Experience

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  Radisson blu

  Aug 2001 - Oct 2002

  Commis ii

   Preparing recipes as per standard recipes. Maintaining the cleanliness and hygiene standards of the kitchen area. Assisting the chef in planning up menus. Preparing and maintaining of various foods reports. Check the quality of the raw materials received and the food prepared in order to ensure the highest quality at all times. Assuring that the quality standards of the food is maintained.

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  Emirates flight catering

  Dec 2002 - Mar 2012

  • Managed daily forecasting and production planning/scheduling for twin facilities of Emirates Flight Catering (Emirates Unit and Other Airlines Units) producing 140,000 meals per day on an average.• Closely supported customer meal presentations for 120+ regular airlines as well as database comprising over 1500 menus running live on any given day, proposing new items for airlines, outlets/lounges and events, preparing samples / recipes of the same, along with updating flight catering database masters.• Leadership of +30 reporting staff including assignment of responsibilities, shift planning, performance assessments and identification of training requirements, providing guidance and support to optimize personal potentials.• Regularly liaise with Pricing and Costing function to ensure profitability through costs• Liaise with HR for Manpower Planning and other support functions such as Quality Dept., Hygiene Dept , Purchasing & Stores Dept & Finance for routine functions and to ensure quality standards are met for all airline accounts. • Launched new products and assisting in management of raw materials specifications/diagrams for over 1200 buy-in ingredients.• Manage Health & Safety, trained with IOSH [Institution of Occupational Health & Safety] for a department with over 500 people. Lead from the front to train, coach and provide full support to raise Safety awareness amongst staff and reducing hazards/accidents. • Experience in handling offsite kitchens for Dubai International Aerospace Exhibition, Dubai Summer Surprises, GITEX, Dubai Tennis Championship, Rugby’s 7 etc. • Comply with and practice the company’s established Hygiene Policy and Procedures.• Check the quality of the raw materials received and the food prepared in order to ensure the highest quality at all times• Assuring that the quality standards of the food are maintained. Show less  Participate in the business analysis in coordination with Oracle consultants mapping actual business practices to the software model design in order to ensure the business support software developed is in sync with the requirements of the process owners. Research, analysis & documentation of “As-Is” business processes & systems. Participate in the software design at various levels along with the consultants in testing and trials and provide feedback on the gaps between developed tools and business requirements. Document, communicate and roll out all the changes made to the current physical processes and analyse the impact of changes with reference to the company’s “To-Be” vision. Responsible for the provision of implementation activities & post implementation support. Responsible for conducting, auditing and confirming the ERP package system unit & integration testing. Responsible for verifying and preparing master data (menus, recipes, products, schedules, loading scales, portioning etc) requirements enabling the data migration process. Responsible for providing post implementation support to business. Develop end user training materials as well as conduct trainings for larger audience and end users. Show less  Responsible for timely, proper and efficient preparation of all food items according to the correct specifications, recipes and passenger load requirements. Ensure the proper use of materials in a continuous effort to keep wastage to a minimum. Comply with and practice the company’s established Hygiene Policy and Procedures. Check the quality of the raw materials received and the food prepared in order to ensure the highest quality at all times Assuring that the quality standards of the food is maintained. Provide guidance and support to the team members so as to optimise their personal potential to ensure that the departmental and thus the corporate objectives are met or exceeded. Responsible for the daily, weekly, and monthly allocation of staff duties and shift planning to effectively utilize the available staff in order to maintain consistent standards of production quality. Apply the Quality Policy and Quality System established in accordance with ISO 9001: 2000 international standards and execute all responsibilities according to the department work procedures while reflecting EKFC Quality Policy Ensure compliance with HACCP and ISO procedures. Show less

  • Menu Development Chef

    Feb 2012 - Mar 2012

  • Sous Chef, Menu Development and Production Planning

    Aug 2006 - Jan 2012

  • Project Catersoft : ERP Implementation : Superuser

    Nov 2004 - Jul 2006

  • Cook I

    Dec 2002 - Nov 2004
• 

  Emirates

  Apr 2012 - Nov 2015

  Catering manager ( concept development)

  • Responsible for managing the catering for Emirates Executive VIP Private Charter/Jet aircraft, the function includes menu planning, recipe development, crew training, catering checks and ensuring that clients are satisfied and happy with all the services offered. • Responsible to design a Portion Control Chart, for the food requirements, in compliance with the allocated galley space and to ensure adequate meal choices are available for the customer.• Co-ordinate closely with selected catering partner in order to ensure all the food catering requirements is fully understood and will be in compliance as per the instructions sent.• Plan and implement innovative yet gastronomically pleasing food menus for Emirates Airlines Premium Lounges globally, by analyzing the requirements and ensuring a balanced and nutritious offering that caters to varied customer profile.• Finalize menu and pricing with caterers so that the planned offering is within budget• Support in the design and implement innovative meal concepts/ service offering in terms of food style and equipment, in order to regularly enhance the customer experience• Carry out detailed analysis on cost incurred for Food Product to ensure appropriate cost control action is initiated and value for money delivered. • Support the creation of innovative new recipes that ensure the continuous development of the Emirates cuisine signature theme for Emirates Premium Lounges across the globe.•Work closely with Emirates Airlines, Corporate Communications department, from catering prospective. Examples includes Corporate Media Events that EK sponsor, Corporate Photo-shoots for Sales & Marketing to promote EK brand, Write-ups for established Magazines etc• Accountable for implementing and managing a robust product specifications process to ensure Emirates provides concise, up to date recipe specifications of fully developed dishes to all the network wide caterers. Show less

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  Gate gourmet

  Dec 2015 - now

  Head of Food Production and Assembly including the tray set-up, producing daily over 15,000 portioned meals. Managing over 100+ staff and 5 direct supervisors in a unionized environment. Essential Duties and Responsibilities: Ensures quality and production standards are followed and maintained throughout the manufacturing process.  Effective interdepartmental co-ordination for all manufacturing activities to ensure on time performance, improve overall production and unit process Trains and monitors employees on proper work procedures to ensure maximum productivity and to better operational efficiencies with minimum labor and food expenses. Monitors daily manpower planning and employee turnover. Responsible for employee retention.  Responsible for hiring, development and management of employees and ensure a highly qualified, trained, and motivated team is in place Ensure Food Safety and HACCP standards and SOP’s are being consistently followed throughout the production environment by staff. Facilitate and implement lean principles across all aspects of manufacturing Responsible for health and Safety of staff.  Controls food cost and other controllable costs. Consistently reviews processes within the food production environment to ensure optimum productivity and efficiencies Responsible for coaching, counseling and preparing corrective action for employees. Assists in the development and training of subordinates as required. Assist in the development of operational and capital budgets, policies and procedures  Ensures kitchen equipment are maintained to a satisfactory standard. Regular coordination with the maintenance department to schedule preventive maintenance Responsible for safety, quality and compliance with customer specifications. Ensures specifications, airline diagrams, and sample meals are accurate according to the airline specifications. Show less  Manages work flow balancing - - the division of responsibilities amongst employees on each shift Manages daily manpower planning including assignment of responsibilities and workstations  Part of the Development Chefs team primarily on cooking and presenting meals to various Customer Menu Presentations. Coach and Train Cooks on all the aspects of Kitchen. Ensuring the quality standards are met. Responsible for coaching, counseling and preparing corrective action for employees. Show less

  • Food Production Manager

    Apr 2017 - now

  • Food Production Supervisor

    Dec 2015 - Mar 2017