Executive Chef
Resume:
RIAD PEERBUX
EXECUTIVE CHEF
PERSONAL DETAILS
BIRTHDAY
RELATIONSHIP
NATIONALITY
LANGUAGE
EXPERIENCE
1st December 1976
Married
Mauritian
English, French, Spanish
20+ Years
CONTACT DETAILS
MOBILE
HOME
COUNTRY
ADDRESS
ade2if@r.postjobfree.com
Kuwait
View Point, Block 8
92 Abdulla Ibn Salam St., Shaab Al Bahri
SKILLS
EFFICIENT
CONSISTENT
PRAGMATIC
RESULTS-ORIENTED
CULINARY OPERATIONS MANAGEMENT
CLIENT FOCUSED
QUICK LEARNER
COMPUTER PROFICIENT
TRAINING AND DEVELOPMENT
PROFILE
The Horseshoe Inn achieved 2 AA rosettes and breakfast award during 2012-2013 Great critical acclaim - Tom Cannavan 'Wine pages' Richard Bath ‘Scottish Field’ and ‘Scotsman’ ACCOMPLISHMENTS
WORK EXPERIENCE
SEP 2019 - JUN 2020 EXECUTIVE CHEF AT 20 ISHREEN ALSHAYA GROUP KUWAIT A highly experienced and driven professional who has more than 20 years exposure in the hospitality industry both local and international within 4 & 5 star hotels, multi Rosetted and Michelin Starred restaurants, large catering events, banquets, production kitchens, casual dining, QSRs & Grab n Go retail food.
As an executive chef, I have a very hands on approach to food, getting involved with the nuts and bolts, possessing great business acumen, full of passion, creative air, and an excellent understanding of the Kuwaiti market and its consumer needs. With outstanding culinary experiences and very strong interpersonal skills, I’m engaged and lead with consistency, integrity and teamwork ensuring that the food and beverage P&Ps are known, understood and maintained. As a team leader, I have the ability to establish, maintain and promote strategic relationships that extend the horizon of the business with various divisions, departmental directors, franchises, business partners and associates. Through my experience, I have received great international exposure, gained an appreciation of world ethnic cuisines, diverse food cultures using fresh, healthy and seasonal produce. I bring a fresh approach to food, eager to imprint new avours, developed and implemented new business concepts, attractive o erings and products which have translated in increased sales and better revenue channels.
My life revolves around people of di erent cultures who are just as passionate about food as I am. I have a constant commitment, desire, enthusiasm and interest to produce delicious food. My goal is to be part of an engaged and successful team that focuses on the use of premium quality ingredients and ensuring that the tradition of great cooking continues. COVID-19 & FOOD
The e ects of the COVID-19 pandemic on food services and systems worldwide have been unprecedented. No aspect of food systems has been left una ected. I am deeply committed to support our industry more than ever for a better transition and for positive change through this crisis. Actively engaged in rich conversations and collaborations with other chefs from businesses that have been deeply impacted by this pandemic and worldwide shift. As a chef I have taken a leading role during the global impact of COVID-19, to educate my team for the reopening of our restaurants, about Community service, systems change and knowledge.
I hope what comes out of this is we build more respect for all the people involved in the food and agriculture system and that we realise how important they are. This time gives us a lot of opportunity to gure out how to put more emphasis on a sustainable food and agricultural system that is resilient. Food although sustenance and nutrition has a connective social and economic force. The repercussions of COVID-19 have deeply illuminated how indebted we are as individuals and communities to people across the spectrum of food production and services. A leading international franchise operator, Alshaya Group brings great shopping, dining and leisure experiences. Alshaya Group is a dynamic multinational business and family owned enterprise with a consistent record of growth and innovation.
Ishreen is the restaurant for all the associates of the Alshaya community. With an average 1000 covers for both breakfast and lunch, Ishreen also o ers retail and freshly prepared healthy grab and go items. My responsibilities are to oversee Deli & the Burj catering facilities, for the various divisions and the executive oors.
20 Ishreen is not just a new sta restaurant, it is a new dining experience. From the moment the guest enters they will be greeted by the team with the sights, sounds and smells of a busy food court with an open kitchen and lots of di erent o erings including live theatre cooking stations covering Asian, Western, Arabic, Italian and Indian. Together with my team of 40, we are very passionate about what we serve to the community.
