Pascal Jansen

Experience

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  Various Restaurants & Hotels

  May 1990 - Jan 2003

  Sous Chef | Catering Manager | Chef de Partie

  • Sous Chef | Adagio | Haarlem, The Netherlands | May 2001 - Jan 2003 • Catering Manager | Holland Catering Service| Amstelveen, The Netherlands | May 1999 - Apr 2001• Sous Chef | Classique | Haarlem, The Netherlands | May 1998 - Apr 1999• Chef de Partie | NH Barbizon Palace Hotels | Amsterdam, The Netherlands | May 1997 - Apr 1998• Demi Chef de Partie | Bruxelles | Haarlem, The Netherlands | May 1992 to Apr 1996• Demi Chef de Partie | Conaisseur | Haarlem, The Netherlands | May 1990 - Apr 1992 Show less

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  InterContinental Hotels Group

  Feb 2003 - Aug 2005

  Sous Chef - Amstel InterContinental

  InterContinental Amstel Amsterdam holds a special place in Dutch history and hearts. Since first opening its doors to guests in 1867, it has come to be renowned as the most prestigious address in The Netherlands and ranks among the world's finest accommodation - a luxurious 5* hotel with 79 rooms, 4 F&B outlets including the 2* Michelin La Rive & banquet Throughout the years, the Amstel has welcomed a diverse cast of luminaries: the Tsar and Tsarina of Russia, England's Queen Elizabeth, Henry Kissinger, Gustav Eiffel, Walt Disney, Audrey Hepburn, Steven Spielberg, the Rolling Stones, U2 and Robbie Williams have all chosen the Amstel as their preferred address in Amsterdam. • Led a team of 10 Chefs • Managed the Brasserie, Room Service & the Lounge• Developed and implemented menus• Mentored and trained students and trainees Show less

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  Starwood Hotels & Resorts Worldwide, Inc.

  Feb 2006 - Sept 2007

  Sous Chef - Grosvenor House West Marina Beach

  • Grosvenor House has an outstanding choice of 13 restaurants and bars, and those outlets have firmly established itself at the forefront of Dubai’s vibrant social scene• Supervised 160 chefs and stewards• Maintained the highest quality in the various outlets and implementing new menus• Implemented HACCP in 2006 and assisted in the implementation of ISO 9001.2000 (Quality Management System)

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  Hilton Worldwide

  Feb 2009 - Mar 2011

  • In charge of the food operation in this 5* resort with 250 rooms including a banqueting operation• Managed 3 restaurants, 2 bars, lobby lounge, executive lounge and room service• Led a team of 55 chefs and stewards• Implemented HACCP procedures, maintained Brand Standards and improved QA audits • Hilton Dubai Jumeirah has 12 outlets including BiCE, one of the popular Italian restaurants in Dubai• Designed and implemented new menus for the various outlets• Led a team of 100 chefs and stewards• Maintained and implemented Brand Standards• Implemented HACCP in 2008 • Assisted in the Pre-opening of a new resort in Ras Al Khaimah in Feb-March 2009 Assisted in the Pre-Opening of this resort with 425 rooms and 9 F&B outlets

  • Executive Chef - Hilton Cebu Resort & Spa

    Apr 2010 - Mar 2011

  • Executive Sous Chef - Hilton Jumeirah

    Oct 2007 - Apr 2010

  • Executive Sous Chef - Pre-Opening Task Force

    Feb 2009 - Mar 2009
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  Hilton Worldwide

  May 2011 - Apr 2012

  Executive Chef - Hilton Chongqing

  • In charge of the food operation at this 5* Hotel with 435 rooms including a banqueting operation• Oversaw 3 main outlets plus a lobby lounge executive lounge and room service• Led a team of 135 chefs and stewards• Implemented HACCP procedures, maintained Brand Standards and improved QA audits• Won the 2011 Food and Beverage ''Most improved'' Award of Excellence for Hilton in Asia Pacific. Breakfast Food Quality, Lunch/Dinner Food Quality, In Room Dining Food Quality including speed of service and variety of the menus Show less

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  InterContinental Hotels Group

