Executive Chef Assistant Manager

Richard Rabie

** ******* **** *********** ************

************@*****.*** Skype Id: richardpaulrabie

Nigeria +234 908-***-****

Profile: Classical European training with 24 year’s kitchen experience. A complete hands on work approach with excellent leadership skills and a complete overall understanding of all areas in the kitchen. Fully service orientated going the extra mile to achieve guest & team satisfaction. I am fully driven with the goal of becoming an F&D Director. I would then pursue my career goals even further and aspire to become a Group Chef taking full responsibility for all aspects of food & drinks offerings and services

Date & Place of Birth: 16th October 1972, Johannesburg, South Africa

Languages: Fluent – English, Afrikaans.

Countries worked in: South Africa, Nigeria, Ghana, Sierra Leone, UAE

Status: Married to Cherisse Murrell with 2 dependants

April 2021 – Present Marriott International Hotel Ikeja, Lagos, Nigeria

Marriott – Pre Opening Chef De Cuisine Banquets & All Day Dining

250 room, 5 star Business Hotel. The only Marriott Hotel in Lagos.

Senior Assistant Manager, Part of Pre - Opening team.

Hotel has 3 Restaurants, 1 Coffee Shop, banqueting capacity up to 1000, All Day Dining Restaurant 185 seater.

Training & Development of Junior staff in Garde Manger, Hot Kitchen.

Interact & deal with requests & grievances from client.

Maintaining of food standards.

Maintaining of food cost in line with budget.

Maintaining of hygiene standards & procedures.

Updating of new menus, food ideas and concepts.

Staff complement of 72

August 2019 – March 2021 ATS Iluka Mining Sierra Leone

ATS – Executive Chef

ATS – Mining sector, 1200 meals per day.

Training & Development of Junior staff in Pastry, Garde Manger, Hot Kitchen.

Interact & deal with requests & grievances from client.

Improvement of food standards.

Maintaining of food cost.

Improvement of hygiene standards & procedures.

Updating of new menus, food ideas and concepts.

June 2019 – July 2019 Leto Caffe Group UAE

Leto Caffe & Secret Garden UAE– Head Chef To Move To Saudi Arabia After Training.

120- seater Upmarket high volume concept restaurant.

Senior Manager responsible for 10 kitchen staff.

Assist in all general duties.

Running of the hot and cold parce, cooking of orders.

Ordering of stock.

Maintaining food standards and presentation.

Daily activity of monitoring, completing and keeping country and company hygiene standards at required level.

Assisting the Executive Chef in keeping food cost and wastage at required level & standard of the Company.

Training of staff on new menu changes and changes of food presentation.

Sept 2018– June 2019 Radisson Hotel Group, Freetown, Sierra Leone

Radisson Blu Mammy Yoko Hotel – Executive Chef.

172 room, 5 star Business Hotel. The only international branded hotel in Freetown.

Senior Manager responsible for 54 kitchen staff.

Change of menu and increase of concept offerings.

The good food reputation was kept with the implementation of the new menu. With the kitchen still being considered as the best in Freetown.

Food cost kept at company standard.

Ministry of Health & Sanitation inspection of food safety programme achieving a 95% audit pass.

Full MOD shifts with running responsibility of the hotel.

July 2016 – Aug 2018 Radisson Hotel Group, Freetown, Sierra Leone

Radisson Blu Mammy Yoko Hotel – Executive Sous Chef.

172 room, 5 star Business Hotel. The only international branded hotel in Freetown. A Senior Assistant Manager responsible for 54 kitchen staff.

Assisted the Executive Chef in all menu changes and increase of dish offerings.

The low food reputation has been significantly turned around with the kitchen now being considered for the last 1 year as the best in Freetown.

I assisted the Executive Chef to substantially reduce the food cost.

Full pass achieved during Ministry of Health & Sanitation inspection. Implementation of a food safety programme achieving a 95% audit pass.

Full MOD shifts with running responsibility of the hotel.

Training of staff on plating techniques, presentation, garnishing, buffet setup.

Training of staff on new menu, preparation, cooking, plating

Training of staff on HACCP, completing hygiene check lists.

Oct. 2015 – Feb. 2016. Protea Marriott Select Takoradi Ghana

Protea Marriott Select – Executive Chef.

Newly opened 132 Bedroom Hotel.

Fully in charge of 140-seater buffet restaurant, all events & special functions.

Directly involved with all health & safety, hygiene trainings, Full SOP manual creation & implementation across all areas.

Directly involved with staff training, menus changes, weekly, monthly stock takes.

Fully responsible for all 19 staff shift rotations.

Fully responsible for all staff appraisals.

Oct 2013 – Oct. 2015. Protea Hotel Asokoro, Abuja, Nigeria

Protea Hotel Asokoro - Executive Chef.

89 room, 4 star Business Hotel, with a 100 seater buffet restaurant & multiple alternative bar/lounge dining areas.

Directly responsible for the creation of SOP.

Supplier relationship development.

All menu creation & design, recipe creation & costing.

Full stock control & ordering.

Operational responsibilities were inclusive of but not limited to, full hands on in the kitchen. price flagging, stock taking & food cost reports.

Hygiene training, setting up of checklists and implementation. Health & Safety training of staff.

Fully responsible for all 19 staff shift rotations. Fully responsible for all staff appraisals.

Jun. 2008 – Oct 2013. Rosebank Crowne Plaza & Sandton Holiday Inn Hotel, Johannesburg, South Africa

Jun. 2008 – Oct. 2011. Rosebank Crowne Plaza Hotel, Johannesburg, South Africa

Pre-Opening Sous Chef.

Newly renovated 320 bedroom 4 star hotel.