INTERESTS
ATHLETICS
TENNIS
SWIMMING
FORAGING
GARDENING
EDUCATION AND TRAINING
BASIC FOOD CERTIFICATE (BFS)
AVAILABLE UPON REQUEST
DEC 2019
FOOD SAFETY PIC LEVEL 3 MERIT
DEC 2019
VALID UNTIL DEC 2024
HEART SAVER FIRST AID CPR AED
CERTIFICATE
JAN 2020
ADVANCED DIPLOMA
CULINARY ARTS 2002
WESTMINSTER KINGSWAY COLLEGE
LONDON, UNITED KINGDOM
BUSINESS MANAGEMENT
2002
THE CORPORATION OF EXECUTIVES AND
ADMINISTRATORS, LONDON, UNITED KINGDOM
REFERENCES
PORTFOLIO
JUL 2017 - JUL 2018 EXECUTIVE CHEF LUNCH ME CRAZY MAURITIUS I am an artisanal caterer that focuses on the preparation of delicious meals for local businesses and individuals. Managed 5 team members.
• Plan menus, retail foods for high end clients
• Brand Development and Design
• New Product Development specialist
• High Volume Production
JUL 2018 - AUG 2019 HEAD CHEF GOURMANIA INTERNATIONAL KUWAIT Heading the culinary operations of the following multi-site brands Sakura, Yuba, Ayam Zaman, Shabestan and Burger & Lobster. In charge of carrying market surveys, menu engineering and fully responsible for developing trendy culinary o erings and seasonal promotions. Work closely with Operations and Brand Chefs to ensure training and development of our BOH and FOH for 16 kitchen outlets. Committed to create a healthy and sustainable work environment. Maintained all business related KPIs.
My culinary experience as Head Chef includes successfully conceptualising and developing a diversity of innovative menus to optimise guest satisfaction and retention while overseeing daily kitchen operations, including 120 sta, scheduling, training, forecasting, inventory control, and
nancial management. Additionally, I possess the drive for directing and motivating our teams in order to make signi cant contributions to our business.
• Agile in multi ethnic cuisines
• Brand Development and Design
• Franchise Management
• New Product Development specialist
• High Volume Production
• Menu Development
During my tenure at the Burj, the following was achieved and maintained
• Ishreen successfully participated in the data cleanup project so losses and gains in stocks could be acurately identi ed
• With the AIMS System, all retail products were setup (description, unit of measurement, and price cost)
• With the G.O.L.D System, all Recipe Creations-cost of good sales-reports (stock movement information, usage, sales overview, purchase Vs receiving, invoice report, deviation report, and weekly, monthly inventory reporting were nalised
• Control of all purchase orders, receiving, open food, voids, inventory create and Data, food cost control, Manage controllable cost
• Recipes (create and update)
• Investigate wastage issues by analysing weekly report and Monthly reports
• Maintained great food cost results consistently from 2019 to 2020
• Increased our daily food and beverage sales, by raising the food quality standards and variety
• Reduced our labour cost by 30% to have a multi tasked team both FOH and BOH
• HACCP and Food safety
• Culinary specialist
• Pre-Opening and Construction
• Training and Development
• Cost Control, Budget & Inventory management
• Menu Development
• HACCP and Food safety
• Training and Development
• Cost Control, Budget & Inventory management
APR 2015 - JUN 2017 EXECUTIVE CHEF ILE AUX CERFS GOLF CLUB - TROU D’EAU DOUCE MAURITIUS DEC 2013 - DEC 2014 EXECUTIVE SOUS CHEF SAVOY RESORT & SPA - BEAU VALLON - MAHE SEYCHELLES SEP 2011 - SEP 2013 HEAD CHEF THE HORSESHOE INN - EDDLESTON SCOTLAND MAY 2009 - SEP 2011 CHEF DE CUISINE SEAHORSE RESTAURANT - LEMURIA RESORT & SPA SEYCHELLES MAY 2008 - FEB 2009 TEMP SOUS CHEF LA MARÉE RESTAURANT - MARITIM HOTEL AUG 2007 - MAY 2008 TEMP CHEF DE PARTIE GALVIN@WINDOWS LONDON JUL 2004 - AUG 2006 SENIOR SOUS CHEF THE REAL GREEK LONDON SEP 2001 - AUG 2004 SENIOR CHEF DE PARTIE RULES LONDON’S OLDEST RESTAURANT MAR 2000 - MAR 2001 COMMIS DE CUISINE THE CONNAUGHT HOTEL LONDON JUN 1999 - NOV 2000 COMMIS DE CUISINE LE GAVROCHE LONDON NOV 1996 - JAN 1999 TRAINEE
Le Touessrok Hotel - Sun International Resort (DEC 1998 - JAN 1999) Le Saint Geran Hotel - Sun International Resort (JUN 1998 - AUG 1998) Constance Belle Mare Plage Hotel (NOV 1996 - MAY 1997)
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