Freddy Esparon

Experience

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  Le domaine de l'orangeraie Resorts & spa (chateaux relais grade)

  Apr 2011 - Jan 2015

  Executive sous chef

  5* boutique hotel, 55 Villas, 4 F&B outlets including In-room Dining and banquet capacity of up to 500 guests French Mediterranean Cuisine, Asian fusion gastronomy fine dining, local creole delicacy. Leading a team of 57 brigade (Including kitchen and stewarding.  Assigned in the Multi Cuisine with theme buffet with a seating capacity of 165 guests and French Fine Dining Cuisine restaurant with a seating capacity of 50 guests  Creating Standard operating procedures and conduct training accordingly Designing seasonal menu and events Conducting cooking classes  Keeping control of food costs  Interacting with guests on regular basis and dealing and resolving guest complaints Ensure of top quality of food and service and maintain consistency Implanting Haccp standard and training Show less

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  Salam Hospitality

  Feb 2016 - Feb 2017

  Head Chef

  French Mediterranean Cuisine with Arabic Touch, fine dining, seating capacity – 120, open for lunch and dinner

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  Aloft Hotel (Marriot international)

  Feb 2017 - now

  Chef De Cuisine

   Able to make recommendation to the executive chef regarding succession planning. Ensure that guest are always receiving an exceptional dining experience. Creative menu planning and correct food preparation for each outlet including banquets. Coordinating with Purchasing Manager for high quality ingredients (groceries, fruits and vegetables) Setting up the kitchen standard operating procedure; updating new trends in cuisines and food & beverage service; organizing & conducting training sessions for team members on new recipes Show less

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  Marriott International

  Jan 2020 - now

  Executive chef

  • Running the kitchen operations brigade & Stewarding department• Doing interviews and recruitments• Launching internal culinary completion for chefs development• Managing the staff Canteen and allocation costs• Running 3 F&B outlet (All day dining multi cuisine restaurants, Room Services, Wxyz signature bar & shisha lounge, Rooftop terrace bar resto)• Responsible for food catering for outside events and stadium matches• Menu/Recipe engineering/Launching UAE Aloft Marriott Global Source menu setup concept• Organizing Oasis payroll kitchen/stewarding • In Charge of HACCP Controlling• Managing and Target food cost budget monthly and achieved percentages• Oshad Culinary representative • Global Food Safety Audit in mgs and external audit food control• Conducting hygiene inspections as per HACCP standards and conveying feedback to operating staff as well as managers for gaps in actual vs. standardized norms; guaranteeing compliance with the standard company specification of recipes and hygiene• Pre-Opening Team Leader• Assisting in creating Kitchen Standard operational Procedures for entire kitchens.• Complete Marriott monthly, quarterly and yearly check lists before the dead lines• Provide orientation to new culinary talents• Plan, develop and implement Kitchen budget• Perform any other responsible duties that may be assigned by management from time to time • Taking care of talents wellbeing• Attend HOD meetings to discuss operational challenges and to rectifying the issues Show less

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  Wok & grill catering

  Aug 2022 - now

  Private Chef / own buisness