Fully responsible for all BQT and A La Carte food production

Training of junior staff.

Orderingof stock & stock taking every 10 days.

Staff Compliment 35.

Oct. 2011 – Jan. 2013. Sandton Holiday Inn Hotel, Johannesburg, South Africa

Transfer to Holiday Inn – Senior Sous Chef.

319 bedroom 4 star hotel.

Fully responsible for all BQT and A La Carte food production.

Training of junior staff

Ordering of stock & stock taking every 10 days.

Assisting the Executive Chef on all duties when off.

Staff compliment 20.

Fully took over operation as acting Executive Chef and ran the kitchen while they were seeking a replacement Chef.

Jan. 2013 – Oct. 2013. Rosebank Crowne Plaza Hotel, Johannesburg, South Africa

Transfer back to Crowne Plaza Hotel– Senior Sous Chef.

Fully responsible for all BQT and A La Carte food production

Training of junior staff

Ordering & stock taking every 10 days.

Assisting the Executive Sous Chef on all duties when off.

Oct. 2006 – Jun. 2008. Protea Parktonian All Suite Hotel, Johannesburg, South Africa

Executive Sous Chef

300 Room, 4 star business Hotel with BOT up to 500 people

120 seater Ala carte buffet restaurant.

Fully hands on a daily basis across all areas providing mise en place & cooking support to the team.

Ordering of stock,

Training of staff

Stock takes every 10 days.

Jun. 2004 – Oct. 2006. Sun International Marula Sun Casino, Carnival City Casino, Gauteng, South Africa

Acting Head Chef - Marula Sun Casino

140 seater buffet restaurant.

Responsible for ordering of stock.

Training of staff.

Sock takes every 10 days.

Fully hands on a daily basis across all areas providing mise en place & cooking support to the team.

Full responsibility for menu costing & pricing. Full menu change across the board.

Staff compliment 28

Transfer to Carnival City Casino-Sous Chef

400 seater buffet restaurant.

Fully responsible for ordering of stock, and stock takes every 10 days.

Fully hands on a daily basis across all areas providing mise en place & cooking support to the team.

Full responsibility for menu changes.

Oversee Banqueting when Chef is off.

March 2004 – April 2004 Crystal Harmony Cruise Lines

Chef de Partie – Garde Manger Section

Daily preparation of soups, vegetables, starches for 350-seater silver service restaurant

Assisting in butchery section – cleaning, filleting fish, cutting of meat.

Cleaning of own section.

Maintaining of international health standards.

July 2000 – March 2004 Sandton Sun & Towers Hotel, Sandton Convention Centre, Johannesburg, South Africa

Chef de Partie – Ferns Restaurant

Preparation of meals for a la carte and buffet restaurant 150 seater.

Daily running of kitchen ordering of stock.

Assisting the Sous Chef in compiling of buffet menus.

Running of the parse.

Stock takes every 10 days.

Assisting in BQT Department AD Hoc

Staff compliment 12

Chef de Partie – Atrium Restaurant

Hot kitchen Chef, Restaurant 110 seater. breakfast preparation, cooking, setting up of breakfast buffet, a la carte hot breakfast, preparation and cooking.

Ordering of stock,

Training of staff on new menus,

Stocktaking every ten days.

Running of shifts when sous chef is off duty.

Dealing with staff and guest complaints,

Running of kitchen when head chef on leave, off duty.

Staff compliment of 22.

Worked here during the World Summit

Chef de Partie - Sandton Convention Centre

Hot kitchen preparation of food for cocktail parties, conferences, conventions, World Summit, President Nelson Mandela Birthday, buffets and set menus.

Plating of starters, main courses and desserts.

Ordering of stock, special meals.

In charge of casual workers, time sheets.

Max capacity 5000pax'.

Involved in stocktaking every ten days.

Staff compliment of 25

Feb. 1998 – Jun. 2000 Gallagher Gourmet Catering, Centurion Lake Hotel, Johannesburg, South Africa

Centurion Lake Hotel, Chef de Partie

Preparation of meals hot, cold & pastry section, a la carte 100 seater restaurant and banqueting up to 300 pax buffet and set menus.

Ordering off stock, dealing with suppliers.

Doing staff rosters.

Staff compliment of 16.

For uAs well as ad hoc assistance at Gallagher Estate Functions. Preparation of food for up to 7000pax set menus, buffets and cocktails. Involved in doing stock takes. Staff compliment of 40.

Jan. 1997 – Jan. 1998 Gate Gourmet Catering, Johannesburg, South Africa

Hot Kitchen Supervisor –

Preparation of meals hot, cold pastry section for Airlines up to 4000 meals per day.

Ordering off stock, dealing with suppliers.

Doing staff rosters.

Staff compliment of 60.

Jun. 1995 – Dec. 1996 Country View Restaurant, Johannesburg, South Africa

Assistant Chef –

Ordering of stock, daily running of kitchen.

Preparation of meals for bar, restaurant and functions.

Restaurant 80 seater. Functions max 250pax. Set menus &buffets.

Staff compliment in kitchen 3

Jan. 1993 – Dec. 1994 Parktown College, Johannesburg, South Africa

Food Service Supervision N2 Certificate

Related Experiences

Involved with training of students from various institutions in different kitchens.

Trainings within companies

Carlson Rezidor Group

Yes I Can service training.

Fire, Health & Safety courses.

Defibrillator & First Aider training.

Learning Link (Up selling Food & Drinks, Food Safety Awareness, Data Privacy, Empowerment, Experience Meetings M & E for Radisson Blu & Park Inn, Bribery Act e-Learning)

Performance Management.

Security training.

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