Chef

•	Consulting Executive Chef in charge for development, Tamra restaurant (breakfast and all-day dining), Sorrento (Mediterranean, Italian cuisine), Mr. Chai lobby restaurant (snacks and nibbles), room service, banqueting (capacity for 300 diners)
•	Reporting directly to the FB director
•	Responsible for the creation of menus, supervising all menu dishes,  
•	Responsible for the taking charge of the entire kitchen operations 
•	Maintaining the standards of hygiene, health and safety of New Delhi municipal food and hygiene policy
•	Delegating and supervising the work 39 kitchen staff
•	Responsible for creation of recipes, orders, food cost, budget, dealing and contracts with suppliers  

•	Executive Chef in charge for all culinary operation in the hotel, Riviera restaurant (breakfast and all-day dining), Fusion restaurant (Mediterranean, grill and modern Russian cuisine ), Atrium lobby restaurant (international and Russian traditional cuisine), Caramel café (NY deli shop cuisine), Azur pool restaurant (grill and seafood cuisine), room service, Versailles banqueting (capacity for 500 diners), Fito bar (healthy snacks), White & White night club (nibbles and caviar bar), Pinocchio kids restaurant (kids food)
•	Reporting directly to the GM 
•	Responsible for the creation of menus, supervising all menu dishes,  
•	Responsible for the taking charge of the entire kitchen operations 
•	Maintaining the standards of hygiene, health and safety of Russian Federation municipal food and hygiene policy
•	Delegating and supervising the work of 72 kitchen staff
•	Responsible for creation of recipes, orders, food cost, budget, dealing and contracts with suppliers  

•	Executive Chef in charge for all culinary operation in the hotel, Vito’s restaurant (Italian cuisine), Tora restaurant (modern Asian cuisine), Malibu deck (pool and Ottoman BBQ restaurant), B5555 (beach and cabanas restaurant), The Stage restaurant (main restaurant for breakfast and events), Music club (banqueting venue and cinema), Tableau (lobby lounge restaurant), Juliette (chocolate bar), The Bodrum meetings rooms (coffee breaks and standing lunch), Sea grill restaurant (sea food Mediterranean cuisine), B lounge (levant tapas and shisha), Alancha restaurant (modern Turkish cuisine)
•	Reporting directly to the GM 
•	Responsible for the creation of menus, supervising all menu dishes,  
•	Responsible for the taking charge of the entire kitchen operations 
•	Maintaining the standards of hygiene, health and safety of Turkey municipal food and hygiene policy
•	Delegating and supervising the work of 75 kitchen staff
•	Responsible for creation of recipes, orders, food cost, budget, dealing and contracts with suppliers  

•	Executive Chef in charge for all culinary operation in the hotel, Brunello restaurant (Italian cuisine) certificate nomine luxury restaurant of the UAE from LUXURY LIFE STYLE 2015 and in nomination for the 2016, best Iftar and suhour in Dubai 2015 for the GOLF BUSINESS, Bonfire restaurant (BBQ and grill), K-west sport bar and grill, Beluga pool and beach restaurant (sea-food concept), room service, breakfast for the maximum  capacity of 350 diners, banqueting for the maximum capacity of 700 diners.
•	Reporting directly to the GM 
•	Responsible for the creation of menus, supervising all menu dishes,  
•	Responsible for the taking charge of the entire kitchen operations 
•	Maintaining the standards of hygiene, health and safety of Dubai municipal food and hygiene policy
•	Delegating and supervising the work of 44 kitchen staff
•	Responsible for creation of recipes, orders, food cost, budget, dealing and contracts with 
•	suppliers  

•	 Executive Sous Chef in charge for Fazaris Italian and Japanese restaurant, Calabar Spanish tapas bar, Cigar lounge French fine bistro, Risala lobby lounge, Breakfast, banqueting support
•	Reporting directly to the Executive Chef
•	Responsible for the creation of menus, supervising all menu dishes,  
•	Responsible for the taking charge of the entire kitchen operations 
•	Maintaining the standards of hygiene, health and safety of Dubai municipal food and hygiene policy
•	Delegating and supervising the work of 45 kitchen staff
•	Responsible for creation of recipes, orders, food cost, dealing with suppliers  

