

Hotel To Reach Its Desired Level Of Food Service

14 Function And Banquet Suits

240 Cover Award Winning Fine Dinning Al A Carte Restaurant, With Full Plated Service

Health Spa With Dining Facilities

4 Restaurants And Tea Room Serving A Variety Of Cuisines Through Out The Day

My Input Played A Major Factor In The Cuisine Move This Hotel From 1 AA Rosette To

3 Aa Rosette Culinary Awards

With More Culinary Awards Both Local And Nationally Received And Other Accolades

Assisting The Day To Day Running Along Side The Executive Chef And Covering

There Duties When Absence

Being A Major Contributing Factor In The Increase Of Food Annual Turn Over By 120 %

Supervising And Training Of Staff And Monitoring There Progress

Procurement Of Food Supplies And Checking They Met The Required Standard

For Food Production

Food Hygiene In House Training Officer From 2003 Teaching And Awarding

Basic Food Hygiene Certificates To Successful Food Handlers Who Passed The

Standard Set By Government Governing Body

Assisting In Cost Control Of A Budget In Excess Of 4.5 Million GBP, Ensuring Wastage Was Kept To A Minimum And Gross Profit Targets Where Met And Exceeded

HACCAP And Cosh Control System Auditing

Staff Recruitment And Disciplinary Matter In Accordance With Company Policies

Employment History Prior To 2000.

Rising Sun Enterprises 1995 - 2000

Company Head Chef

Water Gate Restaurant 1995 - 1995

Sous Chef

The Water Side Inn, Bray 1994 -1995

Demi Chef De Partie

Calcot Manor, Tetbury 1992 -1994

Jnr Sous Chef

White Hall Hotel, Dunmow, Near Stansted 1990-1992

Sous Chef

Education & Qualifications

Thomas Danby Catering Collage

Graduate: Food Production And Service

1989 City And Guilds 706/1 Food Preparation: Distinction

City And Guilds 707/1 Food And Bar Service: Accreditation

Institute Of Food Hygiene Basic Level:- Distinction

1990 City And Guilds 706/2 Advanced Food Preparation Accreditation

City And Guilds 707/2 Advanced Food And Bar Service: Accreditation

1995 Teacher Based Learning Qualification (Tdlb32): Distinction

(Allowing Me To Assess Work Based Trainees)

Teacher Based Learning Qualification (Tdlb33): Distinction

(Allowing Me To Assess Non Work Based Trainees

With Other Employers)

Intermediate Food Hygiene Certificate Distinction

Stone Bridge

Advanced Adult Learning

2002 Group Training Certificate To Teach Food Hygiene: Accreditation

Advanced Food Hygiene Certificate Accreditation

Awards And Achievement’s

1989 Winner Of Collage Chef Of The Year.

1990 Winner Of Collage Chef Of The Year.

1999 Achieving 1 Aa Rosette As Head Chef The Water Gate Restaurant.

2001 Achieving 3 Aa Rosettes As Head Chef 35 Seat Fine Dining Restaurant

At De Vere Oulton Hall Hotel, Previously 1 Aa Rosette.

2002 Achieving 2 Aa Rosettes For The 265 Cover Bronte Restaurant As Head

Chef At De Vere Oulton Hall Hotel.

2005 Winner Of Yorkshire Life Restaurant Of The Year As Executive Head

Chef At The Crown Hotel.

2006 Achieving 2 Aa Rosettes As Executive Head At The Crown Hotel.

2007 Being Awarded Best Locally Sourced Breakfast In Yorkshire

As Executive Head Chef At The Radisson Blu Hotel.

Other Achievement’s

1990 Winner Of NABBA North West Body Building Champion Ships :-

Junior Class

1991 Winner Of NABBA West Midlands Body Building Champion Ships :-

Novice Class

1995 Winner Of NABBA West Midlands Body Building Champion Ships :-

Intermediate Class.

1997 Winner Of EFBB North East Body Building Champion: Senior Class

Winner Of EFBB British Body Building Championships: Senior Class

References & Supporting Documentation Furnished Upon Request

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