BRIAN PORTEUS

acxuiw@r.postjobfree.com

+353*********

---EXECUTIVE CHEF---

Budgeting/P&L/Capex Management – Creative Menu Development

HACCP Food Safety Trainer - Team Building & Development Trainer

Fine Dining/a La Carte/Banquet Service - Special Event Planning – Guest Relations

PROFILE

Exceptionally creative hands on natural and decisive leader, with excellent communication skills, food production and culinary management experience at a five star level with a solid financial acumen. Contributing revenue growth while simultaneously reducing food and labor cost. Leading a democratic, constructive and firm kitchen philosophy with forward thinking. Results driven and standards oriented professional, with hotel and restaurant experience in creative menu construction and proven F&B concept development. Effective team leader, implementing, resolving and completing tasks in set time frames. Thrives in high pressure environments, reliable and dependable while having a creative flair incorporated with very high personal standards and attention to detail.

CAREER OBJECTIVE

To secure a challenging executive position allowing leadership and development within a prestigious 5 star deluxe exclusive resort, to ensure career progression, to utilise my food creativity, to put into practice my culinary management skill obtained to date, achieve positive results from staff training and to drive food and brand reputation, culinary standards and company profits forward.

CERTIFICATION

HACCP- Internal Hygiene Auditor & Trainer

Shangri-La Hotel & Resort - Food Safety 2014 Trainer Certification

ISO 14001-2004 Awareness Trainer

Talent Plus Assessment + Achieved Excellent

CAREER BACKGROUND

Executive Sous Chef 2015- PRESENT

Sandy Lane Resort & Spa - Barbados - “Leading Hotels of The World”

Forbes 5 stars and AAA 5 diamond rating

Sandy Lane is a luxury five star beach front resort, comprising of 112 deluxe rooms, 14 luxury suites, 2 penthouses, a five bedroom private villa, a luxury designed 18 hole golf course, gourmet dining outlets, a luxury Spa, water sports facilities and 12 F&B outlets.

Monitoring and developing the extremely high standards in all the culinary outlets. Committed to creating memorable dining experiences for all guests.

Experienced in controlling and managing set outlet financial budgets, adhering to and attending monthly financial P&L meetings, monitoring and maintaining food cost budget targets and experienced in compiling Capex reports, with combined F&B outlet annual gross revenue of US$15 million, with an annual food outlet revenue contribution of US$10 million.

Excellent knowledge of HACCP Hygiene and Safety procedure, strong culinary operation leadership, development and management skills sucessfully managed a team of 100 chefs’ and 60 stewarding.

Food & Beverage Outlets

Bajan Blue Restaurant-160 covers, all day informal dining, comprising of European Caribbean Asian fusion cuisine

L’Acajou Restaurant-80 covers, fine dining

Terrace Restaurant-80 covers, open air, informal all day dining

Spa Cafe-70 covers, informal dining with healthy menu options

Sandy Lane Country Golf Club-140 covers, all day informal dining

Sandy Lane Banqueting-facilities to cater for 500 guests

IRD-Room Service, 24hr guest menu services

Private Jet Catering Services, 24hr guest menu services

Pavilion “Employee” Restaurant-500 covers, all day dining

Reason for leaving

I am now looking for a new a challenge and growth opportunities of a similar five star resort operation, and the opportunity to use my technical skills and experiences to better my career in professional growth, work opportunities and take on additional responsibilities as an Executive Chef.

Executive Chef 2012-2014

Shangri-La Villingili Resort & Spa - Maldives

Shangri-La’s flagship five star resort, comprising of 132 boutique style villas, 2 presidential villas, 6 food outlets, 1 fine dining restaurant, 1 all day dining restaurant, 24hr in villas dining service, 12 private outdoor dining locations, luxury yacht dining, private jet catering, a 9 hole golf course, and a all day dining restaurant for 600 employees.

Developed seasonal menus for the restaurant concepts, supervised and coordinated activities of chef de cuisines and sous chefs engaged in food production of all items to ensure complacence with established high standards of hygiene, portion control and presentation. Coordinated planning, budgeting and purchasing for all operations, full P&L financials, and involvement in recruiting, payroll and roistering.

Controlled and achieved food cost %, implemented daily purchase tracking and establishing budget and par stock levels.

Initiated concepts, which contributed to increased revenue throughout the F&B outlets and reduced overall FTE’S in all culinary outlets.

Initiated and developed a 6,000sqm “Chef’s Garden” concept, which involved locally sourced and organically grown food products, using a modern hydroponic and irrigation systems process. Created horticulture garden tours and personalized organic culinary cookery demonstrations.

Developed and initiated training for food handlers Hygiene, Health, Safety Policy & Procedure manual.