•	Reporting directly to the owner
•	Responsible for the creation of menus in its entirety, supervising all menu dishes
•	Responsible for taking charge of the entire kitchen operation
•	Maintaining the standards of hygiene, health and safety of China food hygiene policy
•	Delegating and supervising the work of 27 kitchen staff
•	Responsible for creation of recipes, orders, food cost, budget, dealing and contracts with suppliers  

•	Chef de Cuisine in L'incontro fine dining Mediterranean restaurant, Club lounge, The Terrace restaurant (Middle European cuisine)
•	Reporting directly to the Executive Chef and FB manager
•	Responsible for the creation of menus in its entirety, supervising all menu dishes
•	Responsible for the taking charge of the entire kitchen operation
•	Maintaining the standards of hygiene, health and safety of Jordan food hygiene policy
•	Delegating and supervising the work of 33 kitchen staff
•	Responsible for creation of recipes, orders, food cost, budget, dealing and contracts with suppliers  

•	Executive chef for the culinary operation in the hotel, Harry’s Grill fine dining restaurant, room service, breakfast, outside catering, reporting directly to the G.M. and Operation Manager.
•	Responsible for the creation of menu in its entirety, supervising all menu dishes,
•	Responsible for taking charge of the entire kitchen operation
•	Maintaining the standards of hygiene, health and safety of the Friuli Venezia Giulia food hygiene policy
•	Delegating and supervising the work of 17 kitchen staff.
•	Responsible for creation of recipes, orders, food cost, budget, dealing and contracts with suppliers  

•	Head chef of the Italian fine dining Restaurant ‘Isola’ within the resort and head chef manager supervisor in L'Orangerie Mediterranean fine dining restaurant, reporting directly to the executive chef and F& B manager.
•	Responsible for the creation of menu in its entirety. 
•	Supervising all menu dishes. 
•	Responsible for taking charge of the entire kitchen operation. 
•	Maintaining the standards of hygiene, health and safety of the government and Starwood food hygiene policy 
•	Delegating and supervising the work of 32kitchen staff.
•	Responsible for creation of recipes, orders, food cost, budget, dealing and contracts with suppliers

•	Head chef of the Italian Restaurant ‘Stagioni’ within the resort, reporting directly to the executive chef and F&B manager.
•	Responsible for the creation of menu in its entirety. 
•	Supervising all menu dishes. 
•	Responsible for taking charge of the entire kitchen operation. 
•	Maintaining the standards of hygiene, health and safety of the Scottish government and Starwood food hygiene policy.
•	Delegating and supervising the work of 19 kitchen staff.

•	Head chef of two Italian restaurants and one fine dining ‘Macaronissimo’ and “Maccheroni” all day dining 
•	Creating and supervising the cooking of all menu dishes.
•	Taking charge of the entire kitchen, reporting directly to the owner.
•	Ensuring that standards of hygiene, health and safety meet the requirements of government and food hygiene policy.
•	Delegating and supervising the work of 23 kitchen staff

Head chef of ‘La Primavera’ Italian restaurant and ‘Cameroon’ International fine dining restaurants
•	Reporting directly to the executive chef and Operations director.
•	Providing support and leadership within the kitchen. 
•	Supervising the cooking of all menu dishes.
•	Delegating and supervising the work of 13 kitchen staff.
•	Taking charge of the entire kitchen operation and menus.
•	Ensuring that the standards of hygiene, health and safety meet the requirements of government and Glasgow Hilton food hygiene policy.

•	Junior Sous Chef at the One Star Michelin award winner restaurant. 
•	Reporting directly to the executive chef 

•	Head chef at the ‘Sapori’, reporting directly to the executive chef and general manager.
•	Providing support and leadership within the kitchen. 
•	Supervising the cooking of all menu dishes. 
•	Taking charge of the entire kitchen operation.
•	Delegating and supervising the work of 14 kitchen staff.