Executive Chef tại Radisson blu Hotel Group

9/2014 → / (11 năm 8 tháng)

Sochi Russia

● Works close with purchasing and accounting in a stabilizing our direct relationship for better service and higher quality products ● Implement procurement strategies to minimize cost and ensure timely delivery ● Planning, co-ordinate of kitchen operation ● Leading daily pre-shift meetings with head of culinary departments and managing work load distribution between the kitchen ● Weekly leading culinary senior members meetings and discussing and action planning for GSS score card ● Developing and training a kitchen staff ● Developing people and keep high talent within the hotel and group ● Controlling food and labors costs ● Managing local standards and audits to go smoothly and also implementation of HACCP standards ● Hygiene control, and health and safety throughout the department ● Ensure in line with local sanitation and legislation demand ● Implement all standards and service operation of the company to employees and following QPR check list ● Involved in guest satisfaction action no, staff satisfaction, strategic planning, PR cooperation & "...

Area Executive Chef tại Marriott International

4/2018 → Hiện tại

Sochi

● Menu creating and development on a quarterly base for outlets and for banqueting ● Working in close corporation with the GM,EAM,FB director on developing restaurants and its teams in order to stay competitive in market ● Implement all standards and service operation of the company to employees and following QPR check list ● Supervises the function of all food and beverage employees, outlets, sales and costs to ensure maximum departmental profit is achieved ● Works close with purchasing and accounting in a stabilizing our direct relationship for better service and higher quality products ● Implement procurement strategies to minimize cost and ensure timely delivery ● Planning, co-ordinate of kitchen operation ● Leading daily pre-shift meetings with head of culinary departments and managing work load distribution between the kitchen ● Weekly leading culinary senior members meetings and discussing and action planning for GSS score card ● Developing and training a kitchen staff ● Developing people and keep high talent within the hotel and group ● Controlling food and labors costs ● Managing local standards and audits to go smoothly and also implementation of HACCP standards ● Hygiene control, and health and safety throughout the department ● Ensure in line with local sanitation and legislation demand ● Implement all standards and service operation of the company to employees and following QPR check list ● Involved in guest satisfaction action no, staff satisfaction, strategic planning, PR cooperation & "...

Best Luxury Mountain Resort Hotel in Europe

9/2018

Nominated by World Luxury Hotel Awards

Peter Tichy - General Manager

Radisson Blu Cam Rahn

peter.tichy@radisson.com - +84961488863

Tobias Krapen - Genaral Manager

Radissonblu

tobias.krapen@radissonblu.com

Mehdi Morad - Country General Manager

AccorHotels

mehdi.morad@accorhotel.com