Focused on guest relations, assisted and advised on special food preferences and strict dietary requirements, maximizing guest satisfaction and ensuring guest high expectations.

Executive Chef 2008-2012

Cobblers Cove Hotel, Resort & Spa - Barbados - Relais & Chateaux

An English elegant country style boutique resort, and a member of Relais & Chateaux, comprising of 40 luxury suites and multi-outlet F&B operations, which including fine dining, café a la carte, 24hr room service, themed buffets, Spa and a water sports facility.

Oversaw all culinary operations in this exclusive resort, by supervising a 20 member culinary team. Involved in managing recruiting training, purchasing, inventory, hygiene, food budget, labor controlling, price structuring and P&L responsibilities. Improved preparation, production, presentation of all food items and menus, and focused on culinary productivity, efficiency and ensured safer working environment.

Focused on reviewing food cost budgets and achieved consistency in reducing food cost %, by incorporating seasonal local ingredients into menus

Reduced wastage by introducing portion controlled meat and fish food items

Increased F&B revenue by introducing other dining experiences to guests

Developed food handlers hygiene & safety training and policies

Chef/Proprietor 2006-2008

Mahi Mahi Café - Bar - Restaurant - Dublin - Ireland

Successfully opened a second restaurant as chef/Proprietor of this stylish 5,00sqft, restaurant, involvement in overseeing the design of all renovations, refurbishment and equipment instillation of this 140-seated restaurant. Consultancy with architects, contractors and negotiations with financial institutions to ensure a successful opening.

Developed and implemented an efficient and streamline kitchen system.

Organized staff training, front and back of house operational standards and training

Implemented food standards and hygiene procedures, maintained and monitored menus pricing and controlled food cost and labor.

Focused on guest relations

Chef/Proprietor 1999-2008

Pordylo’s Restaurant - Kilkenny - Ireland

Chef/Proprietor of this 16th Century listed and preserved building, with a fine dining 80-seats restaurant. Pordylo’s offered high quality a la Carte menu items, of fresh seafood, shellfish, and focusing on local organic products and wild game when season.

Implemented creative menus

Personal dealings with local organic farmers and producers

Developed all F&B costing’s and budgets

Complied turnover reports, roistering for 22 employees

Executive Sous Chef 1998-1999

Holland American Cruise Line

Oversaw the catering and food operations on board this 5 star luxury cruise ship. Managed, monitored and supervised all kitchen staff, food storage, handling, preparation and presentation to maintain high standards for all food outlets, with 2,000 passengers, 400 crew and 100 chefs.

Conducted and directed daily staff briefings with the team.

Implemented and monitored strict company food standards and hygiene procedures

Compiled and maintained strict temperature recordings and reports.

Compiled daily menus, supervised high standards of food production

Managed and controlled strict set financial kitchen budgets

Reason for leaving

To start a business venture and open my first restaurant.

Executive Sous Chef 1997-1998

Air Tours Cruise - Sun Tours

Responsible for the daily kitchen operations, maintaining and monitoring high standards of food preparation, production and presentation, supervising a kitchen team of 70 chef’s with 1,500 passengers and 350 crew.

Managing and directing morning briefings with outlet sous chefs

Maintaining strict HACCP and food hygiene standards and procedures

Monitoring and recording strict chiller equipment temperature recordings

Reason for leaving

More growth opportunity and greater challenges.

Head Chef 1994-1997

Les Frères Jacques Restaurant - Dublin - Ireland

Les Frères Jacques Restaurant opened its doors in 1986, and was quickly recognized as one of Dublin’s finest restaurants. Recognized for its cuisine, this restaurant served a wide variety of fresh seafood, meats and locally sourced game. It became synonymous with authentic high quality French cuisine, and continues to provide quintessentially French classics.

Responsible for all high quality food product sourcing, purchasing, menu production and food presentation, kitchen recruitment and roistering

Kitchen hygiene training and menu development

Maintained set food cost and labor budgets

BACKGROUND CULINARY TRAINING

(1986-1994)

Holland American Cruise Line

Ellis Seafood Restaurant - Plettenberg Bay - South Africa

Palm Court Restaurant - Johannesburg - South Africa

Thaba Nchu Hotel & Casino Resort - Boputhswana - South Africa

The Cascades Hotel & Casino - Sun City - South Africa

The Grosvenor House Hotel Park Lane - London - England

REFERENCE CONTACTS

Mr. Randall Wilkie –acxuiw@r.postjobfree.com

General Manager-Sandy Lane Hotel & Resort-Barbados

Mr. Emmanuel Guemon- acxuiw@r.postjobfree.com

Executive Chef-Sandy Lane Hotel & Resort-Barbados

Mr. Rudi Gianni- acxuiw@r.postjobfree.com

General Manager-Futtan Shangri-La-Hotel -Shenzhen-China

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