BENOY KOSHY

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

Email:- adgwdy@r.postjobfree.com

Benoy Koshy,

Darb Alzalag Restaurants and Kitchen,

Doha, Qatar.

Professional Profile Executive Chef – Hotel / Hospitality

Executive Chef with over 25 years of results driven international experience in hospitality sector across Middle East,India and Cruise Liner UK, 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.

Professional Highlights

Kitchen Operations

Guest Satisfaction

Quality Control and Assurance

Operations Management

Food Production Management

Pre-opening Experiences of Five International Star Properties

Key Achievements

Speciality Cuisines:

oMexican, Argentinean,French,Asian,Italian,Indian,Chinese,Arabic,Seafood

Areas of Exposure:

oAll Day Dining,Banquet,Out Door Catering,Room Service, Pool & Beach

VVIP Service Experience:

oPrepared 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:

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

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

Work Experiences

Darb Alzalag Restaurants and Kitchen, Doha, Qatar

Working as a Consultant and Executive Chef from July 2019

Traditional Arabian Cuisine Restaurant chain and Central kitchen which caters the restaurants and various banquet facilities.

The over all in charge for the retail outlets, following up the brand standards,planning,organizing, controlling the food cost, ordering,rostering,special menus, menu tasting,presentation,execution etc..

PF Chang’s,DFC,Alshaya,Doha, Qatar

Worked as an Executive Chef from June 2018 to July 2019

P. F. Chang's China Bistro is an Asian-themed US casual dining restaurant chain founded in 1993 by Philip Chiang and Paul Fleming.P. F. Chang's is headquartered in Scottsdale, Arizona.

The over all in charge for the retail outlets, following up the brand standards,planning,organizing, controlling the food cost, ordering,rostering,special menus, menu tasting,presentation,execution etc..

Mövenpick Hotels and Resorts, Doha, Qatar

Worked as an Executive Chef from Jan 2017 to June 2018

The official start of the Mövenpick Hotel Group took place in 1973, 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, staff management including chefs and stewards, managing acceptable food cost,budget,food promotions, menu engineering, ala-carte menus, buffet menus, banquet menus,

speciality menus, seasonal menus, standard 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

Skills

Languages :

English, Hindi, Malayalam, Tamil and Basic Arabic

Computer Skills:

MS Word,MS Excel,Power Point,E-mail,Internet

Software Skills:

Materials Control-MC

FBM-Food and Beverage Management System

SCM-Supply Chain Management System

Artichoke-Menu and Recipe Management System

Oasis-Payroll Management System

SAP-Accounting System

Gold-Food and Beverage Management System

Certifications

Advanced Food Hygiene Course- 27thJune -1stJuly 2010

Intermediate Food Hygiene Course- 5th -7th December 2006

Basic Food Hygiene Certificate of ADFCA -15-09-2010

Environmental Health Course- 23rd Nov 2002

Full Range Leader Ship Course-June 2007

Certified Departmental Trainer-20th July 2004

Hygiene certification from RWTUV Germany,

Chartered institute of England- 8th June 1998

Course for Crowd management- 26th April 2001

Merit award for mini plated competition from the Emirates culinary guild – May1999

Employee Development Course- 21st-22nd May 1997

Attended the 26th GCC summit in the Emirates palace Hotel- 16th -19th December 2005

Senior Membership of Emirates Culinary Guild- 6th March 2008

How Managers become Leaders- 16th Oct 2012

Training For Results (T.F.R)- 22nd -23rd August 2009

Personal Profile

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

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 (BHM) 1991-1994

Institute of Professional Sciences and Management (IPSM)

Mangalore University

Karnataka, India

Pre-University /Pre-Degree (PDC/PUC)-(1989-1991)

Bishop Moore College,

Kerala University,

Mavelikara, Alappuzha

Kerala, India

Secondary School Leaving Certificate (SSLC) 1988

Bishop Hodges High School,

Kerala State Board,

Mavelikara, Alappuzha

Kerala, India

Personal Details

Date of Birth : 30.05.1974.

Nationality : Indian

Religion: Christian.

Passport : K 3671096, Abu Dhabi, valid till - 13.02.2022.

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