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Executive Chef Management

Location:
Rawdat Al Khail, Qatar
Salary:
16000QAR
Posted:
June 17, 2019

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Resume:

BENOY KOSHY

Mobile:-+974-********

Email:- ac9mss@r.postjobfree.com

Benoy Koshy, Mövenpick Hotels and Resorts, P.O Box -24220, Doha, Qatar

Professional Profile Executive Chef – Hotel / Hospitality An Executive Chef with over 23 years of results driven international experience in hospitality sector across Middle East, Cruise Ship UK and India opening properties in setting up of operational standards, kitchen operations management, menu planning, procurement, resource management and guest services management.

Exemplary leadership qualities and professionalism which promotes enthusiasm and teamwork excel in supervising, training and mentoring junior staff with hands on experience to schedule training, workshops and making live cuisine presentations.

Expertise in Culinary Art trends that included food preparation, menu development, event planning/catering and inventory control. Comprehensive experience in managing all aspects of kitchen management including monitoring food production and aesthetic presentation. Professional Highlights

Kitchen Operations

Guest Satisfaction

Quality Control and Assurance

Operations Management

Food Production Management

Pre-opening Experiences

1. Jumeirah Beach Hotel by Dubai Holdings, Dubai.

2. Al Faisaliah Hotel by Rosewood Hotels, Riyadh, KSA. 3. Emirates Palace Hotel by Kempinski, Abudhabi.

4. The Yas Hotel by Viceroy, currently ‘W’ Hotel by Marriott, Abudhabi. 5. Damac Hotels and Resorts by Damac Properties, Dubai. Key Achievements

Speciality Cuisines:

o Mexican, Argentinean, Asian Fusion Seafood, Chinese

Areas of Exposure:

o Banquet, All Day Dining, Mexican, Argentinean, Indian,Chinese, Arabic, French, Seafood, Italian, Room Service, Pool & Beach

VVIP Service Experience:

o Prepared and personally served food to His Highness Sheikh Mohammed bin Rashid Al Maktoum during Jumeirah Beach Hotel’s pre-opening

Successfully prepared and managed the servicing of food in the Presidential Palace for His Highness Sheikh Khalifa Bin Zayed Al Nahyan and his honourable delegates during the 36th UAE National day.

Prepared and served food to His Highness Sheikh Mohammed bin Zayed Al Nahyan during pre- opening of Yas Hotel and F-1 race.

Prepared and served food to Michael Schumacher, Mark Weber, Fernando Alonso, Felipe Massa, and Lewis Hamilton, F-1 race drivers.

Michelin experiences:

o Successfully completed Daniel Boulud’s gourmet gala dinner menu on board QE-2 during transatlantic season.

o Accomplished Pierre Gagnaire’s gourmet gala dinner menu in Emirates palace Hotel for a VIP event.

Work Experiences

Mövenpick Hotels and Resorts, Doha, Qatar

Working as an Executive Chef from Jan 2017

• The official start of the Mövenpick Hotel Group took place in 1973. What began with the opening of two hotels near Zurich Airport is today an international upscale hotel management company with roots in Switzerland and over 90 properties existing or under construction in Europe, Africa, the Middle East and Asia.

• This 5- star property in Doha offers 154 rooms, 3- F&B outlets, outside catering service, special events in banquets. Other services include full Sports & Recreation, Swimming Pool and Kids activities program.

• As Executive Chef, my duties have included staff control including chefs and stewarding, managing acceptable food cost,budget,food promotions,menu engineering,ala-carte menus,buffet menus,banquet menus,speciality menus,seasonal menus,recipes,costing,rostering,recruiting, purchasing F&B related food supplies,coaching and training

• Managed a special event of 3000 pax for Al Sayer group in Mövenpick Kuwait,Shuwaikh as a taskforce Chef in Dec 2017

ADNH Compass. LLC. Ltd., Abudhabi, UAE

Worked as an Executive Chef from September 2014 to November 2016 Worked closely with the new project Artichoke, Menu and Recipe standardization program that has been built in the SAP computer system, which controls the entire menu, recipe, purchases and cost control within the line of budget

Roll out of Artichoke Menu and Recipe Management System in the Oil & Gas Sector,Defence Sector, Labour Camps, Schools and Colleges, Corporate Offices, Health Care Sector including DHA,MOH,HAAD,SEHA and maintaining system compliance by the individual units

Damac Hotels and Resorts. LLC. Ltd., Dubai, UAE

Worked as an Executive Sous Chef from July 2012 to June 2014

In charge for the opening properties setting up of operational standards assisting the group Chef in all the plans and operations by driving operational change and incorporating special events along with promotions.

Achieving budgets, operational and financial, operating and following food hygiene and OH&S policies complying with company as well as government policies.