  May 2012 - May 2013

  Executive Chef

  • Overall accountability for departmental performance and CIP • HACCP and Food Safety management• Menu development and recipe management • Overall kitchen and stewarding management• Training of Culinary and stewarding team• Led, implemented and drove culinary processes• Successfully prepared the hotel for their first FSMS Audit. Passed with Distinction, scored 89.5 out of 100 points• Hotel of the Year Award 2012 for IHG in Greater China• Developed new outlet and concept Asian and European Show less

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  Hilton Worldwide

  Aug 2013 - May 2015

  Executive Chef - Hilton Capital Grand

  • Led a team of 60 employees (45 chefs + 15 stewards) – guided and mentored the team and secured prestigious culinary awards for this 5-star hotel with 6 F&B outlets through menu innovation and improved product offering• Reduced food costs by 15% YoY – reviewed and optimized spends to stabilize costs

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  Bab al Shams Desert Resort and Spa

  Jun 2015 - Nov 2017

  Executive Chef

  • Directed 80 Kitchen & Stewarding personnel, including seasonal interns, at this 5-star luxury desert resort with 8 F&B outlets• Improved food costs of 26% YoY – reviewed and optimized spends to stabilize costs• Managed the seamless end-to-end catering for large-scale and VVIP events – including:- the Sensation Desert Dome dance event (17,000 guests); - the Dubai World Cup 2016 & 2017 royal enclosure at The Meydan Hotel for 500 diplomats & royal family members; - Dubai World Cup Gala Dinner 2016 (1,200 guests outdoors catering); private events for the royal family Show less

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  FASSCO International

  Nov 2017 - Jan 2023

  • Steer the efficient management, governance and service delivery for 2 contracts for FASSCO, a specialist provider of Healthcare Hospitality - Danat Al Emarat Hospital (Food Service & Housekeeping contract) and Yas Clinic (Food Service contract) • Direct the day-to-day operations for both units – including management of KPIs, revenues, cost and P&L, people, patient satisfaction, food & health safety and sustainability to enable the efficient production of 16,500 meals/month • Lead, coach, motivate and develop large teams of 195 employees across food service and housekeeping functions - identified and recruited best-fit talent, improved employee retention rate by 42% through training and employee engagement initiatives • Led the hospital’s restaurant concept development – including menus, pricing, décor and ambiance • Drive patient & guest satisfaction – implemented a guest/patient satisfaction survey, introduced guest ambassadors, improved consistency & quality by training the F&B team on food safety and understanding the menu • Ensure strict adherence to all food and health safety guidelines – pass all internal and external audits and reviews, successfully implemented the Abu Dhabi government’s Weqaya program for nutrition in the Healthcare sector • Encourage the company-wide adoption of sustainability practices – reduce and eliminate plastic & single-use crockery and cutlery, ensure 90% paperless operations and reduce chemicals usage through raising awareness and monitoring consumption Show less • Promoted to Operations Manager – accountable for P&L ownership, contract governance and recipe & nutrition management• Spearheaded the project to mobilize the hospital during the pandemic - remit further expanded in 6 months to include additional clinics and office towers• Led and coached a team of 85 across food service and housekeeping producing 11,400 meals a month (patient & non-patient) • Delivered a 20% revenue uplift – planned & monitored budgets to maximize earnings and control costs• Signed on new cost-efficient culinary & housekeeping contracts – managed contract delivery including setting goals, compliance and stakeholder relationship management• Passed JCI audit – leveraged strong advanced Food Safety, HACCP and ISO knowledge & qualifications to ensure satisfactory audit outcomes within 10 weeks of assignment• Achieved the highest patient satisfaction scores since the opening Show less

  • Operations Manager – Danat Al Emarat Hospital & Yas Clinic

    Jan 2021 - Jan 2023

  • Operations Manager – King’s College Hospital London, Dubai

    Dec 2019 - Dec 2020

  • Executive Chef – Cleveland Clinic Abu Dhabi

    Nov 2017 - Dec 2019
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  ADNH Catering

  Jun 2023 - now

  Area Manager