https://www.radissonhotels.com/en-us/hotels/radisson-blu-lagos-anchorage Report to: General Manager In charge of 45 staff over 1 outlet, 2 bars, room service, 6 meeting rooms, 1 boardroom with a total capacity of 300 guests. Together with GM modernized the hotels F&B direction Rewrote all menus for the outlet, meetings & conferences with cost calculations & recipe cards, keeping weekly trainings of international food trends & standards ▪ To increase guest satisfaction for long staying guests also implemented a five dishes weekly specials for long staying guests in residence which have resulted in 300% increase in room service orders ▪ Retrained all kitchen and stewarding staff according to Radisson Blu standards ▪ Rewrote all kitchen and stewarding SOP’s and created OJS trainings of the same ▪ Implemented new food safety and cleaning routines with follow up OJS trainings, ▪ Conduct weekly trainings in modern European food trends, cooking techniques and presentations ▪ Set up a food cost system, side by side with FMC, in Excel to have full control over food cost

https://coralseahotels.com.pg/gateway-hotel-apartments/ As Executive chef in charge of three restaurants + Deli Cafe and banquet operation, developing the local staff to become a professional’s workers -48 chefs and 8 stewards. Prepare a big CAPEX for 2023 redesigned banquet, catering and restaurant menus including costing, recipe cards and presentation. Maintain food cost 30% by the company standards, establishing proper inventory controls, purchasing, receiving and storage procedures. Assisted with scheduling and all paperwork concerning hiring, firing and disciplinary measures. Actin Executive chef

https://www.radissonhotels.com/en-us/hotels/radisson-blu-lusaka Start as Executive sous chef and promoted as Executive chef, in charge of developing new menu ideas and recipes, a la carte dining (casual and full service) along with daily operating procedures for a more efficient and professional operation for this multi-outlet. Trained, motivated, and supervised a staff of 43 kitchen while establishing a superior member service and satisfaction. Accomplished include establishing new budgetary guidelines, redesigned banquet, catering, and restaurant menus including costing, recipe cards and presentation. Maintain food cost 31% by establishing proper inventory controls, purchasing, receiving and storage procedures. Assisted with scheduling and all paperwork concerning hiring, firing and disciplinary measures. Executive Sous Chef

https://www.radissonhotels.com/en-us/hotels/radisson-blu-convention-kigali Start as Italian Head chef and after 2 years promoted as Executive sous chef in pre-opening stage in charge of the Italian restaurant. 4 outlet and banquet, we successful open with African Union Summit event with 2000 guest after only 1 month of the soft opening. I work close to the Executive chef to create new menus/recipes/costing/ administration and many more duties, I work on training the junior staff improving performance by 20 %.Good communication with venders/ suppliers negotiating prices and quality to achieve the best for the company/ keep food cost 30-33%/ I’m in charge of all complex hotel and convention center when executive chef are absent or in vacation

https://www.ihg.com/crowneplaza/hotels/gb/en/muscat In charge of the Italian restaurant Come Prima, work close to Executive chef in daily operation ordering/monitoring kitchens during services time / Prepare the monthly food promotions/ maintain food cost at 30-33 %/ training the junior staff/ prepare meals for lunch and dinner services on average of 150 guest

.(pre-opening restaurant) In charge of purchasing kitchen equipment for the opening of the restaurant, in charge of create menus/costing/trainings/HACCP Responsible for the day-to-day running of the kitchen Planning, cooking and presenting delicious dishes to the highest standard Managing the budget and keeping track of costs and spending Ordering, organizing and managing stock Liaising and negotiating with suppliers for best the products at the lowest prices, ensuring that the kitchen is kept in a clean and hygienic condition and meets the relevant food safety regulations 2005-2010 5 years At Italian Restaurant in London “CECCONI’S” SOHO HOUSE GROUP as sous chef, pasta and main course station, as sous chef in charge of pasta and main course station 2005-2010Responsibility Create menus for a la carte, banquet, set menus, crate the promotion of the month in the outlets Keep a food cost around 36 %, developing staff, food wastage control, food purchase, mentoring & coaching, checking deliveries, food hygiene regulations, office administration 2000-2005 5 years At Italian Restaurant chains in London “LA SARTORIA” start as commis and after 1 year be promoted as a demi chef de partie and chef de partie assigned to fresh Italian pasta and pastries 1999-2000 1 year At Italian Restaurant “La Pappardella”, in Valencia, Spain, specialized in Fresh Italian Pasta as demi chef de partie.