Food Safety Executive
Resume:
CURRICULUM VITAE
JOHANN DIETER MILHUISEN
Address- No.15, Prathibimbarama Road, Kalubowila, Dehiwala, Sri Lanka.
Nationality - Sri Lankan ( Burgher )
Marital Status - Married
Date of Birth - 09th/March/1968
Religion -Roman Catholic
Telephone No's; Saudi Arabia : +966- 546810349 (mobile)
Sri Lanka :+94-726****** / +94-724****** ( mobile ) WhatsApp +94-724****** )
E-mail- **********@*******.*** / **********@*****.***
Skype ID - johann.dieter.milhuisen
PROFILE
A very effective and adaptable Chef, who demonstrates excellent interpersonal skills, and a “can do” attitude, coupled with in depth experience of running various operational units in the culinary field, and high ability in team management and business strategy.
Commercially astute with a detailed knowledge and working experience of Hot and Cold kitchen, Butchery, Pastry, Regional cuisines, Banqueting and A la Carte. Also knowledge of changing food trends and its requirements, risk management, food service and delivery. Possessing very strong leadership, business acumen, financial awareness, risk analysis, business analysis and excellent communication and interpersonal skills.
KEY SKILLS
Expertise in leading and developing kitchen teams to deliver business objectives-in terms of training kitchen staff and achieving customer satisfaction.
Proven ability to deliver increased results through consistently maintaining food quality and standardization.
Comfortable with rapid changes and delivering quality under pressure.
Adept at producing new and innovative food in keeping with the modern changing food trends in the industry.
Skilled at establishing and maintaining budgetary targets, controlling and maintaining food costs, stock inventories and stock control.
Menu planning and design in conjunction with the Executive Chef.
"Hands-on" cooking experience with European, American, Pan-Asian, Arabic, Indian & Sri Lankan cuisines from the year 1982 until present.
In depth knowledge and management experience gained in the food industry working for a range of well-respected and major 5-star hotels in Sri Lanka and the Middle East for the past 30 years.
Qualified in ISO 9001-2008 systems and HACCP pertaining to the Hotel & Catering Industry.
PRESENT EMPLOYMENT
17-12-2018 – to present
TAMIMI GLOBAL CO.LTD. TAFGA P.O.Box 172, Dammam 31411, Kingdom of Saudi Arabia.
T: +966-********* F; +966-********* www.al-tamimi.com
Working for Al-Tamimi Group on Aramco -based project ITHRA in Dammam.
EXECUTIVE SOUS CHEF
Reporting to Executive Chef, and handling all duties of Executive Chef when he is away. Responsible for a team of 15 chefs in main kitchen/cold kitchen/ bakery/ grab-and-go as well as 8 kitchen stewards.
Responsible for all food production in the restaurant, quality, quantity & consistency, prepared & adhering according to Tamimi Standardized Recipes policy.
My duties involve supervising the daily food production for Breakfast, Lunch, and Dinner buffets for the residents and working staff of Aramco ( Ithra project ) 100 -120 pax in the main restaurant "Al -Multaqa", as well as handling a la carte menu ( all-day dining ) for the residents as well as outside guests. Also involved in the food production for outside catering events as well as in house catering and banquet parties & exhibitions from 10- 2500 pax. Worked on new culinary food products for Tamimi's Grab-and-Go counter with appropriate costing and selling prices.
Working with the kitchen team to ensure food is of the perfect standard in taste and presentation.
Responsible for HACCP & Food Safety on a daily basis. Completed Highfield Food Safety -Level 3 & was certified Distinction.
Checking on suppliers for quality, quantity & consistency of all food products brought in as per Tamimi specifications.
Managing food costs and training all staff on the proper usage of food items, production reports & waste control.
PREVIOUS EMPLOYMENT
05-10-2017 – 19-09-2018
COMPASS CATERING SERVICES W.L.L P.O.Box 22481-Doha,Qatar. T: +974-******* / 4320456
F :+974-******* / +974-********
Managing a 5- Star chain of restaurants under the Compass brand.
EXECUTIVE SOUS CHEF
Reporting to Executive Chef and managing a team of 55 chefs in all satellite kitchens of the Food Court.
Responsible for all food production in the restaurants, for quality, quantity & consistency, prepared & adhering according to Compass Standardized Recipes policy.
Responsible for HACCP & Food Safety in the kitchen on a daily basis.
Involved in the hiring of new staff for kitchen brigade, interviews & appraisals.
Working with the kitchen team "hands-on" when required.
Making "taste panels " for new menu items in collaboration with the Executive Chef with the relevant costing & menu pricing.