Managing almost 150 members of multinational brigade, working over three shifts to manage the food production, maintaining quality, hygiene and HACCP policy, HACCP records etc.

Yas Viceroy Hotel, W Hotels(Present)Yas Island, Abu Dhabi, UAE Worked as a Chef-De-Cuisine Jun 2009 to Jul 2012

In-charge of the All Day Dining Restaurant, Origins features International buffet for Breakfast, Lunch and Dinner serving minimum of 400 and a maximum of 1200 covers.

Oversaw entire kitchen operations and ensuring that all orders from kitchen/commissaries are prepared consistently and according to standard recipes. Checked daily storage areas and kept the orders to par or accordance to the volume of the business and supervising and monitoring employees report for duty punctually wearing the correct uniform.

Managed different cuisine and dynamic operations, managing office operations, including inter/intra departmental coordination, logistics of supplies quantitatively and qualitatively and exercising cost controls.

Implemented Big Yas Brunch, Organic Salad Station and Sea Food Theme Night, Surf and Turf Night leads the Origins to one of the best Restaurant in the Abu Dhabi city.

Nominated for Ahlan awards 2012 and won the 1st runner up 2013 for best brunch and best family Restaurant in Abu Dhabi and also nominated in Time out for best brunch.

The Emirates Palace Hotel, Kempinski Hotels Abu Dhabi, UAE Worked as a Sous Chef Feb 2005 to May 2009

Managed the Coffee shop Restaurant Le-Vendome with a brigade of 30 multinational staff, overseeing the Havana Club Kitchen, Barbeque Restaurant in absence of Chef-de-cuisine. Buffet Menus, Brunch Menus, Festive Menus, Theme Night Menus, Buffet set up, Brunch set up, Ala-Carte Menus, Presentation, Recipe cards, Co-ordination with other departments, attending the daily briefing etc. Implementing food safety program and inspecting supplies, equipment and work areas to ensure conformance to established standards.

Monitoring sanitation practices to ensure that employees follow standards and regulations and managing occupational Health & safety issues for kitchen & Venues.

Establishing the kitchen/commissary as efficiently as possible to increase speed and maximize productivity.

Preceding Assignments

The Muthoot Plaza Hotel, Thiruvananthapuram, Kerala, India

(Sarovar Park Plaza Group a 5 star Deluxe Hotel)

Worked as a Sous Chef from Jul 2003 to Jan 2005

Queen Elizabeth-2, Cunard Sea Bourne Ltd, Carnival Cruise Line Corporation, South Hampton, United Kingdom

Worked as a Jr.Sous Chef from May 2002 to Jun 2003

Al Faisaliah Hotel, Rosewood Hotels, Riyadh, KSA Worked as a Senior Chef De Partie from Mar 2000 to Apr 2002

Jumeirah Beach Hotel, Dubai, UAE

As a Chef–De–Partie from Sep 1997 to Jan 2000

The Oberoi, Mumbai, India

Worked as a Demi-Chef from Feb 1995 to Sep 1997

Trainings and Certifications

Worked as a HACCP team leader

Advanced Food Hygiene Course

Intermediate Food Hygiene Course

Basic Food Hygiene Certificate of ADFCA

Environmental Health Course

Full Range Leader Ship Course

Certified Departmental Trainer

Hygiene certification from RWTUV Germany, Chartered institute of England

Course for Crowd management

Managers become leaders Training certificate

Merit award for mini plated competition from the Emirates culinary guild

Employee Development Course

Attended the 26th GCC summit in the Emirates palace Hotel

Senior Membership of Emirates Culinary Guild

Pre-opening team for 5 best 5 star Hotels and Resorts

FBM System Experience, Food & Beverage Management System

MC System Experience, Materials Controls System

SCM System Experience, Supply Chain Management System an advanced FBM System

Artichoke Menu and Recipe Management System

SAP Accounting Computer Software System Experience

Oasis the attendance and payroll management system Personal Profile

Linked in Profile: http://in.linkedin.com/pub/benoy-koshy/0/6a4/a51

Facebook Profile: http://www.facebook.com profile.php?id=570491561

www.hindu.com/mp/2003/12/29/stories/2003122902100200.htm

www.viceroyhotelsandresorts.com yas-viceroy-abu-dhabi-fact-she...

www.sevenstarsandstripes.com/magazine.asp content Education and Credentials

Bachelor’s Degree in Hotel Management 1991-1994

Mangalore University, Karnataka, India

Personal Details

Date of Birth : 30.05.1974.

Nationality : Indian / Christian.

Passport : K 3671096, Abu Dhabi, valid till - 13.02.2022. Languages : English, Hindi, Malayalam, Tamil and Basic Arabic



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