Checking on suppliers for quality, quantity & consistency of all food products brought into the compound.
Managing food costs and training all staff on the proper usage of food items, production reports & waste control.
12-06-2016 –15-11-2016
RENZ HOTEL, JEDDAH, Palestine Street, PO Box 6064,Makkah-21955, Kingdom of Saudi Arabia:T: +966-**-******* F: +966-**-******* www.renzhotels.com
4- Star Luxury Hotel, 120 bedrooms & suites, 3 restaurants, Lobby Cafe' 24-hour IRD, Banqueting & Outside Catering for up to 1500 pax
EXECUTIVE CHEF
Reporting to the General Manager, responsible for a team of 18 chefs, cooks & kitchen stewarding department.
Responsible for the quality of all food prepared for guests inside and outside the hotel.
Managing all kitchen operations, training of staff, implementing new menus.
Handling food costs to achieve a target of 28% food cost per month.
Working with kitchen brigade on new menus and presentations & ensuring drive for perfection.
Responsible for hygiene & food safety procedures in accordance with HACCP.
Working in conjunction with F & B Manager on new food promotions, and banquet events.
Continuous upgrading of breakfast, lunch & dinner buffet "theme nights"
23-04-2015 -02-05-2016
AL MALFA RESORT -Al Qassim-Onaizah, Aloshazieh Road, 51911-Kingdom of Saudi Arabia; T:+966 016******* www.almalfaresort.com.sa
4-Star Resort, 95 bedrooms & suites, 2 restaurants, 24-hour IRD, banqueting & outside catering up to 800 pax.
EXECUTIVE CHEF
Reporting to the General Manager, responsible for a team of 12 chefs, 8 kitchen stewards & Chief
Steward.
Managing the entire kitchen & stewarding dept, as well as responsible for the quality of all food,
prepared in a timely manner, according to standardized recipes.
Responsible for the hiring of new staff, training and appraisals within kitchen brigade.
Involved in menu engineering, and menu pricing in conjunction with F&B Manager.
Responsible for hygiene & food safety procedures for all staff in accordance with HACCP.
Working with the kitchen brigade "on-the-job"& ensuring the drive for perfection.
Responsible for menu changes every 3 months in all restaurants, food promotions and constant
upgrading in breakfast buffets.
Involved with suppliers for new products, & for consistent quality and prices of items.
18th-09-2013 - 06th-01-2015
HERITAGE PARK HOTEL, PO.Box 1598, Mendana Avenue, Honiara, Solomon Islands; T:+677 24 007 F: +677 21 001 www.heritageparkhotel.com.sb
4- Star luxury resort, 87 rooms, 27 Luxury Apartments, 3 Fine Dining restaurants, in-room dining, 3 bars, Club HP Nightclub/ Discotheque and extensive Banquet facilities & Outside Catering.
EXECUTIVE SOUS CHEF
Report to General Manager, Responsible for a team of 28 local Solomon Islanders
Responsible for all catering operations in the hotel / resort.
Responsible for local recruitment, training & appraisals within the kitchen brigade.
Planned and priced menu items in each restaurant, in conjunction with F&B Manager.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment & food storage areas.
Ensuring that all food & food products are consistently prepared & served according to standardized recipes, portioning, cooking and serving standards.
Work with suppliers in ensuring quality and price are maintained.
Achievements
Implemented new Terrace Mediterranean Coffee Shop menu designed on an Italian Coffee Shop theme.
Implemented new fine dining gourmet menu for our new GG’s fine dining restaurant.
Introduced a ‘Curry night’ theme dinner in the Terrace and a Friday BBQ at the poolside, now a favorite with all the
guests.
Implemented new buffet set up and presentation for the breakfast buffet with a weekly menu cycle and implemented
new buffet set up and presentation technique for banquet functions.
Implemented an IDS system for kitchen order-taking so that machine used instead of hand written.
Sourced out affordable and quality food and beverage products for the kitchen and restaurants from overseas,
thereby improving the standards for guests.
Organized kitchen into sections and brought in new staff so that the kitchen is manned in the appropriate manner,
there by the correct staff for the particular job.
Achieved the targeted 30% food cost and increased sales in all F & B outlets.
Trained the local staff and developing them to produce quality food and to be consistent.
Implemented HACCP standards for the kitchen.
Started a garden for the hotel growing fruit and vegetables to use in restaurant, thereby reducing food cost.
26-12-2012 -31-07-2013
KURAMATHI ISLAND RESORT & SPA, North Ari Atoll, Republic of Maldives ( A UNIVERSAL RESORT )
5-star luxury resort, 300 bedrooms & 50 water bungalows, 10 fine dining restaurants, 6 bars,24-hour IRD &
Kuramathi Spa. www.kuramathi.com
SOUS / CHEF-DE-CUISINE
Reported to Executive Chef / Executive Sous Chef, Responsible for a team of 13 in Palm Court ( Italian Ristorante )
Serving lunch and dinner a la carte up to 120-150 pax daily.
Responsible for the training on HACCP, ISO 9001-2008, new food trends, menu engineering, food cost control
and budgeting.
Responsible for all food preparation and buffet set up, in All-Day Dining & a la carte.
Implemented new standards of buffet set-up & presentation.
Trained all kitchen & stewarding staff on FSA- Food Safety Asia.
Involved in menu engineering for Palm Court Italian Ristorante.
09-03-2012 -05-12-2012
CROWNE PLAZA RIYADH MINHAL, PO Box 17058-Riyadh-11484, Kingdom of Saudi Arabia.
5-star luxury property in Riyadh, Saudi Arabia, managed by IHG, having 225 rooms. Also 1 restaurant-
‘Al Yasmeen’ ( All-Day Dining ) 24 -hours IRD, & extensive banquet facilities & outside catering.
www.ihg.com
SOUS CHEF -MAIN KITCHEN
Reported to Executive Chef, responsible for a team of 36.
Responsible for the training on HACCP, ISO 9001-2008, new food trends, menu engineering, food cost control &
budgeting.
04-08-2008 -16-11-2011
REZAYAT CATERING ( A Division of Rezayat Trading Co.Ltd.,) PO Box, 90, Al-Khobar-31952,
Kingdom of Saudi Arabia. www.rezayat-catering.com
5-Star Apart Hotel, 300 fully serviced apartments, 4 F&B outlets, including Award-Winning "Blue Strawberry"
Fine-dining restaurant, Outside Catering & Banqueting Event Catering. Locations -Al Khobar & Al Jubail.
ASSISTANT HEAD CHEF
Reported to Head Chef, Responsible for a team of 30 staff
Responsible for the supervision and food production of all function catering
Responsible for all Outside Catering events and VIP parties organized for companies like Saudi Aramco, British
Trade Office and British Embassy.
Involved in monthly menu changes, training of new employees, implementing ISO 9001-2008 and HACCP hygiene
Standards.
Controlled and maintained food costs, making daily and weekly market lists for all food items.
Achievements
Achieved and exceeded the budgets for all F & B outlets.
Achieved overall customer satisfaction by implementing new menus for all F & B outlets, and special “theme nights”
in ‘Blue Strawberry’ the signature fine dining venue in Al Khobar
Achieved kitchen food cost of 35-40% by actively controlling wastage, training staff on following standard recipes,
and portion control.
Heavily involved in getting the Korean Samsung Catering Project off the ground in Rezayat Jubail.
Achieved overall success in the ISO 9001-2008 implementation for food safety and hygiene.
Hired a kitchen artist to greatly improve all aspects of buffet presentation and modern design.
20-02-2008 -19-05-2008
COURTYARD BY MARRIOTT-KUWAIT CITY, Al-Shuhada St.-Arraya Complex, Sharq, Kuwait City,
15463, Kuwait. www.courtyardmarriottkuwait.com
4 Star Luxury hotel, 264 rooms, 4 fine dining venues, Lobby Lounge Cafe, 24-hour IRD, banqueting & Outside
Catering for 5000 pax.
SOUS CHEF -GARDE MANGER / BANQUETING
Reported to Executive Chef, Responsible for a team of 8.
Responsible for all cold food preparation in Garde Manger for breakfast, lunch and dinner buffets, banqueting,
outside catering, VIP parties, sit-down functions.
Responsible for all menu planning for Cold kitchen, duty rotas, food safety audits, daily market purchases for all
food products for cold kitchen, controlling and maintaining food costs.
Achievements
Achieved success by training and developing the team in Garde Manger to produce quality food in all F & B
outlets and implementing new and innovative menus and recipes for cocktail parties, coffee breaks & meetings,
wedding buffets, outside catering, 6-course VIP dinners (set menus) and other corporate functions hosted by
Marriott International.
Took the lead in all client contact with regards to food for functions, including organizing food tastings.
Achieved cold kitchen food cost budget of 35% by actively controlling expenditure and wastage.
Trained and developed the team on food hygiene and sanitation against HACCP.
06-06-1998 -31-07-2007
NOVOTEL CITY CENTRE HOTEL, PO Box 47136, Hamdan Street, Abu Dhabi, U.A.E
www.accorhotels-group.com
4 Star deluxe property managed by French Hotelier Accor, 225 Rooms, 5 Restaurants, Lobby Lounge Cafe
& Bistro, 24 -hour IRD, extensive banquet & Outside catering facilities.
SOUS CHEF -GARDE MANGER
Reported to Executive Chef, Responsible for a team of 6.
Responsible for all cold food preparation across entire operation
Analyzed cost & quality of food production within the budget set by the Executive Chef.
Achievements
Achieved success by training and developing the team and new employees in Garde Manger in all aspects
of the job.
Achieved customer satisfaction by improvising on cold buffets and upgrading menus, special emphasis on
weekly ‘theme nights’, food and wine festivals, special menus for VIP dinners and set menus, and improved
the outside catering operations.
Involved in the renovation and re-structure of kitchen in 2006 and was in-charge of Cold kitchen banquet
Operations after new banquet kitchen was opened.
Working with Master Chefs of the Accor Group of Hotels and being able to learn from them the true culinary
art of French cuisine.
OTHER EMPLOYMENT
Jul 1997 – Apr 1998 - InterContinental Al Jubail, Saudi Arabia Chef Garde Manger
Oct 1995 – Jul 1997 - Holiday Inn Al Jubail, Saudi Arabia Chef de Partie Garde Manger
Aug 1992 – Jun 1995 - InterContinental Muscat, Oman Chef de Partie
Mar 1992 - Aug 1992 - Hilton Gatwick, London, UK Demi Chef-de-Partie
Dec 1989 – Feb 1992 - Hilton Bahrain, Kingdom of Bahrain 1st Commis
Dec 1988 – Dec 1999- Sheraton Muscat, Oman 1st Commis
Sep 1985 – Dec 1988- Hilton Abu Dhabi, United Arab Emirates 2nd Commis
May 1985 – Aug 1985- Ramada Renaissance, Colombo, Sri Lanka 2nd Commis
Jul 1983 – Apr 1985 - Taj Samudra, Colombo, Sri Lanka 3rd Commis
May 1982 – Nov 1982 -Ceylon InterContinental, Colombo, Sri Lanka Trainee Commis
EDUCATION
1982 - Claremont Hotel School, Colombo-13, Sri Lanka Basic Level Cookery Course
1978 - 1980 - St. Joseph's College, Colombo-10, Sri Lanka G.C.E, Advanced Level-Education
1973 -1977 - St. Anthony's College, Kandy, Sri Lanka N.G.C.E Education
OTHER ACHIEVEMENTS
1998- Participated in a 1-day seminar on Cajun & Pacific Rim Cuisine at the International Hotel School,
Mount Lavinia, Sri Lanka, in 1998.
2004 -Participated in a 5-month Certificate Course ( Food Production-International Cookery Theory )
from October 2003-March 2004 at the International Hotel School, Mount Lavinia, Sri Lanka.
OTHER INFORMATION
Courses:
Qualified in ISO 9001-2008 systems; Certificate Course in elementary Food safety & Hygiene from Chartered
Institute of Environmental Health, UK; Supervisors in action; Train the trainer; In-house Sales; Communication
skills; Fire safety methods; Customer comes first; Sheraton Guest Satisfaction Standards;
Food Hygiene/ ISO implementation; HACCP implementation
Computer Literacy:
Microsoft Office – Word, Excel, PowerPoint; E-Mail – Outlook; Internet / Intranet; IDS
Languages:
English (Mother tongue); Sinhalese (Fluent)
Interests:
Current Affairs, Travel, Music and Keeping Fit
REFEREES
Mr.Sheran Suriyaarachchi,
Mega-one Corporate Consultants (Pvt) Ltd,
Managing Director
No.65a, Walukarama road, colombo-3. Sri Lanka.
E-mail – *********@*******.*** / ******@*******.**
www.megaone.lk
Tel. – +94-115****** / Mobile- +94-77-152****
Mr.Sanjee Jayman
Lehansa Hotels
Group General Manager
Natharanpotha, Bamunupola Rd, Kundasale, Kandy, Sri Lanka.
E-mail – **********@*****.*** / ********@*****.***
www.serandip.lk
Mobile- +94-777****** / Tel - +94-081-*******
Mr.Palitha Weerasinghe,
Corporate Executive Chef,
Rezayat Catering,
P.O.Box 90, Al-Khobar, 31952 - Kingdom of Saudi Arabia.
E-mail - *******.***********@*******.***.**
www.rezayat-catering.com
Tel- +966-**-******* x 4430 / Mobile - +966-**-*******
EXECUTIVE SOUS CHEF
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